Course Description
Health, safety, and policy issues related to food consumption trends; nutrient composition of foods, food additives, food allergies and hypersensitivities, naturally occurring toxins, pathogens, pesticides, biotechnology-derived foods, irradiated foods, and food laws and regulations.
Additional Requirements for Graduate Students:
Graduate students will write a detailed report that demonstrates their creative independence with a level of complexity and specialization beyond the expectations for the undergraduate students. This report will systematically analyze and explore an advanced topic related to the course content (minimum of 10 pages and 5 scholarly references). They will prepare and present a comprehensive presentation to the class that demonstrates their advanced knowledge of a selected topic (45 minutes). Exams will require graduate students to answer additional essay questions in more detail than the undergraduate students and to demonstrate an advanced understanding of the course content by analyzing and synthesizing information.
Athena Title
Food and Nutrition Policy
Equivalent Courses
Not open to students with credit in NUTR 4600E or NUTR 6600E
Prerequisite
NUTR 2100 or NUTR 2100E or NUTR 2100H or (NUTR 3600 and NUTR 3600L)
Semester Course Offered
Not offered on a regular basis.
Grading System
A - F (Traditional)
Course Objectives
Understand the interrelationships among health, safety, and policy issues concerning food consumption trends, nutrient composition of foods, food labeling, food additives, food allergies and hypersensitivities, phytochemicals, naturally occurring toxins, pathogens, pesticides, biotechnology-derived foods, irradiated foods, and food laws and regulations. Through written examinations, class discussions, computer projects, and written assignments, students will provide evidence of their understanding of health, safety and policy issues concerning foods and their ingredients. Develop skills to access, use, and critique scientific and regulatory information from MEDLINE, Agricola, CAB, regulatory sources, government sources, and Internet.
Topical Outline
Food laws and regulations Health claims Dietary supplements Functional foods Soy Food additives (antioxidants, antimicrobials, nitrites, sulfites, enzymes) Nitrites, nitrates, nitrosamines Food allergies Fat replacers Sweeteners Colors Flavors MSG Caffeine Food biotechnology Animal diseases and foods Food irradiation Organic foods Contaminants (pesticides, lead, mercury) Diet, cancer, and food ingredients
Syllabus