Bioengineered Food

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Related to Bioengineered Food: Genetically modified food, Genetically Modified Crops
Any food genetically modified to resist or tolerate pesiticides, insects, or viruses, or to decrease spoilage, produce antibodies, decrease fatty acid synthesis, or increase production of certain amino acids


Any material, including water, that provides the nutritive requirements of an organism to maintain growth and physical well-being. For humans, food includes carbohydrates, fats, proteins, vitamins, and minerals. See: carbohydrate; digestion; fat(2); nutrition; protein; stomach

bioengineered food

Genetically modified food.

food chain

See: chain

contamination of food

The presence, introduction, or development of infectious or toxic material in food. Food may be contaminated by chemical residues (such as pesticides), bacteria (Salmonella, Escherichia coli, Listeria), viruses (hepatitis A, Norwalk), protozoa (Giardia), worms (tapeworms and roundworms), molds (Aspergillus), or toxins (botulinum, staphylococcal enterotoxin).

convenience food

Food in which one or more steps in preparation have been completed before the product is offered for retail sale. Examples include frozen vegetables, bake mixes, heat-and-serve foods, and ready-to-eat foods.

dietetic food

Food in which the nutrient content has been modified for use in special diets, esp. for diabetics.

enriched food

A processed food that has lost nutrients during milling, grinding, pasteurization, or other processes and then had those nutrients added back to the marketed product. Two examples of vitamins commonly used in food enrichment are vitamins B1 and B2, thiamine and riboflavin, respectively.

fast food

Commercially available, ready-to-eat meals (such as hamburgers, hot dogs, pizza, fried chicken, or french fries) with a high fat content, little fiber, and minimal quantities of vitamins or calcium.

functional food

1. Food products with additives for which, following FDA approval, health claims can be made.
2. A food that has a defined health benefit for the person who consumes it.

genetically modified food

Any crop or agricultural product altered by biological engineering for drought resistance, increased growth, resistance to pests or pesticides, prolonged shelf-life, altered textures or flavors, or other economically or commercially desirable characteristics. Promoters of genetically modified foods point to their improved yields (which may have a beneficial impact on agricultural profits or world hunger). Opponents of genetic modification have raised concerns about its effects on ecosystems, human food allergies, and religious dietary laws.
Synonym: bioengineered food

junk food

A colloquial term for food that has limited nutritional value. Typically it refers to foods high in salt, sugar, fat, or calories with low nutrient content. These include most salted snack foods, candy, gum, most sweet desserts, fried fast food, and carbonated beverages.

medical food

A food formulated by the selective use of nutrients and manufactured for the dietary treatment of a specific condition or disease.

novel food

A nutritional source that has not been used in the past or one that has been made by a new manufacturing process, including, e.g., genetic modification.

organic food

A crop or animal product cultivated with specific guidelines that limit the use of petrochemicals, radiation, or genetically engineered technologies in its agriculture.

processed food

Raw food that has been adulterated or modified to increase its nutritional content or make it more palatable and easier to ship, to store, or to sell.

ready-to-use therapeutic food

Abbreviation: RUTF
A nutritional supplement consisting of a roasted, ground cereal and a roasted, ground legume, fortified with vitamins, minerals, and micronutrients. The cereal provides a source of carbohydrates; the legume, a source of protein. RUTFs are used to treat and prevent malnutrition in impoverished populations, esp. undernourished children.

risky food

Any food that is contaminated or more likely than most other foods to be contaminated with bacteria, carcinogens, or toxins.

textured food

Food products manufactured from various nutritional components made to resemble conventional protein-source foods in texture such as meat, seafood, or poultry.
References in periodicals archive ?
FDA takes a case-by-case approach to the safety assessment of bioengineered foods," says Herndon.
The chains, both owned by British-based J Sainsbury, have posted information about bioengineered foods on their website, including a statement related to labeling: "Consumers have a basic right to know the relevant information about the products that they buy, including information about genetically modified foods or foods containing genetically modified ingredients.
The meetings were designed to inform the public about current FDA policy for ensuring the safety of bioengineered foods.
Only when a bioengineered food is substantially different or its nutritive value significantly different does FDA require that it be called by a different or modified name.
Companies working on a new bioengineered food will be encouraged to participate in a pre-submission consultation program, under which they would write to FDA and ask to consult about a bioengineered food.
Even Consumer Reports magazine recently stated that no one has ever gotten ill from eating bioengineered food.
Does the bioengineered food differ significantly in composition from
He said that his membership supports FDA policy, which requires labeling if a bioengineered food presents a potential health effect.
Moreover, the agency only considered such claims acceptable if the labeling as a whole did not imply superiority to bioengineered foods and was not otherwise misleading.
The AMA instead adopted a policy statement urging "government, industry, consumer advocacy groups, and the scientific and medical communities to educate the public and improve the availability of unbiased information and research activities on bioengineered foods.
But he admitted that given limited land and water resources, it was inevitable that China would eventually start the cultivation of bioengineered foods.
risk for various diseases); debates over issues such as the safety of specific weight-loss diets and bioengineered foods, to develop critical thinking skills; and consciousness about world hunger.