Jul 19, 2024  
2020-2021 Undergraduate Catalog 
    
2020-2021 Undergraduate Catalog [ARCHIVED CATALOG]

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IDS 343 - Origins and Results of Food Technology: The Gluttonous Human


Description:
As food production technologies have become increasingly complex, humans are facing adverse consequences. This course explores the evolution of feeding strategies from Paleolithic until the present, including corporate farming, GMO, and diseases of novel environments. Course will be offered every year (Fall, Winter, Spring, Summer).

Credits: (5)

General Education Category: K4 - Global Dynamics

General Education Pathways: P2 Health & Well-being, P3 Perspectives on Current Issues

Learner Outcomes:
 

Upon successful completion of this course, the student will be able to:

  • Examine the Neolithic revolution, the development of agriculture, its origin, the various steps up to GMO plants.
  • Contrast food choices and availability among various social classes and commensurate outcomes in health, especially obesity.
  • Outline approaches to the management of natural and labor resources in various settings: Tiwanaku, Machu Picchu, Bali, Bolivia
  • Examine diseases of novel environment and infections from viruses.  Inventory the use of chemicals, additives, dyes, flavorings, and preservatives in food.
  • Apply evolutionary approaches to understand obesity in the United States. Be able to recognize and predict opportunistic behaviors and instant gratification.
  • Evaluate the ingredients in processed food and in fast food restaurants, and apply this knowledge to one’s own eating behavior.
  • Critically analyze the contributions of genes, individual life choices, and culture on health outcomes (e.g., cancer risk, diabetes, and obesity).
  • Record behaviors in one’s eating pattern and deduce the negative and positive ones.  
  • Outline approaches to the management of natural and labor resources in various settings: Tiwanaku, Machu Picchu, Bali, Bolivia.
  • Analyze survival strategies in calorie restricted hypoxic environment (Bolivia, 13000 ft.)
  • Evaluate how biology and physiology can be negatively affected by food technology locally and internationally (thrifty genotype/diabetes/
  • Obesity.)

Learner Outcomes Approval Date:
11/2/17

Anticipated Course Offering Terms and Locations:



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