2020-2021 Catalog 
    
    Sep 19, 2020  
2020-2021 Catalog

NTR 145 - Food and Culture


Description: Examination of food in the context of culture. Includes historical, religious, and socio-cultural influences on the development of cuisine, meal patterns, eating customs, cooking methods, and nutritional status of various ethnic groups. Evaluation of traditional and contemporary food habits, beliefs and attitudes of global populations; selection, preparation and serving of foods from diverse cultures, and health and social impact of dietary changes. Exploration of the impact of politics, socioeconomics, and conflict on global, regional and local food systems.

Prerequisites: Reading Proficiency.

Credits: 3
Lecture: 3
Lab: 0

Course Content:
  1. Food, culture, cultural food models, and food systems in US and around the world
  2. Traditional and contemporary health beliefs, attitudes and practices of diverse cultures
  3. Europe: Early Roots of our American Cuisine
  4. Heritage from Sub-Saharan Africa
  5. Food Treasures from the Orient and the Pacific
  6. People of the Balkans and Middle East
  7. The Americas and international influences on Regional American cuisines
  8. Agricultural practices, history, environment, policy, economics and society
  9. Behavioral, demographic and socio-cultural factors that influence food habits, identity and health status
  10. Social and behavioral science theories in public health, components of cultural competence, beliefs and behaviors regarding food and changing diet

Learning Outcomes:
  1. Identify local food sources for obtaining culturally distinct ingredients. (1, 3 - 7)
  2. Describe diverse diets, food, and eating behaviors of various groups from around the world and their culinary contributions to American cuisine. (1-10)
  3. Explain dietary patterns from a cultural perspective, including influences impacting traditional ingredients, food choices, food preparation and food service. (1, 2, 8, 9)
  4. Differentiate social, religious, political and historical factors that influence food patterns, globalization of food and structure the health of populations and individuals. (1 - 10)
  5. Compare and contrast a variety of educational resources describing customs, beliefs and attitudes influencing diet, health and therapeutic uses of food within specific cultures. (1, 2, 9, 10)
  6. Recognize social determinants, forms of acculturation and regional health disparities affecting nutritional intake leading to deficiencies, incidence of illness and death of specific cultural groups. (1, 2, 8, 9, 10)
  7. Evaluate local, regional, and global impact of high-input industrial and low-input sustainable agricultural production and geographic factors that have altered communities, cultures, public health, and food safety. (1, 8, 9)
  8. Classify specialized equipment, utensils, ingredients, and core foods in specific cultural groups. (1- 7, 9)
  9. Develop menus representing various cultures from around the world. (1-10)
  10. Integrate theory based approach, cultural competence and culturally appropriate ingredients in the promotion of nutritional wellness within and across cultures. (1-10)
  11. Discuss personal customs, attitudes, and beliefs affecting personal relationship with food and ones role in creating change concerning a global food issue. (1 - 10)

Required Assessment:
  1. Demonstrate thoughtful and precise writing skills by completing at least 1500 words of monitored writing.