The course will follow a problem-based learning approach, and will consist of 3 out of 4 modules in any given year. The four modules will be Social and Cultural Perspectives on Food, Psychological Perspectives on Food and Food Behaviors, Challenges to Community Food Security, and International Issues in Nutrition. This course concentrates on marketing and human resources issues relating to dietetics and hospitality organizations. Marketing problems, and employee-employer relations are approached from management's point of view. Problems and characteristics specific to service oriented organizations in general will be examined, as well as those specific to the hospitality and dietetics professions.
Emphasis is placed upon economic, geographic, social and educational causes of malnutrition.
Experience is given in development of nutrition programs. May be repeated to a maximum of six credits. NFS 510, NFS 511 or equivalent. Emphasis on the interactions between elements and current literature will be made. BCH 502 or equivalent or consent of instructor.