NUTR 2323 N2
Course
Online
Description
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Type
Course
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Level
Intermediate
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Methodology
Online
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Duration
Flexible
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Start date
Different dates available
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Online campus
Yes
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Delivery of study materials
Yes
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Support service
Yes
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Virtual classes
Yes
An examination of the relationship between food and human culture through a biocultural framework. Students will examine social, economic, and ecological factors affecting, and affected by, food practices and systems. Global and local food production, preparation, processing, distribution and waste management, as well as social justice, gender, diversity, equity, and cultural competence are covered. Open to Nutrition majors and majors/minors of the Women and Gender Studies program, and Environment and Sustainability Studies (ESST) students.
Facilities
Location
Start date
Start date
Reviews
Subjects
- Global
- Production
- Food technologies
- Dietary
- Food Production
- Distribution
- Consumption
- Societies
- Environments
- Domestic food
- Security Issues
Course programme
Are you aware of your own cultural influences, or how your local food technologies impact the choices available to you? In this course, you'll explore the factors that influence our dietary choices, including those both within and beyond our control.
Topics include:
- Food production, distribution, and consumption in different societies and environments
- Global and domestic food security issues
- Genetic engineering, organic food production, locally-sourced foods
Through this course, you'll develop a better understanding of the way we interact with our environment to obtain food, as well as the influences our cultures and societies have on our food consumption.
NUTR 2323 N2