USF Course Code: HUN 2201

Prerequisite: none; taught in English.

Students: ISA students

Contact hours: 45

I. Course Description: 
Studying nutrition from the anthropological perspective provides a comprehensive framework used to compare differences in the field of food and nutrition. Why does one eat what they eat in certain places and why is it cooked the way it is? After this introduction, the course progresses to the Mediterranean diet with attention to tradition, ingredients, preparation, and presentation techniques in various cuisines. The course examines the evolution of eating habits, the nutrients that must be present in healthy and balanced food, nutritional diseases in the past and the present, food security, education initiatives and awareness in the field of food, and the impact on the public health system. Students in this course have the opportunity to carry out research. Students will be encouraged to submit their research for digital publication in a professional journal of international scope.

II. Learning Outcomes: 

- Study the function that nutrients have on health.
- Study food from an anthropological perspective by analyzing the factors that influence eating habits.
- Analyze the Mediterranean diet.
- Study nutritional diseases.

III. Contents (order of content may be modified):

Module 1. NUTRIENTS
Classification of food and classification of nutrients. 
Digestion and absorption of nutrients. 
Sources and functions of nutrients. 

Module 2. NUTRITION
Nutrition, malnutrition and eating habits. 
Energy deficiency and energy excess. 
Nutritional factors that affect growth and development. Nutrition during pregnancy, lactation, infancy and adolescents. 
Dietary management. 

Module 3. THE MEDITERRANEAN DIET
Choosing a healthy diet.
Approach to the Mediterranean diet from a historical, sociological, anthropologic and gastronomic view.
Analyses of food and nutrients that constitutes the Mediterranean Diet. 
The role of the Mediterranean diet in the prevention of obesity and review of evidences for the health benefits of the Mediterranean diet and lifestyle. 

Unit 4. FOOD SAFETY
Legislation. 
Biological, chemical and physical hazards. 
Temperature control.
Food storage.
Nutritional diseases. 

IV. Bibliography: 
Along with selections from primary texts, students will be provided selections from other sources including:
Introduction to Food Science, Spring 2012 Course Manual, P.A. 0164, Designer Food: Mutant Harvest or Breadbasket of the World (Pence, 2002, Rowman & Littlefield Publishers, Inc.), and Food Bites: The Science of the Foods We Eat (Hartel and Hartel, 2008, Springer Science + Business Media). See the syllabus for reading assignments.

V.I. How to succeed in this course
Due to the amount of material covered in this course, come prepared to class. Listening to lectures, watching videos and participating in class activities and discussions is much more effective than reading someone else’s notes or watching a video later. Remember that active and meaningful participation is taken into account as part of the evaluation. Reading prior to the class sessions is essential to keep track of the course due to all the material that will be covered and the pace. 
Becoming an active learner is one of the best ways to finish successfully this course: come always prepared to class: use the syllabus to be aware about will be covered or due in class, do all assignments before class, review before the class and be organized. 

VI. Grading scale

La calificación final del curso utilizará la siguiente escala/ Final grades will be calculated according to the following scale:
94 - 100 A
90-93 A -
87 -89 B +
84 - 86 B
80 - 83 B -
77 - 79 C+
74 - 76 C 
70 - 73 C-
67 -69 D+
64 -66 D
60 -63 D-
0-59 F

VII. Course policies

VII.I. Attendance
Class attendance is mandatory and is taken every class day and reflected in the course attendance sheet. 
An 85% attendance rate is required for the successful completion of the course. Perfect attendance will be taken positively into account in the participation section. 
If a student exceeds this limit, 1 point will be taken off of the final grade (Spanish grade). Reaching a 20% of unexcused absences means that the transcript for this subject will show “not attended course”. 
Excused absences: Medical Certificates that will be considered only if issued by a physician (not notes from the family explaining the student’s absence). The certificates must include the exact dates for which a student should be excused for having missed classes. Courses cannot be audited, so attendance is possible only for students enrolled in a specific class. 
Punctuality: Students are expected to arrive on time to class and to return directly to class after class breaks. Arriving 10 minutes late (or more) and/or early class departures are considered unexcused absences and will be taken into account as half an absence. 
 
Attending class is not only the presence in the classroom. The professor will encourage active participation in the course and it will be taken into account as part of the evaluation.  

Auditors: Courses cannot be taken as auditors, thus attendance is possible only for students enrolled in a specific class.

VII.II. Conduct in class
Students who actively participate in classroom activities and who maintain a professional and respectful attitude will be evaluated positively. Students must not eat or use laptops during the class (unless specifically authorized by the teacher).  

VII.III. Late work 
One half point will be taken off (from the learning activities grade) for homework that is submitted late repeatedly. Late assignments will be corrected but will not be graded. 
Missing a class does not release the student from completing the homework assigned or studying the topics covered in class that day.

VII.IV. Make-up Exams
If a student cannot be present for an examination for a valid reason (see V.II.) and approved by the professor and academic direction, a make-up exam will be given.

VII.V. Exam retention
After exams are graded, the teacher will review the examination with the class and collect all exams. The exams will be retained for one semester following the current one, and then they will be destroyed.

VII.VI. Academic Honesty
Students are expected to act in accordance with their university standards of conduct concerning plagiarism and academic dishonesty.

VII.VII. Special accommodations 
Students with special needs who require reasonable accommodations, special assistance or specific aid in this course (either for properly making-up classes, taking exams, etc.) should direct their request to Academic Coordination during the first days of the course.

Teaching staff is required to report any disclosures harassment or violence of any kind.

*Course content subject to change