Agronomy and Horticulture Department

 

Title

Biotechnology and Nutrient Composition

Date of this Version

2019

Document Type

Article

Citation

Plant and Soil Sciences eLibrary (PASSeL) Lesson

Comments

Copyright © 2019 Jennifer Flack and Julie Albrecht. Used by permission.

This project was supported in part by the National Research Initiative Competitive Grants CAP project 2011-68002-30029 from the USDA National Institute of Food and Agriculture, administered by the University of California-Davis and by the National Science Foundation (NSF), Division of Undergraduate Education, National SMETE Digital Library Program, Award #0938034, administered by the University of Nebraska. Any opinions, findings, conclusions or recommendations expressed in this publication are those of the authors and do not necessarily reflect the views of the USDA or NSF.

Development of this lesson was supported in part by USDA Initiative for Future Agriculture and Food Systems (IFAFS) and the Cooperative State Research, Education, & Extension Service, U.S. Dept of Agriculture under Agreement Number 00-52100-9710. Any opinions, findings, conclusions or recommendations expressed in this publication are those of the authors and do not necessarily reflect the view of the U.S. Department of Agriculture.

Abstract

Biotechnology techniques used to make nutritional changes in plants. Examine how protein, fatty acid, carbohydrate, micronutrients, and phytonutrients contents in food have been altered.

Objectives - Biotechnology and Nutrient Composition

Upon completion of this lesson, nutrition professionals should be able to:

  • Define each of the biotechnology techniques used to make nutritional changes in plants
  • Describe how protein, fatty acid, and carbohydrate contents in food have been altered
  • Identify specific food products that have had their nutrient content altered
  • Identify micronutrients that have been modified
  • Recognize phytonutrients that have been modified in foods
  • Explain why antinutrients are monitored

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