Class schedule and suggested books for book report - PDF file

Syllabus

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Course Description: A study of the history of food and hunger, and the global nature of our food systems. Food and culture, as well as the impact of our food decisions on the environment will be examined. Agricultural production, world populations relative to food supply, hunger, biotechnology, and the safety of our food supply will be discussed.

Note: All course materials and lecture notes are under Course Outline. Please download the lecture notes for each week and bring them to class.

Credits: 2 semester hours

Objectives: The student will be able to:

• Discuss the history of food and the development of agriculture;

• Describe the relationship of food production and processing to the natural environmental processes;

• Identify reasons we choose to eat or not eat certain foods;

• Compare strategies for developing effective food policies to ensure fair and equitable distribution of foods to prevent food insecurity.

Required Texts: There is no required textbook for this class. You will be required to find weekly readings on the internet to summarize and turn in. One excellent website on issues of hunger, agriculture and the environment is: www.ifpri.org.

Grading            90-100% = Grade of A - 315-350 points

Breakdown:      80-89% = Grade of B - 280-314 points

                         70-79% = Grade of C - 245-279 points

                         60-69% = Grade of D - 210-244 points

                         <60%    = Failing grade - <210 points

Grading            Midterm Exam                      100

Criteria:            Summary of weekly readings* 100

                           (10 @ 10 pts each)

                         Book Report**                          50

                         Final Exam                            100

                         TOTAL                                   350

*Weekly readings: The student is responsible to find a current web site, article, or book chapter each week that is related to the topic to be covered in class that week. Suggested web sites are listed on your course outline, but you are encouraged to discover other sites. A ½ page typed single-spaced summary that includes the complete reference of the article, is due via email to the instructor (dellwo@wsu.edu) on the day of class. Bring a copy of your summary to class so it can be used to enhance your participation. A total of ten weekly readings are required.

Class discussion is a very important component of Global Nutrition. Therefore, this assignment is a significant portion of your grade. Late assignments do not benefit class discussion and will result in a loss of points at a rate of 10% per day. This will be strictly enforced!

**Book Report: Choose a topic covered in class to explore in more depth. Find a book on this topic. You may choose any of the suggested books listed on the last page of this syllabus. If you choose a different book, you must get prior approval of the book from the instructor. Prepare a 3-page typed, double-spaced paper. Summarize the major points of information covered in the book. The last page should be an evaluation of the content of the book. Compare the book’s content with our class discussions of the topics and with information found in your weekly readings. If you would like to choose a book on a topic that is not covered in class, please seek permission from the instructor first. Your report will be graded on content as well as grammar and writing skills. Therefore, edit your paper carefully! Book reports are due April 24, 2007.

Class policies/requirements:

1. Attendance and participation in class discussions are required.

2. Cheating and/or plagiarism will result in failure of the course.

3. Late assignments are docked 10% per day. Assignments are to be typed and professionally presented. Poorly prepared papers will be returned.

ADA Foundation Knowledge and Skills: This course is designed to meet the following requirements

Working Knowledge

• C.2.3. Economics and nutrition

• E.2.1. Socio-cultural and ethnic food consumption issues and trends for various consumers

• E.2.2. Food safety and sanitation

• E.2.6. Formulation of local, state, and national food security policy

• E.2.7. Food production systems

• E.2.8. Environmental issues related to food

• E.2.11.Food and nutrition laws/regulations/policies

• E.2.12. Food availability and access for the individual, family, and community

• F.2.7. Influence of socioeconomic, cultural and psychological factors on food and nutrition behavior