Is contemporary food safe?
xmlui.dri2xhtml.METS-1.0.item-citation: Annales Universitatis Paedagogicae Cracoviensis. 150, Studia ad Didacticam Biologiae Pertinentia 3 (2013), s. -24
MetadataShow full item record
Description:Dokument cyfrowy wytworzony, opracowany, opublikowany oraz finansowany w ramach programu "Społeczna Odpowiedzialność Nauki" - modułu "Wsparcie dla bibliotek naukowych" przez Ministerstwo Nauki i Szkolnictwa Wyższego w projekcie nr rej. SONB/SP/465103/2020 pt. "Organizacja kolekcji czasopism naukowych w Repozytorium UP wraz z wykonaniem rekordów analitycznych".
Food and water are necessary to keep the human body functioning. People must have a balanced diet that includes a complex range of nutrients to provide energy, maintain health and resist disease. For a long time researchers have discussed the differences between conventional, ecological (organic) and genetically modified (bioengineered) food. The difference between these food systems is in the production. Ecological products must be produced according to European regulations for ecological food, without synthetic fertilizers, irradiation, and chemical additions to food. Genetically modified foods are foods that have had a gene from a different species of plant or other organism introduced to produce the desired characteristics or traits. Bioengineering can also be used to increase the nutrient content of foods, or to add vitamins that are not found in food. The conventional food production means first of all maximizing the efficiency, increasing overall production and lowering the price for the consumer. Many researchers believe that there is no evidence that ecological food is safer, more nutritious than conventional and modified food. The discussion about safety of contemporary foods continues.