Food, Culture, and Sustainability

Catalog description

The course examines the health, economic, and environmental impacts of our current food system with an emphasis on local and global sustainable food system, including cultural and religious practices and its impact on food availability and accessibility. Prerequisite(s): FDNS 7400 >= B Lecture Hours: 2 Repeatability: May be repeated for credit up to two times. Grade Mode: Normal, Audit College Restrictions: College of Allied Health Sci Student Class Restrictions: Graduate-Semester Course Level Restrictions: Graduate Semester Program Restrictions: MS_AHSC-Allied Health Schedule Type (Primary): Lecture Click here for the Schedule of Classes.