Garden Genetics: Genetically Modified Foods

Tamara O. Miles

Teaching & Learning Science – Empire State College

Our unit goal is to allow students to: investigate, study, organize, question &

share information about genetically modified foods

Recall the structure of genes

Identify how structure affects

function

Understand how GMO’s are made

Research primary

literature

Evaluate environmental,

economic, and health issues

Instructional Objectives:

Students Brainstorm:• Make a Taco

1. Ingredients are provided on front table

2. Return to seats and enjoy

• Think about it:– What goes into a taco?

• What is it made from?• Where did the tomatoes

come from?• Where did the lettuce

come from? • Where did the meat come

from?Who is responsible for

getting it to us? (hint: farmers, biologists)

Students will think about how genetics affects what they

eat.

Now we read!http://sciencecases.lib.buffalo.edu/cs/files/gmo_adv_notes.pdf

The Case Study Begins

I will have slides prepared to

prompt discussions if

needed.

And suggest sites to visit to learn more… if

they ask!

Interest groups will divide and students will read, watch, and research a series of questions to report on.

Groups will play the roles of:

Entomologists

Farmers

Immunologists

There will be common questions and group questions to answer

Oral Presentation

Each team will present their findings to the class. They may use

YouTube, SmartBoard, or any other method of

delivery.

Conclusion•We read literature articles and discussed issues surrounding the use of genetically modified foods

•We recalled the central dogma of molecular biology- replication, transcription, and translation

•We worked in groups to relay our common answers