DIT 2305 Food, Culture & Cuisine
Explore cuisines of Asia, Middle East, Africa, Europe, Mediterranean, and the Americas. Identify the demographics and research/evaluate the differences and similarities among the various cultures of the world. Demonstrate the relationship between traditional foods and cultural and current food practices. One classroom hour, three lab hours per week.
Division: Health Sciences
Department: Nutrition and Dietetics
Repeatable Credit: No
Offered Online: No
Prereqs: NONE
Outcomes
- Create a written and oral presentation on a chosen culture and evaluate geographical, religious, economic, and social factors affecting food patterns and nutritional adequacy of the culture.
- Identify the demographics and research/evaluate the differences and/or similarities among the various cultures of the world.
- Explore the differences in meal patterns and food choices among the Jewish and Seventh Day Adventists populations to create kosher and vegetarian meal plans.
- Work as a team and present a taste and tour of various cultures around the world. Educate community participants on the impact culture plays in nutrition, including dietary patterns, traditional food habits, health risk factors, etiquette, and role of food in society.
Credit Hours: 2
Classroom Hours: 1
Lab Hours: 3