This course will examine how food systems influence human and environmental health. Students will explore the connections between sustainable agriculture concepts/practices, food systems, and personal and environmental health. Audit available. (For detailed information, see the Course Content and Outcome Guide ).
Distance Education: Web Course Information
- From the Instructor:
- Course Description:
This course will examine how food systems influence human and environmental health. Students will explore the connections between sustainable agriculture concepts/practices, food systems, and personal and environmental health.
This course will assist students in gaining a personal understanding of how food supply and consumption, agriculture, and the environment are related and influence personal and global health.
Students will gain an understanding of how each persons personal food choices affects and is affected by the world food situation.
Upon successful completion of this course, students will have an awareness of the relationships between environmental health, food choice, and personal health.
1.Evaluate how food systems influence global health and economic issues.
2.Analyze personal food choices for their impact on personal, societal, and environmental health.
3.Explore the connections between agriculture practices, food systems, and personal and environmental health.
Course Instructor: Alissa Leavitt, MPH, MCHES Phone: 971-722-7767 E-mail: firstname.lastname@example.org Office: Rock Creek Building 2, Room 255D Office Hours: by appointment
Instructors Note: Much of the course grade is comprised of various written assignments. It is recommended that students enrolled in this course have successfully completed WR 115, RD 115, and MTH 20 and/or recognize the significant writing expectations for this course.
- Course Specific Requirements:
- Course Textbook, resources, and readings:
1) Food and Society: Principles and Paradoxes Amy E. Guptill, Denise A. Copelton, Betsy Lucal ISBN: 978-0-7456-4282-6 2) Additional readings accessible online through Desire to Learn (D2L) or distributed in class. Optional: 1. Food Matters by Mark Bittman; ISBN: 9781416575641
- Web Technical Requirements:
- Please be sure to read the Technical Requirements for this delivery mode.
- Students with Disabilities:
- Students with disabilities should notify their instructor if accommodations are needed to take this class. For information about technologies that help people with disabilities in taking Web based distance learning classes please visit the Office for Students with Disabilities website.
- Web Prerequisite | Start Guide for Online Learners:
- Before you take your first online class at PCC, you must complete the start guide for online learners. The start guide will help you decide if online classes are right for you. Once you complete the start guide, you will be eligible to register for online classes. To learn more, go to http://www.pcc.edu/osg
- To register, you need the CRNs (ex. 22398) of your selected classes.
- Please note that for many courses, additional fees may apply.
- To find textbooks, you need the CRN, Campus, Term & Course Number (ex. BA101).
|CRN||Campus / Bldg / Rm||Time||Days||Dates|
|41035 WEB »||-||26-Sep-2016 thru 17-Dec-2016|
Instructor: Alissa G Leavitt
Notes: Integrated Community-Based Learning - www.pcc.edu/cbl
Tuition: credit Fees: $20.00
For information, contact Rock Creek