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May 10, 2024
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FDS 422 - Cultural Competence through Food
Credit(s): 3
The study of food patterns for diverse groups. Emphasis on diversity, cultural awareness, socio-economics, geography, and technological factors affecting food patterns. Also integrated into the course are issues related to disability and food availability issues across the globe. Laboratory experience is integral to the course. SP
Prerequisite(s): For general studies majors and food management minors: NTR 214 ; FDS 221 . For dietetics majors: NTR 216 ; FDS 221 .
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