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Food and Culture (HLTH 1172)
Total Credits:
3
Lecture Credits:
2
Lab Credits:
1
Description:
This course will provide you with the knowledge and skills for developing intercultural competence in the area of food and nutrition. You will understand food in the context of culture by examining the historical, religious and sociocultural influences on meal patterns and eating customs. You will apply these competencies to positively influence the health and nutritional status of the various cultural and ethnic groups or clients you may serve. Must be taken A-F.
Topical Outline:
1. Intercultural competence assessment
2. Historical and traditional knowledge of global food practices and cultural celebrations
3. Food selection, preparation and storage within a cultural context; cultural flavor principles; meal patterns and meal cycles
4. Create a global hot dish
5. Impact of food habits on health and health disparities in various cultures
Learning Outcomes:
1. Explore the historical perspective of foods in various cultures
2. Identify cultural food biases; meal patterns and meal cycles
3. Recognize different ethnic foods and the significance of food flavor in various cultures
4. Identify "staple foods" from various cultures
5. Demonstrate food preparation techniques, food sanitation and safety food practices and recipe development for various cultural foods
6. Recognize the cultural complexities inherent in improving the health disparities of people from various cultures
Prerequisites:
Placement score into
READ 0200 or
ESOL 0052 or completion of
READ 0100 or
ESOL 0042