NATS1560 3.00
UNDERSTANDING FOOD
SUMMER 2014
SC/NATS1560 3.00 UNDERSTANDING FOOD
Summer 2014
Course Director: Daniela Monaldi
Office Hours: by appointment
Class Meetings: Thursdays 1:00-4:00 pm, Curtis Lecture Hall G
This course is an introductory exploration of the nature of food and food systems from
an interdisciplinary point of view. We will review the basics of the current scientific
understanding of nutrition. We will also survey the techno-science of food production,
preservation, and processing, putting it in historical perspective and peering into the future. We
will consider the social, economic, and political implications of the food industry. Finally, we will
examine several major controversies that center upon food. No prior experience in science is
assumed.
Objectives
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To understand that we are part of a complex food system: what we eat connects us
in many ways to other species, the environment, networks of people and
technology, society, and culture.
To examine the problem of food security, considering its past, present, and future.
To examine the two faces of malnutrition in our present world: under-nutrition and
over-nutrition.
To learn about the resources offered by current science and technology to deal with
food-related problems. To assess how these resources are used, and what their
potential and their limitations are.
To acquire critical skills that will help you to navigate the outpouring of information
on food issues from mass media and other sources around you, and to strengthen
your ability to make mindful choices concerning your food.
Required Textbook
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Richard Jarrell, SC/NATS 1560 3.00 Understanding Food (CSPI, 2012). Available at the
York University Bookstore.
Course Website
SC/NATS1560 Understanding Food at moodle.yorku.ca
NATS1560 3.00
UNDERSTANDING FOOD
SUMMER 2014
Structure of the course
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Assigned readings: every week you are assigned readings on week’s topic, as
detailed in the course schedule. Read the assigned material before the class; then
read it a second time after the class.
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Lectures: 45-60 min every class meeting, on the week’s topic. The lectures will be
centered on the weekly topics, but they will not repeat the content of the readings.
They will provide a conceptual road-map, highlighting the main points and their
connections, and providing background and context for their understanding.
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In-class activities: depending on the week, we will have a library seminar, a
presentation by a guest speaker, four group assignments, two quizzes, and two
exams. Details are in the course schedule.
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In-class Q&As: the last part of each meeting will consist of a session of questions and
answers on the week’s topic or other matters pertaining to the course. Your
participation to the sessions is optional but strongly recommended.
Grading
Your grade will be the sum of the following grading components:
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Four group assignments, to be done with your group during the activity time and
handed in the day of the assignment. All the members of a group will receive the
same grade. Each assignment will be worth 6% of your grade
Quiz 1, on week 4 of the course, May 29th, 2014. It will cover the material of weeks
1-3, and will be worth 15% of your grade
Exam 1 (or Midterm), on week 7 of the course, June 19th, 2014. It will cover the first
half of the course, weeks 1-6, and will be worth 25% of your grade.
Quiz 2, on week 10 of the course, July 10th, 2014. It will cover the material of weeks
7-9, and will be worth 16% of your grade.
Exam 2 (or Final Exam), on week 12, July 24th, 2014. It will cover the second half of
the course, weeks 7-11, and will be worth 20% of your grade.
General Advice
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To benefit from the course you must keep pace with the schedule, attend the lectures and
class activities regularly, and do the readings when they are assigned. Ensure that your other
commitments do not conflict with regular attendance to the lectures, the class activities, and
the Q&As.
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Check carefully the dates of the tests and plan accordingly. You are strongly advised not to
miss any test, unless there is danger to your health and that of others. If you miss a test
because of exceptional and unforeseen circumstances, you must notify me immediately,
NATS1560 3.00
UNDERSTANDING FOOD
SUMMER 2014
explain the situation, and then proceed to obtain adequate certification. Appropriate
arrangements will be made in such cases, but you must be aware that these will be unlikely to
be convenient or advantageous to you.
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It is your responsibility to stay informed about the course by participating in class and visiting
the course website at least once a week. General announcements will be posted through the
general forum of the website. Make sure to check regularly the e-mail account you provided
at the time of registration.
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In the event of known disabilities or other factors that might interfere with the normal
completion of the course, you should consult with me as soon as possible. I will not give
consideration to adverse factors that will be notified only after a mark has been assigned.
NATS1560 3.00
UNDERSTANDING FOOD
COURSE SCHEDULE (PRELIMINARY)
Week 1
May 8
Week 2
May 15
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Introduction to the Course
Readings: Understanding Food (UF), Chap. 1
Topic: Why do We Eat?
Activity: organization of the groups
Readings: UF, Chap. 2
Last date to enroll without permission of the Course Director: May 16
Week 3
May 22
Week 4
May 29
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Topic: What do We Eat?
Activity: library seminar lead by John Dupuis, BCompSc, MLIS
Readings: UF, Chap. 3
Activity: Quiz 1 (covers chaps. 1-3)
Topic: Where Food Comes From
Readings: UF, Chap. 4
Last date to enroll with permission of the Course Director: May 30
Week 5
Jun 5
Week 6
Jun 12
Week 7
Jun 19
Week 8
Jun 26
Week 9
Jul 3
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Topic: Food Gone Bad
Activity: Group work, Assignment 1, part 1
Readings: UF, Chap. 5
Topic: Preserving and Preparing Food
Activity: Group work, Assignment 1, part 2
Readings: UF, Chap.6
Activity: Exam 1 (covers chaps. 1-6)
Topic: Food and Fermentation
Readings: UF, Chap. 8
Topic: Industrialization of Food
Activity: Guest speaker (to be confirmed)
o Pieter Basedow, “The Importance of Honey Bees”
Readings: UF, Chap. 7
Topic: Genetics and Food
Activity: Group work, Assignment 2, part 1
Readings: UF, Chap. 9
Last date to drop a course without receiving a grade: July 4
Week 10
Jul 10
Week 11
Jul 17
Week 12
Jul 24
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Activity: Quiz 2 (covers chaps. 7-9)
Topic: Food in Society
Readings: UF, Chap. 10
Topic: The Enlightened Eater
Activity: Group work, Assignment 2, part 2
Readings: UF, Chap. 11
Examination 2 (covers chaps. 7-11)
SUMMER 2014