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The relationship between the articles, How To Write With Style by Kurt Vonnegut and Graduation by Maya Angelou

Analytical Essay

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Introduction

Maya Angelou’s Graduation presents a story about the graduation of a young black female from grammar school. Written in the first person, the story draws attention to the trivial topic regarding access to education for the black community. The author takes her readers through the educative process for blacks all through to the dramatic graduation ceremony at the end of their studies (Angelou, 1970). Kurt Vonnegut’s How to Write With Style, on the other hand, provides guidelines on how writers can best produce literary pieces. In his essay, the author explains how literary writers have been misled into hiding their nature from their pieces of art instead of bringing it out in their writing. The author provides seven steps towards writing with style including finding a subject that one cares about, avoiding rambling, simplicity, cutting the unnecessary, sounding like oneself, saying what one means and pitying the readers (Vonnegut, 1999).

This paper presents a critical examination of the relationship between the articles, “How To Write With Style” by Kurt Vonnegut and “Graduation” by Maya Angelou. Specifically, the paper examines how Vonnegut’s ideas regarding the literary process have been used, and brought out by Angelou in her essay. It explains how Angelou’s essay improves one’s understanding of the ideas brought out in Vonnegut’s essay.

Analysis

The two essays presented are reflective of each other, with relation to matters of writing style in literature compositions. Both can be used as an example of the other as they bring out each other’s ideas, thus increasing understanding of the two literary pieces. Notably, Angelou’s essay builds on the ideas presented by Vonnegut’s essay. In his article, Vonnegut proposes that there is need for many writers and composers to examine their writing styles so as to improve their skills, as well as, capture the attention of their readers (Vonnegut, 1999). For the achievement of this, the author first draws attention to choosing subjects that the author cares about. Evidently, in her essay, Angelou examines the reception of education for the black community. This is a subject that is presumably of interest to the author as a member of the black community. She can relate to the events that she presents in the essay, and for that reason, one can assume that her literary success may be linked to her interest in the topic. This is illustrated in her statement, “I hoped the memory of that morning would never leave me” (Angelou, 1970), the author implies a sense of tenure for the story presented in the essay.

Vonnegut also emphasizes the need to stop rambling on about the subject being discussed when writing an essay (Vonnegut, 1999). Rambling, in this case, refers to writing in excess to the point that an author goes out of topic. Throughout her essay, Angelou tries her best to keep to the topic, but has failed, and often goes out of topic. For example, a section of the essay, the author describes the colors that she hated, which in turn steered the readers away from the topic that was in discussion. This also goes hand in hand with Vonnegut’s perceptions regarding having the gut to cut. Vonnegut believes that good mastery of writing style demands that the author not be afraid of disregarding unnecessary information (Vonnegut, 1999). As he explains, sentences and paragraphs in any essay should illuminate the subject matter in discussion. Though Angelou may have specifically used some information to build on her essay, one cannot help but to feel that the less she may have written, the better her writing style. Vonnegut proposes that simplicity is a factor in determining the success of a writer’s style of writing (Vonnegut, 1999). Notably, he gives the example of Shakespeare and Joyce as two of the greatest authors who benefitted from simple language. Angelou’s essay is simple and easy to understand, which in turn, gives the essay its compelling characteristic. In the statement, “My dress fitted perfectly, and everyone said I looked like a sunbeam in it” (Angelou, 1970), the reader can get a sense of excitement from these simple yet powerful words in relation to the preparations for her graduation.

Vonnegut also emphasizes the need for writers to sound like themselves and say what they mean to say when composing a literary piece (Vonnegut, 1999). He argues that these two have the ability to bring out the author’s style of writing more than any of the other guidelines he presented in his article. Angelou clearly brings this out in her choice for narrative as her writing style, as well as, presenting her essay in such a way that it is understandable to the readers. Conclusively, it is clear that Angelou’s essay echoes the ideas that Vonnegut is trying to push forward to his readers in his essay. Not only does she employ the ideas presented by Vonnegut in her essay, she also diverges from the usage of these guidelines, and the outcome of this can be noted from the readers’ perception of the message being passed across.

References

Angelou, M. (1970). Graduation, in I Know Why The Caged Bird Sings. New York: Harcourt

Brace College Publishers.

Vonnegut, K. (1999). How to Write With Style. United Kingdom: Prentice Hall.

