Course Schedule
NTFS 4630 01F —
Cultural Foods
CRN 51100
3.0 credit hours
This course explores the relationship between food and nutrition, history, geography, culture and traditions, religion, communication, and acculturation. This course includes the study of cultural parameters and current issues that have shaped and continue to influence foodways - food availability, farming and food production practices, economics, politics, globalization, and sustainability. Students will also examine their own heritage and family dynamics to better understand their personal food, nutrition, and health beliefs and practices.
Course Details
| College |
Health Professions |
Instructor |
Shankar, Padmini |
| Location |
Online Course |
Seats Available |
2 open
(28 / 30)
|
| Instructional Method |
Entirely at a distance
This course is delivered 100% through distance education technology. No visits to campus/designated instructional site are required.
|
Waitlist Available |
0 / 5
|
| Schedule Type |
Asynchronous Instruction
Asynchronous Course: Instruction delivered online without specified meeting days, times, or location.
|
Material Cost |
N/A |
| Semester |
Summer 2025 |
University Store |
Online
|
| Term |
Minimester I |
Course Fees |
N/A
|
Meeting Times
| Dates |
Days |
Time |
Building |
Room |
| May 19 - June 20, 2025
|
- |
-
|
- |
- |