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Genetically Modified Foods

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Introduction

Let’s face it, the term genetically modified (GM) foods is not the most appetizing word in the English language and neither is the term genetically engineered foods for that matter. Whether or not you realize it, you have consumed at least one product that contains genetically modified foods. These “modified foods” are hiding all over your supermarkets and in some instances, there is no way to tell just by looking at it. But, they have been around for more than two decades and it has helped to keep our food supply alive.

The technological innovation that is genetically modified foods was first introduced during the early 1980s. It took nearly two decades of expensive research and development to move agricultural and food products from the lab and into your supermarkets (Weick & Walchi, 2002). The basic process of creating GM foods is to isolate the gene of a living organism and transfer them into a different living organism. This process is known as “recombinant DNA or gene technology” (Windley, 2008). This is done by cutting DNA from different organisms and joining them together. The loops of DNA that are naturally found in bacteria are cut with a restriction enzyme and then combined with a gene of interest. The technology allows plant breeders to produce crops with characteristics that can withstand diseases and insects.

This paper will focus on the effects of genetically modified foods on producers, consumers, and the environment. I decided to choose this topic because it has always been a subject mentioned throughout many of my science courses. I have heard the term, but never fully understood what it meant or its impact on the world. By choosing this as my research paper topic, I know it will better my und...

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...ture. MEDSURG Nursing, 11(5), 242-246. Retrieved from CINAHL Plus with Full Text.

McCullum, C., Benbrook, C., Knowles, L., Roberts, S., & Schryver, T. (2003). Application of modern biotechnology to food and agriculture: Food systems perspective. Journal of Nutrition Education & Behavior, 35(6), 319-332. Retrieved from CINAHL Plus with Full Text.

Weick,C.W., Walchli,S.B. (2002). Genetically engineered crops and foods: Back to the basics of technology diffusion. Technology in Society, 21(3), 265-283. Retrieved from Science Direct.

Whitman, D. B. (2000, April). Genetically modified foods: Harmful or helpful? ProQuest. Retrieved April 2, 2012, from http://www.csa.com/discoveryguides/gmfood/overview.php

Windley,S. (2008). Genetically Modified Foods. Pure Health MD.Retrieved April 3, 2012, from

http://arch.ttu.edu/w/images/d/d8/Genetically_Modified_Foods.pdf
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