Exam

Question 1

Macronutrients

Answer 1

• Provides your body with the energy it needs to function.

- Carbohydrates, proteins and fats are macrnutrients.

Question 2

Carbohydrates

Answer 2

• 1g = 4kcal
• Carbohydrates are the most important source of energy for our bodies.
• They aid in our bodies by helping with the following functions:
• prevent the body from using protein (muscle tissue) as a source of energy.
• to help regulate the sugar circulating inner blood, ensuring the cells of the body get the energy they need.
• provide nutrients for bacteria in our intestines that help in food digestion.
• assists the body’s absorption of calcium.

Question 3

Simple vs Complex Carbohydrates

Answer 3

• Complex carbohydrates are also known as polysaccharides. They are chains of three or more simple sugars and take more time to break down, leaving you feeling more full.
• Fibre, glycogen and starches
• Simple carbohydrates are the simple sugars or monosaccharides and disaccharides.
• They are easily broken down for a quick source of energy, but may leave you feeling hungry shortly after eating them.
• The three main monosaccharides are glucose, fructose and galactose.

Question 4

Fat

Answer 4

• 1g = 9kcal
• Fats are an essential part of our diets and provide more than twice the amount of energy then either carbohydrates or proteins.
• Fats aid with the absorption of fat soluble vitamins A, D, E, and K.
• They give shape to your body, promote healthy skin, and insulate against extreme temperatures.
• Make up about 60% of our brains, and regulate the speed of nerve signals.
• They also protect our internal organs, fight off bacteria, and form parts of hormones and other biochemicals.

Question 5

Proteins

Answer 5

• 1g = 4kcal
• Proteins are the building blocks of the tissues in our bodies and are found in every single living cell.
• Proteins are divided into two categories: complete and incomplete proteins.
• There are 20 amino acids (building blocks of chain proteins). Our body can make or manufacture 11 of these animo acids, however, 9 amino acids must be ingested from our food and are called essential animo acids.
• Complete proteins are found in animal sources like beef, poultry, fish, and dairy products.
• Incomplete proteins are found in all plant products except for soy and quinoa. This means that they are missing at least one of the essential animo acids.

Question 6

Food Labelling

Answer 6

• The Canadian Food Inspection Agency (CFIA) allows for 20% variance from what is in the food package to what is on the food label.
• On a food label, you should be able to find the following:

  - The common name for the food 
  - The net quantity 
  - The name and address of the manufacturer 
  - Ingredients: these are always listed from the greatest to least in quantity of mass. 
  - Best before date.
  - The nutrition facts label.

Question 7

Micronutrients

Answer 7

• Micronutrients encompass all of our vitamins, minerals and phytochemicals.
• Do not receive any energy from micronutrients, however, they are necessary in small amounts to maintain proper functioning of our bodies.

Question 8

Vitamins

Answer 8

• Essential for regulating various bodily functions.
• Some vitamins have antioxidant properties, which help to reduce the number of free radicals in our body.
• They counter the effects of oxidation in our body.
• Two groups of vitamins:
• water soluble
• fat soluble

Question 9

Water-soluble vitamins vs. Fat-soluble vitamins

Answer 9

Water:
-Soluble or dissolve in water

• Watery parts of food and body tissue
• Include: B1 (Thiamine), B3 (Niacin), C, B6, B9 (Folic acid), B7 (Biotin), B2 (Riboflavin), B12.
• Not usually stored in our bodies, so toxicity is uncommon
• B vitamins work as coenzymes.
• Must be replaced on a daily basis because any excess is usually excreted in your urine.
• Vitamin C helps to maintain the health of capillary blood vessels and promotes normal teeth and bone formation. It also aids in healing wounds and fighting off infections.

Fat:
- Include vitamins A, D, E, and K.

• These vitamins are soluble or dissolve in the fatty parts of plant and animal tissue.
• They are stored in the fat tissue, so too much of them can result in toxicity.

