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Summer Semester
2010 Courses
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| NUTRITION |
| NUTR 399: Historical, Cultural and Scientific Aspects of the Mediterraenan Diet |
Credits: 3
Instructor: Dr. Claudia K. Probart, R.D.
Text: World Food Italy by Matthew Evans, 2000
Session I: May 10-June26, 2010
Class Times: TBA |
Course Description
The Mediterranean region of the world has a unique cultural and dietary history that has led to low rates of cardiovascular disease and cancer. Many reasons have been hypothezised for the robust health of people of the region, including lifestyle and diet. The purpose of this course is to introduce students to the health status of people living in the Mediterranean region, and explore diet and lifestyle issues believed to be positive health factors. Mechanisms for positive health benefits in specific components of the diet such as wheat, olive oil, garlic, tomatoes and fish will be investigated. Students will explore a variety of foods and eating patterns unique to Italy and the Mediterranean region. In addition, students will investigate menus and food preparation techniques specific to the Mediterranean diets. This course will include historic, cultural, scientific and health implications of the Mediterranean Diet. The course will include both didactic and experiential exploration of concepts and principles of The Mediterranean Diet. The venue will include urban and rural sites particularly important in regional food development.
The course will include visits to other regions in the Mediterranean with differing food patterns, as well as trips to important and unique agriculture sites including those noted for olives and olive oil production, cheese making, fishing, and vegetable production.
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