FDSC 1500

Food Choices and Issues

Course Description

Course information provided by the 2025-2026 Catalog.

The goal of this course is to introduce students to the general principles of ethics and ethical theories, and how to use those concepts to make decisions about important issues relating to food, including healthier and safer food choices and choices that are best for the environment and society. The scientific underpinnings for dietary guidelines, food safety regulations and environmental protection are discussed. Topics include food systems and their history, agricultural production and its environmental and social impacts, relationships between diet and health, food processing, and food safety. Contemporary issues relating to food and diet, including climate change, genetically engineered foods, animals and their treatment, toxicology, hunger and food equity, and sustainable food systems are also discussed.

Distribution Requirements (AFS-AG, ETH-AG)

Exploratory Studies (CU-SBY)

Last 4 Terms Offered 2025SP, 2024SP, 2023SP, 2022SP

Learning Outcomes

• Be able to identify and articulate ethical theories or considerations associated with food choices and how to apply ethical reasoning based on their own personal moral values to problems relating to food
• Be able to identify healthy and safe food choices
• Examine fundamental nutrition concepts necessary for selecting healthy diets and interpreting popular nutrition literature.
• Be introduced to questions arising from modern agriculture and its interactions with society and the environment, and the ethical dimensions of these issues
• Discuss the social and environmental impacts of modern food systems and technology
• Develop a greater awareness and understanding of the factors, including ethical considerations, that influence consumer perceptions of contemporary food issues.

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