Question 10

Minerals

Answer 10

• Obtain minerals from the foods you eat and the water you drink.
• Some body processes require several minerals to work together; in some cases, they will compete with each other for absorption and interact with other nutrients.
• This affects their bioavailability.

Minerals can be divided into three groups:

• major minerals
• electrolytes
• trace minerals

Question 11

Major Minerals

Answer 11

• Major minerals include calcium, phosphorus, magnesium, and sulphur.
• Calcium and phosphorus play important structural roles in building bones and maintaining bone strength.
• Magnesium helps build bones and manufacture proteins, and helps nerves and muscles function normally.
• Sulphur helps the body to digest carbohydrates, fats and some vitamins.

Question 12

Electrolytes

Answer 12

• Electrolytes work together to maintain the body’s fluid balance.
• Includes potassium, sodium, and chloride.

Question 13

Trace Minerals

Answer 13

• Include iron, copper, zinc, iodine and selenium.
• Important component of the hemoglobin in red blood cells that transports oxygen to the body’s tissues.
• Iron deficiency can cause anemia and is usually due to blood loss, infections, diets low in iron or diets high in iron inhibitors.

Question 14

Phytochemicals

Answer 14

• Give plants their colour, flavour and odour and provide us with benefits beyond basic nutrients.
• Over a thousand phytochemicals including lycopene in tomatoes, allicin in garlic, and isoflavones in soybeans.
• Reduce inflammation, preventing infection and curbing cancer.

Question 15

Nutritional Messages found in Food Guides

Answer 15

• Messages will include:
• nutrients found in specific foods.
• choices for health foods.
• appropriate or healthy amounts of food.
• No single food group can provide all the necessary nutrients we need, therefore, it is essential to eat a variety of foods everyday.
• Energy dense foods are foods that contain some nutrients, but are loaded with calories with respect to the size or amount of the food (e.g. fats and refined grains).
• Nutrient dense foods are foods that provide a large amount of nutrients (e.g. whole fruits instead of fruit juices and whole grains instead of refined grains).

Question 16

Canada’s Food Guide

Answer 16

• First created in 1942 to help Canadians to make healthy food choices in light of the food rations that were put in place.
• This was during the Second World War and as a result, there were food shortages that created the potential for nutrient deficiencies.
• The government in Nunavut has created its own food guide that is specific to its own territory.
• The serving sizes are determined more so by using hands or handfuls of the various groups.
• In some more remote locations in Northern Canada, access to perishable food can be limited. Many families hunt to get their meat.
• In other programs such as Nutrition North Canada, food is provided at a subsidized cost making it easier for families to get food.

Question 17

Food Guides Around the World

Answer 17

• Countries have produced similar guides, emphasizing foods traditionally eaten in the country and reflecting both nutritional concerns and governmental incentives.
• In countries like Canada & the U.S., food guides tend to promote a diet that prevents chronic diseases.
• In other countries, food guides promote a diet that provides nutrients to safeguard against malnutrition.
• All food guides use symbols and graphics to communicate nutrition info. in a consumer-friendly way.
• Depending on the culture & literacy rate of the country, words and symbols are selected so that all citizens, regardless of socio-economic status/education level can identify with and easily use that food guide.
• The placement of the least desirable foods is influenced by cultural values. E.g. a pyramid often puts the least desirable food at the top, but in some cultures whatever is at the top has the most status so a different image is used.

Question 18

Recommendations for Healthy Lifestyle

Answer 18

• Eat nutrient-dense foods rather than energy-dense foods (provide a lot of calories relative to their size)
• By eating foods that are less energy dense, people can obtain all the nutrients they need and eat a larger volume of food but consume fewer calories.
• Limit the amount of oils and fats consumed.
• Choose unsaturated fats (canola, olive, soybean oil) to promote a healthy heart, optimal cholesterol levels, etc.
• Keep consumption of saturated fats as low as possible and limit trans fat consumption to no more than 1% of total calories
• Get between 30 and 60 minutes of moderate to vigorous exercise per day.

