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

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.)