accesstemp144summer10

accesstemp144summer10 - San Jos State University College of...

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San José State University College of Applied Sciences and Arts/Nutrition, Food Science, and Packaging NuFS 144, Food Culture, Section 1, Summer, 2010 Instructor: Laurie Steinberg, MS, RD Office Location: CCB 109 Telephone: 650 924-3107 (Tues and Thurs only) Email: laurie.steinberg@sjsu.edu (best contact method) Office Hours: 30 minutes before and after class Class Days/Time: Tues/Thurs 9:00am-1pm Classroom: Clark 238 Prerequisites: Completion of core GE, upper division standing (56 units), and passage of the Writing Skills Test (WST). GE/SJSU Studies Category: Note: Courses to meet Area R, S, and V of SJSU Studies must be taken from three different departments or distinct academic units. Faculty Webpage, Desire2Learn (D2L) and MYSJSU Messaging My Faculty Webpage is at: http://www.sjsu.edu/people/laurie.steinberg/ I will be using D2L for the first time this summer. Copies of the course materials such as the syllabus, major assignment handouts, etc. will be found on D2L: http://www.sjsu.edu/ ecampus/students/D2L_students/index.htm You are responsible for regularly checking your email and updating your email address in MySJSU, which I may use for messages. Course Description Cultural aspects of food as related to regional, ethnic, and religious influences. Issue- based examination of the effects of food behavior on culture, society, health, and economics. Course Goals and Student Learning Objectives Broad Goals NuFS 144, section 1 Food Culture, Summer 2010 Page 1 of 9
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1. To gain an appreciation for current beliefs and debates about cultural food habits within the larger framework of how different cultures, historically and geographically, express themselves and responded to environmental changes. 2. To create awareness and to develop an appreciation and understanding for how cultural traditions have influenced culture and society. 3. To interpret food as symbols, examine the historical impact of events on different cultures, and develop an appreciation for food as a transmission of culture. 4. To systematically compare and contrast the beliefs, values, and stances of different cultures with particular attention to their attitudes toward food and the impact those beliefs have had on American culture. GE/SJSU Studies Learning Outcomes (LO) Upon successful completion of this course, students will be able to: LO1 Students shall be able to compare systematically the ideas, values, images, cultural artifacts, economic structures, technological developments, or attitudes of people from more than one culture outside the U.S. LO2 Students shall be able to identify the historical context of ideas and cultural traditions outside the U.S. and how they have influenced American culture.
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accesstemp144summer10 - San Jos State University College of...

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