Foods and Nutrition 1021 Chapter Notes -Genetically Modified Food, Childhood Obesity, Hypercholesterolemia

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Noelle Martin

Document Summary

Scientific look at issues surrounding organic and ge foods to provide an understanding of the differences and similarities between these foods that will help in deciding whether to choose either or both of them. Organic foods are one of the fastest growing segments of the canadian food industry. Many canadian farms have shifted toward growing foods altered through genetic engineering. It is mandatory to label all foods that have significant nutritional / compositional changes due to this technology or where health / safety risk exists. Organic foods must be free of ingredients produced by way of specified technologies. Foods bearing natural or free-range or other wholesome-sounding labels are not required to meet these standards. Little research exists to support / refute whether organic foods are nutritionally superior to conventional foods. Farming the organic way will produce food without environmental harm indefinitely into the future, grown by using techniques of sustainable agriculture.