Course Description: This course is intended to provide a foundation in foods, nutrients, and their synergy with human health. We will focus on the range of ways that food nourishes us - physically, emotionally, socially - as individuals and communities. The course will also focus on supporting critical evaluation of the latest in nutrition research, and in fostering an appreciation for the complexity of food choice, particularly as it relates to the interrelationship of cultural norms, socio-political environments, and scientific knowledge. Nutrition is an applied science, and extends foundational knowledge from the social and natural sciences. This course will take a synergistic approach to the exploration of food and nutrition, with the aim to provide foundation for non-reductionist nutrition study and application.
Course Delivery- Hybrid: As of right now and our current status, I plan to teach in-person as much as possible while still following safety precautions. All students will be spread out across the classroom to allow proper physical distancing. Students will also be required to wear masks. i will have extra masks in the event a student forgets. I will also be wearing a mask. My current enrollment would allow me to have all students in class at once while still maintaining these safety precautions. In this scenario where all students can attend in-person courses at once, I will teach as I usually do, broadcast the lectures live via Zoom to synchronous remote students, and record this for asynchronous students. I will treat attendance to synchronous remote sessions as "attending." Students who opt into using asynchronous lectures will be asked to meet with me once per week to go over materials, assignments and activities. However, all my classes this semester are lower level classes and could therefore, fill up. Depending on classroom arrangements, this will require me to create "pods" with some online lecture and in-class activities on different days for each "pod." For lectures, I would ask each pod to trade off attending in-person and joining via Zoom. For activities that require an in-person component, I will have the pods alternate the day/time of the activity. I will also come up with alternative "activity" assignments for remote learners, and meet with each of them individually.
Course Description: This course is intended to provide a foundation in foods, nutrients, and their synergy with human health. We will focus on the range of ways that food nourishes us - physically, emotionally, socially - as individuals and communities. The course will also focus on supporting critical evaluation of the latest in nutrition research, and in fostering an appreciation for the complexity of food choice, particularly as it relates to the interrelationship of cultural norms, socio-political environments, and scientific knowledge. Nutrition is an applied science, and extends foundational knowledge from the social and natural sciences. This course will take a synergistic approach to the exploration of food and nutrition, with the aim to provide foundation for non-reductionist nutrition study and application.
Course Delivery- Hybrid: As of right now and our current status, I plan to teach in-person as much as possible while still following safety precautions. All students will be spread out across the classroom to allow proper physical distancing. Students will also be required to wear masks. i will have extra masks in the event a student forgets. I will also be wearing a mask. My current enrollment would allow me to have all students in class at once while still maintaining these safety precautions. In this scenario where all students can attend in-person courses at once, I will teach as I usually do, broadcast the lectures live via Zoom to synchronous remote students, and record this for asynchronous students. I will treat attendance to synchronous remote sessions as "attending." Students who opt into using asynchronous lectures will be asked to meet with me once per week to go over materials, assignments and activities. However, all my classes this semester are lower level classes and could therefore, fill up. Depending on classroom arrangements, this will require me to create "pods" with some online lecture and in-class activities on different days for each "pod." For lectures, I would ask each pod to trade off attending in-person and joining via Zoom. For activities that require an in-person component, I will have the pods alternate the day/time of the activity. I will also come up with alternative "activity" assignments for remote learners, and meet with each of them individually.
Course Description: The words "processed foods" often elicit an immediate negative reaction. However, societies all over the globe have been established, expanded and enhanced by food processing. With nutrition trends of "clean eating" and "raw foodism" emerging, this course takes a look at the complexities, benefits and drawbacks of common food processing and transformation techniques used throughout history, such as drying, curing, fermenting, canning, and even cooling and freezing. Throughout the course, we will explore the history and significance of various food processing techniques, as well as the physical changes and characteristics of these. All students enrolled in NUTR 200.4 are also required to take the corresponding Lab section. The lab will highlight the topics covered in class. Students will use transformation techniques discussed on common food ingredients and evaluate the effect these techniques have on flavor, texture, color, and structure.
Course Delivery- Hybrid: This course will be nearly entirely lecture for the class portion. The lab will be held in-person with options for remote students. The class portion will be managed similarly to my 100.2 course. I plan to teach in-person as much as possible while still following safety precautions. All students will be spread out across the classroom to allow proper physical distancing. Students will also be required to wear masks. I will have extra masks in the event a student forgets. I will also be wearing a mask. My current enrollment would allow me to have all students in class at once while still maintaining these safety precautions. In this scenario where all students can attend in-person courses at once, I will teach as I usually do, broadcast the lectures live via Zoom to synchronous remote students, and record this for asynchronous students. I will treat attendance to synchronous remote sessions as "attending." Students who opt into using asynchronous lectures will be asked to meet with me once per week to go over materials, assignments and activities. Depending on classroom arrangements and enrollment, I may need to create "pods" with some online lecture and I would ask each pod to trade off attending in-person and joining via Zoom. I plan on having all student assignments and work submitted online via google classroom regardless of in-person or remote.
Course Description: The words "processed foods" often elicit an immediate negative reaction. However, societies all over the globe have been established, expanded and enhanced by food processing. With nutrition trends of "clean eating" and "raw foodism" emerging, this course takes a look at the complexities, benefits and drawbacks of common food processing and transformation techniques used throughout history, such as drying, curing, fermenting, canning, and even cooling and freezing. Throughout the course, we will explore the history and significance of various food processing techniques, as well as the physical changes and characteristics of these. All students enrolled in NUTR 200.4 are also required to take the corresponding Lab section. The lab will highlight the topics covered in class. Students will use transformation techniques discussed on common food ingredients and evaluate the effect these techniques have on flavor, texture, color, and structure.
Course Delivery: Fully Remote