HPE 210W - Sustainable Food & Nutrition Choices, 2 credit hours

This course explores the links between nutrition and food and agricultural factors and the impact of these on the environment and human health. Students will be introduced to the concept of local and global food systems (production, processing, and distribution of food in order to obtain nutrients). Topics to be covered include: consequences of chemical contamination of food and food safety; issues of quality and quantity of drinking water; causes, effects, and solutions to malnutrition; issues and implications of global obesity; effects of food biotechnology on health; and options for sustainable dietary practices.

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