Spring 2017 food-related classes

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  • Practicing in Food Systems (ENV 190/ANTH 159)
    Project-based course designed to integrate academic learning with application in a range of food systems settings. Focused observation exercise culminating in a jointly produced useable report for a community partner. Emphasis will be on balance between process and product. Readings, discussion, and field research will be split between the specific content focus of the group project and general issues arising from planning and carrying out interdisciplinary team projects; developing productive relationships with communities, clients, and stakeholders; addressing ethical concerns in collaborative and public research. Preference will be given to students who have declared the Food Systems and Nutrition minor or the Food Systems, Nutrition and Environment major. We 1:30PM – 4:00PM
  • Posthuman Thought (ANTH 178)
    Marshals animal rights, and other attempts to create a social contract across species lines, as a lens to examine changing forms of Western politics and consciousness about life, nature, and the idea of the human. Intensive reading of works by Haraway, Foucault, Derrida, and Latour. Topics include the concept of the animal, domestication, anthropocentrism and human exceptionalism, biopolitics, factory farming, consumption of food and clothing, experiences of life and death, genetic engineering and lively technologies, and non-human agency. Tu 1:20PM – 4:20PM
  • Plants and Humanity (BIO 10/ENV 10)
    Principles of botany accenting economic aspects and multicultural implications of plants, their medicinal products, crop potential, and biodiversity. Emphasis placed on global aspects of this dynamic science, with selected topics on acid rain, deforestation, biotechnology, and other applications. Also covered are medicinal, poisonous, and psychoactive species, as well as nutritional sources from seaweeds and mushrooms to mangos and durians. Three lectures. Tu, We, Fr 9:30AM – 10:20AM
  • Microbiology (BIO 106)
    A survey of the structures and functions of microbes, including bacteria, archaea, viruses, and eukaryotic microbes (fungi, protists). Topics include microbial genetics, physiology, cell biology, diversity, evolution, ecology, and the human microbiome. Laboratory work focuses on fundamental techniques used to isolate, identify, and manipulate microbes. (Group A or C.) Prerequisites: Completion of BIO 0013, BIO 0014, and BIO 0041 or graduate standing. Includes a lab. Mo, We 1:30PM – 2:45PM
  • General Physiology II (BIO 116)
    Elements of homeostasis and of endocrine, nervous, and digestive systems are discussed at various levels, from the molecular to the organ system. Material will include lessons from and comparisons across vertebrates and invertebrates. Prerequisites: Bio 13 and 14, or equivalent. Mo, We 1:30-2:45PM
  • Food4All: Eco, Tech, Sustainability (BIO 185)
    An interdisciplinary examination of the pros and cons of two divergent approaches to meeting the increasing global food demand: organic farming and genetic engineering. Contrasting crops grown in developing and industrialized countries serve as case studies to evaluate: (1) how ecological knowledge makes food production more sustainable; (2) what existing and emerging approaches can, in the face of climate change, contribute to a reliable supply of nutritious food; and (3) the political and economic drivers that shape who has access to these technologies. An important focus is developing communication skills for negotiating stakeholder-specific perspectives (growers, advocacy groups, industry, governmental agencies). Please see departmental website for specific details.  Recommendations: Intro Bio or Intro Chemistry or equivalent. We 3:00PM – 6:00PM
  • Changing Health Behaviors (CH 99)
    This course provides an overview of the scientific basis for understanding health behavior in the context of broader community conditions and strategies available for creating change at multiple levels. The class begins with a discussion of health communication theory, as a core element of public health interventions and programs in a population-based environment. The class will introduce students to the tools to develop, implement, and evaluate effective health communication strategies to achieve a broad range of public health goals from information dissemination to behavior change and advocacy. The course is organized around a program planning process and an introduction to a range of theories, evidence based strategies, and resources is provided. We start with how to identify, analyze and assess an issue, and continue by developing goals and objectives for change. We will then draw on theory, as well as best practices for developing programs to achieve desired outcomes. Finally, we will explore strategies for evaluating program effectiveness.  Students practice and reflect on the skills necessary to design and implement public health interventions. To practice the skills learned through this course, the class will work in small groups with a community partner agency on a defined project over the course of this semester that focuses on food access or food justice.  This class requires some off-campus work such as meeting with the community partner, interviewing one of their clients and volunteering 8 – 10 hours in their program over the course of the semester.  This course is required for students who plan to pursue a 5 year joint B/MS degree in Health Communication. Mo 1:30-4PM
