Nutrition and Food Science - NFS 360

Course Description

This course examines the plan of action necessary to ensure a sustainable worldwide food supply. Topics include sustainable agriculture, organic farming, genetically modified organisms, the Farm Bill and hydroponic gardening. In addition, related restaurant initiatives such as buying locally, organic recycling and Green Certification are explored. Off-site educational opportunities may be included in this course.

Prerequisites

(A requirement that must be completed before taking this course.)

Course Competencies

Upon successful completion of the course, the student should be able to:

• Anticipate the long-term negative effects of standard agricultural practices.
• Outline the implementation of sustainable agricultural practices for produce.
• Describe efforts for sustainable agriculture of livestock and seafood.
• Assess organic farming as a solution to sustainable agriculture.
• Explain the process of creating Genetically Modified Organisms (GMOs).
• Summarize the pros and cons of genetically modified produce.
• Compare and contrast laws regarding the production, labeling and sale of traditionally grown, organically grown and genetically modified foods.
• Evaluate the benefits and shortcomings of hydroponic gardening.
• Summarize the approaches to organic recycling in a culinary establishment.
• Evaluate the impact of buying locally on a culinary establishment.
• Formulate a plan for running an eco-friendly restaurant capable of obtaining Green Certification.
• Evaluate the Health Care Without Harm national initiative.
• Interpret the impact of the Farm Bill.

Course Schedule