Creating Nutritional Food Strains for Developing Countries

During my four years in high school, I participated in my school's policy debate, but this experience taught me a lot of knowledge about speech and discussion. Every year a theme is set, and policy discussionists learn how to clarify the positive and negative aspects of a single resolution. Anyway, I recently learned about two people, Ingo Potrykus and Peter Beyer who developed "Golden Rice". By inserting beta carotene, they created rice varieties that can deal with vitamin A deficiency (VAD) in developing countries.

Food policy is often related to the health of the population. Early literature on nutritional deficits in developing countries focused on the impact of food shortage habits on the spread of diseases such as Malamous Disease and Kwashirocol. Increased food production, energy intensive food consumption and decreased physical activity, prevalence of obesity in developed countries, especially middle-income households and some developing countries is increasing. These problems are attracting more attention from nutritionists and health economists, in part due to end-of-life treatment of diseases such as diabetes and hypertension. In addition, these policies have helped to achieve average life expectancy over the past few decades by reducing early mortality due to obesity and chronic illness.

The increase in obesity and related diseases in developing countries can be traced back to the rapid nutritional transformation of these countries - with little change from simple, sometimes traditional food meals, meals are processed foods, animal Food, Fat and Sugar 5 This change has been promoted by internationalization and commercialization of food trade. Nutrition change has brought new challenges to dietitians and public health experts who have spent decades in the fight against malnutrition in poor countries. Developing countries need to provide education on ways to limit overnutrition and food intake rather than food programs that require supplementary food intake. This demand extends to all socio-economic groups. For example, from 1975 to 1997, the poorest quarter of women became obese and overweight more than the wealthiest quarter 6.

Food Quality and Human Nutrition Most consumers in wealthy countries can get relatively cheap, safe and healthy food items. In contrast, micronutrient malnutrition has also spread to poor countries, affecting more than half of the population of developing countries. In low-income countries, the potential benefits of improving the nutritional value of foods are higher, and the food budget makes up more than two-thirds of total expenditure. A sustainable solution to malnutrition in developing countries is to provide a sufficient number of high quality meals. Nutrition and quality characteristics of foods can be changed by genetically engineering; this bioengineering is a low cost strategy to improve food quality, complementing other technical and social interventions I can. Nutritional and accidental adverse effects of these products have been proven to have not been tested yet