Description: An examination of food composition and the chemical and physical changes that result from food processing, preparation and cooking. Discussion of foods as complex systems containing a wide variety of chemicals including nutrients, phytochemicals, functional ingredients, natural or transferred toxins and additives. Discussion of changes in chemicals with different types of food preservation. Consideration of health risks associated with dietary exposure to selected nutrients and other chemicals. Exploration of the role of sensory analysis related to food acceptance. Overview of important regulations related to the content of food products.
Description: Food insecurity, or a lack of consistent access to enough food for an active, healthy life, affects 1 in 8 Americans, and nearly 1 in 3 University of Michigan students. Food insecurity is caused by the intersection of a wide range of factors, from personal cooking skills to neighborhood food access to federal food policies. For this reason, fighting food insecurity in the US requires advocates with diverse skills, knowledge, and perspectives working together. This course seeks to provide students at the University of Michigan with these skills, knowledge, and perspectives, allowing them to become leaders to improve their own health and wellbeing and that of their communities and nationwide. To accomplish this, the course will integrate community visits; in-classroom, hands-on activities; and instructor-guided seminars to help students understand the experience and impacts of food insecurity across critical life stages of development (children, young adults, seniors).
Learning Objectives: Identify the relationships between social, economic, community, and personal circumstances that contribute to food insecurity. (Competency 1)
Describe how food insecurity impacts social, physical, mental, and intellectual wellbeing. (Competency 1)
Understand the role of community-based resources in combating food insecurity. (Competency 1)
Understand the role that state and federal nutrition assistance programs have in addressing food insecurity and mitigating impacts of food insecurity. (Competency 1)
Design nutritionally-adequate and financially-feasible menus for vulnerable individuals and families. (Competency 2)
Demonstrate ability to access and purchase low-cost, nutritionally adequate food that aligns with federal food assistance requirements. (Competency 2)
Demonstrate ability to prepare basic, affordable, socially-acceptable and nutritionally-balanced meals. (Competency 2)