Diet Analysis (2)

Diet Analysis

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Date:

Diet Analysis

Day 1

Oatmeal 80 g

Milk 500 ml

Water 4 cups

Bacon Ranch Grilled Chicken Salad 120 g

Kale and Farro Salad 100 g

Avocado Spread 1 piece

Black Coffee 1 cup

Cheese 1 piece

Fruit Blend 1

Salted Chocolate bites 1pct

Day 2

Hot Chocolate 1 cup

Whole Grain Oatmeal 100 g

Water 3 cup

Banana 110 g

Noodles 100 g

Beef 100 g

Cucumber 50 g

Omelet 1 item

Beef 120 g

Mustard Greens 50g

Day 3

Cereals 70 g

Avocado 100 g

Milk 1 cup

Water 4 cups

Diet coke 300 ml

Mixed tea 1 cup

Ancho chipotle chicken panini 150 g

Caramel Frappe 1 cup

Cheese Bacon 120 g

Fries 1 item and 2tablespoons Heinz Ketchup

Nutrients Contents in Day 1

Calories 37% – goal 35 %

Fat 40 % – goal 35%

Saturates 47% – goal 49%

Cholesterol 15% – goal 13%

Protein 18% – goal 15 %

Carbohydrates 22.8% – goal 30 %

Nutrients intake in Day 2

Calories 55% – goal 30%

Fat 32% – goal 35%

Saturates 45% – 45%

Cholesterol 18% – goal 15%

Protein 23% – goal 12%

Carbohydrates 25% – goal 28%

Nutrients intake in Day 3

Calories 82% – goal 35%

Fat 120% – goal 35%

Saturates 168% – goal 50%

Cholesterol 82% – goal 20%

Protein 46% – goal 15%

Carbohydrates 53% – goal 30%

Average Nutrients Intakes

Calories 58.9%

Fat 49%

Saturates 64%

Cholesterol 55%

Protein 27%

Carbohydrates 37%

Improved Diet

Fruit and Maple Oatmeal 80 g

Artisan Grilled Chicken Sandwich 120g

Fruit ‘n Yogurt Parfait 1 item

Iced Nonfat Caramel Mocha 1 cup

Water 4 cups

Milk 50 g

Cucumber 50 g

Banana 65 g

Boiled egg 1 item

Nutrients intake Contents

Calories 37%

Fat 40%

Saturates 48%

Cholesterol 14%

Protein 17%

Carbohydrates 31%

Sodium 45%

In the first two days, my nutrients consumption was average. The contents of calories, fat, saturates, cholesterol, protein, and carbohydrates seemed to be relatively standard and quite in good shape. Based on the fact that I have to participate in morning runs and some other outdoor activities, my body requires a substantial amount of carbohydrates and calories. That did not reflect on my menu and could harm my body. Exercising requires an adequate supply of nutrients since one is burning a lot of fats and calories. My third-day food items were somewhat awful. The quantities of calories, fat, saturates, cholesterol, protein, and carbohydrates were significantly higher than average. The contributing factor is the fact that most weekends I prefer taking fast-foods. On weekends I also do not take part in any exercising activities. As such, such enormous contents of nutrients can harm the body. Too much consumption of those nutrients can lead to obesity, diabetes, blood pressure and some cancers. As such, I would significantly reduce the amount of fat, saturates, proteins, while relatively increasing small quantities of calories and carbohydrates that are essential in my body nutrients intakes. I would avoid taking items like chicken, beef, cheese, bacon, and milk as they massive quantities of fat, saturates, protein and calories. Meals like cereals, oatmeal, whole grain, cucumber, avocado spread and bananas are highly recommendable due to their balance nutrient contents.

Waist to Hip Ratio Calculator

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Gender:FemaleMale

Waist measurement:  34 cm

Hip measurement:  36 cm

Measure your waist at the narrowest point and your hips at the widest point. (explanation)

Calculate

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Your waist-hip ratio

0.94

WHR for male Classification

0.95 or lower Low health risk

0.96 to 1.0 Moderate risk

1.0 or higher High risk

Pear shape (low health risk)

Men with a ratio of 0.95 or below and with pear-shaped bodies are in the lower risk category for health problems such as heart disease, type 2 diabetes and some forms of cancer. In pear-shaped bodies, the fat tends to gather around the hips and buttocks, rather than the waist. It is purely down to genetics. However, The NHS notes that even pears are at higher risk if their waist measurement exceeds 37 inches / 94cm for men or 31.5 inches / 80cm for women.

