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Food Studies at Penn


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Course Offerings Spring 2016


Code Name Instructor Day/Time
ANTH 086-301 Desire and Demand Marilynne Diggs-Thompson M 2:00-5:00 PM
  FRESHMAN SEMINAR. FULFILLS CULTURAL DIVERSITY IN US REQUIREMENT. Does consumption shape culture or does culture shape consumption? As even the most mundane purchase becomes socially symbolic and culturally meaningful, we can persuasively argue that the concept of "need" has been transformed. Analyzing a variety of physical and virtual consumer venues, the goal of this seminar is to understand and to analyze historical and contemporary issues related to a culture of consumption. We investigate social and political-economic factors that impact when and how people purchase goods and argue that behavior attached to consumption includes a nexus of influences that may change periodically in response to external factors. Readings and research assignments are interdisciplinary and require a critical analysis of global/local linkages. The city of Philadelphia becomes the seminar's laboratory as we ask how have issues of culture, consumption, and global capitalism become intertwined around the world?
ANTH 359-401 Nutritional Anthropology Alisha Rovner TR 12:00-1:30 PM
(cross-listed with URBS-359) This course will explore the significance as it relates to food behaviors and nutritional status in contemporary human populations. The topics covered will be examined from a biocultural perspective and include 1) definiteion and functions of nutrients and how different cultures perceive nutrients, 2) basic principles of human growth and development, 3) methods to assess dietary intake, 4) food taboos, 5) feeding practices of infants and children, 6) food marketing, 7)causes and consequences of under and overnutrition and 8) food insecurity and hunger
ANTH 561-401 Global Food Security For Ten Billion Brian Spooner T 5:00-8:00 PM
(cross-listed with VCSN 657) This is an interdisciplinary course on the problems of food demand and consumption, production and supply in our increasingly globalized and urbanizing world. Special attention will be given to the intersections of current technologies of food production, current nutritional problems, environmental change and resource degradation, and the changing quality of human social life under globalization. Where and how will sufficient nutritious food be produced sustainably and how can the politics and economics of equitable distribution in such large urban populations be achieved?
HSOC 335-401 Healthy Schools Mary Summers T 1:30-4:30 PM
(cross-listed with PSCI 335) AN ACADEMICALLY BASED COMMUNITY SERVICE COURSE. FULFILLS CULTURAL DIVERSITY IN US REQUIREMENT. This academically based community service research seminar will develop a pilot program to test the efficacy of using service-learning teams of undergraduates and graduate students to facilitate the development of School Health Councils (SHCs) and the Center for Disease Control's School Health Index (SHI) school self-assessment and planning tool in two elementary schools in West Philadelphia. This process is intended to result in a realistic and meaningful school health implimentation plan and an ongoing action project to put this plan into practice. Penn students will involve member sof the school administration, teachers, staff, parents and ocmmunity member sin the SHC and SHI process iwth a special focus on encouraging participation from the schools' students. In this model for the use of Penn service-learning teams is successful, it will form the basis of on ongoing partnership with the School District's Office of health, Safety & Physical Education to expand such efforts to more schools.
NURS 065-001 and 065-002 Fundamentals of Nutrition Monique Dowd 001: MW 9:00-10:30 AM; 002:TR 5:00-6:30 PM
Prerequisite(s): NURS 061; NURS 062 (or equivalent Science Sequence Courses). Essentials of normal nutrition and their relationships to the health of individuals and families. These concepts serve as a basis for the development of an understanding of the therapeutic application of dietary principles and the nurse's role and responsibility in this facet of patient care.
NURS 112-001 Nutrition: Science and Applications Bart De Jonghe T 4:00-7:00 PM
An overview of the scientific foundations of nutrition. The focus is on the functions, food sources and metabolism of carbohydrate, fat, protein, vitamins and minerals. Effects of deficiency and excess are discussed and dietary recommendations for disease prevention are emphasized. Current issues and controversies are highlighted. Students will analyze their own dietary intakes and develop plans for future actions.
NURS 312-001 Nutritional Aspects of Disease Matthew R. Hayes MW 1:30-3:00 PM
PREREQUISITE NURS 112. This course provides an advanced understanding of the role of nutrition in integrated biological systems. Students will develop a rigorous comprehension of major clinical disorders, including the underlying pathophysiology and conditions that are affected by nutrition and how optimization of nutritional variables may modulate these processes. A critical overview of the role of nutrition in disease prevention, management and treatment, and in health maintenance will be emphasized throughout the course.
NURS 313-401 Obesity and Society Ross Johnson R 3:00-6:00 PM
(cross-listed with NURS 513) This course will examine obesity from scientific, cultural, psychological, and economic perspectives. The complex matrix of factors that contribute to obesity and established treatment options will be explored. This course satisfies the Society & Social Structures Sector for Nursing Class of 2012 and Beyond.
NURS 316-401 International Nutrition: Political Economy of World Hunger Janet Ann Chrzan TR 10:30 AM-12:00 PM
(cross-listed with NURS 516) Junior-year or higher; at least one background course in nutrition, anthropology, sociology or economics. A detailed consideration of the nature, consequences, and causes of hunger and undernutrition internationally. Approaches are explored to bringing about change, and to formulating and implementing policies and programs at international, national, and local levels, designed to alleviate hunger and under-nutrition.
NURS 517-001 Advanced Nutrition and Metabolism Charlene Compher M 4:00-7:00 PM
Essentials of nutritional biochemistry from the molecular level to the level of the whole human organism. Nutrient functions and inter-relationships are explored with attention to the association between nutrients and disease risk. Topics include energy metabolism and regulation of fat storage, new functions of vitamins and minerals, gene nutrient interactions and current research topics.
PSYC 070-001 Psychology of Food Paul Rozin T 1:30-4:30 PM
PSYC 719-301 Obesity: From Cell to Society Harvey Grill TR 2:00-3:30 PM
SPAN 397-401 Food in Latin American History and Culture Victoria Garcia-Serrano MWF 1:00-2:00 PM
WRIT 030-310 Global Politics of Hunger Michael Burri TR 10:30 AM-12:00 PM
FULFILLS WRITING REQUIREMENT. In 2000, world leaders and experts declared the eradication of hunger to be an urgent and attainable goal. Since then, the rise in commodity food prices has been linked to both a widening global gap between the rich and the poor, and to political unrest from the Arab Spring to Latin America. With the right-wing focused on private sector solutions and the left-wing dedicated to the use of public money, new forms of technocratic philanthropy have promised a humanitarian relief model capable of transcending traditional political categories. Speaking to G20 leaders in 2011, Bill Gates argued that ???people who are pessimistic about the future tend to extrapolate from the present in a straight line.??? The Gates Foundation would break that straight line. Yet, can a philanthrocapitalism that David Rieff recently described as ???irreducibly undemocratic??? live up to its big promises? This seminar examines controversies of global food security and the troubled new solutions for extra food production.
WRIT 049-302 Consider the Fork: A History of How We Cook & Eat Julia Gunn TR 9:00-10:30 AM
FULFILLS WRITING REQUIREMENT. This course will focus on award-winning food writer Bee Wilson???s best selling book, Consider the Fork, which explores the way humans across different cultures have used tools to transform raw ingredients into a variety of edible foods. We will learn how everyday utensils such as knives and spoons have fascinating histories, and how technology has changed what and how we eat and think about food. Blending history, anthropology, and science, this course will examine how our culinary tools and processes have developed and shaped today???s food culture.