NUTR 2323 N2

Food and People

A study of diet and changing food habits from an evolutionary, historical, cultural, religious and social context. Programs and methods for meeting the world's food needs are evaluated, and current technology and resources directed to food security and food safety are discussed. Note: Open to Nutrition majors and major/minors of the Women and Gender Studies program.

Instructor: Tristaca Curley
Prerequisites:
 None.
Course Type: Online; Continuous-intake. Register anytime and learn at your own pace


Are you aware of your own cultural influences, or how your local food technologies impact the choices available to you? In this course, you'll explore the factors that influence our dietary choices, including those both within and beyond our control.

Topics include:

  • Food production, distribution, and consumption in different societies and environments
  • Global and domestic food security issues
  • Genetic engineering, organic food production, locally-sourced foods


Through this course, you'll develop a better understanding of the way we interact with our environment to obtain food, as well as the influences our cultures and societies have on our food consumption.