Genetically Modified Foods — Benefits and Concerns
Suggested CDR Learning Codes: 2000, 2040, 7100, 8018; Level 3
Suggested CDR Performance Indicators: 4.1.2, 7.2.1, 8.1.2, 8.3.6
This continuing education course explores both sides of the debate to help RDs make informed decisions when weighing the potential risks and benefits of GMOs and advise clients about whether to consume GMOs based on their beliefs and health issues.
After completing this continuing education course, nutrition professionals should be better able to:
- Define GMOs and provide at least four examples of foods or food ingredients that have been genetically modified (GM).
- Discuss the history and science behind GMOs.
- Discuss at least six reported benefits of GMOs.
- Discuss at least six reported risks of GMOs.
- Discuss current and recent legislation pertaining to GMOs, including the position of the FDA and how patent protection and licensing agreements affect the tide of research.
- Suggest ways to advise clients about avoiding or limiting GM foods in their diets.
Jacqueline S. Gutierrez, MS, MSEd, RD, CDN, is a New York-based freelance writer and an adjunct instructor who teaches culinary and nutrition classes.
The author has no relevant disclosures to report regarding this program. She has certified that no conflict of interest exists for this program. View our disclosure policy.
- 3.00 CDR