This product is free for those who attended FNCE® 2017.
The public wants to understand more about how food is grown. Future global food systems need to address food insecurity and sustainable agricultural practices to feed the world. Public controversy exists on the best way to achieve these goals. This hot topic is challenging to discuss yet drives many food decisions by the public - the perception of genetically engineered foods [GE]. Health Care professionals must be prepared to understand how people navigate this topic as it arises with their patient/audience populations. With experts in both the psychology of learning and agricultural practices, this session will explore the reasons for the public perception and acceptance (or lack thereof) to GE foods, [framed by individual values]. The science of this tendency as well as a review of scientific practices for both conventional and organic farming practices will be presented.
CPE Level: 2
Learning Codes: 2040, 1070, 8018
- Identify key areas of controversy regarding public perceptions of genetically engineered [GE] foods and the quality and depth of scientific information on them
- Recognize the importance of individual thinking, mental models, and misinformation, and perception influencing consumer decision making about agriculture and GM foods.
- Identify foods that have evolved using GE and explain their role and their impact on insecticide use in agriculture
- Pamela Ronald, PhD
- William Hallman, PhD
Planned with the Academy's Committee for Lifelong Learning