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

Copyright 2000

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 author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.