FEATURED ARTICLEFact or Fishberry? Answering Consumer Questions About Genetically Engineered FoodsAs with any good controversy, the topic of genetically modified organisms is surrounded by a whirlwind of conflicting, confusing and occasionally sensationalized stories of GE foods run amok. Jennifer Wilkins shares how dietetics professionals can explain genetic engineering to consumers, address questions about foods derived from biotechnology and separate fact from myth.As the prevalence of genetically modified foods in the marketplace increases, so do the number of questions about the technology, benefits and impacts of genetic engineering. The topic is complex in part because reasonable arguments, as well as false claims and overstatements, can be made for either side of the debate. And as the experts in food and nutrition, dietetics professionals are often called upon for guidance and advice on genetically engineered foods. Current subscribersLogin to download this issue as a PDF |