Survey of Human Nutrition (Section 2) [CRN 18000]

150:
Discipline: Food Science and Human Nutrition
Instructor: Burke
Credits: 3
Day: A
Start: 1710
End: 1830
Field Work: Day 1 | March 11, 2020 | Mauritius
Prerequisites: None Download Syllabus

This course will explore basic nutrition concepts and principles and their application to personal and population health. We will establish a foundation by studying the digestion, absorption, metabolism, and functions of nutrients. Students will understand the scientific basis for nutrition, physical activity, and health guidelines, and compare and contrast recommendations among countries we visit on the voyage. We will consider a continuum of nutritional status on which populations lie, and learn about the “dual burden” of malnutrition where both under- and over-nutrition coexist as public health problems. In addition, we will examine the prevention and treatment of nutrition-related chronic diseases, including heart disease, diabetes, and cancer. Students will investigate the complexity of global issues related to nutrition and health.

Throughout the voyage, discussions will revolve around the social-ecological model – how multiple layers of influence (such as cultural practices, social systems, and environment) interact to shape a person’s food and physical activity choices. In country, students will observe and experience food practices and systems. Post-port, students will cultivate self-awareness through analysis and reflection – comparing and contrasting food, nutrition, and health patterns and cultural traditions.

Field Work

Country: Mauritius
Day: 1
Date: March 11, 2020

The Field Class is designed to generate a holistic, integrative view of the regional food system by engaging with different stakeholders and understanding the links among them. We will visit and tour traditional food markets in Port Louis, then delve into culinary opportunities of local and seasonal foods. We will learn about local agriculture including challenges and opportunities to support sustainable farming practices and improve health outcomes. Nutritional Sciences students from the University of Mauritius may join us from “farm to fork” as we explore diverse values and viewpoints about food systems, and factors that affect food choices and consumption patterns.

Learning Objectives:
1. Gain insight into food and cultural eating patterns in Mauritius
2. Learn skills necessary to prepare a traditional Mauritian dish
3. Identify how factors present at different points of the food system influence outcomes in food production, distribution, consumption, and human health
4. Explore diverse values and viewpoints about food systems, and factors that affect food choices and consumption patterns