title: "This food may contain ..." What nurses should know about genetically engineered foods.
abstract: Genetic engineering has been in existence since 1973. The process involves placing genetic DNA from one organism into another. Genetically engineered organisms (GEOs) are the name given to such new species of plants created through this process. Proponents of GEOs assert that foods we are now able to produce have greater nutritional value, longer shelf life, better appearance, taste and smell. There are positive benefits to genetic engineering of plants and animals. A growing concern for the health safety of genetically engineered plants and foods is developing among the cautious. The purpose of this article is to define genetic engineering, present benefits and risks, describe the impact on human health, and address implications for nursing.
authors.affiliation: College of Nursing and Health Sciences, University of Vermont, 220 Rowell, Burlington, VT 05405, USA. Stuart.Whitney@uvm.edu
authors.forename: Stuart L
authors.initials: SL
authors.lastname: Whitney
authors.forename: Hendrika J
authors.initials: HJ
authors.lastname: Maltby
authors.forename: Jeanine M
authors.initials: JM
authors.lastname: Carr
mesh_terms: D003257:Consumer Product Safety / Q000592:standards*; D030841:Food, Genetically Modified / Q000009:adverse effects / Q000592:standards*; D005544:Forecasting; D005818:Genetic Engineering / Q000009:adverse effects / Q000451:nursing / Q000592:standards / Q000639:trends; D006801:Humans; D008403:Mass Screening; D024802:Nurse's Role; D009753:Nutritive Value; D010353:Patient Education as Topic; D012017:Referral and Consultation; D012307:Risk Factors