Until further notice, the University of Arizona, in accordance with the guidelines recommended by the Centers for Disease Control and Prevention, encourages all employees to work remotely. Our office is closed to the public, but you can reach Food Studies, Monday–Friday 8am-5pm, at 520-621-5749 or by email to email@example.com.
The exchange of scholarly information on important disciplinary topics, usually in a small group seminar setting with occasional lectures. The course content, as taught in any one semester, depends on student need and interest, and on the research/teaching interests of the participating faculty member. The scope of work shall consist of research by course registrants, with the exchange of results through discussion, reports, reviews, and/or papers.
What did people eat and drink in the past, and why? This course introduces students to the archaeological study of food. Topics include techniques for reconstructing past diets from material remains, and the social, economic and political roles of food.
Practice in writing business letters, reports and proposals.
This transdisciplinary course examines human interactions with food across various domains. Students will learn about food’s intersections with histories, arts, and cultures; basic concepts in food governance and food economics; and survey sociocultural issues related to food justice, sovereignty, and ethics.
Our current food system significantly impacts our environmental and physical health. This course examines overarching concepts related to global, national, and regional food security, the consequences and challenges we face today, and tools to help us better navigate and respond to change to build a healthier and more equitable tomorrow. Students will unpack the complexity of our food system. In this process they will confront topics including values, language, systems of distribution, myths, assumptions, food assistance, and food movements. Students will explore best practices for working in community, improve their written communication, and develop more confidence and ease in oral communication and presentations.
Physical and cultural basis of Tucson's geographic patterns, with emphasis on the city's site, situation, settlement patterns and problems of growth and change.
This workshop-based course is designed to enable UA undergraduates and graduate students to work in Tucson-area schools helping students and teachers to undertake the design, construction, planting, harvesting and preparation of foods from a local school garden. The workshop also involves preparing or assembling curriculum materials to enable teachers and students to teach and learn about food production, food histories and geographies, and food politics. The course includes an intensive workshop sponsored by the Tucson Community Food Bank. In addition to attending that workshop, students are also expected to attend at least one field trip among the two that are organized during the semester as well as attend monthly meetings of the group on the UA campus. Most of the workshop, however, revolves around consistent and engaged involvement with a Tucson school and its teachers and students supporting the development and maintenance of school garden and attendant curriculum.
Food is a highly diversified, yet personal experience that binds all cultures. Through this course students will experience the role of food in a variety of cultures and learn how the surrounding environment influences the tastes and flavors of a region. The course will combine assignments with readings and activities to help students begin to understand commonalities as well as diversities in cuisines and cultures. By completing assignments and activities each student will gain an appreciation of regional crops and how they contribute to both cuisine and culture.
Role of nutrients in human development. Physiological bases for changes in nutrient requirements throughout the life cycle (pregnancy, lactation, infancy, childhood, adolescence and aging).
Application of basic nutritional principles in the selection of normal and therapeutic diets; designed for students in the health sciences.
The course will span basic physiology as it applies to nutrition and sport, nutrient utilization, body composition, & application of nutrition for different sports in training & competition. It will look at strategies for optimal performance in endurance, court & power sports. Practical applications & guest lectures will be included.
This course is designed to build the knowledge and practical skills needed to motivate, communicate, and effect positive nutrition, physical activity, and health behavioral changes in the general population. Students will learn to create nutrition programs, perform physical fitness assessments, set realistic health goals, build rapport, and identify weight management challenges. Topics including nutrition and digestion, obesity physiology, and nutritional programming will be discussed and practiced within case studies. In addition, this course prepares students for the American Council on Exercise (ACE) Personal Training Certification Exam and the ACE Health Coach Certification Exam. Completion of these exams are optional and do not count toward the grade for this course. NOTE: CPR certification required in order to take certification exams
An introductory course in the fundamentals of modern statistics with applications and examples in the social and behavioral sciences. Topics include: methods for describing and summarizing data, probability, random sampling, estimating population parameters, significance tests, contingency tables, simple linear regression, and correlation.