FSHN 4420: Food, Culture, and Sustainability
Credits: 3. Contact Hours: Lecture 2.
Prereq: Sophomore classification
Sustainable food, social, and health systems depend on positive interactions between culture, biology, and the environment. Historical and current cultural characteristics, such as common foods, meal patterns, food taboos, therapeutic uses of food, religion, immigration, and food acquisition patterns will be studied. Cultural acceptability, socio-economic equity, inclusion of diversity beyond culture, and ways to leverage healthy behaviors will be discussed. Meets U.S. Cultures and Communities Requirement.
(Typically Offered: Fall)