The course examines food and food systems, with a focus on human diversity and culture. The impact of factors that affect food availability, accessibility, adaptability, production, preparation, processing, distribution and choice/consumption will be considered in relation to nutrition and health. Food patterns and food preparation techniques of people from different cultures around the world are also addressed. Weekly hours: 3 Lecture hoursPrerequisite(s): NUTR 120; or permission of the instructor.
The course examines food and food systems, with a focus on human diversity and culture. The impact of factors that affect food availability, accessibility, adaptability, production, preparation, processing, distribution and choice/consumption will be considered in relation to nutrition and health. Food patterns and food preparation techniques of people from different cultures around the world are also addressed. Weekly hours: 3 Lecture hoursPrerequisite(s): NUTR 120; or permission of the instructor.