Question 19

Ways to Adapt & Revise Recipes

Answer 19

• Reduce fat by reducing the amount of added fat, especially in butter and oils, use reduced-fat versions of ingredients such as milk and cheese, replace high-fat cooking methods like frying with methods such as baking and grilling.
• Reduce salt by replacing it with herbs, spices and other seasonings, using lower-sodium versions of processed foods.
• Reduce sugar by reducing the sugar content slightly, replace up to one quarter of the sugar with fruit puree when baking.
• Increase fibre by replacing some or all flour with whole-grain flour, use brown rice & whole-wheat pasta, add vegetables, fruits, pulses and whole grains to recipes.
• Reduce caloric value by reducing serving size, reducing amounts of high-calorie ingredients like meat and milk.

Question 20

Foodguide Regulations

Answer 20

• The CFIA has regulations about the composition of food (e.g, what can and cannot be included in salad dressing).
• The gov. also has detailed regulations about how food can be marketed and advertised, including the use of terms such as organic and natural.
• All nutrition labels must state the amount of trans fat in food.
• It is recommended that companies limit trans fat to 2% the total amount of trans fat in margarines, oils and spreads an limit trans fat to 5% in other foods.

Question 21

Ingestion & Digestion

Answer 21

• Takes around 20 min. after ingesting food for your brain to register that you are no longer hungry.
• The process of digestion occurs in the organs of the GI tract: the mouth, esophagus, stomach, small intestine & large intestine.

Question 22

Process of Digestion

Answer 22

1. Ingestion
   
   2. Digestion
   3. Absorption
   4. Excretion/elimination

Ingestion:
- This is the simple process of putting food into our bodies. We ingest food when we put food into our mouths.

Digestion:
- Breaking down of food, making it usable for our bodies.

• Digestion happens mechanically and chemically and occurs in our GI (gastrointestinal) tract.
• Most of the digestion of food will take place in the stomach and small intestine.
• The stomach will churn or mix our ingested food with hydrochloric acid and pepsinogen to liquify it. But the stomach actually only plays a very small role in digestion.

Absorption:
- The small intestine is where most of the absorption of our food takes place.

• As the stomach releases the liquified food , the small intestine completes the breakdown of the larger molecules (carbs, proteins, and lipids).
• As the larger molecules are broken down, they then can be absorbed from the small intestine into the blood.

Excretion:
- Chyme, the liquified food passing from our stomach to the intestines, will eventually get to the large intestine.

-Water will be reabsorbed in the large intestine before exerting any remaining solid mass.

Question 23

Hunger vs Appetite

Answer 23

• Low blood-glucose levels causes us to get hungry.

- Appetite can be caused by various stimuli such as seeing or smelling food, being in social settings, or even boredom.

Question 24

Basal Metabolism

Answer 24

• The chemical processes by which the body uses energy to carry out functions necessary to sustain life; does not include energy used for daily activities.

Question 25

Basal Metabolic Rate (BMR)

Answer 25

• Minimum amount of energy – in the form of calories – that your body requires to complete its normal functions, such as breathing, breaking down food, and keeping your heart and brain working.

Question 26

Factors that Increase Basal Metabolsim

Answer 26

• High % of body mass is muscle (takes more energy to maintain muscle tissue than fat/bone tissue)
• Good physical condition
• Being male (men typically have higher % of muscle)
• Hyperthyroidism
• Pregnancy
• Puberty
• Extremes of environmental temperature

Question 27

Factors that Decrease Basal Metabolism

Answer 27

• Undernutrition
• Aging (People lose muscle mass as they age)
• Sleep
• Hypothyroidism
• Being female
• Poor physical condition
• High % of body mass is fat

Question 28

Screening tools used to evaluate healthy weight

Answer 28

• Growth charts: track children’s development by recording weight and height at regular intervals and comparing the data to standard growth charts
• BMI: takes height and weight into account to estimate the amount of body fat.
• Waist circumference: used to obtain a rough estimate of the fat stored in the abdomen, called visceral adipose tissue
• Waist-to-hip ratio: used to more accurate estimate the amount of VAT.

