Unit 5 Project

Julie Couillard
1 April 2013
Dr. Nysewander
HW220: Contemporary Diet and Nutrition

Introduction
In this presentation, we will discuss genetically
engineered agricultural practices. We will use the
following outline to help understand what
genetically engineered agricultural is and how it
affects us:
Definition of terms
How it is used today
Future possibilities
Risks
Benefits
Conclusion
Definitions of Common Terms
Biotechnology the use of living, organic
organisms to make or to change
products

DNA acid that is found in cells which contain
genetic instructions for how all living
organisms develop and function

Genes a part of DNA that carries instructions for
traits that are inherited

Genetic Engineering controlled manipulation of the
genes in an organism with the
intent of making that organism
better in some way (Rouse, 2007)

GMO Genetically Modified Organism

Uses of Biotechnology Today
Some corn and cotton crops have been modified to
include DNA from a natural insecticidal organism,
killing certain harmful pests that feed on them while
leaving others unharmed

Drought and disease resistance has been incorporated
into certain crops, allowing for increased productivity

The functionality of ingredients in certain foods have
been improved, such as bread yeast, cheese enzymes
and yogurt bacteria (Kevin, 2001)

The nutritional value of soybean was modified to
contain more monounsaturated fatty acid


Future Uses of Biotechnology
Continuing to increase the nutritional value of
many foods

Enhancing the flavor of foods

Modifying fresh produce crops so they will stay
fresher longer

Producing crops that will grow in inclement
climates, such as drought prone areas

Develop new breeding techniques for livestock






Future Uses Continued
The creation of better immunizations and
antibiotics for livestock



Increased production of food on the land that is
available to keep up with the increasing
population of the world




Biotechnology could produce biodegradable
packaging, reducing trash (Kevin, 2001)

Potential Risks of Biotechnology
The development of new allergens and toxins and
injecting them into the food supply

The creation of new super weeds that could be harmful
to existing crops and wildlife (Rouse, 2007)

new disease organisms and increased antibiotic
resistance could result from the use of GMOs in the
food chain (Rouse, 2007)

Long term dangers that we may not realize for
years to come

Insects becoming resistant to the altered crops
that are insect resistant creating uncontrolled
insect populations






Benefits of Biotechnology
Increased food supply by developing plants that
will grow much more diverse environments

Increased nutritional value

Better tasting foods

Cheaper crop production by not needing as many
insecticides, weed control chemicals or even
possibly water

Creating new fuel for vehicles or heating your
home

Developing new drugs such as antibiotics





Conclusion

Biotechnology is still very new to
science. We have seen the benefits,
but cannot overlook the risks. Without
knowing the potential long term
results, we must be cautious and take
our time not to cause more harm then
good.
References
Biotechnology Glossary. (2012, May 8). Retrieved from
http://www.csiro.au/en/Outcomes/Food-and-Agriculture/Biotechnology-glossary.aspx


Kevin, K. (2001, January 02). NC State University: Department of Food Science. Retrieved from
http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/biotech.html


Rouse, M. (2007, May). Whatis.com. Retrieved from
http://whatis.techtarget.com/definition/biotechnology


Rouse, M. (2007, May). What is Genetic Eengineering?. Retrieved from
http://whatis.techtarget.com/definition/genetic-engineering


Schlenker, E. D., & Roth, S. L. (2011). Williams' Essentials of Nutrition and Diet Therapy. (Tenth Ed.).
St. Louis, Missouri: Mosby


Wieczorek, A. (2003). Use of Biotechnology in Agriculture - The Benefits and the Risks. Retrieved from
http://www.ctahr.hawaii.edu/oc/freepubs/pdf/BIO-3.pdf