This course will explore basic nutrition principles and concepts, their application to personal health and interaction with social and environmental issues. Students will learn how food is digested, how individual nutrients (protein carbohydrates, fats, vitamins and minerals) are absorbed and utilized to provide energy and promote body functions. Discussions will revolve around nutrient needs and how cultural food practices meet needs for physical and mental health throughout the lifecycle. We will also explore the nutrition related chronic diseases, heart disease, diabetes and cancer and the impact of malnutrition on growth and behavioral development. Students will learn to use the scientific evidence to evaluate nutrition information from popular websites and magazines. We will share our portside dining experiences and discuss the cultural origins of the foods we enjoyed on our journey through the Mediterranean, Africa, South and Central America.
Field WorkCountry: Portugal
Date: September 26, 2019
Tour an urban farm in Lisbon, Portugal followed by a small group tour with Portuguese tapas at traditional eateries. Experience the sights and sounds and smells of traditional foods while discussing food products and agriculture of the area. Learning Objective: Students will gain insight into the food and agriculture of the Mediterranean.