The 130th Annual Meeting of APHA

Abstract #49051

Raymond Scalettar, MD, DSc, Washington Internal Medicine Group, 730 24th St NW, Washington, DC 20037, 202-338-5050, rscalettar@email.msn.com and Cheryl D. Toner, MS, RD, International Food Information Council, 1100 Connecticut Ave., NW, Ste 430, Washington, DC 20036.

Food Biotechnology is a hot issue in the media, in food regulations, and among health professionals. Research shows that the media is the most common food and nutrition information resource for US consumers, but the most trusted resources are physicians, dietitians, nutritionists, and nurses. The American Medical Association (AMA) Council on Scientific Affairs adopted a policy on food and agricultural biotechnology that supports the potential benefits and continued regulation of the technology, and the need for public education on the issue by health professionals. Building on the AMA policy, this session will explore the role of public health professionals in staying abreast of food biotechnology issues and providing education to help the public to make informed decisions regarding food and nutrition.

Learning Objectives:

• 1. Identify the major recommendations of the American Medical Association regarding food and agricultural biotechnology.
• 2. Assess the public health professional’s role in communicating the scientific consensus regarding safety, potential benefits and risks, and regulation of foods produced through biotechnology to other public health professionals and consumers.

Keywords: Food and Nutrition, Physicians

Presenting author's disclosure statement:
I have a significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.
Relationship: Raymond Scalettar, MD, DSc is presenting as a consultant for the International Food Information Council.