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DOCUMENTS OF THE GENERAL FACULTY
REQUEST TO CREATE A FOOD AND SOCIETY CERTIFICATE, AN UNDERGRADUATE
ACADEMIC CERTIFICATE PROGRAM IN THE COLLEGE OF NATURAL SCIENCES AND
REQUEST FOR RECOGNITION ON THE UNIVERSITY TRANSCRIPTS
Dean Linda A. Hicke in the College of Natural Sciences has filed with the secretary of the Faculty Council a
proposal to create a Food and Society Certificate in the College of Natural Sciences section in the
Undergraduate Catalog, 2014-2016. Administrators in the School of Human Ecology and the College of
Natural Sciences approved the changes on August 27, 203, and September 30, 2013, respectively. The secretary
has classified this proposal as legislation as being of general interest to more than one college or school (but not
for submission to the General Faculty).
The Committee on Undergraduate Degree Program Review recommended approval of the change on December
11, 2013, and forwarded the proposed changes to the Office of the General Faculty. The Faculty Council has the
authority to approve this legislation on behalf of the General Faculty. Because the certificate requires twenty
semester hours or less,
If no objection is filed with the Office of the General Faculty by the date specified below, the legislation will be
held to have been approved by the Faculty Council. If an objection is filed within the prescribed period, the
legislation will be presented to the Faculty Council at its next meeting. The objection, with reasons, must be
signed by a member of the Faculty Council.
To be counted, a protest must be received in the Office of the General Faculty by January 17, 2014.
Dean P. Neikirk, Secretary
General Faculty and Faculty Council
Posted on the Faculty Council website (http://www.utexas.edu/faculty/council/) on January 2, 2014.
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REQUEST TO CREATE A FOOD AND SOCIETY CERTIFICATE, AN UNDERGRADUATE
ACADEMIC CERTIFICATE PROGRAM IN THE COLLEGE OF NATURAL SCIENCES AND
REQUEST FOR RECOGNITION ON THE UNIVERSITY TRANSCRIPTS i
1.
Type of Proposal
X
New Certificate Program (requiring THECB notification only)ii
Change an Existing Certificate Program
Delete a Program
2.
Scope of Proposed Change
a. Does this proposal impact other colleges/schools? If yes, then how?
Yes_X_ No___
Students across the university may pursue this certificate. The certificate will encourage students to
take courses in nutrition. Prerequisites for select nutrition courses are being altered to encourage nonmajor enrollment. In addition, Natural Sciences students will be exposed to coursework in other
colleges such as Liberal Arts and Nursing.
b. Will students in other degree programs be impacted (are the proposed changes to courses commonly
taken by students in other colleges)? If yes, explain? Yes_X_ No___
c. Will students from your college take courses in other colleges?
Yes_X__ No___
If the answer to 2a, 2b, or 2c is “yes”:
How many students do you expect to be impacted? The School of Human Ecology anticipates awarding
forty to fifty certificates a year. This translates to an average yearly impact of 162 seats distributed
across approximately twenty non-Natural Sciences courses.
Impacted schools must be contacted and their response(s) included: School of Nursing
Person communicated with: Gayle Timmerman, associate dean
Date of communication: August 12, 2013
Response: Count Nursing in.
Impacted schools must be contacted and their response(s) included: Dept. of American Studies
Person communicated with: Elizabeth Engelhardt, chair
Date of communication: August 6, 2013
Response: Count AMS in, please. (Lydia and I have already talked about courses that might count.)
Impacted schools must be contacted and their response(s) included: Dept. of Anthropology
Person communicated with: Kathleen Stewart, chair
Date of communication: August 13, 2013
Response: Of course. Approved.
Impacted schools must be contacted and their response(s) included: Dept. of Asian Studies
Person communicated with: Martha Selby, chair
Date of communication: July 23, 2013
Response: Yes, count us in. Think about adding Professor Nancy Stalker’s ANS 379, “Cuisine and
Culture in Asia.”
