SUSTAINABLE FOOD SECURITY: HEALTH FOR OUR COMMUNITIES

FOODSCI 120

Relationship between food, additives, processing and health. How foods are processed. Current food controversies.

AAE/C&ESOC/SOC 340

With primary emphasis on the U.S., the course covers social, economic and biological dimensions of food systems. Using classroom and community experience, the course combines academic approaches with practitioner knowledge. A community project is required.

NUTRSCI 540

The foundations and practice of community nutrition and health equity. Factors and resources affecting community nutrition programs and delivery of nutrition and education programs to diverse communities and vulnerable populations.

PUBLHLTH 713

Provides opportunities that facilitate learning in the areas of globally important non-communicable diseases, including but not limited to type 2 diabetes, hypertension, and developmental and acquired disabilities; the global epidemiology of non-communicable diseases; health determinants and indigenous health beliefs and practices; mental health and wellness, including interpersonal violence and opioid abuse; and, food security, nutrition, and obesity. Presumes some background and understanding of basic principles of health and addresses topics at a graduate level.

NUTRSCI 377

Exploration of cultural competency and humility as a factor in reducing nutrition-related health disparities, and an opportunity to foster community resilience within the United States. Analysis of how personal cultural perspectives can shape biases and stereotypes that can widen the health disparity gap. Principles of food and culture utilized to compare cultural perspectives of health and well-being, including influences of spirituality and religiosity on food choice and dietary patterns. Includes content collaborators and guest speakers from a variety of communities, and identities.