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Antisense RNA Technology

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Module 4: Nutrient Composition

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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:

Define each of the biotechnology techniques used to make nutritional changes in plants
Describe how protein, fatty acid, and carbohydrate contents in food have been altered
Identify specific food products that have had their nutrient content altered
Identify micronutrients that have been modified
Recognize phytonutrients that have been modified in foods
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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This project was supported in part by the National Research Initiative Competitive Grants CAP project 2011-68002-30029 from the USDA National Institute of Food and Agriculture, adminstered by the University of California-Davis and by the National Science Foundation (NSF), Division of Undergraduate Education, National SMETE Digital Library Program, Award #0938034, administered by the University of Nebraska. Any opinions, findings, conclusions or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the views of the USDA or NSF.