Impacted schools must be contacted and their response(s) included: Dept. of Classics
Person communicated with: Stephen White, chair
Date of communication: July 24, 2013
Response: Glad to see this moving forward. Absolutely do count us in.
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Impacted schools must be contacted and their response(s) included: Dept. of Geography and the
Environment
Person communicated with: Brian Roberts, interim chair
Date of communication: July 23, 2013; August 7, 2013
Response: July 23rd: You have identified the two relevant courses offered by Geography and the
Environment. Can’t think of any other that would come close. So, you are good to go as far as we’re
concerned. August 7th: The three in question (GRG 331K – Cultural Ecology, GRG 356 –
Environmental Health and GRG 356T – Human Health and the Environment) were all taught this year.
Go ahead and list them.
Impacted schools must be contacted and their response(s) included: Dept. of Government
Person communicated with: Gary Freeman, chair
Date of communication: July 23, 2013
Response: The one Gov course is approved; don’t think there are any other relevant offerings.
Impacted schools must be contacted and their response(s) included: Dept. of Rhetoric and Writing
Person communicated with: Jeffrey Walker, chair
Date of communication: July 27, 2013
Response: RHE 309K courses are designed and taught by AIs (with supervision); the individual titles
do not go into the permanent catalog, and more or less disappear when the AI completes his/her degree
and moves on. So, while this course probably would be a good fit for your program, you probably
shouldn't count on it. We're happy, of course, for F&S students to take any RHE 309K that fits their
program. It's something that would need to be done on a year-by-year (or even semester-by-semester)
basis.
Impacted schools must be contacted and their response(s) included: Dept. of Sociology
Person communicated with: Christine Williams, chair
Date of communication: August 15, 2013
Response: Yes, Sociology is happy to be a part of this.
Impacted schools must be contacted and their response(s) included: Marine Science Institute
Person communicated with: Edward Buskey, interim hair
Date of communication: August 13, 2013
Response: Yes, I approve the addition of MNS 308 in the Food and Society Certificate. The only other
class we offer that might be appropriate would be MNS 367K Human Exploration and Exploitation of
the Sea. It includes some discussion of marine policy and fisheries related issues.
3.
Official Certificate Name: Undergraduate Certificate: Food and Society Certificate
4.
Proposed Implementation Date:iii Fall 2014
5.
CIP Code (administrative unit awarding the certificate):iv
School of Human Ecology
Department of Nutritional Sciences
6.
Statement of Objective:v
Food is a complex and rapidly emergent topic in today's society. Of the seven billion people living on the
planet, over one billion go hungry every night, and even more are overweight or clinically obese. In
America and around the globe, topics ranging from global production practices, food safety, environmental
11137
sustainability, access to local and organic food production, and the content of school lunches, are all at the
forefront of scientific inquiry, political debate, and dinner table conversation. Though food-related issues
vary widely in focus, they are all linked by their complexity and deeply interdisciplinary nature, each
relating to topics of health and nutrition, genetics, politics, culture, the environment, economics, and
business.
By providing a Food & Society Certificate at the University of Texas at Austin, we are providing students
with the opportunity to appreciate the full range of these interdisciplinary ties and apply new perspectives
to their primary academic majors and careers. By equipping them with this broad foundation in the topics
of Food Studies, students will be able to apply a more comprehensive understanding of the implications of
their actions and decisions, find better solutions to today's complex problems, formulate more effective
public policy, become more informed and active citizens, and make healthier choices for themselves and
their families.
7.
Number of Students Expected to Receive the Certificate Each Semester: 20 to 25 students
8.
Number of Hours Required for Completion:vi 18 hours
9.
