Food Related Courses

ANTH 4130/6130: The Anthropology of Food (3 credits) - Enrollment Requirement: Prerequisite: Junior or Senior Standing.  Meets with ANTH 6130. Explores the use of food for social, political, economic, religious and personal goals in different cultures and the impact of food related practices on health.


ANTH 4156: The Evolution of the Human Diet (3 credits) - Meets with ANTH 6156. The course will investigate the hypothesis that human health and longevity are promoted by a diet adopted over the millions of years since humans diverged from the clade that includes the great apes. Early humans moved out of the African savanna to colonize a wide variety of habitats across Africa, Asia, and Europe. The course will examine the evidence, from archaeological and ethnographic research, for foraging strategies in diverse habitats in order to draw some conclusion about diets that contributed to the success of modern Homo sapiens.


BALLE 3350:  Optimal Fitness – Mind, Body and Nutrition (1 credit) - This course is designed for students to examine a healthy lifestyle and follow a guided regimen to help implement optimal fitness habits into daily life. the focus will be on maintaining a balance of positive mindset, physical workouts, and nutrition.


BIOL 1330: Plants and Society (3 credits) - Requirement Designation: Applied Science.  This course will survey the plants useful or harmful to humans and will explore their origins and history, botanical relationships and constituents that make them economically important. This course is suitable for non-majors with no previous biology experience.


BIOL 1340: Ecological Principles of Organic Gardening (2 credits) - A course in ecological gardening including fundamentals of plant physiology, growth and nutrition; seed germination; soil properties, formation and fertility; nutrient cycling; water relationships; composting; mulching; irrigation; inter-cropping; biological pest management; locally-adapted and traditional (Native American) food plants; garden plants; extending the season; etc. The role of gardening in fostering environmental awareness and ecological consciousness. Actual gardening experience will be provided as students work in the Sill Center Garden and at the Pioneer Community Garden at the University of Utah in support of local food pantries. In addition, students participate in course-related community service projects throughout the summer


CHEM 1020: Culinary Chemistry - The Science of Food and Cooking (3 credits) - Course content will demonstrate how basic scientific principles underlie everyday aspects of food and cooking, from fruits, grains, and meats to sauces and candies. One meeting each week will be devoted to a lecture-style presentation of basic chemistry as well as applications and relevance of basic chemistry to food and cooking. The second meeting will consist of interactive presentations and demonstrations given by local-area and in-house chefs and peer-driven collaborations/discussions.


ENVST 3280: Organic Gardening (3 credits) - This course will introduce students to the biology, ecology, chemistry and geography of edible plants. During the course students will cover topics including soil chemistry, nutrient cycling, climate and water relationships, energy transfer, plant morphology and physiology, industrial agriculture and the loss of biodiversity, biological pest management, health and nutrition, and global perspectives on sustainable agriculture. Lab experiements and hands-on sessions will take place in the Edible Campus Gardens.


ENVST 5650/NUTR 5650, 6650/PRT 5650: Eating for Justice, Health and Sustainability (3 credits) - Food movements are playing an increasingly vital role in the development, promotion, and success of justice, sustainability, and health movements throughout our society. From “eat local” and Community-Supported Agriculture practices to garden-related voluntourism, eating itself has become a merging of the personal and the political that can either reject or embrace a commitment to justice, sustainability, and health. In this course, students will explore political and economic factors that affect a just and sustainable food system, consider how our food choices promote or discourage justice and sustainability, and navigate the ways that our food cultivation, preparation, and consumption is related to healthy lifestyles. And there will be cooking, canning, and field trips to local farms and restaurants.


HNKLY 3750: Food and Politics (3 credits) - The purpose of this course is to examine how food/nutrition issues become part of the public dialogue, and in turn provide a platform for public policy changes. The combination of science based food & nutrition presentations and current events in media and politics, will be presented through readings, lectures, guest speakers, and if relevant, field trips. Not only will the class help students develop the ability to highlight basic research about a food and nutrition topic, but will also provide introductory information about how local, national and international politics work to provide a platform for social movement in a food/nutrition related area. The class will cover topics of relevance regarding food & nutrition and how they pertain to the current economic and health issues facing local, national and international constituents.


NUTR 3220: Food Communication - Nutrition, Culture and Sustainability (3 credits) - Communication affects and shapes collective and individual understandings of health, nutrition, the environment, and culture(s). This course will utilize a cultural studies approach to critically evaluate how dominant cultural discourses have a significant impact on health, nutrition and food related messages, and what the implications are for communicating about food. In particular, the course will focus on examining the practical, cultural and structural barriers to communicating healthy practices relating to food and nutrition.


NUTR 3620: Cultural Aspects of Food (3 credits) - Every day, people throughout the world must procure, select, prepare and consume food to sustain life. The manner in which they do this reflects complex interrelationships and interactions among the individuals, their culture and the world in which they live. These activities related to food are called food ways. Food preferences, a part of food ways, are largely subject to cultural forces. Cultural causes may determine food combinations eaten and may result from environmental conditions, social determinants, personal factors and situational factors. A biocultural perspective will be used to integrate culture and nutritional considerations. This course will introduce students to an international frame of references so that they may think critically about food preferences from a long-standing approach or traditional approach, as well as, newly emerging issues. This course will focus on international issues including the causes and effects of famine, the exploitation and decline of world fisheries, global marketing of food products and climatic and economic parameters of food production world wide. These contemporary issues will be related to historical approaches in order to facilitate a more complete understanding of international food and nutrition phenomena. The course will include hands-on kitchen laboratories, including tasting different dishes, food preparation of cultural specialties and exploring the relationship between food, history, culture and traditions.


NUTR 6210: Food Development and Analysis/Food Systems Management (4 credits) - This course covers principles of food science, food systems management, techniques of food preparation, the development of recipes, menus and food prodcuts and professional leadership preparation. The goal of this course is to prepare leaders who can use the science of food culinary principles and systems management in all areas of dietetics. This course includes the food science and foodservice management knowledge competencies required by the Accreditation Council on Education for Nutrition and Dietetics (ACEND) for students preparing to take the registration examination for dietitians.


PSY 2410: Eat, Work, Play Sleep - Psychology on Everyday Life (3 credits) - We spend much of our lives eating, working, playing, and sleeping. This course will address what psychology can tell us about these major facets of human existence, and how these facets affect our mental health, physical health, and ability to adapt