FDSC 2200

Ethnic Influences on Nutrition

Course Description

Course information provided by the 2025-2026 Catalog.

This course examines broad influences of cultural identity on food choice, nutritional quality, and human health. Through the lens of traditional diet and custom, students research the origins of common foods from marginalized ethnic backgrounds, analyze dietary patterns and nutritional values impacted by social and cultural limitation and biases. By studying the acculturation process for various cultural groups, students gain a deep understanding on how historical, religious, and socioeconomic factors may lead to bias and stereotyping, which ultimately become environmental and systemic factors impacting human health.

Distribution Requirements (AFS-AG, D-AG)

Last 4 Terms Offered (None)

Learning Outcomes

• Demonstrate knowledge and awareness of the cultural practices, values, and beliefs of diverse groups of individuals.
• Gain a scientific vocabulary related to basic food science and nutrition principles, dietary compositions, and cultural diversity.
• Analyze nutrient requirements and its impact on individual health and provide applicable alternatives for specific nutrition concerns or cultural practices.
• Delineate the diverse dietary preferences, food and medicinal cultures, family values, religious practices, and world views among ethnic communities in their traditional and acculturated settings.
• Examine systemic oppression on the following levels: social, spiritual, economic, geographic, and modernization of dietary and social behaviors among the selected ethnic groups.
• Critically analyze one’s own cultural perspective and the potential for associated biases, with special focus on the effect of stereotyping, inequality, and racism on human health.

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