Project description

The goals of this course are to help students make healthier�and�safer�foodchoices�and�critically evaluate contemporary�foodissues. Topics include:�foodsystems, federal dietary guidelines, relationships between diet�and�health, the obesity epidemic,vegetarian diets,�and�the role of�food�processing�andbiotechnology in feeding an expanding global population. Contemporary�issuesInclusive to nutrition�and�food�safety, including�food�ethics, genetically engineered�foods,�food�allergens, world hunger,�andsustainability of�food�systems, are discussed. Students analyze the nutritional quality of their personal diets using�Food�Tracker,USDA�s on-line diet analysis software.�

Project aims

Project outcome