Military Body Fat Report, BMI Calculator Report

Selected data record: None

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Measurement:

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Gender:

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Age

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Height:

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Feet 5 Inches

= 68 inches

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Weight: 164 lbs.

Neck average: 15 inches

Waist average: 34

Calculate Body Fat Percentage

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Body fat percentage:

18.8%

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Max body fat percent:

.0%

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Maximum weight:

176 Lbs

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Body fat in weight:

30.9 Lbs

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Lean body weight:

133.1 Lbs

The 18.8% body fat is under the 26.0% maximum allowed by the Department of Défense for males in the 21-27 age group. Based on Table 2-1 in Army Regulation 40-501, the maximum weight for your gender, height, and age group is 176 pounds.

In the past three years, my body has not been consistent. For instance, in 2018, my body weight was 159 lbs., in 2019 was 156 lbs., and currently, bodyweight stands at 164 lbs. My BMI, body fat percentage, hips and waist standards are okay. Perhaps, what led to a relative decline in my body weight in 2019 was the contents of nutrients I was consuming. In 2019, avoided foods with significant amounts of calories, carbohydrates and cholesterol.

Generally, I have not been meeting the required amounts of calories (1600). My calories intake has been 950 on average. When it comes to fat and saturates, my consumption is closely monitored and well kept on check. Another concern in my diet is the rate at which a taking protein. Most of my food items have significant protein content in them and are above the recommended Average. I participate in outdoor exercises which significantly helps to burn the unwanted proteins, but my intake levels are relatively high. I would also consider reviewing my intake of carbohydrates since it is somewhat lower than average and also based on the intensity of the exercises I engage at. Some other nutrients that I need to re-examine since they are relatively lower include calcium, fiber, potassium and iron.

My nutrients consumptions are not alarming but need to be reviewed. I would not like to add more weight than I currently have, and so, I have to check my consumption of pretentious foods such as chicken, cheese, beef and milk. Lastly, foods rich in vitamins, carbohydrates and calories. With that in mind, I will be able to maintain a healthy living style.

QUESTIONS ABOUT YOUR DIET

1.Were these records representative of the usual type and amounts of foods you eat? Yes.

2.Do you take any nutrient supplements? No.

3.What was the Diet Analysis suggested kilocalorie goal? 1600 calories

According to your 3-day Average, what was your actual caloric intake? 950 calories

4.Consider the following information:

Nutrient Current US Diet Recommended From your three day average

% of Calories

Fat 35% 30% 58% Saturated 10% 49% Polyunsaturated 10% 64% Monounsaturated 10% 57% Protein 18% 15% 27% Carbohydrate 45-55% >55% 37% Alcohol 0 Compare each of your nutrient intakes to the recommended intake. Check the appropriate box.

Lower than Recommended Recommended Higher than Recommended

Fat Higher

Protein Higher

Carbohydrate Lower For each category that differs from the recommended in a way that is unhealthy, name specific foods or food groups, in the space below, that you might increase or decrease to meet the recommended levels of intake.

Higher carbohydrates nutrients

Whole wheat grain

Maple oatmeal

Higher than recommended nutrients

Milk

Chicken

Beef

5a.Based on the Diet Analysis printout of your 3-day Average, check those nutrients/items for which your intake is below 90% of the goal or above 110% of the goal.

Nutrient / Item <90% >110%

Calories low Protein higher Carbohydrate low Dietary fiberlow fat, total higher fat, saturated higher fat, monounsaturated fat, polyunsaturated cholesterol Higher vitamin A thiaminriboflavin niacin vitamin B6 Low vitamin B12 Low folic acid vitamin C Low vitamin D Low vitamin E Low calcium Low iron Low magnesium Low phosphorus potassium Low sodium higher zinc Low 5b.For each nutrient or item checked above, what specific foods would you either increase, decrease or substitute in your diet to bring your intake more in line with the goals? (6 foods for each)

Nutrients Food increase Food decrease

Calories Whole milk, salmon, beans Protein Eggs, milk, beef, cheese

Calcium Vegetables, sardines, fortified bread, milk, cheese Vitamin E Nuts, broccoli, corn, sunflower seeds Zinc Cereals, whole grain, nuts, lobsters, whole grain 6a.Has your weight changed in the last few months? No.

