A new supporting course option: NUTR 297: Healthy Food for All: Bridging the Gap Between Policy and Poverty

Dr. Jennifer Savage-Williams is offering a new course called Healthy Food for All:  Bridging the Gap between Policy and Poverty in Spring 2018.  It will meet a lower-level supporting course or elective for the Nutritional Sciences major.

The class meets on Tuesday/Thursday from 1:35 pm to 2:50 pm.  The enrollment for the first offering is limited.  Once the class is filled, we will not be able to add more seats.  If you are interested, make sure you sign up today!

I have provided a detailed description of the class below:

This course encompasses the study of eating behavior and how fundamentals of nutrition-policy (e.g., food assistance and targeted supplementary nutritional supplementation programs in relation to Dietary Guidelines for Americans, Dietary Reference Intakes) and economics of food production and food choice affects the overall health, nutrition, and well-being of communities within our society. While aspects of this are covered in a variety of disciplines (e.g., nutrition, food science, agriculture, economics, sociology, and others), these aren’t always integrated for students. The purpose of this course is to provide an interdisciplinary, systems perspective of how individuals make food choices within their communities, and how these choices impact health and wellness. Topics include an introduction to what we eat, why we eat, and the key roles of diet on health with focus on the links between food security and obesity.  The politics of food discusses portions of the Farm Bill and Child Nutrition Act with focus on the Women, Infants and Children Supplementary Food Program (WIC), the Special Nutrition Assistance Program (SNAP), and school lunch, and the influence these programs have on what is produced and consumed. The economics of food will focus on determinants of food choice and impact of food waste through hand-on experiential activities that will develop student food budgeting skills across income levels that provides perspective to eating healthy on a budget. Lastly, alternative food-system scenarios related to production and consumption, as well as social, economic, governance, health, and environmental dimensions will be discussed.

 

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