NSC150C1
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NSC150C1 - Sustainable Nutrition and Food Systems
Course Description
This course provides an introduction to the US food system and examines the relationships between food systems and nutritional science, public health, the environment, and society. Topics include food system outcomes on nutritional and ecological health, drivers of the food systems including food policy and economics, and food in communities and on tables including dietary patterns and creating healthy food environments. The diversity of food systems is a focus as well as the inequities in food systems and the ongoing movements to make the system more equitable.
Min Units
3
Max Units
3
Repeatable for Credit
No
Grading Basis
GRD - Regular Grades A, B, C, D, E
Career
Undergraduate
Course Attributes
GE - T1-INDV (Tier 1 Individuals & Societies), GEED - BC (Gen Ed: Building Connections)
May be convened with
Name
Lecture
Workload Hours
3
Optional Component
No
Typically Offered Main Campus
Fall, Spring