List Faculty on the Certificate Program Faculty Committee .vii
Name of Faculty
Member
Lydia Steinman,
Program Chair
College/Department
Title at UT Austin
Natural Sciences
/Dept. of Nutritional
Sciences
* Elizabeth
Engelhardt
Liberal Arts/Dept. of
American Studies
Undergraduate
Instructional
Administrator for
Nutrition
Professor, Chair
* Adam
Rabinowitz
Liberal Arts/Dept. of
Classics
Assistant Professor
Ph.D., University of
Michigan at Ann Arbor
* Gregory Knapp
Liberal Arts/Dept. of
Geography and the
Environment
Liberal Arts/Dept. of
Sociology; Natural
Sciences/ Dept. of
Human Ecology
Natural Sciences
/Dept. of Nutritional
Sciences
Natural Sciences
/Dept. of Nutritional
Sciences
Natural Sciences
/Dept. of Nutritional
Sciences
Nursing
Associate Professor
Ph.D., University of
Wisconsin at Madison
Professor and Director
of School of Human
Ecology
Ph.D., University of
Washington
Associate Professor
and NTR Graduate
Chair
Professor
Ph.D., Texas A&M
University
Assistant Professor
Ph.D., University of
Texas at Austin
Clinical Assistant
Professor
DAOM (Doctor in
Acupuncture and
Oriental Medicine),
Portland, OR
* Sheldon
Ekland-Olson
* Christopher
Jolly
* Margaret
Briley
* Jaimie Davis
Rosa Schnyer
Highest Degree and
Awarding Institution
M.A., The University
of Texas at Austin.
Ph.D., Emory
University
Ph.D., Texas Tech
University
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10. Academic Course Requirements:viii Use this table to identify the courses that qualify for this certificate
program.
Course
Abbreviation
and Number
NTR 306
NTR 312
NTR 312H
NTR 307
NTR 218
NTR 118L
NTR 315
NTR 316
NTR 321
NTR 330
NTR 331
NTR 332
NTR 334
NTR 353
NTR 365
MNS 308
MNS 367K
AMS 370
ANT 307
1
Course Title
Fundamentals of Nutrition
Introduction to Nutritional Sciences #
# CH 301; M 408C, 408K, or 408N; and credit or registration for
BIO 311C and CH 302.
Introduction to Nutritional Sciences: Honors #
# CH 301 or 301H; M 408C or 408N; and credit or registration for
BIO 311C or 315H and CH 302 or 302H.
Introductory Food Science #
# NTR 312 or 312H; and credit or registration for NTR 107L.
Assessment of Nutritional Status #
# NTR 312 and 112L, or 312H and 312R; and credit or
registration for NTR 118L.
Assessment of Nutritional Status Laboratory #
# Credit or registration for NTR 218.
Nutrition through the Life Cycle #
# NTR 306, 312, or 312H.
Nutrition through the Life Cycle #
# NTR 306, 312, or 312H.
Culture and Food #
# NTR 306, 312, or 312H.
International Nutrition: The Developing World #
# NTR 306, 312, or 312H.
Nutrition Education and Counseling #
# NTR 315 and 326.
International Nutrition: Social and Environmental Policies #
# Upper-division standing; and NTR 306, 312, or 312H.
Community Nutrition #
# NTR 312 or 312H; 315; and 326.
Foodservice Systems Management #
# NTR 307, 107L, and 326; and credit or registration for NTR
234L.
Field Experience in International Nutrition #
# NTR 306, 312, or 12H; and approval of an application to study
abroad.
Topic 4: Obesity and Metabolic Health #
#NTR 312 or 312H and BIO 365S.
Humans and a Changing Ocean #
# MSN 307.
Human Exploration and Exploitation of the Sea #
# MNS 307.
Topic 26: American Food #
# Upper-division standing.
Culture and Communication
Semester Credit Hours.
SCH1
3
3
3
3
2
1
3
3
3
3
3
3
3
3
3
3
3
3
3
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ANS 379
3
N 309
Topic 7: Cuisine and Culture in Asia Capstone Seminars in Asian
Studies #
# For Asian studies and Asian cultures and languages majors,
twelve semester hours of upper-division coursework in Asian
studies or Asian languages; for others, upper-division standing.
Topic 6: Food, Health, and Culture in the Ancient Mediterranean
#
# Varies with the topic and is given in the Course Schedule.
Topic 14: Ancient Greek Medicine #
# Varies with the topic and is given in the Course Schedule.
Topic 21: Politics of Food in America #
# 6 hours of lower-division coursework in government.
Cultural Ecology #
# Upper-division standing.
Environment, Development, and Food Production #
# Upper-division standing.
Global Food, Farming, and Hunger #
# Upper-division standing.
Global Health
SOC 308S
Introduction to Health and Society
3
CC 340
CC 348
GOV 370L
GRG 331K
GRG 339K
GRG 344K
3
3
3
3
3
3
3
11. Other Certificate Requirements:
12. Give a Detailed Rationale for Change(s):
Food is a complex and rapidly emergent topic in today's society. Of the seven billion people living on the
planet, over one billion go hungry every night, and even more are overweight or clinically obese. In
America and around the globe, topics ranging from global production practices, food safety, environmental
sustainability, access to local and organic food production, and the content of school lunches, are all at the
forefront of scientific inquiry, political debate, and dinner table conversation. Though food-related issues
vary widely in focus, they are all linked by their complexity and deeply interdisciplinary nature, each
relating to topics of health and nutrition, genetics, politics, culture, the environment, economics, and
business.
By providing a Food & Society Certificate at the University of Texas at Austin, we are providing students
with the opportunity to appreciate the full range of these interdisciplinary ties and apply new perspectives
to their primary academic majors and careers. By equipping them with this broad foundation in the topics
of Food Studies, students will be able to apply a more comprehensive understanding of the implications of
their actions and decisions, find better solutions to today's complex problems, formulate more effective
public policy, become more informed and active citizens, and make healthier choices for themselves and
their families.
13. College/School Approval Process:
Approver: School of Human Ecology
Title: Sheldon Ekland-Olson, Director
Date: August 27, 2013
Approver: College of Natural Sciences/Sacha Kopp
Title: Associate Dean for Undergraduate Education
Date: September 30, 2013
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Food and Society Certificate
Though food-related issues vary widely in focus, they are all linked by their complexity and are deeply
interdisciplinary nature, each relating to topics of health and nutrition, genetics, politics, culture, the
environment, economics, and business. Students will be able to appreciate the full range of these
interdisciplinary ties and apply new perspectives to their primary academic majors and careers.
Students completing the certificate will be able to apply a more comprehensive understanding of the
implications of their food-related actions and decisions, find better solutions to today's complex problems,
formulate more effective public policy, become better informed and active citizens, and make healthier choices
for themselves and their families.
No admission to the certificate is required. Students must contact the advising office in the School of Human
Ecology to apply for the certificate the semester before the certificate requirements are met. The certificate
consists of 18 hours, of which 9 hours must be in upper-division coursework. Courses must be completed with
minimum grades of at least C- unless the course is offered only on the pass/fail basis.
Some of the courses may contain prerequisites that are in addition to the coursework for the certificate.
1.
2.
Three hours of introductory nutrition, chosen from Nutrition 306, 312, or 312H.
Fifteen hours selected from a minimum of two themes chosen from a, b, and c. No more than 9 hours
in a single theme may be applied toward the certificate.
a. Nutrition and Health
i. Nutrition 307, Introductory Food Science.
ii. Nutrition 315, Nutrition through the Life Cycle.
iii. Nutrition 218, 118L, Assessment of Nutritional Status and Assessment of Nutritional Status
Laboratory.
iv. Nutrition 330, Nutrition Education and Counseling.
v. Nutrition 321, International Nutrition: The Developing World.
vi. Nutrition 334, Foodservice Systems Management.
vii. Nutrition 353, Field Experience in International Nutrition.
viii. Nutrition 365, Topic 4: Obesity and Metabolic Health
ix. Sociology 308S, Topic: Introduction to Health and Society.
x. Nursing 309, Global Health.
b. Culture and History
i. Nutrition 316, Culture and Food.
ii. American Studies 370 (Topic 26: American Food).
