Master of Science in Nutrition and Integrative Health Tai Sophia Institute NUTR 671: Food and Culture Trimester

2 Spring 2012 1 credit Faculty: Lead Faculty: Bevin Clare Guest Faculty: Sally Fallon Schedule: Date 2/21/12 2/21/12 2/22/12 2/22/12 2/22/12 2/23/12 2/23/12 2/24/12 2/24/12 2/24/12 Topic Course Introduction: Rise of agriculture and the development of global food culture Overview of energetics and food European Food and Culture South and Central American Food and Culture African Food and Culture Central and Southern Asian Food and Culture Review of Weston A Prices research on traditional eating systems Review of Weston A Prices research on traditional eating systems Southeast Asian Food and Culture Contemporary Northern American Food and Culture Contemporary Northern American Food and Culture Faculty Clare Clare Clare Clare Clare Fallon Fallon Clare Clare Clare

bclare@tai.edu

410-888-9048 ext6688

Purpose: Each class oriented around a global region will explore: Typical daily meals and staple food Origin of foods and cultural practices Energetics systems of that culture Food events and significant food culture Modern food culture Contribution to American food culture

Objectives: To successfully pass this course, the student shall: 1. Recognize cultural influences on personal food choices

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2. Compare and contrast the genetic, historical and cultural influences on food choices and health in various cultures 3. Explore how history and culture has shaped eating behaviors in America 4. Begin to explore concepts of food energetics Outcomes: At the end of this course the student will: 1. Develop an understanding of how history and culture has impacted food behaviors in the United States. 2. Have a beginning understanding of various diet systems and basic food energetics 3. Apply knowledge of traditional eating systems, genetic predisposition and cultural sensitivity to future clinical practice and/or career Prerequisites: None . Reading list: Reader or readings as assigned. Materials:

Outside Study: See Assignments & Evaluation Method of presentation: The class will be taught using lecture and discussion. Assignments & Evaluation: To pass this course, students will complete the following assignments: Assignment In this course students will be studying and experiencing a cultural food event outside their own culture. This event can be religious or cultural in its orientation. The student will be observing / studying and documenting the following in preparation for the event: 1) The overall reason for the food event 2) The location, timing, and other significant details for the food event 3) The people who participate in the food event Examples of Food Events: Please remember the event should be a different culture than your own. You may find the most effective way to find a food event would be to share the plans for your assignment with

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people you know who are connected to, or have family members who are connected to, a different culture. Rites of passage: o Wedding o Funeral o Birth celebration o Adult transition (bat mitzvah, etc) Calendar holidays January o Feast of St. Basil (Christian, Orthodox) o Japanese New Year (Japan) o o o o o Three Kings' Day (Puerto Rico, Dominican Republic) Lohri (Buddhist, Hindu, Sikh) World Religion Day (Baha'i) Tu b'Shvat or Tu B'Shevat* (Jewish, Israel) India Republic Day

February o Imbolc (Wiccan) o Chinese Lunar New Year (China, Korea, Taiwan, Vietnam) o Tet Nguyen Dan (Vietnam) "Year of the Buffalo" o Mexico - Constitution Day March o o o o o o o o Brazil, Carnival Lent begins (Orthodox Christians) Mardi Gras (United States) Ash Wednesday (Protestant, Roman Catholic) St. Patrick's Day (Ireland, United States) Naw Ruz (Baha'i, Persia) Feast of Annunciation (Christian) Purim (Jewish)

April o Passover* (Jewish) o Vesak - Buddha's Birth (Buddhist) o Sinhala and Tamil New Year (Sri Lanka)

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o Palm Sunday (Protestant, Roman Catholic) o Easter (Orthodox) or Pascha or Protestant, Roman Catholic) o Beltane (Celtic) Documentation: For students attending an event they would be preparing for the event by researching and detailing the above topics, then documenting the food event during and / or after they attend. Documentation should be presented in two sections: 1) Documentation of the event itself which could be done by photography or other artistic means, or by a written description. Maximum 250 words. 2) A reflective essay exploring the following: a. The foods present b. Each food described in detail c. Significant ingredients d. Why each food is used in this event and what the foods represent e. Biopsychosocial health and nutritional significance of the food event f. Did you gain a perspective of this cultures unique relationship with food? If yes, please describe. g. How might that influence how you approach and counsel individuals steeped in this culture? If a student is unable to attend an actual food event they will be able to create their own event based around the customs and food of another cultures event and document this. Documentation same as above. This assignment is due to Bevin Clare by March 25, 2012. Evaluation: Documentation of the event: 50% of grade Reflective essay as above: 50% of grade Attendance & Tardiness Policy: Attendance and participation in class are essential for meeting the outcomes and objectives of this course and the program as a whole. Arriving late to class is a disturbance to your classmates and your instructor. It is the students responsibility to stay up-to-date on any missed coursework, regularly checking the course website for updates. If you miss a class, you are responsible for contacting a classmate so they can inform you about what was missed and collect

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any handouts for you. Absences may require that students do extra work to make up for missed material. 80% attendance is required to pass this course. Late papers and assignments will be penalized. Please turn in all assignments electronically to bclare@tai.edu. Plagiarism, Information Literacy & Appropriate Referencing of Sources: Plagiarism: Plagiarism, defined as using the published or unpublished works or ideas of another without properly citing the material used and its source, or presenting another persons work as your own, is an infraction of Tai Sophia Institutes academic honesty policy. Please carefully note all reference sources on your assignments. Information Literacy: Students who are unable to complete homework because of challenges with information literacy skills are asked to seek assistance in the library. The library offers training sessions and support for development of these skills. In some cases, students may be required to complete training sessions in order to pass a course if they demonstrate an inability to meet the demands of the assigned coursework.