The world of genetically modified foods is discussed in this volume of the Nutrition and Health series. The author explains how GM crops were developed, how GM foods are made, and the advantages of and concerns about GM foods. The pages are visually appealing with color photos, fact inserts, and full page articles with related information. The book does a good job presenting both sides of the issue and provides a glossary, organizations to contact, and a list of references for more information. There is not enough information for upper level high school students doing research, but for younger students or those just looking for a place to start, it will suffice.