[Recommended Preparation: HLTH 204 or equivalent; RDG 158 or equivalent or through the Southwestern College multiple measures placement processes.] Examines the impact of regional, ethnic, cultural, religious, historical, and social influences on food patterns, cuisines, food safety, and health. Discusses and analyzes traditional foods of geographic areas and cultures. Discusses various socio-political, industrial, environmental, economic, and psychological factors influencing food cultures and nutritional status of various ethnic food groups. [D; CSU; UC]
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