Genetically modified food Genetically modified food is the food produced from organisms that have had specific

changes that are introduced into their DNA using genetic engineering. The techniques have allowed the introduction of new crop traits and other greater control over food genetic structure than the previously afforded by methods that included mutation breeding and selective breeding. Functional foods (Nutraceuticals) Functional foods are the foods that have been given some additional function by the addition of a new ingredient or adding more of the already existing ingredients. The general category of the functional food is processed or the foods that are fortified with health promoting additives like the vitamin enriched products. Examples of this type in fortification are the addition of iodine to table salt and addition of vitamin D to milk, which were done to resolve health problems in the public like rickets. The fortifications have to meet the governmental standards (Weirich, 2007). There are several types of food fortification. The first is Bio fortification that includes the breeding of crops in order to increase their nutritional value. They can include both modern genetic modification and conventional selective breeding. The second one is the commercial and industrial fortification. This is done on common and cooking foods such as rice flour and cooking oils. The third and the last is the home fortification. This mainly involves the vitamin D drops. The most common fortified foods are cereals and cereal based products, fats and oils, tea and other beverages, accessory food items, and infant formulas. The food fortification was identified as the second strategy of the four strategies by WHO and FAO to begin the decreasing the incidences of nutrient deficiencies at the global levels.