|
Decorated Cake by Sally Wasileski, Asheville, NC
(photograph by Sally Wasileski)
North Asheville Tailgate Market, Asheville, NC
(photograph by Amy Lanou)
Market in Leek, UK
(photograph by Amy Lanou)
|
Courses offered Fall 2010:
CHEM 174 (CL9N) The
Food of Chemistry
(Wasileski)
MW 1:45-4:45pm
HWP 225 (CL9S) Nutrition
and Lifestyle: Eating to Live
Well (Barratt)
MW 10:00-11:15am
HWP 455 (CL9S) Pathophysiology of
Chronic Conditions
(Wingert)
TR 1:45-3:00 pm or R 6:00-8:30 pm
HWP 333 (CL9S) Food
Politics & Nutrition Policy
(Lanou)
TR 1:45-3:00 pm
SOC 280 (CL9S) Sociology
of Gender
(Peterson)
TR 10:50am-12:05pm
SOC 385 (CL9S) Technology
in Everyday Life
(Peterson)
MW 2:45-4:00 pm
ECON 273 (CL9S) The
Economics of Food
(Mathews)
TR 1:45-3:00pm
SPAN 120 (CL9E) Elementary Spanish 2
(Bailey)
MWF 8:00-8:50am
NOTE: Land
Economics (ECON 245) has been removed as a cluster course as of Fall 2010
and replaced with the new course The
Economics of Food (ECON 273).
ILSN Courses:
CHEM 174 – Live, Learn and Eat: The Food of Chemistry
A
fully integrated lecture and laboratory course that incorporates chemistry
content and experimentation with food and food-related issues. Students in this course will utilize
the scientific method to evaluate the physical and chemical properties and
changes involved in food storage and preparation and how these properties and
changes are dictated by molecular structure; will correlate the method and
accuracy of a scientific measurement of food ingredients to how the
measurement results are utilized in food labeling; and will analyze the
complexity and multidisciplinarity of food
production and distribution in order to evaluate their own food choices as an
informed consumer.
Prerequisites: none
Offered: Fall
Instructor: Wasileski, Sally
Syllabus
BIOL 110 – Plants and Humans
This
course introduces students to the relationship between humans and plants as a
vehicle for developing proficiency at an introductory level in the principles
and concepts of biology. You
will be exposed to features of plants that have been and are important to
supporting human societies. A
cosmopolitan as well as a Southern Appalachian and historical perspective
will be presented concerning plants important as food, fiber, medicine, and
raw material for industrial processes.
The ways in which humans have changed plants through the process of
artificial selection and domestication will be presented in parallel to how
plants have affected people.
Current issues involving genetically modified organisms, the
challenges of feeding a growing human population, preservation of indigenous
knowledge, intellectual property rights, conservation of genetic and plant
diversity, and human nutrition will be developed throughout the course. A
lecture format will be supplemented by frequent outdoor activities that take
advantage of plant diversity on campus, at the Botanical Gardens at
Asheville, and in local, high quality natural areas of the Southern
Appalachians. The course will
also help orient students toward opportunities in both outdoor recreation and
with community environmental organizations.
Prerequisites: none
Offered: Spring (even years)
Instructor: Clarke, David
Syllabus
BIOL 335 – Biology of the Seed Plants
This
course emphasizes the morphology, evolution, classification, natural history,
identification, and economic importance of angiosperms. Because plants
are such a dominant feature of both our natural and developed world, being
able to understand plants in an evolutionary and ecological perspective is an
important skill for anyone interested in field biology, ecology, natural
resource management, systematics, or environmental
biology. Students will learn the features of major angiosperms families
and the phylogenetic relationships of these
families with emphasis on floral morphology and modes of sexual reproduction,
ecology, economic importance, and identification both in the field and laboratory.As a supplement to
the information about the biological significance of flowering plants and
their natural history, we will pay close attention to the utility of
plants. Focusing on food plants and other plants of economic importance
is a useful approach to learning about plant diversity and evolution because
it is these plants that are most familiar to us. Also, these plants
directly determine our economic security and were most influential in the
evolution of Homo sapiens and
development of our social systems. Further, our responsible stewardship
of plants that we use is perhaps the most important factor in determining the
ecological sustainability of the planet we inhabit. Despite the fact
that only six of the 250,000 species of flowering plants contribute 80% of
the calories in the human diet, most of the approximately 400 families of
flowering plants have economically important representatives that merit
discussion. We will discuss the importance of plants not only as food
for ourselves and our livestock, but also for wood
products, fibers, medicine, and for their ornamental value.
