Dietetics @ Work

elcome to the first Dietetics @ Work Knowledge Area
where we provide you with the latest professional educational materials about new developments in the field of dietetics. Check back regularly for updates and new subject areas!

Food biotechnology is a complex subject - one that challenges consumers to understand the potential benefits and risks of the technology. Consumers rely on dietitians and other trusted health professionals to review the science and provide

balanced information to guide decisions about the use of genetically modified (GM) foods. To support dietitians and other health professionals with that educational role, Dietitians of Canada (DC) developed a new resource Modern Food Biotechnology: Principles and Perspectives. Features of this document include:

Review of the science of genetically modified (GM) foods
Information on the role of biotechnology within the agriculture industry
A section on the potential impact modern biotechnology has on food security

A discussion of different perspectives regarding current issues such as labelling of GM foods and allergenicity
A glossary of terms
A reference section for further study
Tools to support consumer education

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With input and guidance from dietitians, other health professionals and an expert advisory committee, Dr. Milly Ryan-Harshman, a registered dietitian with extensive knowledge in this field, authored the resource. Marion Vaisey-Genser, Advisory Committee member and Senior Scholar with the Department of Foods and Nutrition, University of Manitoba and Janet Davies, Director of Policy Regulation and Research with the Canadian Nurses Association, commend DC "for producing a document that portrays such a balanced view of this technology."