Dietetic Technician Practice Test

All of the following are potential benefits of genetically engineered food, except:

1. a faster growing food supply, thus greater food production

2. food that tastes better and is more nutritious

3. shorter shelf-life

4. reductions in pesticide use

The correct answer is: shorter shelf-life

Genetically engineered food is designed to enhance various traits that can improve crop yield, nutritional quality, and resistance to pests and environmental challenges. The correct option, which highlights the exception among the stated benefits, is the idea that genetically engineered foods would have a shorter shelf-life. Typically, one of the goals of genetic engineering is to increase the shelf-life of products by enhancing their resistance to spoilage and decay, allowing them to stay fresh and maintain quality for a longer period. This extended shelf-life benefits both consumers and producers by reducing waste and ensuring that food remains safe and palatable for a more extended period. In contrast, the benefits mentioned in the other options—such as faster growth rates leading to greater food production, improvements in taste and nutrition, and reductions in pesticide use—are indeed common expectations from genetically engineered crops. Enhanced growing characteristics and reduced chemical dependence align with the goals of genetic modification, making them more sustainable and environmentally friendly options for food production.