NUTR 2400 - Food and Health

• Students will be able to collaborate effectively with professionals from diverse backgrounds such as nutrition, food service, healthcare, and environmental and public health professionals, to develop strategies for addressing food-related health issues.
• Students will be able to describe and explain the complexity of elements important to members of another culture in relation to its food and health policy.
• Students will be able to articulate insights about one’s own cultural rules and biases within the realm of food and health.
• Students will be able to interpret intercultural and interprofessional experiences from their own and others’ worldview and to act in a supportive manner that recognizes the feelings of other cultural and professional groups.
• Students will be able to describe cultural and professional differences in verbal and non-verbal communication and to negotiate a shared understanding based on those differences.
• Students will be able to ask complex questions about other cultures and professions and to articulate answers to these questions that reflect multiple cultural and professional perspectives.
• Students will be able to initiate and develop interactions with culturally and professionally different others while suspending judgment in valuing his/her interactions with culturally and professionally different individuals.
• Students will be able to explain the critical role of nutrition in promoting health and preventing disease at the individual and population levels.