How about after a few years? Yes. Approximately by 7lbs.

Comment on your health risk of chronic diseases related to body fat composition;

The chances for me getting chronic diseases are very slim. Firstly, my weight is not above average, and I engage in extensive training exercises.

None of my relatives who have any heart-related conditions

I also do not smoke any substance, and I am a non-alcoholic person. I like preparing my everyday meals apart from weekends to make sure that I thoroughly review my menu.

Perhaps, the most frightening thing would be my consumption of fat, proteins, and saturates because I always like eating fast-foods on weekends.

7b.What specific changes (for what specific disease concern) would you make in the future? Consider your current diet, your evaluations (above) of that diet and any family history of chronic disease.

List Disease List Nutrient(s) of concern List 4 changes for each

Obesity Protein, fat, saturates Whole grain, cereals, vegetables, fruits

Cancer Cholesterol Whole wheat grain, low-fat milk, fruits, vegetables

poor wound healing Vitamin A, B, C, D & E Liver, fruits, vegetables, cereals

Xerophthalmia Vitamin A Broccoli, liver, fish, cereals, carrots, squash

8. REVISED DIET This is your new one-day diet plan to correct problems you have identified.

a.What was the Diet Analysis suggested kilocalorie goal? 1600 calories

What was your caloric intake? 1530 calories

b.What was your percent of total calories from:

Protein21%Carbohydrate 53 % Monounsat Fat 9%

Fat 16 %Sat’d Fat 6% Polyunsat Fat 5%

c.How did your planned intake compare to your 3-Day Average? Answer this by checking boxes in the table below, and also by writing a paragraph of text summarizing the essential points of this comparison.

Nutrient / Item Increased Decreased

Calories Yes Protein yes Carbohydrate Yes Dietary fiberYes fat, total Yes fat, saturated Yes fat, monounsaturated Yes fat, polyunsaturated Yes cholesterol Yes vitamin A Yes thiaminYes riboflavin Yes niacin Yes vitamin B6 Yes vitamin B12 Yes folic acid Yes vitamin C Yes vitamin D Yes vitamin E Yes calcium Yes iron Yes magnesium Yes phosphorus Yes potassium Yes sodium yes zinc yes

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Critical Thinking Genetically modified organisms have been in use for an extended period, but the safety of the products have

Critical Thinking

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Genetically modified organisms have been in use for an extended period, but the safety of the products have been questioned as it tends to be controversial. A genetically modified organism refers to any organism whether plant or animal to whom the genetic material has been altered with the use of the genetic techniques (Van Eenennaam, 2017). The genetically modified organisms have found their use in the medication and the genetically modified foods and therefore have attracted a significant application in research as well as the production of other goods and products. The technique of genetic engineering in crop management was initiated to the farmers to ensure higher yields as well as the quality of their crops. It is arrogated that the genetic engineering technology would assist the individuals in the agricultural sector reduce the amount of food wastes. There are no proven side effects of using the genetically modified organism but the safety their safety has been questioned by many. There are a lot of benefits that alludes from the use of genetically modified organisms as well as estimated sides effects of using the genetic organisms.

There are significant benefits of using the genetically modified organisms. Among the benefits include the production of insect and pest resistant crops. Some of the genetically modified foods have been altered making the more resistant to pests and other insects that tend to harm them (Wunderlich & Gatto, 2015). Toxic microorganism that are safe for human have also found their use to the crops making able to repel the pests and this reduces the amount of pesticides used in spraying the crops while at the farms.

Stronger crops is another potential benefit arising from the use of the genetically modified organisms. The GM technology is believed to help the plants withstand extreme weather conditions having an implication that the crops are of better quality. Besides, sufficient crop production will be witnessed even under poor conditions (Blum, 2018). As the human population is on the rise, more and more lands are utilized for settlements while less and unsuitable land is left for the farmers for cultivation. The presence of the inadequate conditions such as the high salt conditions in the water and soil along with the dry conditions necessitate the need for genetic altering in the crops that aid the crops to survive under the unfavorable conditions. Besides, the genetically modified plants and animals more resistant to unforeseen diseases, therefore, making the plant and the animals stronger and resilient and thus increased productivity.