Question 29

Problems with Screening Tools

Answer 29

Growth chart: certain ethnic groups do not follow the charts’ pattern, depends on environmental conditions like smoke-free households, adequate nutrition, access to healthcare.

BMI: doesn’t distinguish btwn fat and muscle mass, distribution of body weight.

Waist Circumference: waist sizes vary as a result of a variety of factors like height, lifestyle, health, ethnicity and genetics.

WHR: healthy wasit-to-hip ratios still vary for children of different ages, and for people of different body types.

Question 30

Pregnancy & Nutrition

Answer 30

• Folic acid is critical for a baby’s development. A lack of it raises the risk of the baby developing a neural defect.
• Iron is important to support the increased numbers of red blood cells during pregnancy. These cells help deliver oxygen to the placenta & fetus.
• Energy needs are higher during pregnancy to support the growth/development of the baby.
• Consume fish as it provides much needed omega-3 fatty acids in addition to other nutrients (critical to the development of the fetus).

Question 31

Childhood & Nutrition

Answer 31

• Increase consumption of vegetables, fruits, legumes and whole grains.
• Limit consumption of fats, added sugars, and salt.
• Children should participate in at least 60 minutes of physical activity everyday.
• Energy & protein needs are higher than adults’ due to children’s greater growth patterns.
• Increase intake of vitamin D to absorb calcium and promote bone growth.
• Consume more nutrient dense foods than those high in salt, sugar, and fat should be limited.
• Children often become picky eaters and so it is important that parents model appropriate food choices so that they consume a wider variety of foods.
• Seeing what family, friends and classmates consume has a strong influence on children’s food choices as they are not so focused on what they are eating.

Question 32

Preadolescence & Early Adolescence Nutrition

Answer 32

• Iron-deficiency is one of the most common deficiency diseases and so the need for iron is crucial, especially in females during puberty (meats, fish, beans, dark green vegetables.
• An increase of calcium is needed to support the growth spurt that occurs during this period and to reduce the risk of osteoporosis later in life.
• Children who have high levels of media usage are more likely to consume foods that are less nutrient dense and more energy dense.
• Youth who were exposed to more food advertising tended to have a higher BMI than those who were not.
• Children with poor diets are more likely to go through puberty earlier than those with diets higher in vegetable protein.

Question 33

Adulthood & Nutrition

Answer 33

• In adulthood, your metabolism slows down and so energy intake is lower than adolescence and childhood.
• Iron and folic acid are important nutrients for women in their childbearing years.
• Calcium and vitamin D are increasingly important for older men and women.
• Balance of the consumption of micronutrients and macronutrients.

Question 34

Older Adults & Nutrition

Answer 34

• Energy needs diminish as the metabolism slows own.
• Consume foods that are high in nutrients, but lower in calories.
• Physical activity reduces the risk of chronic illness and obesity, and improve cognition.
• Diet high in fibre since food moves more slowly through the digestive system, which means constipation.
• Increase intake of vitamin D and calcium to reduce the risk os osteoporosis

Question 35

Determinants of Health

Answer 35

• Income and social status: The more financially secure people are, the long their life expectancy and the better their overall state of health.
• Education and literacy: Education develops knowledge and skills that help with effective problem solving, and helps people cope with life’s difficulties.

Social environments: The type of social supports— for example, groups tabling to, financial assistance, help with learning new skills— available in the community influence health.

Physical environment: Health can be compromised as a result of contaminant in the natural environment: the air, water, food, and soil. Our built environment, including the way our homes and communities are designed also affects our health

Biology and genetics: A person’s genetic make-up may make the more likely to develop particular diseases or health problems, such as heart disease.

Healthy child development: Early childhood experiences and development set the foundation for future well-being or ill health.

Gender: Men and women have different life expectancies: men generally die earlier than women, but women tend to suffer more from depression, arthritis, and injuries from family violence.

