Transfers ToNot transferableDescriptionThis course examines the diverse regional, ethnic, cultural, religious, historical and social influences on food patterns and health outcomes, covering topics ranging from cultural foodways and health disparities to practical skills for working with diverse populations. Traditional foods of geographic areas and cultures, global food issues and food availability, dietary and culinary habits, religious influences, and an overview of nutritional problems of ethnic groups will be discussed. This course is intended to prepare our diverse student population to be socially and culturally competent in careers in nutrition and dietetics, public health, culinary arts and hospitality, and food policy and social justice fields. 