Abstract
In the last two decades, the social controversy over the benefits and harms in health and the environment about transgenic food (TF) [1], as well as concerns about the monopoly of world trade...
Highlights
In the last two decades, the social controversy over the benefits and harms in health and the environment about transgenic food (TF) [1], as well as concerns about the monopoly of world trade, the reliability of public institutions, the integrity of regulatory agencies, the loss of both individual and ethical choice, and the future of food supply, have kept the national and international public discussion alive [2]
The individuals involved in this study agree and consider the themes presented in the module structure to be important, there is a difference between the courses of nutrition science and medicine regarding the way in which training is offered as well as differences in some content
A new model of attention and training concerning TF for health professionals is needed in order to update and broaden these professionals’ thought
Summary
In the last two decades, the social controversy over the benefits and harms in health and the environment about transgenic food (TF) [1], as well as concerns about the monopoly of world trade, the reliability of public institutions, the integrity of regulatory agencies, the loss of both individual and ethical choice, and the future of food supply, have kept the national and international public discussion alive [2]. It is in this context of technological complexity that the role of health professionals gains an unexpected significance. The objective of this work was to set and assess a training module for Nutrition Sciences and Medical Sciences in relation to TF, in addition to contributing to the construction of a comprehensive learning concept connected to scientific, technological and social knowledge
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