Food as Culture
Explore culture through foods and food ways across the globe. This course examines food patterns of each continent using a multidimensional approach. Ethnic, geographical, religious, historical, geographical, and societal influences on food patterns of various regions and people will be presented through didactic and experiential activities. Information will be presented with the perspective of enhancing engagement and build positive relationships with future clients and communities served.
Outcomes: Upon successful completion of this course, the student will be able to: 1) identify common food sources of nutrients in the eating patterns of selected cultures; 2) describe foods, dishes and preparation methods common to selected nations and cultures; 3) explain traditional food use in selected cultures including infant feeding and illness; 4) compare and contrast typical American to specialized ethnic retail food markets; 5) discuss experiences with ethnic food.
Outcomes: Upon successful completion of this course, the student will be able to: 1) identify common food sources of nutrients in the eating patterns of selected cultures; 2) describe foods, dishes and preparation methods common to selected nations and cultures; 3) explain traditional food use in selected cultures including infant feeding and illness; 4) compare and contrast typical American to specialized ethnic retail food markets; 5) discuss experiences with ethnic food.