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, cultural and current food practices. One classroom, two clinical hours per week.
Division: Health Sciences
Department: Nutrition and Dietetics
Repeatable Credit: No
Offered Online: No
Prereqs: HMT 1112
- 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.
- 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.
- 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
Clinical Hours: 2