Proposed Syllabus for Nutrition Institute

University of Bridgeport

 

Syllabus 560R

 

Important Notice For All Students Taking An Online Course in Summer 2008

 

Course Title:    Nutrition and Culture   

Format:  Distance Learning/Online   

 

COURSE DESCRIPTION:  This course reviews basic nutrition principles; examines dietary patterns, and importance of food in ethnic and American societies.  Asynchronous discussions participation, online tests and essays are required.  Study will consist of textbook and recommended reading, with a heavy emphasis on research, critical thinking skills, "virtual classroom" discussions, quizzes and a final essay paper.

 

LEARNING OBJECTIVES:  This course is designed to provide an overview of the cultural aspects of food, the societal influences and origins of culinary traditions.  It will cover aspects of American (including Native American) and selected ethnic cuisines. Material will cover a brief overview of culinary history and place a focus on future trends.

 

April 7 through July 11, 2008:   This is a three credit course.

 

INSTRUCTOR:  S. Asanovic

 

TEXTBOOKS:  One textbook is required, with an additional text suggested..    Library resources are emphasized as well. 

 

Textbooks:    (Pamela Goyan Kittler, Kathryn P. Sucher  Food and Culture  5th Edition ©2007 Wadsworth-Cole)  e-book iks available at www.ichapters.com.

Secondary text (not required, but suggested)

 

 The Cultural Feast, 4th ed.   Carol A. Bryant, Kathleen DeWalt et al.  Wadsworth Cole, Publishers.   No e-book, but may be available at Amazon, used.

 

Additional Reading List  will be provided

 

COURSE TIME:  Asynchronous over 15 weeks.  There will be no on campus meeting.  However, defined modules are determined and work is expected to be submitted on time, according to a  weekly schedule.   Meaningful  and frequent participation in discussions is required and students are expected to be online at least twice a week, preferably more. 


Outline

Learning Modules may include, but are not limited to the following

 

Ø      Evaluation and study of Personal  culinary heritage

Ø      Overview of Food History

Ø      Food and Religion

Ø      Ethnic Cuisines Hispanic, African-American, Caribbean/Islands, Asian, Middle Eastern, East Indian, Western Europe Native American

Ø      Culture Influences on Population Nutrition

§         Social and Ethnic influences on Nutrition

Ø      The Food Industry:  Influence on Eating Patterns  Globalization and our Food Supply

Ø      Wrap-Up - Current and Future Trends in Nutrition and Foodways

 

WEEK

TOPICS

NOTES and Discussions

 

 

 

1

Course Introduction - Goals

 

 

Overview of website

 

 

Resources

 

2

What is food culture

Textbook: Chapter I

 

Your ethnic heritage

          

3

Acculturation discussion

 

4

The Omnivores Paradox

 

 

     strange foods

Discussion topic

6

Overview of Food and Religion

Textbook Chapter IV

 

   Food as Symbol

Personal & familial traditions

7

…Christian traditions

 

8

…Judaic traditions – Kasruth

Written Essay Due

9

…Islam, East Asian Religions

Online Test  TBA

10

Selected  Ethnic Groups

Chapters 5 --

 

   Native Americans  foods-traditions-changes

 

11

   Italian + Southern Europe

Others TBA

12

…Hispanic-Mexico; Central America Carib

 

13

   Food Industry-  Agrobiz

discussions

 

      Globalization of Food Supply

 

14

      Effects on nutrition today worldwide

 

15

      Future Trends –

     Eating locally -  Sustainable Agriculture

Outside reading

 

16

Final Test

Online

 

Final Essay due