FNN 403 - Advanced Nutrition:Food from Farm to Fork

Institution:

Indiana University-Fort Wayne

Subject:

Description:

This course explores processes involved in the transformation of food as a raw commodity on the farm to a consumable item at the "table." Literally, to study food from farm to fork. This course reviews local, regional, and global food supply systems; industrial as well as non-industrial. Historical perspective is included with comparisons of current and past food supply chains. Study encompasses traceability of food and food sustainability as well as regional and seasonal factors affecting the food supply chain. Included is study of the food supply chain, food availability, and how these influence consumer behavior including food preparation and consumption. The impact of the food supply system on communities, family dynamics, nutritional status, and health is also included.Preparation for Course P:?FNN?304. Cr. 3.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ipfw.edu

Phone Number:

(260) 481-6100

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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