Question 36

Cardiovascular Disease

Answer 36

• Group of disorders of the heart and blood vessels
• While coronary heart disease develops over a long period of time, heart attacks/strokes are usually sudden events caused by blockage that prevents blood from flowing to the heart or brain.
• Most common reason for blockage is a build-up of fatty deposits on the inner walls of blood vessels.
• Strategies to protect heart health include: avoiding tobacco use, engaging in physical activity, eating at least 5 servings of vegetables & fruits everyday, and limiting salt intake to less than 5mL per day.

Question 37

Diabetes

Answer 37

• Occurs when the pancreas does not produce enough insulin or when the body cannot effectively use the insulin it produces.
• Since insulin helps transport glucose from the blood into the cells of the body, blood-sugar levels rise due to diabetes.
• Type 1 diabetes is characterized by insufficient insulin production and requires daily administration of insulin (cause is unknown and is not preventable).
• Type 2 diabetes results from the body’s ineffective use of insulin. It is largely caused by excess body weight and physical inactivity.
• Eat a variety of fruits & vegetables and other food groups, low amounts of saturated fat, and energy intake that balances the energy you use everyday.
• Whole grains and fibre tend to stabilize blood sugar and help with weight control.

Question 38

Cancer

Answer 38

• Large group of diseases that can effect any part of the body.
• Defining feature is the rapid creation of abnormal cells that grow beyond their usual boundaries.
• in many cancers, these cells invade adjoining parts of the body and spread to other organs (metastasis).
• Leading cancers that lead to death include lung, breast and colon cancer.
• Fibre and antioxidants from vegetables, fruits and whole grains can reduce risk of intestinal cancers.
• Limiting consumption of processed meats, saturated fats and sugar can reduce the risk of developing cancer.
• Maintaining a healthy body weight. Extra fat tissue can release chemicals that may contribute to the development of cancerous cells.

Question 39

Osteoporosis

Answer 39

• Causes bones to become thin and porous, decreasing bone strength, leading to increased risk of breaking a bone.
• No single cause has been identified, adequate calcium and vitamin D intake will help build healthy bones.
• Genetic factors play a role.
• Peake bone mass is achieved at 16 to 20 in women and 20 to 25 in men. We start to lose bone mass in our mid 30s.

Question 40

Celiac Disease

Answer 40

• Portions of the sm. intestine lining become damaged as a result of eating foods containing gluten.
• This damage limits the absorption of key nutrients and causes malnutrition.
• Gluten-free diet is essential (found in foods made w/ wheat, rye, barley, and oats, pasta etc.)
• Eat iron rich foods and nutrient dense meals (vitamins B12, C, folate and calcium)

Question 41

Food allergies & intolerances

Answer 41

• A food allergy is an abnormal response to a particular ingredient triggered by the body’s immune system.
• Food intolerance occurs when you are unable to digest a certain component of a food because of a lack of amount of a particular chemical/enzyme in the body.
• People w/ food allergies and intolerances need to avoid foods that make them sick and find substitutions.

Question 42

Nutraceuticals

Answer 42

• These are found in natural products and are considered to be beneficial or healthy beyond basic needs.
• They can be isolated or extracted from products, mostly plants and used as supplements.
• Some examples include: Omega-3 fatty acids, flax products, carotenoids, soluble and insoluble fibre,CLA
• This term is associated with foods that have something added to them to increase their health factor. They may have a natural occurring nutraceuticals or have had ingredients added, beyond just vitamins or minerals during processing.
• Functional foods usually have some kind of unique health factor that goes beyond normal benefits.

Question 43

Trends for Value

Answer 43

• People believe that low-priced, nutritious, tasty food that doesn’t spoil quickly has a high value and high priced food that spoils easily has a low value.
• Food industry has developed ingredients/processes to increase the value of foods (breeding can produce crops that have a higher yield thus decreasing the price of the end product and increasing its value).
• Demographics also influence value. Large packages often cost less, increasing their value for lg. families, people in sm. households find that food in sm. packages will not spoil.
• An increase in small households in Canada has prompted a trend to smaller package sizes.

