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NFS 295: Mediterranean Food and Culture: Implications for Health

Summer Session 1 (2016)

Instructors:

(1)Amy Nickerson, MS, RD

232 Marsh Life Science; 802.656.0670

(2)Mary Woodruff, MPH, RD

Waterbury, VT; ; 802.760.9951

Course Description

The Mediterranean diet is an eating pattern associated with overall health and well-being,

and is also associated with a reduced risk for most common chronic conditions and disease. This course will explore the Mediterranean food and culture and its implications for health, through interpretation of the scientific literature, participation in on-line and in-class discussions, written reflections, and group assignments. In order to experience the Mediterranean culture 1st hand, students will travel to two regions of Italy (Umbria and Sicily) between May 29 – June 11. Comparisons will be made between the US, Umbria and Sicily related to the culture of food, human health, and local food systems. Italy activities will include: Italian language and cooking lessons, field trips to local food producers and local markets, guest lectures by Italian scholars, and immersion in the Italian traditions surrounding meal time.Throughout the travel, we will experience Italy’s cultural, artistic and architectural beauty.

Pre-requisites:

  • 3rd year (junior) or higher standing at the end of Spring semester 2016; graduate students welcome
  • Courses:
  • NFS 43: Fundamentals of Nutrition

Note #1: The course is designed for NFS majors/minors; dietetic undergraduate students; MSD, NFS and Food Systems graduate students. Students from other disciplines are welcome to register for the course.

Note#2: Students must possess a passion for food and familiarity with basic food preparation techniques.

Note #3: Prior to enrollment, all students must complete an interview with the lead faculty for approval to join the class.

Course Goal

Translate scientific principles of the Mediterranean diet and culture, and explore application to food and lifestyle patterns in the US

Objectives:

  • Interpret the scientific principles of the Mediterranean diet
  • Compare the similarities and differences between the US and Mediterranean food systems (using Umbria and Sicily as the proxy for Mediterranean diet)
  • Explain the connection between the Mediterranean food culture and overall health and well-being through the lens of a food system model
  • Describe the influence of demographic changes on adherence to traditional Mediterranean eating patterns
  • Prepare simple, healthy meals using local fresh ingredients
  • Identify the regionality of foods typically eaten throughout Italy
  • Exploreapplicability of the Mediterranean food culture principles to the US food pattern

Class Sessions

Pre-travel meeting. (Date to be determined). Overview of travel component, review of travel details, behavior expectations, emergency information, telephone numbers, etc. (early on during the week of final exams, spring semester; mandatory attendance; required by UVM Risk Management).

Class meetings #1 - #5. (May 23 – 27)

The first week of class will be held on-line. Content will include: Introduction to the course; review of goal & objectives; course expectations including format of journaling during Italy travel, written reflections and responses. There will be assigned readings with Blackboard (BB) prompts and required response to other student postings.

Italy travel and immersion (May 29 – June 11)

Class activities:

  • Daily journaling, reflection & discussion (related to field trips, guest lectures, cooking experience, etc.)
  • Cooking lessons
  • Italian language lessons (the basics)
  • Guest lectures (faculty from the greater Perugia area)
  • Field trips

Class expectations:

  • Professional behavior
  • Appropriate attire

Note #4. Because we will be guests in the “home” of the Vasta family (owners/directors of the Villa Pieve International School) during our stay in Umbria, we will honor the tradition of serving a small amount of wine at meals. Students are expected to refrain from drinking an excessive amount of wine at any meal. Violation of this standard will result in immediate dismissal from the course and the student will receive an (F) grade. Once dismissed, students are no longer under the auspices of the University of Vermont; all costs incurred returning to the US prior to the originally planned departure date are the responsibility of the student.

Assignments/Grading (to be determined. Grade will be based on the following: on-line class participation; in-class participation; possibly pre-travel quizzes (on-line); journaling; final project (oral presentation while in Sicily); instructor discretion.

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