SUST 150 - Food as Medicine

3 Credits

Being a professional in the food industry requires a comprehension of nutrition. This course understands food as fuel for humans and investigates nutritional best practices leading to the attainment of a healthy body, mind, and soul. This includes the role of nutrition in the prevention and treatment of some chronic illnesses.

FeesFW

Quarters Typically Offered
Fall Day, Online
Designed to Serve This course is designed for learners interested in any element of the food industry (e.g. farming, supply chain, restaurants, grocery stores). The course is also of interest to anyone seeking to understand the role nutrition can play in the health and wellness of themselves and their friends and family.
Active Date 20210403T10:09:51

Grading Basis Decimal Grade
Class Limit 24
Shared Learning Environment Yes
Contact Hours: Lecture 16.5 Lab 33
Total Contact Hours 49.5
Degree Distributions:
ProfTech Course Yes
Restricted Elective Yes
PLA Eligible Yes

Course Outline

Will be able to assess the relationship between food and medicine, nutrition, and diet-related diseases in general
Be able to describe the supply chain of foods
Will copmrehend where food comes from
Will be able to explain farm to fork and garden to table as sustainable approaches to food and food processes.

Student Learning Outcomes
Learners will analyze the role of medicine as a dynamic approach to assessing, preventing, and treating complex and chronic diseases.

Learners will discuss diet-related diseases and identify foods that can serve as remedies to such diseases.

Learners will evaluate how nutrition advice has changed over the years and what projections can be made for future nutrition advice.

Learners will identify herbs, vegetables, grains, and other plant-based foods for their key health benefits.

Learners will prepare food with a comprehension of nutritional values.

Learners will examine the juxtaposition between human well-being, nutrition, and the environment within the paradigm of sustainability.