| Abstrakt: |
Genetic engineering (GE) refers to techniques used to transfer a single, specific gene from a donor to a host organism. Applied to foods, GE is used to enhance taste, nutrient content, shelf life, processing, yield, and production economy. To educate the public about foods derived though GE, dietitians must be able to discuss the technology, GE's ability to enhance foods, risks and benefits of GE, and regulations in place to ensure safety as genetically engineered foods enter the marketplace. Surveys indicate that dietitians want to learn more about the application of GE to enhance foods through seminars and reader friendly articles. Copyright (c) 1999 by Aspen Publishers, Inc. [ABSTRACT FROM AUTHOR] |
