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|NUTR 262 - Food, Culture, and Society|
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.
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/Lab, Lecture, Lab, Independent/Directed Study, Lecture
Nutrition and Health Studies Department
Undergraduate Level Course, 3 hour/wk laboratory component