Question 44

Food Additive

Answer 44

• Any chemical substance that is added to food during preparation/storage and either becomes a part of the food or affects its characteristics for the purpose of achieving a particular chemical affect.
• The purpose of food additives is to: maintain nutritive quality (vitamins and minerals), enhance keeping quality (preservatives prevent bacteria from growing), make the food attractive (food dyes are used to add colour lost and make them visually appealing), aid in processing and packaging.

Question 45

Novel Foods

Answer 45

• Novel foods are items that have not previously been used as foods, or foods produced using new manufacturing methods that cause a change to the food.
• Created to provide enhanced nutrition or enhanced value.
• Any novel foods sold in Canada must first be approved by Health Canada.

Question 46

Genetically Modified Foods

Answer 46

• Made from genetically modified organisms in which the DNA of a plant/animal has been altered with biotechnology, often through the insertion of foreign/synthetic DNA.
• Current laws do not require that GM foods be identified, though this is mandatory in other places like the EU.

Question 47

Trends for Convenience

Answer 47

• While most meals are prepared at home, the way that meals are prepared has changed.
• Consumers are looking for meals that can be made quickly and easily, with little preparation/clean-up.
• Consumers are using more convenience products in their cooking, like meal kits, pre-washed salad greens and frozen entrees.
• Consumers are looking for cooking methods that are fast and efficient like slow cookers, microwaves, indoor grills etc.

Question 48

Trends for Authenticity

Answer 48

• A trend toward authenticity in food is borne partly of a desire to do away w/ disadvantages that come with modern food production.
• Natural foods are becoming more popular (raw ingredients, buy prepared foods that are labelled natural).
• Foods labelled natural are expected to have no vitamins, minerals, artificial flavourings/food additives added or removed and to have undergone minimal to no processing.

Question 49

Trends for Sustainability

Answer 49

• Canadians are becoming more concerned with the environment & how food is grown/produced.
• Consumers believe that sustainable foods result in less negative impact on the ecosystem & can help improve lives of those who produce the food.
• More expensive.

Question 50

Organic Foods

Answer 50

• In order for a food to be considered organic, 95% of the ingredients in the food must be organic.
• Food products that contain less than this % may identify which specific ingredients are organic but cannot state the food product itself is organic.
• In order to be marketed as organic, growers must be certified to the Canadian Organic Standards.
• Growers must pay yearly fees and undergo certification every year before they are able to label foods are organic.

Question 51

According to the following scenario, what lifestyle changes should this family make to follow Eating Well with Canada’s Food Guide?

There is an inactive family that consists of a mother who has type 2 diabetes, a father who has hypertension (high blood pressure), and two 7 year old twin boys who eat fast food on a regular basis.

Answer 51

• People with type 2 diabetes need to watch their calories, since eating more food means higher blood sugar levels.
• A decrease in sodium (a major component of salt) is associated with a decrease in blood pressure. Those looking to do so should choose minimally processed foods, use alternative food seasonings, keep an eye on sodium levels on nutrition labels.
• Keep carbohydrates intake to a minimum, choosing complex carbs over simple carbs as they will take longer for your body to digest. Too much carbs increases blood sugar levels.
• Increase intake of fibre. It helps with digestion and blood sugar control. You feel fuller, so you eat less, which is a plus if you need to lose weight.
• Limit intake of trans fat and saturated fats. Eating lean cut meat, choosing healthier methods of cooking, vegetable oils instead of animal fat, etc.
• Prepare meals at home rather than eating out/eating pre-made meals.
• Watch your servings, eat smaller portions.
• 60 minutes of physical activity everyday.
• Avoid alcohol as this has been known to raise your blood pressure over time.
• Increase intake of potassium, magnesium and calcium to lower blood pressure ( function as electrolytes which help balance the amount of water in your body which is crucial to keeping blood pressure levels low).
• Consume foods with added sugar sparingly.
• Eating more fruits and vegetables
• ‘Good’ fats. Foods containing monounsaturated and polyunsaturated fats — such as avocados, almonds, pecans, walnuts, etc. can help lower your cholesterol levels. Eat them sparingly, however, as all fats are high in calories

