NTR145 — Food and Culture
NTR 145 - Food and Culture 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. General Education Competency: Diversity Lecture: 3 Lab: 0 Course Content: Food, culture, cultural food models, and food systems in US and around the world Traditional and contemporary health beliefs, attitudes and practices of diverse cultures Europe: Early Roots of our American Cuisine Heritage from Sub-Saharan Africa Food Treasures from the Orient and the Pacific People of the Balkans and Middle East The Americas and international influences on Regional American cuisines Agricultural practices, history, environment, policy, economics and society Behavioral, demographic and socio-cultural factors that influence food habits, identity and health status Social and behavioral science theories in public health, components of cultural competence, beliefs and behaviors regarding food and changing diet Learning