Health professionals hold positive attitudes toward biotechnology and genetically engineered foods.(FEATURES): An article from: Journal of Environmental Health
Book Details
ISBN / ASINB000ALSWN6
ISBN-13978B000ALSWN2
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This digital document is an article from Journal of Environmental Health, published by National Environmental Health Association on June 1, 2005. The length of the article is 4448 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
From the author: Few biotechnology processes have elicited the degree of controversy that genetic manipulation of food through recombinant DNA technology has. Research has shown that consumers turn to health professionals for answers to questions regarding health and nutrition. This study sought to assess the knowledge, attitudes, and beliefs of physicians (MDs/DOs), nurse practitioners (NPs), and registered dietitians (RDs) toward food biotechnology and genetic engineering (GE). Six hundred three-part, self-administered surveys were sent to health professionals holding active professional licenses. Statistical analysis included analysis of variance with Tukey's HSD and Scheffe's post hoc tests. Attitudes toward GE were positive. MDs held more positive attitudes than NPs or RDs (p = .000). MDs and NPs supported the use of GE to improve plant resistance to pests; RDs tended to support nutritional-improvement technology. All groups supported the use of GE to produce human medicines and the current Food and Drug Administration (FDA) labeling policy. No profession was more knowledgeable than another. Biotechnology holds the potential to positively affect human health. All health professionals can facilitate or diminish this process through their understanding of the technology and their ability to communicate effectively about the science and issues associated with biotechnology.
Citation Details
Title: Health professionals hold positive attitudes toward biotechnology and genetically engineered foods.(FEATURES)
Author: Jennifer Schmidt
Publication:Journal of Environmental Health (Refereed)
Date: June 1, 2005
Publisher: National Environmental Health Association
Volume: 67 Issue: 10 Page: 44(6)
Distributed by Thomson Gale
From the author: Few biotechnology processes have elicited the degree of controversy that genetic manipulation of food through recombinant DNA technology has. Research has shown that consumers turn to health professionals for answers to questions regarding health and nutrition. This study sought to assess the knowledge, attitudes, and beliefs of physicians (MDs/DOs), nurse practitioners (NPs), and registered dietitians (RDs) toward food biotechnology and genetic engineering (GE). Six hundred three-part, self-administered surveys were sent to health professionals holding active professional licenses. Statistical analysis included analysis of variance with Tukey's HSD and Scheffe's post hoc tests. Attitudes toward GE were positive. MDs held more positive attitudes than NPs or RDs (p = .000). MDs and NPs supported the use of GE to improve plant resistance to pests; RDs tended to support nutritional-improvement technology. All groups supported the use of GE to produce human medicines and the current Food and Drug Administration (FDA) labeling policy. No profession was more knowledgeable than another. Biotechnology holds the potential to positively affect human health. All health professionals can facilitate or diminish this process through their understanding of the technology and their ability to communicate effectively about the science and issues associated with biotechnology.
Citation Details
Title: Health professionals hold positive attitudes toward biotechnology and genetically engineered foods.(FEATURES)
Author: Jennifer Schmidt
Publication:Journal of Environmental Health (Refereed)
Date: June 1, 2005
Publisher: National Environmental Health Association
Volume: 67 Issue: 10 Page: 44(6)
Distributed by Thomson Gale
