(Revised 3-27-09)

Description: In this theme, which focuses on food systems from their plant, animal, or synthetic sources to their ultimate use by humans for health, safety, communication, and pleasure. Understanding these systems enables students to see the connections between the food that is part of our everyday lives and the scientific, social, and cultural issues that make them so significant to society as a whole. Students are encouraged to expand the thematic track to include any of the following: 

• Explore the 4 keys to balanced nutrition, and the effort of balancing a healthy diet in a fast paced world.
• Compare the connections between food in our everyday lives to scientific, social, and cultural issues within society.
• Consider if low income Americans can afford a healthy diet.
• Review food systems, from their plant, animal, or synthetic sources to their ultimate use by humans for health, safety, communication, and pleasure.
• Compare the various nutrition assistance programs that are available within the United States and how they assist the population.

GEP Courses associated with the Food and Nutrition theme: (12 credit hours required)

GEP Humanities and Social Science courses:

Choose at least 1 of the following:

ARE 311           Agricultural Markets*                                             (SS)

ARE 201           Introduction to Agric. & Res. Econ                         (SS)

ARE 433           U.S. Agricultural Policy*                                        (SS)

PRT 200           Leisure Behavior, Health & Wellness                      (SS)

SOC 203           Current Social Problems                                      (SS) (USD)

SOC 241           Sociology of Agriculture & Rural Society               (SS)

SOC 351           Population and Planning*                                     (SS) (GK)

GEP Natural Sciences and Mathematics courses:

Choose at least 1 of the following:

MA 103             Topics in Contemporary Mathematics                    (MA)

ST 311              Introduction to Statistics                                       (MA)

ANS/FS 301      Introduction to Human Nutrition                             (NS)

ANS/FS/PO 322    Muscle Foods and Eggs*                                     (NS)

ANS/FS 324      Milk and Dairy Products                                       (NS)

CS 213             Crops: Adaptation and Production                         (NS)

ENT 203           An Introduction to Honey Bee & Beekeeping          (NS)

FS 201             Introduction to Food Science                                (NS)

HS/ANS 215      Basic Agricultural Genetics                                  (NS)

PB 213             Plants and Civilization                                           (NS)

TOX 201           Poisons, People, and the Environment                   (NS)

Additional associated GEP courses:

STS 323           World Population and Food Prospects                   (IP) (GK)

STS 412           Entering the 21^st Century: Agricultural,                  (IP)

                        Technological & Environ. Perspectives

CS 224             Seed, Sciences & Societies                                  (IP) (GK) (NS)

IDS 211            Eating through American History                           (IP)

*Course has a pre-requisite

GEP Category abbreviations:

(HUM)    Course fulfills a GEP Humanities requirement

(SS)        Course fulfills a GEP Social Sciences requirement

(NS)       Course fulfills a GEP Natural Sciences requirement

(MA)       Course fulfills a GEP Mathematical Sciences requirement

(IP)         Course fulfills a GEP Interdisciplinary Perspectives requirement