This course will be a 3-credit, fully online summer 2019 offering. Nutritional Sciences/Food Science 375: Special Topics – Food and Culture: Applications in Wellness, Nutrition Counseling, and Health Care
Course Description: This course will explore cultural competency as a factor in eliminating health disparities, and an opportunity to foster community resilience. Students will use principles of food and culture to compare cultural perspectives of health and well-being, including influences of spirituality and religiosity on food choice and dietary patterns. This course will explore how personal cultural perspectives can shape biases and stereotypes that can widen the health disparity gap. Representatives from a wide variety of communities will serve as content experts.