FDSC 1500 - Food Choices and Issues


(CU-SBY)     
Spring. 2 credits. Student option grading.

J. Brady, R. H. Liu.

The goals of this course are to help students make healthier and safer food choices and critically evaluate contemporary food issues. Topics include: food systems, federal dietary guidelines, relationships between diet and health, the obesity epidemic, vegetarian diets, and the role of food processing and biotechnology in feeding an expanding global population. Contemporary issues related to nutrition and food safety, including food ethics, genetically engineered foods, food allergens, world hunger, and the environmental impact and systainability of food systems are discussed. Students analyze the nutritional quality of their personal diets using Food Tracker and USDA's on-line diet analysis software.

Outcome 1: Identify healthy and safe food choices.

Outcome 2: Examine fundamental nutrition concepts necessary for selecting healthy diets and interpreting nutrition literature.

Outcome 3: Discuss the impact of modern food science and technology on food choices.

Outcome 4: Develop a greater awareness and understanding of the factors that influence perceptions of contemporary food issues.



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