S T S 105
(FD SC 105)
Food Facts and Fads (3) Impact on society and the individual of modern food technology, food laws, additives, etc.; historical, current, and futuristic aspects.
S T S (FD SC) 105 Food Facts and Fads (3)
(BA) This course meets the Bachelor of Arts degree requirements.
Food Facts and Fads is an introductory food course that broadly surveys various aspects of food, agriculture, nutrition, and health. Students in this course explore the components of the food system from producer to consumer; examine issues related to modern food technology, food and nutrition policies, and changes in the food industry; and assess the impact on the food system, consumers, and on society as a whole. Students will assess their own food and nutrition behaviors, become more aware of the environment in which they make food decisions, and devise strategies for improving health through better diet and increased physical activity. Students learn through lectures, videos, guest speakers, discussions, individual and group activities, and optional field trips. This course emphasizes active learning and critical thinking. Students are expected to complete electronic quizzes, write two or more short reflective papers, and complete a project on a food topic of the student's choosing, for which information must be gathered from several sources in a variety of ways.
Note : Class size, frequency of offering, and evaluation methods will vary by location and instructor. For these details check the specific course syllabus.