Bio-engineered (GM) Food Brochure
CAPT Embedded Task
Background:
The advancements in the field of biotechnology have allowed scientists to insert genes into food sources so the altered DNA produces
new proteins that lead to new characteristics in the plants. By inserting a gene into a particular plant, the resulting protein may make the
plant resistant to insects or resistant to a particular herbicide. The farmers’ ability to yield larger crops greatly improves when these
alterations are made. Other genetic modifications improve the nutritional quality of food.
Many products you buy at the grocery store including corn, beets, canola and soy are probably genetically modified (genetically modified
organisms are called GMOs for short); however you have no way of knowing unless the manufacturer chooses to label the product.
Opponents to genetically modified food fear that future studies may uncover health risks linked to ingesting this altered form of DNA.
Others suggest that the use of genetically altered plants may result in the overuse of chemicals to control weeds, and ultimately cause
adverse environmental conditions. Currently there are no laws that mandate the labeling of genetically modified food products.
Objective:
To assess the risk versus benefit of genetically altered food sources
using research to create a persuasive document (brochure, flyer,
poster, booklet, etc.) that takes a position based on scientific
evidence regarding whether genetically modified foods SHOULD
OR SHOULDN’T be mandatorily labeled.
You will need to use at least 4 sources to support your stance and remember to
consider the credibility of your sources when defending your position.
In addition to stating whether or not you believe GM foods should or shouldn’t
be labeled, you must also answer the following questions in your document.
1. What is meant when it is said that a food has been genetically modified? (What is the
definition of a genetically modified (GM) organism/food?
2. How are GM foods/organisms made? (What are the basic scientific facts and procedures
used to create GMOs?)
3. What are some of the most common GM foods?
4. What are some foods that may be genetically modified in the future?
5. What are some of the possible benefits of GM foods? (Think in terms of health,
environmental, and economic benefits.)
6. What are some of the possible drawbacks of GM foods? (Think in terms of health,
environmental, and economic drawbacks.)
7. Should people be concerned about using genetically modified foods? Why or why not?
8. Do consumers have the right to know if they food they are buying contain GMOs when
they shop?
Be sure to back up your statements with FACTS (numbers, research findings).

You must INCLUDE A WORKS CITED AND USE PARENTHETICAL CITATIONS IN your document.
o The DHS Citations Style Sheet is Available on the Library Website
REMEMBER…The goal is to present your findings and cause others to join your point of view.
Here are some websites that will help start your research on the risks and benefits of genetically modified food. Feel free to use books and
other internet resources found in the DHS Library
www.iconn.org – Connecticut’s statewide library catalog (you will need your library card number)
The process of making GMOs
www.agbiosafety.unl.edu/education/whowants.htm - Create a GMO
http://animalsciences.missouri.edu/biotech/high/ - Go to the Hands-on section--the gate--then to Plants
http://science.howstuffworks.com/question148.htm
http://cls.casa.colostate.edu/TransgenicCrops/faq.html - FAQ website
http://www.who.int/foodsafety/publications - info from the World Health Organization, click on Biotechnology for FAQs
Cons of GM foods
www.organicgardening.com – Look under Genetic Engineering for articles.
http://www.saynotogmos.org/index.htm
Pros of GM foods
http://www.europabio.org/what-are-agricultural-biotechnology-and-genetic-modification
Links that present both pros and cons
http://science.howstuffworks.com/question148.htm http://scope.educ.washington.edu/gmfood/
Misc.
