Food Sources - Genetically Modified Crops

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Genetically Modified Crops

Genetically modified (GM) foods have desirable characteristics because of gene modifications.

GM plants and crops

To make GM plants, we take a desirable gene from one plant/animal/bacterium and place it into another plant.
- GM crops grow from GM seeds.

Examples

GM soybeans that are resistant to weed-killers like Roundup.
GM cotton and maize that is toxic to some pests. Farmers can get a higher yield if pests eat less of the crop.

Locations

The UK does not crop GM crops.
The USA, Brazil, Argentina, India and Canada are among the countries that grow GM crops.

Advantages and Disadvantages of GM Crops

Here are some of the advantages and disadvantages of genetically modified (GM) crops:

Advantages

We can make crops grow faster.
Farmers get a higher crop yield, so production costs are lower.
Lower production costs mean lower consumer prices.
We can modify GM crops to contain nutrients that people lack in their diets.
We can modify crops to have longer shelf lives to reduce food waste.
We can make some seasonal foods available sooner in the year by modifying crops to ripen earlier.

Disadvantages

May affect the number of flowers and weeds and insect populations, so reducing farmland diversity.
Possible health effects (no science yet).
Sellers are restricted in parts of the world.
- E.g. some GM foods cannot be imported under EU law.
People could develop allergies to GM foods.
GM genes could cause issues in the wider environment (e.g. creation of a 'superweed' that is resistant to herbicide).

Safety Concerns about GM Crops

Some consumers worry about the unnatural altering of genes. The European Union has guidelines on GM foods because of safety concerns.

Labelling and safety assessments

According to EU law:
- Producers must label GM foods. This extends to foods that contain 1% or more of GM ingredients.
- Meat and dairy products don't have to be labelled if the animals they came from were fed on GM foods.
Safety assessments must be carried out for GM foods. GM foods cannot be sold if any health risks are identified.

1Food Preparation Skills

1.1Food Preparation Skills

1.1.1General Practical Skills

1.1.2Knife Skills

1.1.3Preparing Fruit, Vegetables & Using Equipment

1.1.4Cooking Methods: Prepare, Shape & Combine

1.1.5Sauce Making, Tenderising & Marinating

1.1.6Dough & Pastry

1.1.7Shaping & Finishing Dough

1.1.8Raising Agents & Mixtures

1.1.9End of Topic Test - Food Preparation Skills 1

2Food, Nutrition & Health

2.1Macronutrients

2.1.1Proteins

2.1.2Proteins 2

2.1.3Fats

2.1.4Carbohydrates

2.1.5Carbohydrates 2

2.2Micronutrients

2.2.1Fat-Soluble Vitamins

2.2.2Water-Soluble Vitamins

2.2.3Minerals & Water

2.2.4Minerals & Water 2

2.2.5End of Topic Test - Macro & Micronutrients

2.3Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet

2.3.2Informed Choices for a Balanced Diet 2

2.3.3Energy Needs

2.3.4Nutritional Analysis

2.3.5Diet Modifications

2.3.6Diet-Related Problems

2.3.7Diet-Related Problems 2

2.3.8End of Topic Test - Nutritional Needs & Health

3Food Science

3.1Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer

3.1.2Water-Based Cooking Methods

3.1.3Fat-Based Cooking Methods

3.1.4Dry Cooking Methods

3.1.5Dry Cooking Methods 2

3.2Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates

3.2.2Fats & Oils

3.2.3Raising Agents

3.2.4End of Topic Test - Food Science

4Food Safety

4.1Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage

4.1.2Enzymes & Signs of Food Spoilage

4.1.3Food Poisoning

4.1.4Bacterial Contamination

4.1.5Microorganisms in Food Production

4.2Principles of Food Safety

4.2.1Temperature Control

4.2.2Ambient Foods & Food Labels

4.2.3Preparing, Cooking & Serving Food

4.2.4End of Topic Test - Food Safety

5Food Choice

5.1Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice

5.1.2Food Choices

5.1.3Religious Food Choices

5.1.4Food Labels

5.1.5Mandatory Food Labels

5.1.6Optional Food Labels

5.1.7Marketing Influences

5.1.8End of Topic Test - Food Choice

5.2British & International Cuisines

5.2.1British Cuisine

5.2.2Japanese Cuisine

5.2.3Japanese Ingredients & Dishes

5.2.4Spanish Cuisine

5.2.5Spanish Ingredients & Dishes

5.3Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems

5.3.2Sensory Testing Methods

5.3.3Sensory Testing Methods 2

5.3.4End of Topic Test - Cuisines & Senses

6Food Provenance

6.1Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming

6.1.2Food Sources - Genetically Modified Crops

6.1.3Food Sources - Reared Food

6.1.4Food Sources - Caught Food

6.1.5Food & The Environment

6.1.6Food & The Environment 2

6.1.7Sustainability of Food

6.1.8Sustainability of Food 2

6.1.9End of Topic Test - Environmental Impacts

6.2Food Processing & Production

6.2.1Primary Food Processing

6.2.2Primary Food Processing 2

6.2.3Secondary Food Processing

6.2.4Fortification

6.2.5Additives

6.2.6End of Topic Test - Food Processing & Production

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