Food Studies Minor
Coordinator: Associate Professor Nepocatych
Food studies is increasingly becoming an important lens through which to analyze and solve contemporary issues. For instance, there is a growing body of evidence that links the trend in poor dietary habits with a lack of knowledge about food issues and a dearth in those who can help address them. As rates of obesity continue to rise, which impacts quality of life and cause of death, and access to food is challenged, the need for individuals with an understanding of basic nutrition and issues in food production, as well as the social and cultural factors that influence food choices and access, is essential. The minor provides students with a unique opportunity to study and synthesize concepts around food from multiple perspectives - the arts and humanities, social sciences, natural sciences, education, communications, and business, and pursue an integrated course of study. This program challenges students to develop an interdisciplinary framework from which to understand issues around food production, distribution and consumption.
Minor Requirements
At least 8 semester hours should come from 3000/4000 level pre-approved food-related courses. A maximum of 12 semester hours from study abroad can count in the minor.
Nutrition, Food and Behavior : 4 sh
Select one the following:
| CHM 1310 | Culinary Transformations: the Science Behind What's Cooking | 4 sh |
| ESS 1110 | INTRODUCTION TO EXERCISE SCIENCE | 4 sh |
| ESS 3123 | NUTRITION AND BIOENERGETICS | 4 sh |
| WHE 3240 | Nutrition | 4 sh |
| PHS 3020 | GLOBAL HEALTH | 4 sh |
| WHE 2300 | Foundations of Health and Wellness Coaching | 2 sh |
| WHE 2850 | Integrated Personal Health and Wellness | 4 sh |
Sustainable Food Systems and Production : 4 sh
Select one or two of the following:
Food, Culture, and Representation: 4 sh
Select one the following:
| COM 3370 | Health Communications | 4 sh |
| COR 3180 | The World in your Cup: an Interdisciplinary Look at Coffee | 4 sh |
| FRE 3012 | FRENCH CUISINE AND CULTURE | 4 sh |
| HEB 3010 | FALAFEL NATION | 4 sh |
| IDS 2010 | FOOD, GENDER, AND POWER - THE HUNGER GAMES TRILOGY | 4 sh |
| IDS 2040 | EDIBLE IDEOLOGIES: FOOD, POWER, AND IDENTITY | 4 sh |
| SPN 4540 | EATING THROUGH THE PAGES: FOOD IN CONTEMPORARY TEXTS | 4 sh |
Electives: 8 sh
Select 8 additional semester hours from the following:
| ANT 3250 | Medical Anthropology | 4 sh |
| CHM 1310 | Culinary Transformations: the Science Behind What's Cooking | 4 sh |
| COM 3370 | Health Communications | 4 sh |
| COR 3180 | The World in your Cup: an Interdisciplinary Look at Coffee | 4 sh |
| ENS 1210 | COMMUNITY AGRICULTURE - SPRING PLANTING | 2 sh |
| ENS 2200 | GARDEN STUDIO: FALL AND WINTER GARDENING | 2 sh |
| ENS 2210 | GARDEN STUDIO: SPRING AND SUMMER GARDENING | 2 sh |
| ENS 3110 | SUSTAINABLE FOOD PRODUCTION | 4 sh |
| ENS 3140 | AGROECOLOGY | 4 sh |
| ENS 3210 | URBAN ECOLOGY | 4 sh |
| ESS 1110 | INTRODUCTION TO EXERCISE SCIENCE | 4 sh |
| ESS 3123 | NUTRITION AND BIOENERGETICS | 4 sh |
| FRE 3012 | FRENCH CUISINE AND CULTURE | 4 sh |
| HEB 3010 | FALAFEL NATION | 4 sh |
| HSS 3210 | EATING DISORDERS | 4 sh |
| IDS 2010 | FOOD, GENDER, AND POWER - THE HUNGER GAMES TRILOGY | 4 sh |
| IDS 2040 | EDIBLE IDEOLOGIES: FOOD, POWER, AND IDENTITY | 4 sh |
| WHE 3240 | Nutrition | 4 sh |
| PHS 3020 | GLOBAL HEALTH | 4 sh |
| PUB 3200 | FOOD POLICY | 4 sh |
| SPN 4540 | EATING THROUGH THE PAGES: FOOD IN CONTEMPORARY TEXTS | 4 sh |
| WHE 2300 | Foundations of Health and Wellness Coaching | 2 sh |
| WHE 2850 | Integrated Personal Health and Wellness | 4 sh |
Total Credit Hours: 20
Program Outcomes
Students will be able to analyze and explain the structural inequality imbedded in food systems
Students will be able to analyze and explain the role of food in culture
Students will be able to analyze and explain how the meaning of food is constructed socio-culturally
Students will be able to analyze and explain the impact of food on health and the body
Students will be able to analyze and explain the impact and processes related to food production, consumption and sustainability
Students will be able to analyze and explain the inherent interdisciplinarity and interconnectedness of food-related issues