Prerequisites: none
Offered: Spring (even years)
Instructor: Clarke, David
ILSS Courses:
ECON 273 – The Economics of Food
This
course provides an introduction to the theory and practice involved in the
production and consumption of food. Topics include the role of
agricultural and food policy in domestic and international food markets, food
aid, the economics of food security, consumer behavior around food
purchasing, challenges associated with building a sustainable food system,
and world food problems such as famines and perpetually repressed
agricultural productivity. The course is the newest offering in the
Food Cluster; as a result, students will have the opportunity to actively
engage in activities related to food consumerism.
Prerequisites:
ECON 101 or 102
Offered: Fall
Instructor:
Mathews, Leah
HWP 225 – Nutrition and Lifestyle: Eating to Live Well
An
introduction to the principles of diet and nutrition science, this course
addresses recent issues and controversies on ways that nutrition and diet can
promote health and prevent disease.
Other topics of interest include multi-cultural views of diet and
nutrition, herbs and dietary supplements, and nutrition for activity and
exercise.
Prerequisite:
HWP 153 or 154 or 155
Offered: Fall
and Spring
Instructor: Lanou, Amy
Syllabus
HWP 455 – Pathophysiology
of Chronic Conditions and Illnesses
The
study of chronic conditions and illnesses that could be improved or prevented
through lifestyle choices. Topics include heart disease, cancer, stroke,
diabetes, COPD, overweight and obesity, hypertension, HIV/STDs, arthritis,
back pain, osteoporosis, tobacco addiction, alcoholism and other drug
addiction, eating disorders, depression, stress and anxiety, suppressed
immune function. Emphasis is placed on etiology, current assessment and
treatment protocols and efficacy, the use of health risk appraisals, and
overlap with health promotion initiatives. Also emphasized are the effects of
prolonged stress on immune function and health behavior. Includes research
and practice of stress, anxiety, and depression management strategies. The
course is designed to prepare students to operate screening programs and make
appropriate health care referrals and/or develop individual lifestyle plans.
Prerequisite:
BIOL 223 or 338 or HWP 373 (Fundamental Anatomy)
Offered:
Spring
Instructor: Lanou, Amy & Wingert, Jason
Syllabus
HWP 333 – Food Politics and Nutrition Policy: How Government and Industry Impact
Health
Will
address how North American nutrition and health policy (i.e., the RDAs, the
dietary guidelines, the National School Lunch Program) were created, how
these policies are modified, and how social and government entities influence
nutrition and health policy.
Prerequisite:
HWP 225
Offered: Fall
Instructor: Lanou, Amy
Syllabus
SOC
385 – Science and Technology:
Engaging the Citizen in a World of Experts
Examines
the cultural authority and power of science and technology in the
contemporary period, with attention to the social production of scientific
knowledge and technological artifacts.
Drawing on a social constructionist approach, the course emphasizes
the ways in which both experts and lay people relate to technological
artifacts, as well as the organizational, economic, cultural and political
forces behind technological innovation and the impacts of technological
change on individuals and social groups.
Prerequisite: none
Offered: Fall
Instructor: Peterson, Karin
Syllabus
SOC
280 – Sociology of Gender:
Constructed Identities, Constructed Worlds
Provides
an overview of the broad field of gender studies in sociology. Drawing on the premises of social constructionism and critical theory, the course examines
the micro- and macro-levels of the creation and maintenance of a binary
system of gender. Major course
themes include gender socialization, the micro-politics of gender, the social
construction of gender, gender and sexuality, gender stratification, the way
in which food consumption is gendered, the ways in which consuming foods
contributes to the construction of a gendered self-identity.
Prerequisite: none
Offered: Spring, odd years
Instructor: Peterson, Karin
Syllabus
ILSE Courses:
SPAN
120 – Elementary Spanish II (Bailey)
An
introductory fast-track sequence designed for students who might use Spanish
in a health-related setting, such as majors in Health & Wellness
Promotion, Psychology, Pre-Med, etc. This course will meet the ILS
requirements for Spanish 110 & 120 with the additional focus on health
related vocabulary and situations to prepare future health professionals to
communicate at a basic introductory level with native Spanish speakers. The
course interweaves culture, language instruction, and health-related
material, so you will be performing a variety of exercises and activities
designed to strengthen each of these areas. The language barrier is the most
obvious in communicating with non-English speaking patients and clients;
however, successful communication with anyone requires much more than being
able to converse in a shared language. Cultural differences could
significantly impact communication as well. This course will help
students to develop strategies to recognize these differences and use them to
improve cultural competency and patientsÕ and
clientsÕ care. In this course, we will also specifically explore the
relationship between food, culture, and health.
Prerequisite: none
Offered: Fall & Spring
Instructor: Bailey, Ellen
|
