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)
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1/4/2021 - 3/20/2021