NUTR 40300 - Advanced Nutrition: Food From Farm To Fork

This course explores processes involved in the transformation of food as a raw commodity on the farm to a consumable item at the “table.” Literally, to study food from farm to fork. This course reviews local, regional, and global food supply systems; industrial as well as non-industrial. Historical perspective is included with comparisons of current and past food supply chains. Study encompasses traceability of food and food sustainability as well as regional and seasonal factors affecting the food supply chain. Included is study of the food supply chain, food availability, and how these influence consumer behavior including food preparation and consumption. The impact of the food supply system on communities, family dynamics, nutritional status, and health is also included.

Cr. 3.
Student Learning Outcomes
1. Describe the interrelationship of systems of production, processing, transportation, storage, and preparation of food as it is transformed from a raw commodity at the farm to a consumable item at the “table.”
2. Demonstrate an understanding of local, regional, and global food supply systems and traceability of food.
3. Describe the influence of regionality and seasonality on food supply systems.
4. Define food sustainability and identify practices that encourage sustainability and practices that do not.
5. Describe the features and impact of food supply systems along the continuum from small, self-sustainable to large industrial operations.
6. Analyze the effects of food supply systems on the quality, quantity and availability of food, their impact on consumer behavior, food preparation, and consumption, and impact on behaviors of communities and family units. Evaluate the nutrition and health impact of food supply systems.
7. Evaluate the environmental impact associated with different types of food supply systems.