Environmental Nutrition, Food Systems Sustainability, and Health, Minor
Program Overview
Environmental change impacts humans worldwide, with an influence lasting many generations into the future. An in depth understanding of the interplay between food systems—global food production, distribution, and selection—and environment and sustainability issues, as related to human nutrition, health, and well-being has never been more important. By completing this minor program, students will be better prepared to initiate, participate, and lead efforts aimed at resolving issues related to the environment, human health, and food systems sustainability.
The environmental nutrition, food systems sustainability, and health minor will allow students to develop, examine, and apply knowledge in the related areas of food quality, feasible long-term global food systems, food science and chemistry, human nutrient requirements, and ethnic/cultural aspects of food production, selection, and preparation. A key concept will involve how environmental and sustainability issues directly affect the nutritive qualities of foods, thereby directly effecting human nutrition, health, and well-being.
Learning Outcomes
- Identify the macronutrients and micronutrients and list major food sources of each in our diet.
- Explore ethnic/cultural aspects of food production, selection, and preparation.
- Analyze how environmental issues affect the nutritive qualities of foods.
- Assess the impact of sustainability issues on human nutrition, health, and well-being.
Undergraduate Policies
For undergraduate policies and procedures, please review the Undergraduate Academics section of the General Bulletin.
Program Requirements
Nutrition majors are not eligible for this minor.
Non Nutrition majors may only take one minor offered by the Department of Nutrition.
| Code | Title | Credit Hours |
|---|---|---|
| Required Courses: | ||
| ESTD 101 | Introduction to Environmental Thinking | 3 |
| NTRN 201 | Nutrition | 3 |
| NTRN 340 | Global Food Systems: Environmental Issues, Sustainability, and Health | 3 |
| NTRN 342 | Food Science | 3 |
| Choose one of the following: | 1 | |
| Case Cooks: Ethnic Eats | ||
| Case Cooks: Community | ||
| Case Cooks: Healthy Lifestyles | ||
| Case Cooks:Sports and Performance | ||
| Case Cooks: Eating Wild | ||
| Choose one of the following: | 3 | |
| Understanding Plant-Based Diets in Health and Disease | ||
| Nutrition Communication, Counseling and Behavior Change Strategies | ||
| Food as Medicine: How What We Eat Influences How We Feel, Think, and Our Health Status | ||
| Dietary Patterns | ||
| Total Credit Hours | 16 | |