Spring 2027

Cultural Aspects of Food and Nutrition

Cultural Aspects of Food and Nutrition explores cultural competency and humility to reduce nutrition-related health disparities and foster community resilience in the U.S.

no offering record for this termCredits unavailable
Recorded instructors · Spring 2027 No instructors listed

Summary

1 / 3

Recent recorded grades — Fall 2021: 3.84 GPA, 89.5% A/AB (n=19 letter grades); Fall 2022: 3.82 GPA, 84.2% A/AB (n=19 letter grades); Fall 2023: 3.97 GPA, 100.0% A/AB (n=18 letter grades).

What you’ll be able to do

  • Describe the concept and significance of cultural competency and cultural humility in the context of food, health and well-being.

  • Identify worldview and traditional and contemporary foodways common across ethnic communities in the U.S. disproportionately burdened by nutrition-related chronic disease.

  • Interpret dietary laws and customs in the context of the U.S. health care delivery system.

  • Critically examine how U.S. food policies can influence dietary choices at multiple levels, and how those dietary choices may influence the culture around food.

Source: UW Guide

Grade history

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average GPA
letter grades
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AB
B
BC
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Prerequisites

Course map

None

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NUTRSCI 377

This is a best-effort interpretation; check the catalog requirements above.

Prerequisite text tree
  • None

Professors

Spring 2027

No instructors recorded for this selection.

Historical instructors & teaching patterns

Recorded history may be incomplete and does not establish a future schedule.

Calendar & sections

Spring 2027

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Student experience

the class

Recent recorded grades — Fall 2021: 3.84 GPA, 89.5% A/AB (n=19 letter grades); Fall 2022: 3.82 GPA, 84.2% A/AB (n=19 letter grades); Fall 2023: 3.97 GPA, 100.0% A/AB (n=18 letter grades).

difficulty & workload

No workload feedback recorded.

Topics

  • Personal cultural perspectives, biases, and health disparity gaps
  • Food and culture principles, spirituality, and religiosity in dietary patterns
  • Community collaboration and diverse guest speakers

Skills

  • Describing cultural competency and humility in food and health contexts
  • Identifying foodways across ethnic communities with high chronic disease burden
  • Interpreting dietary laws and customs within U.S. health care delivery
  • Examining how U.S. food policies influence dietary choices and food culture

Grades

Latest available · Fall 2023— not enough history to project Spring 2027.

average GPA
A / AB grades
letter grades
Instructor

Grade distribution · % of letter grades

A
AB
B
BC
C
D
F

Grades over time

Through Fall 2023

More grade details Grade mix, volume & source data

Not enough comparable courses for Spring 2027 in UW–Madison.

Sources & history

UW–Madison

Catalog & offerings

Descriptions, prerequisites, and recorded course offerings.

Catalog observation history

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Student reviews

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Grade history

Recorded grade distributions by term, section, and instructor.

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Dataset & model

Recorded 2026-10-14

View the dataset on Hugging Face
Model outputs & technical records
Qwen/Qwen3.8-27B
LLM outputs across runs
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Full model traces

Recorded model configuration, reasoning, and tool conversations.

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Model & dataset provenance 
{
  "model": "Qwen/Qwen3.8-27B",
  "model_revision": "1d4bf0f2ff6012fd82039f2fa52739d0dd7c60c0",
  "task_version": "17",
  "output_id": "2fc0d95f9a068616448741ce844a52ebcfd77c0c805978a62954aab241361c5d",
  "requirements_status": "valid",
  "dataset_revision": "fc1811fa52e581ea57a35c0cf3343f8740a8ffbf",
  "observed_at": "2026-10-14 17:50:09.728220+00:00"
}