1. HW220: Contemporary Nutrition Unit 5 Seminar Lisa Beach

2. Reminders References in posts! Not picky about APA, just make it accessible. Check the To-Do List! Don’t miss anything… No late work Extraordinary circumstances

3. Unit 5 Requirements Reading Complete the readings in your texts, review the three lesson pdf’s, and review the key concepts Discussion board Make an initial response of 150 words to one of the discussion board questions by Saturday midnight ET. Include a reference(s) in your initial post. Make two responses of 75 words to classmates by the end of the unit (Tuesday midnight ET). 10 Points Seminar Attend and participate in the live seminar. Review the topics and prepare before attending. OR complete seminar option 2 posting by responding to all three of the seminar questions. Each response should be 100-150 words and include a reference. 5 Points Unit 5 Presentation Complete your PowerPoint presentation on biotechnology for seniors. Review the grading rubric before submitting. Submit by Tuesday midnight ET. 80 Points

4. A Note: Plagiarism Ah, plagiarism… Don’t copy and paste from a source (even if you cite the source, it’s still plagiarism) Give credit where credit is due Use in-text citations

5. Application of Concepts How have you changed since you began this course? If you haven’t changed, why not? (p.s. It’s ok if you haven’t!)

6. Poll on GMOs What foods have you had recently that you know were GMO foods? Did you read any food labels this week to see a food’s country of origin? If yes, what countries did your food come from?

7. Definitions Biotechnology - the use of biological processes in industrial production, including the use biotechnology for the making of food products such as cheese, wine, and beer, medically for producing vaccines and insulin products. As Schlenker and Ross point out, “Biotechnology is a field of science involved with gene technology, allowing us to manage deoxyribonucleic acid (DNA) material, adding or removing a gene from the DNA of a plant or animal species” (textbook) Gail Frank in Community Nutrition: Applying Epidemiology to Contemporary Practice discusses the role of biotechnology in food production. “Traditional biotechnology involves plant and animal breeding and mutation, collection, selection, and natural products. New biotechnology produces genetic modification at the molecular level opening the doors for a new field of bionutrition.”

8. Credible Information Books Videos The news?