iii. Anthropology 307, Culture and Communication.
iv. Asian Studies 379, Topic 7: Cuisine and Culture in Asia.
v. Classical Civilization 340, Topic 6: Food, Health, and Culture in the Ancient Mediterranean.
vi. Classical Civilization 348, Topic 14: Ancient Greek Medicine.
c. Politics, Economics, and Environment
i. Nutrition 331, International Nutrition: Social and Environmental Policies.
ii. Nutrition 332, Community Nutrition.
iii. Geography 331K, Cultural Ecology.
iv. Geography 344K, Global Food, Farming, and Hunger.
v. Geography 339K, Environment, Development, and Food Production.
vi. Government 370L, Topic 21: Politics of Food in America.
vii. Marine Science 308, Humans and a Changing Ocean.
viii. Marine Science 367K, Human Exploration and Exploitation of the Sea.
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Please include a draft of the catalog copy immediately following the above form. If this is an update of an
existing copy, the draft should be based on the text of the current catalog available at:
http://www.utexas.edu/faculty/council/2012-2013/uc_change/cat_copy/catcopy.html. Strike through and replace
only the specific language to be changed. Submit form electronically to the Office of the General Faculty and
Faculty Council at fc@austin.utexas.edu. For questions, please also email or call 471-5936.
i
Minimum Criteria for Certificate Recognition on the Transcript
a) The transcript-recognized undergraduate academic certificate program must be completed in
conjunction with or within one year of completion of an undergraduate degree at The University of
Texas at Austin; students pursuing an integrated undergraduate/graduate program must complete the
requirements for the certificate within one year after completing the undergraduate requirements of
their program. A maximum of nine credit hours in the certificate program may be taken after
completion of the undergraduate degree.
b) Transcript-recognized undergraduate academic certificate programs must require a minimum of 18
hours of certificate course work, but not more than 24 hours.
c) At least half of the required coursework in the certificate program must be completed in residence at
The University of Texas at Austin.
d) A student may not earn a certificate in the same field of study as his or her major, and at least one
course required in the certificate program must be outside the requirements of the major. However,
courses in the certificate program outside the major may fulfill other degree requirements such as
general education requirements or required elective hours.
e) Students apply for transcript recognized undergraduate academic certificates at the time they complete
their undergraduate degree or the certificate program, whichever comes later. Transcript recognition is
awarded at that time.
ii
See: Certification Form for New Certificate Programs at Universities and Health-Related Institutions (“New
Certificate Request Form”) at http://www.thecb.state.tx.us/index.cfm?objectid=5D0C5FF2-AAB7-25865F742FC569C700E0&flushcache=1&showdraft=1.
iii
Certificates will not appear on the University transcripts until next catalog.
iv
Use the federal CIP code selector site to pick a code, http://nces.ed.gov/ipeds/cipcode. After all other areas of
this form are completed, forward a copy to Information Management and Analysis (IMA)
IMA@austin.utexas.edu with a request to verify the CIP code (“CIP CODE” in the subject line). Include your
contact information, so an IMA member may contact you with any questions.
v
Include heading in Undergraduate Catalog where changes will be made.
vi
See footnote 1b above: 18-24 hours are required.
vii
For inclusion on transcripts, the faculty committee must have a minimum of five members and at least 2/3 of
the committee must be tenured or tenure-track.
Note with an asterisk those faculty members who are tenured or tenure-track. Please also note the program chair
who will be responsible for authorizing the students’ certificates. Specify changes to the committee membership
by noting those no longer on the committee and those added to the committee. (Add and delete rows as needed.)
viii
Note with an asterisk (*) courses that would be added if the certificate program is approved. Specify changes
to the qualifying courses by noting those no longer qualifying and those now qualifying. (Add and delete rows
as needed.) If the course numbers and titles change on a regular basis, please indicate the types of courses and
number of hours for required for each.
Note with a hashtag (#) courses that require a prerequisite and provide the prerequisite course numbers.