HPS516

038551

The high-level course entails synthesizing peer-reviewed nutritional epidemiological papers by country with lectures on cultural aspects of food preparation and diet. Students will analyze how culture focused on food preparation and diet are associated with health and disease based on regional cuisines from various countries. Students will study the history and the development of diets around the world; analyze diets and how they relate to variations in disease prevalence; analyze the relationship between geography and foods available to a community; and evaluate how culture and food preparation interact to effect the health of societies and determine how to leverage geography, culture and diet to improve the nutritional status of communities.

GRD - Regular Grades A, B, C, D, E

Graduate

Graduate student in a health related field including biological or social sciences. Prior course work in Epidemiology and Nutrition.