Question 52

Your grandmother has been diagnosed with severe constipation. The doctor has assisted her with resolving her medical condition. However, this is the fourth time this year that this condition has reappeared. You have taken the Gr. 12 Nutrition and Health course and have learned how to prevent this condition when discussing the topic of digestion. Use your background knowledge to explain why the constipation has occurred. Then create a three phase plan to help your mother develop better dietary habits and an improved healthy lifestyle to aid her digestion.

Answer 52

• The final stages of digestion take place in the colon. There, water from the undigested food is gradually reabsorbed until a solid stool is formed. The stool is pushed through the digestive tract by small muscle contractions known as peristalsis. Constipation can occur if too much water is absorbed or if peristalsis is slowed.
• Most of the time, constipation is due to a diet that doesn’t include enough water and fiber, both of which help the bowels move properly. People who eat lots of processed foods, cheeses, white bread and bagels, and meats may find they’re constipated often.
• Drinking enough water and other liquids helps keep stools soft so they can move more easily through the intestines. When you don’t drink enough, the stool can get hard and dry, and you might get stopped up.
• Foods that are high in fiber, like fruits, vegetables, and whole-grain bread, can help prevent constipation. Fiber can’t be digested, so it helps clean out the intestines by moving the bowels along, while a diet full of fatty, sugary, or starchy foods can slow the bowels down.
• Physical activity helps move food through the digestive system and nudges the bowels into action.
• Since eating is a natural stimulant for the bowels, regular meals may help you develop routine bowel habits.

Question 53

Genetically engineered foods are the best solution for developing countries in terms of improving the level of health and improving food production and maintaining a safe environment. Support or refute the above statement.

Answer 53

Biotechnology in a general sense refers to the use of living organisms to modify human health and the environment. In agriculture, modern biotechnologist’s make precise genetic changes to plants and animals used for food to impart what are believed to be beneficial traits. These traits then cause them to produce higher yields, be less prone to disease, or to be more nutritious and thus benefit human consumers. Some of the methods of modern biotechnology include introducing or deleting a particular gene or genes to produce plants, animals, and microorganisms with novel traits.

Genetically modified foods grow faster and larger than non-GMFs and may be more resistant to pests, heat, cold, and drought. They also help the environment by reducing pesticide and herbicide use. Other far-reaching goals are envisioned for GMF, such as stopping the hunger problem in developing countries. Over 800 million people in the world are chronically or severely malnourished.

There is no evidence that organically produced food is any safer than food produced by any other method of farming, nor is there a clear nutritional bonus to eating organic. Noting that biotech crops are just as safe and healthy as conventional crops, and can be grown with less environmental hazard, the United Nations has urged their extension to the developing world.

The productivity gains generated by transgenic crops provide yet another important environmental benefit: they could save millions of hectares of sensitive wildlife habitat from being converted into farmland. The loss and fragmentation of wildlife habitats caused by agricultural development in regions experiencing the greatest population growth are widely recognized as among the most serious threats to biodiversity. Thus, increasing agricultural productivity is an essential environmental goal, and one that would be much easier in a world where agricultural biotechnology is in widespread use.

Biotechnology also offers hope of improving the nutritional benefits of many foods. Among the most well known is the variety called “Golden Rice,” genetically enhanced with added beta carotene, which is converted to vitamin A in the human body. The diet of more than 3 billion people worldwide includes inadequate levels of essential vitamins and minerals, such as vitamin A and iron. Deficiency in just these two micronutrients can result in severe anemia, impaired intellectual development, blindness, and even death. And even though charities and aid agencies such as the United Nations Childrens’ Fund and the World Health Organization have made important strides in reducing vitamin A and iron deficiency, success has been fleeting.