Rationale
It has always been incredibly difficult to convince students why they should be interested in chemistry because they do not see how it is pertinent to them. Having grown up on a fruit farm, I have seen the direct benefits of chemistry—particularly using herbicides and pesticides, which allow farmers to harvest a better quality crop. The argument for using Genetically Modified crops is very similar to the argument for the use of herbicides and pesticides. This unit will tie the foods we eat and the choice to consume genetically modified crops to basic concepts of both chemistry and biology.
I have witnessed the obliteration of crops by insects, fungi, and viruses that do not react to the chemicals being used. Farmers rely on their crops for their income, and with poor or withered crops there is little or no income to gather. I believe that my students will be interested in this topic because it does affect their everyday lives regardless of if they know it or not. The foods we eat affect who we are as human beings, as research continues, scientists are linking genetically engineered products to multiple diseases and disorders in humans. This knowledge enables consumers to make important choices regarding the foods they choose to eat.
In today's world there seems to be a growing trend of eating healthy; but, what does that really mean? It is understood that we should eat more servings of fresh fruits and vegetables balanced with a proportioned protein while limiting fats. Going to the grocery store used to be a simple job; you made a list, went to the store, purchased your items and went on your way. The "healthy" foods are almost always the very first section at the grocery store when you walk in the door, but you no longer have just one choice of what to buy. There are multiple items that look similar, but may have different labels. Foods can be labeled as natural, organic, USDA organic, genetically modified, no MSG, gluten free, or heritage even though standards vary as to what each word really means. When most consumers buy produce at the grocery store they choose what to buy based on looks. In our minds we assume that what looks the best is the best for us, but this is not necessarily true.
Currently there are no federal guidelines enforcing descriptive labels on foods, so how can you figure out what it is you are eating? Many health conscious consumers choose to actively look for products that are labeled as being organic, meaning they have not been treated with pesticides or herbicides; thinking that they are getting a higher quality product. Amanda Hermes wrote an article helping differentiate between the identification of foods with these different labels. 1 The article describes the subtle differences between the various labels and how they are regulated. Many consumers assume that products which have been genetically modified will be better for them, but the health benefits of genetically modified organisms (GMOs) are not clear.
When companies genetically engineer seeds the hope is to increase yield, drought tolerance, salt resistance, and enhance nutrition; however, studies on the effectiveness of these modifications is conducted by the companies performing the modifications. These studies are short lived, and most alarmingly results do not have to be released to the public. Independent scientists, of course, are interested in testing the validity of the claims made by manufacturers about the "better" quality of the GMO products, but cannot conduct their own tests due to fear of litigation. 2
In this unit, my idea is to have students look at the foods they eat, especially prepared foods, and think about the chemicals that are part of those foods. When looking at where foods come from, it is becoming more and more difficult to find foods that do not contain genetically modified organisms. Considering socioeconomic factors and the higher prices of organic foods and foods without GMO's, it is clear to see how inner-city kids have higher exposure rates than the students in the suburban areas. I think it is important for students to acknowledge where food comes from, and how the foods we eat affect our health.
When I have asked students where their food comes from, I have been told from the store, but even working with high school students it is difficult to get a more precise answer than that. When pressed I am usually told that food comes from a factory, and when asked where the factory got the food they just roll their eyes and say who cares. Having grown up on a farm and having the privilege of growing my own food, at least some of it, I could not understand how there was this huge disconnect between growing crops and getting them to the grocery store. There are bumper stickers that say no farmers no food, this made sense to me because of my background, I had never imagined that my students did not have knowledge of their food sources.
Comments: