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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
amy.nickerson@uvm.edu
(2) Mary Woodruff, MPH, RD
Waterbury, VT; marywoodruff8@gmail.com; 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:
o 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)
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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
Explore applicability 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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