http://www.who.int/topics/food_genetically_modified/en/
http://www.who.int/foodsafety/areas_work/food-technology/faq-genetically-modified-food/en/
http://learn.genetics.utah.edu/content/science/gmfoods/
http://www.learner.org/courses/biology/units/gmo/index.html
http://www.learner.org/vod/vod_window.html?pid=2047 (video)
http://www.scientificamerican.com/article/gmo-what-is-genetically-modified-food-video/ (video)
http://www.sirc.org/gate/gm_food.html
http://www.nongmoproject.org/
https://www.nlm.nih.gov/medlineplus/ency/article/002432.htm
http://www.greenfacts.org/en/gmo/
http://time.com/3840073/gmo-food-charts/
http://www.pri.org/stories/2015-10-08/genetically-modified-food-worries-outstrip-science
http://www.gmo-compass.org/eng/grocery_shopping/crops/
http://www.nature.com/scitable/topicpage/genetically-modified-organisms-gmos-transgenic-crops-and-732
https://edis.ifas.ufl.edu/fs084
http://www.fda.gov/Food/FoodScienceResearch/GEPlants/default.htm
http://www.sciencedaily.com/terms/genetically_modified_food.htm
http://www.chgeharvard.org/topic/genetically-modified-foods
http://fas.org/biosecurity/education/dualuse-agriculture/2.-agricultural-biotechnology/genetically-engineered-crops.html
http://www.npr.org/tags/141417893/genetically-modified-food
http://environment.nationalgeographic.com/environment/global-warming/food-how-altered/
Name ________________________ #______
Mrs. Geithner-Marron
Date _____________
Period ___________
GM Foods Brochure Rubric
Research &
information
Content
Mechanics
Document
Citations
Exemplary = 4
All essential
information is
found to support
the project.
All 8 focus
questions are
answered.
Multiple points
of view are
evaluated.
Information
supports the
purpose and is
accurate and
current. Content
is persuasive
and convincing
– backed up
with numerous
facts and
reasons. Logical
progression of
ideas with clear
point of view.
Visual and
written
communication
is very
informative,
engaging, and
always uses
proper
conventions
(spelling,
grammar,
punctuation).
Highly effective
use of text,
graphics.
Information is
thought
provoking.
Maximum use of
allowed space.
At least 4
sources are
used. All
sources are
correctly cited
using the DHS
style sheet.
Acceptable = 3
Most essential
information is
found to support
the project.
6 focus
questions are
answered.
Only one other
point of view
was examined.
A little of the
information is
not relevant or is
out of date.
Includes some
persuasive
information with
some facts or
reasons. The
point of view is
mostly clear.
Limited = 2
Some essential
information is
found to support
the project.
4 focus
questions are
answered.
Alternate points
of view are
irrelevant.
Most of the
information is
not relevant or is
out of date.
Includes little
persuasive
information with
few facts or
reasons. The
point of view is a
mostly unclear.
Deficient = 1
Little essential
information is
found to support
the project.
2 focus
questions are
answered.
Alternate points
of view are
irrelevant.
Information is
incomplete, out
of date and/or
incorrect.
Contains little
persuasive
information and
only one or two
facts or reasons.
Lacks a clear
point of view
Written
communication
is mostly
informative,
engaging, and
mostly uses
proper
conventions
(spelling,
grammar,
punctuation).
Written
communication
is somewhat
informative, not
very engaging,
and occasionally
uses proper
conventions
(spelling,
grammar,
punctuation).
Text and
graphics are
used. Required
information is
covered. A clear
position is taken
but may not be
persuasive. Size
limits were
followed.
3 sources are
used. All
sources are
correctly cited
using the DHS
style sheet.
Text is often
hard to read,
information is
lacking, and/or
mostly
uninformative
and
unpersuasive.
Size limits were
ignored.
2 sources are
used and/or not
all sources are
correctly cited
using the DHS
style sheet.
Visual and/or
written
communication
was not
informative,
engaging,
and/or lacked
proper
conventions
(spelling,
grammar,
punctuation).
All text is hard to
read, most
information is
missing, and/or
completely
uninformative,
irrelevant, or
unpersuasive.
Size limits were
ignored.
ONLY1 source
is used and/or
not all sources
are correctly
cited using the
DHS style
sheet.
Total
Not done = 0
Student
Teacher
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Grade