Write about Genetically Modified Organisms – Are you living to eat, or eating to live?
Are you living to eat, or eating to live?
The way you think about and connect with food will influence your overall health now and as you age. What about the food choices you are making now, as a college student, is influencing your current health? We’ve spent Module 3 learning why you need food, and what can happen if you take in too much or too little of energy-yielding (macro) nutrients. We have also made the connection between vitamin and mineral (micro nutrient) intake and how each is needed to sustain good health along with the negative alternatives of deficiencies and possible toxicities.
Think about how bioengineered foods will impact your personal nutrition and health—expanding those thoughts to world views.
you must investigate at least three current sources (two journal articles from 2012 to 2021 and one internet source) and use this literature to support your views. You may include older journal articles and other internet sources as long as you have the required current sources. You should use the literature to identify benefits of genetically engineered food and/or serious health risks associated with genetically altering crops.
• Genetic Engineering—use a sentence or two to transition from your self-reflection into this section about how foods already have been modified and will continue to be modified in the future. It will likely be easiest to take a position on this—either support bioengineered food by providing evidence they are necessary and safe OR take the opposite position and explain any risks they pose to health and/or the environment. Remember to include citations to give the authors and online sources credit for the information. Examples of how to place a citation at the beginning or at the end of a sentence: (a) According to Morgan and Sinclair (2018), there is a strong link between vegetarian diets and a reduced incidence of chronic diseases. OR (b) Vegans are not only at risk for protein deficiency, but also, have inadequate stores of calcium, iron, zinc and vitamin B12 (Meat Producers Association, 2011)