The use of genetically modified organisms contributes to the protection of the environment. According to the studies from the Oklahoma state university, the use of genetically modified organisms requires less time, tools as well as the chemicals that are needed for their growth (Clomburg et al. 2017). The use of minimal chemicals aid in the reduction in the amount of the greenhouse gas emissions, environmental pollution as well as the decrease in soil erosion. The overall effect of the reduced use of chemicals implies that the general health, as well as the aesthetic of the environment, is preserved. Besides, the environment surrounding the farms is significantly improved and therefore contribute in the preservation of air and water quality.

Genetic crops and animals are modified to increase the amount of nutrition in them (Kamthan et al. 2016). According to the Food and Agricultural Organization (FAO) of the United States, some of the genetic products have been altered to include more nutrition content. The alteration of the crops to include vitamins and minerals not only assist the people to obtain the much needed nutrients but also play a vital role in the fighting against malnutrition across the globe especially on the third world countries. The United States has a recommendation that rice that is meant for relief get enhanced with vitamins A to reduce the deficiencies of such nutrients across the planet.

The reduced use of pesticides is evident among the plants that are genetically modified, and as a result, less use of pesticides are used against the various types of pests (Perry et al. 2016). The use of fewer pesticides increases the quality of the yields as the crops are exposed to lesser chemical content, and this is of great health benefits to the people consuming the products. On the other side, the use of genetically modified crops increases the yields implying that the farmers produces a surplus of their commodities that translate to more sales and also have an effect of increasing the amount of income with an overall effect of raising the standards of living. With the introduction of the gene, technology has made it possible for the production of new products that are safe for human consumption as well as the environment. Some of the new crops invented thrive in the extreme conditions such as the invention of tomatoes that grow in the salty conditions.

On the other hand, everything that has benefits has some side effects or disadvantages accompanying them. Genetically modified organisms are not an exception as foods containing genetic alterations has some side effects that prove not to be safe for human consumption and even to the environment. Among the disadvantages associated with genetically modified foods is the introduction of allergic reactions to the consumers of the products that contain the genetic alterations. Studies conducted by Brown University suggest that the recently genetic modified foods have the potential of causing significant allergic risks to the consumers (Remington et al. 2017). The report suggests that the genetic modification adds extra proteins to the original crop or animal, thereby having the potential of causing new allergic reactions in the consumer’s body. Having a variety of genetically modified organisms with the possibility of causing allergic reactions implies that the range of food choices among the people will be lessened. The genetically modified organisms are not 100% environmentally as proclaimed by the research experts. The main reason behind is that the genetically modified foods contain some traces of several substances that are not yet proven to be safe for human consumption. And to make the matter worse, the substances are kept hidden from the face of the public.

Another problem associated with the genetically modified organisms is that they lower the level of biodiversity as the technology could cause potential harm to some microorganisms resulting to a reduced level of biodiversity (Corlett, 2017). The reduced level of biodiversity also implies a reduction or the elimination of a food source to another organism along the food chain. For example, the removal a particular pest that is harmful to crops such as cutworm means that another species such as birds have been deprived off their food source. Besides, the genetically modified crops could prove toxic leading to the reduction in their numbers and the eventual extinction.

Genetic modifications have a resultant effect of reducing or decreasing the efficacy of antibiotics (Motlag et al. 2016). According to the Iowa State University, some of the genetically modified foods contain antibiotic features to which are built in them and make them resistant to diseases or viruses. When consumed, the resistant antibiotics remain persistent in the consumer’s body, and upon the application of antibiotics, they are rendered ineffective. Furthermore, the research warns against the consumption of such foods as well as the continued exposure to the antibiotics as they contribute to the low effectiveness of the antibiotic drugs.

Gene spilling and genetic transfer are other disadvantages that prove the genetic modification as being unsafe for use (Shetty et al. 2018). Though unclear of the spilling effects, the genetic pollution that result from the inadequate sequestering of the genetically modified crops would lead in wild crops from the surroundings. It is however stressed that the transfer of pollen from the genetically modified plants into the wild plants surrounding them through the agents of pollination could have dramatic effects on the ecosystem resulting in gene transfer. According to experts, the genes from the organisms resistant to pesticides and herbicides maybe crossed to the wild weed families resulting in the mutation of a new weed plant that is resistant to herbicides as well leading to the development of super-weeds that are hard to kill. For the animals and crops that have been genetically modified, they may develop to become super-organisms to which are capable of out-competing the natural plants and animals that may lead to the extinction of the natural species.

