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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

Lesson Navigation Tips:

  • Click on ’Animations’ button found to the left in order to view the animation which supplements this lesson. You can also click on the animation icon within the text.
  • Click once on figures to see enlarged versions.
  • Click once on words in color to bring up their definitions.

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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