Title

HLSC 216

Authors

Document Type

Course Change

Alternate Date

2007 - 2008

Abstract

KEENE STATE COLLEGE 2007-2008 COURSE PROPOSAL FORM DATE: 9.19.07 SPONSORING PROGRAM AND CHAIR: DEPARTMENT OF HEALTH SCIENCE, REBECCA DUNN 8-2423, rdunn@keene.edu & REBECCA BROWN 8-2817, rbrown@keene.edu PROPOSAL SPONSOR: Rebecca Dunn, rdunn@keene.edu TITLE SUMMARY: Prerequisite Change: HLSC 216: Current Topics in Food Culture PROPOSED ACTION: Prerequisite change , *Note: change in semester offerings. EXISTING (OLD) DATA: HLSC 216 CURRENT TOPICS IN FOOD CULTURE Introduction to the effects of economic, cultural, aesthetic, and sociopsychological factors related to food and nutrition. Analysis of contemporary issues related to food, people, and culture. Prerequisite: HLSC 101, HLSC major only, or permission of instructor. Fall. PROPOSED (NEW) COURSE TITLE: n/a PROPOSED (NEW) COURSE DESCRIPTION: HLSC 216 CURRENT TOPICS IN FOOD CULTURE Introduction to the effects of economic, cultural, aesthetic, and sociopsychological factors related to food and nutrition. Analysis of contemporary issues related to food, people, and culture. Prerequisite: HLSC 125 and Nutrition Option only. Fall, Spring. LEARNING OUTCOMES: (no change from previous learning outcomes) Upon completion of the course, the student will: 1. Apply critical thinking, reasoning and effective argument skills. 2. Evaluate the knowledge of economic, cultural, aesthetic and socio-psychological factors related to food in a written and oral manner. 3. Understand the relationship between food habits, nutritional status, health and wellness. 4. Develop skills to be an informed consumer of nutritional information. 5. Diagram nutrition and health factors related to national and global food issues. 6. Demonstrate an understanding of nutrition, health and communication issues pertinent to specific food cultural groups. 7. Implement food marketing and product development skills. RATIONALE: This class builds its content on nutrition concepts that are acquired in HLSC 125. We recognized the necessity of a prerequisite change with the new addition of HLSC 125 to the Health Science/Nutrition Option curriculum this year. RESOURCES: No additional resources are necessary; course already exists and student learning outcomes remain the same. ADVISORY OPINIONS: n/a

Source

Senate Curriculum Committee

Language

English

Publisher

Keene State College

HLSC 216

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