  • Human Nutrition (NU 101)
    To provide an understanding of basic nutrition science to non-science majors and students with a limited scientific background. Students will become familiar with: the principles of diet planning, government standards, and food labeling; the biological functions and food sources of each nutrient; energy balance, weight management, and physical activity; the role of nutrition in chronic disease development; nutrition throughout the life cycle; food safety issues; and current nutrition-related controversies. This course meets the science requirement for undergraduate non-science majors. It is not acceptable for biology credit for biology majors. Fr 1:30PM – 4:30PM
  • Sustainable Food Systems & Markets (NUTC 262)
    By preparing and distributing food, food processors, wholesalers, and retailers transform the very nature of what we eat and establish the economic, social and environmental terms that shape much of the food system. This course will examine the dominant food system and explore the alternative strategies that seek to provide a reliable, equitable, and sustainable food supply from the “middle of the food system.” TBA Boston
  • Health Claims and Food Industry (NUTR 226)
    This course examines the U.S. food policies governing the use of diet and health information in commercial communications. In the mid-1980s, for the first time in history, the food industry began to use health claims in food advertising and labeling. This proved to be a highly effective marketing method for the food industry. However, industry use of health claims product promotion created public controversy and policies–a comprehensive new labeling law as well as many new FDA, USDA, and FTC regulations–governing food advertising and labeling that use nutritional and medical information. The object of this course is to review current food policies governing health claims and the regulatory regime controlling their use in commercial communications. Pre-requisites: Graduate standing or instructor consent. Th 6:00PM – 8:30PM Boston Mo 3:15PM – 4:45PM Boston
  • Econ Food and Nutrition Policy (NUTR 238)
    This course equips students with the economic principles used to explain and predict consumption and production choices, market interactions and government interventions in the food system. We use the graphical methods taught in standard, one-semester courses on the principles of economics, applied to current news stories and data sources about food and nutrition problems in the United States and around the world. In so doing students gain the skills needed to: (1) explain and predict consumption, production and trade in agriculture and food markets; (2) evaluate the social welfare consequences of market failure, collective action and government policies including regulation, taxation and enforcement of property rights in agriculture and food markets; (3) measure poverty and inequality in income, wealth, nutrition and health, as influenced by changes in markets and policies; and (4) describe macroeconomic relationships, fluctuations and trends in incomes, employment, economic growth and development. Textbook in syllabus is recommended not required. Pre-requisites: Graduate standing or instructor consent. Tu, Th 4:15PM – 5:45PM Boston
  • Food Ethics (PHIL 25)
    A philosophical examination of ethical questions that arise in the production, distribution, and consumption of food: obligations to victims of famine; obligation to future generations; just access to food; food and environmental ethics; animal rights. Tu, Th 3:00PM – 4:15PM
  • Brain & Behavior (PSY 103)
    Advanced course on the relation between behavior and the structure and function of the nervous system. Lectures and demonstrations. Students cannot receive credit for both PSY 25 and PSY 103. Biopsychology majors, who completed PSY 25 before declaring the major, should speak with an advisor about substituting PSY 104 for the PSY 103 major requirement. Pre-Req: BIO 13 and 14; Recommendations: Biopsychology major, CHEM 1; Student cannot receive credit for 103 if 25 has already been taken.
    Tu, Th 3:00PM – 4:15PM
  • Public Health and the Built Environment (UEP 224-01)
    The epidemics of asthma, diabetes, and obesity have focused new attention on the role played by suburban sprawl, transportation, and other built environment features on public health. This course will explore the linkages between the built environment and public health from a policy and planning perspective. Students will develop analytical skills to evaluate modern day public health and built environment challenges, including mapping tools, health impact assessments, and healthy planning and design. Tu, Thu 10:30 – 11:45AM

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