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Center for Curriculum and Transfer Articulation
Food and Culture
Course: FON143

First Term: 2018 Fall
Lec + Lab   3.0 Credit(s)   3.0 Period(s)   3.0 Load  
Course Type: Occupational
Load Formula: T - Lab Load


Description: Understanding diet in the context of culture. Historical, religious, and sociocultural influences on the development of cuisine, meal patterns, eating customs, cooking methods, and nutritional status of various ethnic groups. Traditional and contemporary food habits. Health and social impact of changes in diet. Preparation and serving of foods from many cultures.



MCCCD Official Course Competencies
1. Describe factors that influence food choices in the context of culture such as social, religion, and historical. (I-V)
2. Describe the diversity of diets, food, and eating behavior in various cultures. (I-V)
3. Explain cultural perspective, traditional food habits, and contemporary food habits for specific cultural groups. (I-V)
4. Identify specialized equipment, utensils, ingredients, and common food in specific cultural groups. (III, V)
5. Identify local sources for cultural food ingredients. (I, III, V)
6. Select, prepare, and serve representative dishes from various cultural groups. (V)
7. Identify and locate educational resources which provide information about customs and cultural influences of specific cultural groups. (I-V)
8. Identify geographic factors impacting food availability. (III, IV, V)
9. Identify nutritional deficiencies in the diets of specific cultural groups, and identify their therapeutic uses of foods. (II-V)
10. Identify disparities in the incidence of illness and death among specific cultural groups related to diet. (I-V)
 
MCCCD Official Course Outline
I. Food and Culture
   A. Food and culture
   B. Factors that influence food habits
   C. The study of cultural foods
   D. Nutrition and food habits
II. Traditional Health Beliefs and Practices
   A. Worldview
   B. Factors that influence food habits
   C. Disease, illness, and sickness
   D. Pluralistic health care systems
III. Food for Continued Existence
   A. Evolution of food choices
   B. Food choices in developed countries
   C. Food choices in developing countries
   D. Trajectory of food choices among immigrants
IV. Food and Religion
   A. Western religions
   B. Eastern religions
V. Food and Ethnicity
   A. Native Americans
   B. Northern and southern Europeans
   C. Latin Americans
   D. Asian
   E. Africa
   F. Greek and Middle Eastern
   G. Regional America
      2. Tools and utensils
      3. Ceremonial customs
      4. Condiments and garnishes
      5. Eating procedures
 
MCCCD Governing Board Approval Date: 3/23/2004

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.