Nutrition Around the World

1559-101:
Discipline: Biology
Instructor: Ropka
Credits: 3
Day: A
Start: 0925
End: 1040
Field Work: Day 1 - Tuesday, 29 September | Turkey Download Syllabus

Study of the science of human nutrition provides a relevant and fascinating way to familiarize students with fundamental biological and public health principles related to nutrition that will be useful to them in their daily lives.  Examining nutrition around the world allows a glimpse into the various roles that nutrition plays in health and welfare, culture, and social interactions; and provides increased awareness of current issues in nutrition and health globally.  Topics to be included are:  the human body and the different kinds of nutrients required by humans; metabolic processes that transform food into energy and the chemical building blocks for the creation and renewal of cellular structures; basic scientific principles of energy balance that determine weight gain or weight loss, as governed by diet and exercise; nutritional requirements and nutritional status; and current issues in nutrition related to global health.  The course will address the global health implications of local solutions to meeting nutritional needs; cultural, social, and economic influences on food choices and food sufficiency; and the relationship between proper nutrition and health maintenance.  Nutrition topics related to global health (including countries on our voyage) will be addressed, such as Mediterranean diet, oral rehydration therapy for diarrhea, obesity, and infant and child feeding options.  As we visit three continents, we will sample the food and participate in the food culture of the countries we visit.

Field Work

Country: Turkey
Day: 1 - Tuesday, 29 September

Turkey is known for its rich culture, extensive history, diverse geography, and interesting cuisine, and provides a bridge between Europe and Asia.  In this Field Lab, students will benefit from unique resources of and interactions with the Turkish Cultural Foundation Culinary Arts Center in Istanbul.  Here they will learn about historical, cultural, and economic aspects of the Turkish culinary culture, as well as observe a Turkish food demonstration.  Then students will visit a local market or bazaar to enable them to meet with vendors, and to observe foods that are available and barriers to nutritious eating.  They will work in small groups to use the MyPlate guide to evaluate the nutritional value of available foods and determine the impact of its cost in providing a nutritionally balanced diet. Academic objectives: 1.  Describe Turkish culinary culture – historical, cultural, and economic aspects based on Turkish Cultural Foundation Culinary Arts Center presentation. 2. Observe Turkish food demonstration at the Turkish Cultural Foundation Culinary Art Center with help of NAR Restaurant chefs about making of special savory pastry called, “Carsaf boregi” and afterwards students receive small tasting. 3.  Based on observations and interactions at a local market,  (a) identify options of food available to people living in Istanbul for choosing nutritious food – determine foods available, costs of foods, methods of transportation used to reach market, how to fill MyPlate at market in terms of nutritional value and cost; (b) consider relationship of nutrition of food people eat to their income; (c) describe barriers that people of lower and moderate SES level have to choosing nutritious food in Turkey.