NSC570

041789

The Dietary Guidelines for Americans provide robust guidance on what types of foods to eat, but the public is increasingly asking nutrition and health professionals to weigh in on the safety, ethics and environmental impact of individual foods and food systems. In this course, students will develop knowledge of different agricultural and food production systems and we will also examine the considerations related to nutrition, food safety, environmental sustainability and ethics of food production, processing and distribution. We will also examine emerging and controversial topics that influence consumer food choices and their adherence to dietary recommendations. Students will critically analyze the evidence around common consumer concerns and beliefs regarding food through completion of case studies, persuasive arguments, and communicating evidence-based recommendations to patients, clients and the public.

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

Graduate

018534