Pre-requisites: NUTR 100 or NUTR 251 or FDSC 105
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. It is designed to give you knowledge surrounding a wide range of topics related to nutrition, food security, and obesity. This course will require you to think critically about and act upon broad nutrition issues specific to eating behavior, economics, and policy. Projects will expose you to varying perspectives on food security, obesity, food planning and budgeting. You will learn how to assess diet quality and health disparities, why they exist and persist, what policies affect them, and potential solutions to food insecurity and obesity in our society. In addition, you will get hands-on experience in a food laboratory where you will taste and cost out a variety of foods, prepare and evaluate an entrée at different price points, and plan and prepare a meal utilizing foods at the food bank.