Feb 05, 2025  
2022-2023 Undergraduate Catalog 
    
2022-2023 Undergraduate Catalog [Archived Catalog]

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NN 103 - Nutrition and the Promotion of Sustainable Eating and Environment (SF)


Credits: 3

“Sustainable eating is about choosing foods that are healthful to our environment and our bodies.” Academy of Nutrition and Dietetics. (2019). Sustainable eating. eatright.org.  

https://www.eatright.org/health/lifestyle/culture-and-traditions/sustainable-eating

Within this food and nutrition focused course we will explore influences on personal food choices and the ways we can impact the food environment at home, work, and in our communities to promote health, food enjoyment, and a healthy, sustainable, and accessible food and water environment for all. This course includes a cooking lab where students will learn to prepare whole food recipes. Lectures, readings, case studies, guest presentations, and videos will provide the backdrop for student learning. The required CBL focus is on the impact of food insecurity on health and wellness.

This course will consider the influences impacting decisions such as local/seasonal foods, portion control, waste reduction, nutritional standards promoting health and wellness, and a sustainable food supply.

Learning Outcomes
Upon completion of this course, the student will:

  1. Describe factors that influence individual and organizational food choices and the potential impact of these choices on a sustainable food environment and overall health of both individuals and the planet.
  2. Recognize the role of sustainable food policies within government and non- government organizations and their potential role in promoting a sustainable food environment.
  3. Recognize the potential impact of food insecurity on individual and community health.
  4. Recognize and analyze your own eating practices as they impact sustainable food and water supply. Apply this knowledge to identifying personal behaviors and knowledge you may wish to develop or enhance.
  5. Identify and discuss nutrient needs throughout the lifecycle.
  6. Identify nutritional risk factors and interventions for preventing some common health conditions such as prediabetes, hypertension, heart disease, and osteoporosis.
  7. Expand basic scratch cooking techniques while learning more about the college’s commitment to a sustainable food environment.




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