Detailed Course Information |
Fall 2020
May 05, 2024 |
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 | Select the desired Level or Schedule Type to find available classes for the course. |
| NUTR 262 - Food, Culture, and Society |
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A study of the sociocultural and economic factors that affect the ways individuals and groups manage food. The impacts of culture, income, gender, age, health concerns, and time
management are examined. The food system is studied as it relates to consumers’ needs. Food management skills are emphasized in laboratory experiences. Nutritional analyses are
performed on the computer. Students are required to enroll in the corresponding laboratory (3 hours).
Prerequisite: NUTR 205 Nutrition Science and Applications. Food and Nutrition Majors Only.
1.000 Credit hours 4.000 Lecture hours Levels: Graduate, Non-Matriculated, Post-Baccalaureate Tchr Lcnse, Undergraduate Schedule Types: Lecture, Independent/Directed Study Nutrition and Health Studies Department Course Attributes: Undergraduate Level Course, 3 hour/wk laboratory component Restrictions: Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration): Food and Nutrition Health and Wellness Human Nutrition/Dietetics Nutrition Minor Nutrition Science May not be assigned one of the following Student Attributes: DGCE Student Corequisites: NUTR 262L Prerequisites: NUTR 262 PREREQ General Requirements: ( May not be taken concurrently. ) or ( May not be taken concurrently. ) or ( Course or Test: NUTR 205 May not be taken concurrently. ) or ( Course or Test: NUTR 110 May not be taken concurrently. ) |
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