This course explores the regional, ethnic, cultural, religious, historical, geographical, and social influences on food patterns, cuisines, and health, as well as how food is viewed as an expression of cultural identity and diversity. An overview of nutrition-related health disparities and inequities within racial and ethnic groups is discussed and assessed. Also examined are traditional foods, food availability, and global food issues. Connections are drawn between major historical events and how and why these events affected and defined the culinary traditions of different societies. Issues of diversity, equity and inclusion within the nutrition and dietetics profession are also discussed. (CSU/UC)Â (AA/AS-D, CSU-E)
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