HERS 327 - Global Food and Nutrition

(3 S.H.)

This course introduces students to the influence that history, geography, economic factors, health beliefs and practices, religion and spiritual systems, and other forces driving political and cultural norms have on food access and habits in the U.S. and around the world. Content includes theoretical foundations of food cultures, food in religious and spiritual expression, correlates and consequences of food insecurity in different countries and traditional health practices in relation to food around the world. Students will explore regional American and global food culture. This course includes laboratory experience designed to introduce food management principles (budgeting, planning and purchasing), culturally-focused food preparation techniques, and food safety and sanitation best practices. Meets GOAL 8 (beginning Spring 2020). Prerequisite: ✽ HERS 205 - Nutrition for Lifetime Wellness. Grade only. Offered alternate years.

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