Genetically Engineered Foods: How Altering the DNA of Our Food May Be Altering Our Health

 

This course will cover the topic of genetically engineered foods, how they are produced and how they differ from naturally occurring foods. The course will focus on foods that have been genetically engineered with bacterial DNA that either allows the plant to produce its own insecticide or allows the plant to be resistance to large amounts of specific herbicides. Health concerns regarding genetically engineered foods themselves (also called genetically modified organisms or GMOs) and the insecticides and herbicides associated with them will be discussed. The course will also review potential proposed benefits of genetic engineering. The purpose of this activity is to enable the learner to describe what genetic engineering is; how it differs from traditional breeding and hybridization; what foods are currently genetically engineered or contain GMO ingredients; what traits are commonly found in genetically engineered food crops (e.g. insecticide production, herbicide tolerance/resistance); the debate in support of and against genetically engineered foods and their labeling; and what effects genetically engineered foods and related pesticides may have on human health.

$19.95

Hours: 1.00
REL-RT-0-NU737

Certificates

Certificates provided by accrediting body (8 Match)

Commission on Dietetic Registration

1.0 HOURS


Relias LLC is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Continuing Professional Education Provider Accreditation does not constitute endorsement by CDR of a provider, program, or materials.
This activity is approved for 1.00 Continuing Professional Education units (CPEUs).
Activity Number: 128212
Learning Need Code(s): 2040; 8018
CPE Level: Level II

Dietitians/nutritionists may submit activity evaluations directly to CDR; [email protected] or mail to: Commission on Dietetic Registration, Attn: Accredited Provider Unit, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995.

California Board of Registered Nursing

1.0 HOURS


Provider approved by the California Board of Registered Nursing, CEP# 13791

Nurses will receive 1.00 contact hours for participating in this course.

District of Columbia Board of Nursing

1.0 HOURS


DC-RN -- District of Columbia Board of Nursing Approved Continuing Education program (CE Provider #50-290).

Nurses will receive 1.00 contact hours for participating in this course.

Florida Board of Nursing CE

1.0 HOURS


Florida Board of Nursing CE Provider #: 50-290

Nurses will receive 1.00 contact hours for participating in this course.

American Nurses Credentialing Center

1.0 HOURS


Relias, LLC is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center’s Commission on Accreditation.

Nurses will receive 1.00 contact hours for participating in this course.

Florida Council of Dietetics and Nutrition

1.0 HOURS


Florida Council of Dietetics and Nutrition accepts medical errors courses approved by any Board within the Division of Medical Quality Assurance of the Florida Department of Health. Relias Learning, LLC is an approved provider of continuing education in nursing by the Florida Department of Health, Board of Nursing, provider # 50-290. This course is approved for 1.00 contact hours.

Georgia Board of Nursing

1.0 HOURS


Georgia Board of Nursing CE Provider #: 50-290

Nurses will receive 1.00 contact hours for participating in this course.

Kansas Department of Aging and Disability Services (Dietary)

1.0 HOURS


Approved for 1.00 continuing education clock hours for Kansas licensed dietitians by the Kansas Department of Aging and Disability. Long Term Sponsorship number LTS-D1058. This activity is approved for 1.00 contact hours.

Course Details

Course Code: REL-RT-0-NU737
Hours: 1
Type: Online Course
Content Expiration Date: 5/31/2019
Learning Objectives:
Define genetic engineering and genetically modified organisms (GMOs)
Describe the history and regulation of genetic engineering and GMOs
Identify potential and proposed benefits of GMOs as well as potential health complications of consuming GMOs and associated pesticides
Explain how to clinically assess patients for suspected adverse reactions to GMOs.

Outline:
World Health Organization definition of GMOs Genetic engineering versus traditional hybridization Genetically engineered foods and animals Current GMO foods and traits -Production of Bt pesticide within GMO plant (regulated as a pesticide) -Resistance/tolerance to GMO associated pesticides Be aware of where GMOs are found in the food supply Early concerns of FDA scientists (allergens, toxins, nutritional effects, new disease) Lack of long-term human safety studies “Substantial equivalence” and Generally Recognized as Safe (GRAS) designation Introduction of GMOs into food supply Controversial aspects of GMOS Labeling of GMOs Aspiration to create high yield, more nutritious crops Use of GMOs to produce pharmaceuticals and vaccines Potential complications of GMOs and associated pesticides Early animals studies suggest health complications Gastrointestinal Disruption of gut microbiome Immunological/allergenic Antibiotic resistance

Instructor: Beth Ellen DiLuglio, MS, RDN, LDN
Beth Ellen DiLuglio, MS, RDN, LDN, creator of Nutrition Mission®, and Nutrition Is Your Best Health Insurance!® educational programs, received her Master of Science in Human Nutrition from Columbia University's College of Physicians & Surgeons Institute of Human Nutrition. Beth's achievements include being a Registered Dietitian Nutritionist (RDN) since 1987; Certified in Nutrition Support (CNSC) 1990-2010; a Certified Clinical Nutritionist (CCN) (cncb.org) 2002-2017; a Health Fitness Specialist (HFS) through the ACSM 2010-2015; an associate professor of nutrition Palm Beach State College 1995-2008; and provider of professional continuing education through the Commission on Dietetic Registration (CDR) since 2002; and a provider of continuing education through the Florida Board of Nursing.  Disclosure: Beth Ellen DiLuglio, MS, RDN, LDN has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Target Audience:
The target audience for this course is: intermediate level Dietitians; intermediate level Nurses; in the following settings: All Healthcare Settings.
Relias will be transparent in disclosing if any commercial support, sponsorship or co-providership is present prior to the learner completing the course.
Course Delivery Method and Format
Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
If you require special accommodations to complete this module, please contact Relias Support by completing the web form (https://www.relias.com/help) or by using the chat functionality.
All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
Accommodations
If you require special accommodations to complete this module, please contact Relias Customer Support here.