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HADM 4320 - Contemporary Healthy Foods


(CU-SBY)     
Spring. 3 credits. Letter grades only.

Prerequisite: HADM 3350  or equivalent. Priority given to: seniors and graduate students; others may enroll, space permitting. Satisfies HADM or free electives for NSHA students.

M. Kingra.

This course builds awareness among foodservice professionals regarding nutrition, sustainability, food policy, food ethics, and food insecurity. Sophisticated consumers embrace environmental health, are concerned about where their food comes from and how it impacts the environment along with food service and farmworkers. In-depth discussions will focus on topics including: food waste, sustainable farming and harvesting, consumer health needs, purchasing and sourcing, preparation, advertising, marketing, merchandising, and food insecurity, food policy, and food politics and ethics. 


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