Official Course
Description: MCCCD Approval: 3-23-2004 |
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FON143
2004 Summer I – 2005 Fall |
L+L
3.0 Credit(s) 3.0 Period(s) 3.0 Load Occ |
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Food
and Culture |
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Understanding diet in the context of culture. Historical,
religious, and socio-cultural influences on the development of cuisine, meal
patterns, eating customs, cooking methods, and nutritional status of various
ethnic groups. Traditional and contemporary food habits. Health and social
impact of changes in diet. Preparation and serving of foods from many
cultures. Prerequisites: None. |
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Go to Competencies Go to Outline
MCCCD
Official Course Competencies: |
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FON143 2004
Summer I – 2005 Fall |
Food and Culture |
1.
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Describe factors that influence food choices in the
context of culture such as social, religion, and historical. (I-V) |
2.
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Describe the diversity of diets, food, and eating behavior
in various cultures. (I-V) |
3.
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Explain cultural perspective, traditional food habits, and
contemporary food habits for specific cultural groups. (I-V) |
4.
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Identify specialized equipment, utensils, ingredients, and
common food in specific cultural groups. (III, V) |
5.
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Identify local sources for cultural food ingredients. (I,
III, V) |
6.
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Select, prepare, and serve representative dishes from
various cultural groups. (V) |
7.
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Identify and
locate educational resources which provide information about customs and
cultural influences of specific cultural groups. (I-V) |
8.
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Identify geographic factors impacting food availability.
(III, IV, V) |
9.
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Identify nutritional deficiencies in the diets of specific
cultural groups, and identify their therapeutic uses of foods. (II-V) |
10.
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Identify disparities in the incidence of illness and death
among specific cultural groups related to diet. (I-V) |
Go to Description Go to top of
Competencies
MCCCD
Official Course Outline: |
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FON143 2004
Summer I – 2005 Fall |
Food and Culture |
I. Food and Culture A. Food and culture B. Factors that influence
food habits C. The study of cultural
foods D. Nutrition and food
habits II. Traditional Health
Beliefs and Practices A. Worldview B. Factors that influence
food habits C. Disease, illness, and
sickness D. Pluralistic health care
systems III. Food for Continued
Existence A. Evolution of food choices
B. Food choices in
developed countries C. Food choices in
developing countries D. Trajectory of food
choices among immigrants IV. Food and Religion A. Western religions B. Eastern religions V. Food and Ethnicity A. Native Americans B. Northern and southern
Europeans C. Latin Americans D. Asian E. Africa F. Greek and Middle Eastern
G. Regional America |