New diseases may arise as a result of the consumption of the genetically modified organisms (Manach et al. 2017). Taking into consideration that the organisms are modified using bacteria and viruses, there is the fear that the bacteria and viruses may get exposed in the bodies of the consumers and present new traits of diseases. The possibilities of such incidences have left the scholars worried and has received a great deal of debate across the nation.

The debate regarding the safety of the genetically modified organisms is controversial with some people claiming it to be safe for consumption. Others are against the consumption or the continued research on genetic modification citing that the presence of the genetic organisms is not of any benefits to the human and crops, but instead, it possesses significant risks to the health, environment as well as on the food sources of individual species. Those who claim to support the existence and the continued use of the genetically modified organism cite that they are not harmful to consumptions and that they are meant to improve the quality as well as the quantity of yields. It is, therefore, a two-sided debate that possess issues to which most of them are just but mere allegations as there is no proven evidence.

In my opinion, I would be of the opposing viewpoint that the genetically modified organisms are not safe and have some hidden trait in them that are harmful to the species. For one, the development of the herbicide-resistant species may also lead to the development of super-weeds that are as a result of mutation that is caused by cross-pollination between the natural weeds and the genetically modified plants. Besides, the consumption of the GM foods may contain traces of resistant bacteria and viruses that may be responsible for causing illnesses to humans to which are not treatable, making the use of the GM foods inappropriate for consumption.

In conclusion, the genetically modified foods can aid in solving the problems associated with malnutrition and hunger in the globe. Besides, they can as well be used to help protecting and preserving the environment through increasing the yields as well as the reduction on the reliance on pesticides and herbicides to eliminate pests. But to fulfill that and ensure the safety of the GM products, it is essential to proceed with caution so that it can avoid the unfavorable consequences to the environment and the human health, taking into consideration that the genetic engineering technology is compelling.

References

Blum, A. (2018). Plant Breeding For Stress Environments: 0. CRC press.

Clomburg, J. M., Crumbley, A. M., & Gonzalez, R. (2017). Industrial bio manufacturing: the future of chemical production. Science, 355(6320), aag0804.

Corlett, R. T. (2017). A bigger toolbox: biotechnology in biodiversity conservation. Trends in biotechnology, 35(1), 55-65.

Kamthan, A., Chaudhuri, A., Kamthan, M., & Datta, A. (2016). Genetically modified (GM) crops: milestones and new advances in crop improvement. Theoretical and applied genetics, 129(9), 1639-1655.

Manach, C., Milenkovic, D., Van de Wiele, T., Rodriguez‐Mateos, A., De Roos, B., Garcia‐Conesa, M. T., & Morand, C. (2017). Addressing the inter‐individual variation in response to consumption of plant food bio actives: Towards a better understanding of their role in healthy aging and cardio metabolic risk reduction. Molecular nutrition & food research, 61(6), 1600557.

Motlagh, A. M., Bhattacharjee, A. S., & Goel, R. (2016). Biofilm control with natural and genetically-modified phages. World Journal of Microbiology and Biotechnology, 32(4), 67.

Perry, E. D., Ciliberto, F., Hennessy, D. A., & Moschini, G. (2016). Genetically engineered crops and pesticide use in US maize and soybeans. Science advances, 2(8), e1600850.

Remington, B., Broekman, H. C. H., Blom, W. M., Capt, A., Crevel, R. W., Dimitrov, I., … & Glenn, K. C. (2017). Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins. Food and Chemical Toxicology.

Shetty, M. J., Chandan, K., Krishna, H. C., & Aparna, G. S. (2018). Genetically modified crops: An overview. Journal of Pharmacognosy and Phytochemistry, 7(1), 2405-2410.

Van Eenennaam, A. L. (2017). Genetic modification of food animals. Current opinion in biotechnology, 44, 27-34.

Wunderlich, S., & Gatto, K. A. (2015). Consumer Perception of Genetically Modified Organisms and Sources of Information–. Advances in Nutrition, 6(6), 842-851.