CULTURAL ASPECTS OF FOOD AND NUTRITION

GEN&WS 472

Approaches human relationships with food from micro to macro levels. Considers personal and interpersonal relationships with food, examining the social, cultural, and political meanings of food at various intersections of identity (gender, race, class, ability, age, etc.), and within different institutions such as family, education, and religion. Asks questions about personal/individual responsibility in relation to food, and the role of communities, municipalities, governments, and global entities in determining what people eat and how. Explores the gendered, raced, and classed politics of food systems; questions of sovereignty, sustainability, access, regulation, dissemination, and policy making. Examines the cultural, ecological, and economic implications of the ways food is perceived, produced, and consumed across cultures.

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.

NUTRSCI 375

Special topics on contemporary issues relevant to undergraduate students studying health and nutrition.

NUTRSCI 132

Nutrition and its relationship to humans and their biological, social, and physical environment; current issues and concerns that affect the nutritional status of various population groups.

FOODSCI 180

Explores diet-related diseases in the United States and their disproportionate effect on Black Indigenous and People of Color (BIPOC) and other underserved or vulnerable populations. Integrates the principles of food science, nutrition, and public health to understand food systems, food disparities, and health disparities. Examines emerging solutions to improve health outcomes in the United States through more just, inclusive, and sustainable food systems.