Midterm Study Guide

Midterm Study Guide - NUSC
1167
 Spring
2009
 
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Unformatted text preview: NUSC
1167
 Spring
2009
 
 Study
Guide
for
Midterm
Exam
 Listed
below
are
the
learning
objectives
for
the
sections
from
the
first
half
of
the
course
 
 1.

Food
and
culture.
 • Discuss
the
definitions
of
food
 • Distinguish
between
edible,
inedible
and
non‐edible
and
how
circumstances
can
force
 these
boundaries
to
move.
 • Contrast
eating
and
feeding
and
the
additional
components
that
humans
include
in
their
 food
habits.
 • Define
the
following
terms:
omnivore’s
paradox,
self‐identity,
culture,
acculturation
 • Distinguish
between
core
and
complementary
foods.
 • Describe
the
influences
on
individual
food
choices.
 • Describe
the
elements
of
diversity
in
the
US
population.
 
 2.

Historical
aspects
 • Describe
the
time
line
of
prehistoric
human
development
 • Analyze
the
role
of
food
in
this
process
 • List
the
means
for
determining
prehistoric
diets
 • Describe
how
cooking
practices
evolved
 • Compare
and
contrast
hunter
gatherer
and
early
agriculturalist
diets
 • Explain
why,
where
and
how
agriculture
developed.
 • List
the
stages
of
transition
between
gathering
and
agriculture
 • Describe
the
early
domestication
of
animals
and
the
uses
to
which
they
were
put.
 • Outline
the
agri‐technological
developments
that
allowed
that
allowed
cities
and
 civilizations
to
form.
 
 3.

Spices
and
people
 • List
the
principal
areas
of
origination
of
spices
around
the
world
and
the
plants
associated
 with
them
 • Describe
the
human
uses
for
spices
 • Outline
the
role
of
the
Spice
Trade
in
early
explorations
of
the
world
 • Give
examples
of
different
parts
(e.g.
leaves,
roots,
seeds)
of
plants
that
are
used
as
spices
 
 4.
Health
beliefs
and
practices
 • Describe
how
definitions
of
health
vary
across
cultures.
 • Define
the
biomedical
model.
 • Compare
the
common
values
for
the
majority
US
culture
with
those
of
other
cultural
 groups.
 • Compare
health
maintenance
habits
in
various
cultural
groups.
 • Define
how
worldviews
that
include
hot
and
cold
or
yin
and
yang
systems
affect
what
is
 eaten.

 • Describe
different
cultural
views
on
the
causality
of
sickness.
 • List
the
three
broad
categories
of
treatments
for
disease
and
give
examples.

 
 5.

Food
and
religion
 • Identify
the
major
western
and
eastern
religions.
 • Define
the
Jewish
dietary
laws
for
eating
kosher.
 • Identify
the
Christian
religions
that
have
specific
laws
regarding
foods
and
eating
and
 describe
these
practices.
 • Summarize
the
religious
requirements
of
halal
foods
according
to
Islam.
 • Analyze
the
reasons
offered
regarding
the
meat
prohibitions
found
throughout
different
 cultures.
 • Describe
the
philosophy
of
Hinduism
and
its
relationship
to
the
caste
system
and
food
 practices
of
its
adherents.
 • Describe
how
the
Buddhist
principles
of
reincarnation,
karma,
and
non‐violence
may
relate
 to
maintaining
a
vegetarian
diet.
 
 6.
Native
Americans
 • Describe
the
locations
and
food
practices
of
Native
Americans
prior
to
the
arrival
of
the
 Europeans

 • Discuss
the
impact
of
the
interactions
between
the
arriving
Europeans
and
the
Native
 American
tribes
on
traditional
food
resources. • Discuss
how
the
Native
American
worldview
relating
to
health
affects
the
use
of
biomedical
 health
services.
 • Describe
indigenous
foods
used
commonly
in
the
five
broad
regional
Native
American
 cultural
groups.
 • Differentiate
between
foods
indigenous
to
the
Americas
and
those
introduced
from
other
 regions
of
the
world.
 • Summarize
the
typical
adaptations
made
to
traditional
foods
in
the
modern
diet
of
Native
 Americans.
 • Identify
the
current
significant
health
problems
in
the
Native
American
communities
and
 discuss
their
causality.
 
 ...
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This note was uploaded on 11/16/2011 for the course NUSC 1167 taught by Professor Freake during the Spring '09 term at UConn.

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