Study of the science of human nutrition provides a relevant and fascinating way to familiarize students with fundamental biological, public health and cultural principles related to food that will be useful to them in their daily lives. Examining nutrition around the world allows a glimpse into the various roles that food plays in our health, welfare, culture, and social interactions. Topics to be included are: The human body and the different kinds of nutrients required by humans; the metabolic processes that transform food into energy and the chemical building blocks for the creation and renewal of cellular structures; and the basic scientific principles of energy balance that determine weight gain or weight loss, as governed by diet and exercise. The course will also examine the ways in which food is produced, prepared and distributed; and the politics and policies in selected countries that affect food production and consumption. Students will be able to examine the public health implications of local solutions to meeting nutritional needs, the cultural, religious and gender influences on food choices, food sufficiency, and the relationship between proper nutrition and health maintenance. As we visit three continents, we will sample the food and participate in the food culture of the countries we visit.
Field WorkCountry: Spain
Day: 2 - Tuesday, 21 October
Spain is well known for its fine cuisine and modest portion sizes. Spanish people enjoy well-prepared food yet are typically able to effectively manage their weight. Students will have the opportunity to visit the Santa Caterina market to examine the availability and cost of seafood and the Boqueria Market, known for its locally grown fruits and vegetables, and the Dong Fang supermarket to compare the nutritional quality and cost of preparing a meal using the U.S. Food and Drug Administration schema. They will then observe a demonstration of how to prepare selected tapas and paella and will enjoy eating these preparations. Academic Objectives: 1. Identify the options and costs of food in the 3 venues available to people who live in the nearby areas of Barcelona. 2. Use MyPlate to evaluate the costs and nutritional value of the foods in the 3 designated venues. 3. Examine the relationship of the cost of food in Barcelona to the income of people of varying income levels. 4. Describe the barriers to obtaining a nutritious variety of food for people with low to moderate incomes. 5. Discuss the enjoyment of and nutritional value of the foods served during the cooking demonstration