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Module 4: Nutrient Composition:
Objectives - Nutrient Composition
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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.
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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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