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This is a three-unit asynchronous online nutrition course that examines the regional, ethnic, cultural, religious, historical and social influences on food patterns and cuisine. Over the ten-week length of the course, students will study cultural food and nutrition principles related to the following topics: Food as identity and food in social organization Evolutionary and revolutionary developments in food and cuisine Food as spectacle Food technology in non-industrialized and industrialized food systems Food and health: political inputs and obesity Food branding and marketing Food in world religions Global hunger: root causes and proposed solutions Hunger in America and food and social change

Other Credits: 3 units in Biology. BRN 27 CE hrs. BRN board does not award partial credit.

Course Number: BIOL-40274
Credit: 3.00 unit(s)

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