Cultural Foods

This is a three-unit asynchronous online nutrition course that examines the regional, ethnic, cultural, religious, historical and social influences on food patterns and cuisine. Over the ten-week length of the course, students will study cultural food and nutrition principles related to the following topics: Food as identity and food in social organization Evolutionary and revolutionary developments in food and cuisine Food as spectacle Food technology in non-industrialized and industrialized food systems Food and health: political inputs and obesity Food branding and marketing Food in world religions Global hunger: root causes and proposed solutions Hunger in America and food and social change

Other Credits: 3 units in Biology. BRN 27 CE hrs. BRN board does not award partial credit.

Course Number: BIOL-40274
Credit: 3.00 unit(s)

+ Expand All

3/29/2021 - 6/11/2021

$395

Online

Cancelled

• SECTION ID:

  153882

• CLASS TYPE:

  Online Asynchronous.
  
  All instruction and course materials delivered and completed online between the published course start and end dates.

• INSTRUCTOR:
  

  Ferraro, Katie, Registered Dietitian (RD) and a Certified Diabetes Educator (CDE) with a Masters in Public Health and is a consultant dietitian in San Diego.

  Katie Ferraro is a registered dietitian (RD) and a certified diabetes educator (CDE) with a master's in Public Health. She completed her undergraduate work at Texas Christian University in Ft. Worth, TX and her graduate studies at UC Berkeley. She currently works as a consultant dietitian here in San Diego.

• TEXTBOOKS:

  REQUIRED

  Food and Culture 7th
  by Kittler, Sucher, Nelms
  ISBN / ASIN: 9781305628052

  You may purchase textbooks via the UC San Diego Bookstore.

• POLICIES:

  No refunds after: 4/2/2021.
  

• NOTE:

• DATE & LOCATION:

  3/29/2021 - 6/11/2021
  extensioncanvas.ucsd.edu
  You will have access to your course materials on the published start date OR 1 business day after your enrollment is confirmed if you enroll on or after the published start date.