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

2 Summer 2012 1 credit Faculty: Lead Faculty: Bevin Clare

bclare@tai.edu

410-888-9048 ext6688

Schedule: Date 6/12/12 Topic Course Introduction: Rise of agriculture and the development of global food culture Overview of energetics and food European Food and Culture and Genetic Tendencies for Health and Disease South and Central American Food and Culture African Food and Culture: Hunger and Food Sustainability Central and Southern Asian Food and Culture Contemporary Northern American Food and Culture: American Diets Contemporary Northern American Food and Culture: Science and our Food Supply Dr. Michael Greger: The Latest in Clinical Nutrition 2012 Food and Politics Contemporary Northern American Food and Culture: Our Dietary Origins Faculty Clare

6/12/12 6/12/12 6/13/12 6/13/12 6/13/12 6/14/12 6/14/12 6/14/12 6/15/12

Clare Clare Clare Clare Clare Clare Greger Buschbaum Clare

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 note 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 / situation outside their own culture. The nature of this event will be determined through an in-class peer exercise during the course. More information will be provided in class about this assignment. The event can be religious or cultural in its orientation. The student will be expected to do advance research into the food and food culture associated with the event they participate in. 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 people

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you know who are connected to, or have family members who are connected to, a different culture. Rites of passage involving food Calendar holidays of various cultures or religions Meals prepared in homes with a specific and authentic cultural focus Meals prepared in restaurants with a specific and authentic cultural focus Documentation: Students will submit a short, 250 500 word summary of their experience. For this assignment 90% is your experience and only 10% your write-up, the learning is in the doing and not the documentation. Please email your paper by July 20th to bevinclare@gmail.com (this address is best if your document contains photos). Evaluation: More details supplied in the assignment summary 100% of grade is based on your experiential paper summary

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 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.