Lesson Outline
Lesson Media Objects
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Module 4: Nutrient Composition
Biotechnology techniques used to make nutritional changes in plants. Examine how protein, fatty acid, carbohydrate, micronutirents, and phytonutrients contents in food have been altered.
Objectives - Nutrient Composition
Jennifer Flak
Department of Agronomy and Horticulture at University of Nebraska-Lincoln, USA
Julie Albrecht
Department of Agronomy and Horticulture at University of Nebraska-Lincoln, USA
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Upon completion of this lesson, nutrition professionals should be able to:
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Define each of the biotechnology techniques used to make nutritional changes in plants
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Describe how protein, fatty acid, and carbohydrate contents in food have been altered
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Identify specific food products that have had their nutrient content altered
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Identify micronutrients that have been modified
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Recognize phytonutrients that have been modified in foods
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Explain why antinutrients are monitored
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.
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