George Mason University – Graduate Council
Graduate Course Approval Form
All courses numbered 500 or above must be submitted to the Graduate Council for final approval after approval by the
sponsoring College, School or Institute.
Graduate Council requires submission of this form for a new course or any change to existing courses. For a new course,
please attach a copy of the syllabus and catalog description (with catalog credit format, e.g. 3:2:1). The designated
representative of the College, School or Institute should forward the form along with the syllabus and catalog description, if
required, as an email attachment (in one file) to the secretary of the Graduate Council. A printed copy of the form with
signatures and the attachments should be brought to the Graduate Council meeting. Please complete the Graduate Course
Coordinator Form if the proposed changes will affect other units.
Note: Colleges, Schools or Institutes are responsible for submitting new or modified catalog descriptions (35 words or
less, using catalog format) to Creative Services by deadlines outlined in the yearly Catalog production calendar.
Please indicate: New___X____
Modify_______
Delete_______
Department/Unit: CHHS/ Global and Community Health
Submitted by: Jim Vail
Ext: 3-1913
Course Subject/Number: GCH 583 (3:3:0)
Email: jvail@gmu.edu
Course Title: Food and Culture: Biocultural Perspectives on Food and Nutrition
Effective Term (New/Modified Courses only): Fall 2007
Credit Hours: (Fixed) 3
(Var.) ______ to ______
Final Term (deleted courses only):
Grade Type (check one):
X
Regular graduate (A, B, C, etc.)
_____ Satisfactory/No Credit only
_____ Special graduate (A, B, C, etc. + IP)
Repeat Status*(check one): ___ NR-Not repeatable ____ RD-Repeatable within degree ____ RT-Repeatable within term
*Note: Used only for special topics, independent study, or internships courses
Total Number of Hours Allowed: _______
Schedule Type Code(s): 1.____ LEC=Lecture SEM=Seminar STU=Studio INT=Internship IND=Independent Study
2.____ LAB=Lab RCT=Recitation (second code used only for courses with Lab or Rct component)
Prereq ___ Coreq ___ (Check one):_______________________________________________________________
__________________________________________________________________________________________
Note: Modified courses - review prereq or coreq for necessary changes; Deleted courses - review other courses to correct prereqs that list the deleted course.
Description of Modification (for modified courses):____________________________________________________________________
Special Instructions (major/college/class code restrictions, if needed):__________________________________________
Department/Unit Approval Signature:_________________________________________ Date: _____________
College/School Committee Approval Signature:__________________________________ Date:_____________
Graduate Council Approval Date:____________ Provost Office Signature:_________________________________
George Mason University
Graduate Course Coordination Form
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Graduate Council approval: ______________________________________________ Date: ____________
Graduate Council representative: __________________________________________
Date: ____________
Provost Office representative: ____________________________________________
Date: ____________
GEORGE MASON UNIVERSITY
College of Health and Human Services
Course Number:
GCH/NURS 583
Course Title:
Food and Culture: Biocultural Perspectives on Food and Nutrition
Faculty:
Lisa Pawloski, PhD
Robinson A 373
Tel: (703) 993-4628
Email: lpawlosk@gmu.edu
Mellen Tanamly
Email: mtanamly@gmu.edu
Prerequisite:
HSCI 295 or Permission of Instructor
Class Schedule:
Catalogue Description:
This course examines food and eating behaviors, diet, and nutrition from a cross-cultural perspective. It
focuses on how and why people choose what to eat, the range and significance of cross-cultural
variability in diet, how diets have changed in the evolutionary and recent past and the health and
social implications of those changes. Teaching strategies include Lecture/discussion, Guest
lecturers, Video presentations, Audio/visual aids, Student presentations, Case-study analyses.
Course Objectives:
Upon completion of this course, students will be able to:
 Describe the diversity of diets and food and eating behaviors throughout various cultures
 Examine dietary behaviors among specific cultural groups.
 Examine how traditional dietary patterns can affect the health and well-being of individuals.
 Explore multiple theories of why cultures eat what they do.
 Apply knowledge of biocultural perspectives on food and nutrition to healthcare scenarios.
 Explore economic and environmental issues related to food choices.
Required Texts: 1.The Cultural Feast: An introduction to food and society, 2 nd edition, (2003) Bryant, DeWalt, Courtney, and
Schwartz, Wadsworth/Thomson Learning, USA.
2. Food and Culture, A Reader. (1997) Edited by Carole Counihan and Penny Van Esterik. Routledge, New
York.
3. Recommended: Diet Analysis Plus 7.0
Additional Reading List:
1.
2.
“Traditional maize processing techniques in the new world” from Nutritional Anthropology: Biocultural Perspectives on Food
and Nutrition. Eds. Goodman A, Dufour DL, and Pelto GH.
Excerpt from Stearns, P. “Fat History”
Assignments:
1.
Readings
You are expected to keep up with the readings. They are listed in the schedule in the syllabus. Chapter “B” indicates your
Cultural Feast text by Bryant et al and “ C” indicates your Food and Culture Reader by Counihan et al. Some days we will discuss
the readings if there is time, if not, please include a paragraph from each reading in your journal.
2.
Comparative Food Assessment (100 points) (Due ):
For this assignment, you will conduct 24-hour dietary recall interviews with 2 individuals from a culture different from your own.
You will assess the diets using the Diet Analysis Plus or Food processor program. Compare the 2 diets for nutrient content and
determine which nutrients are lacking and which are consumed in too great quantities. Print-out the analyses from the assessment
and write-up the following:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Give a general description of the person including age, race/ethnicity, country of origin, gender, occupation, etc..
Is this day typical? (Concerning diet)
Does he or she believe he eats a healthy diet?
What does he or she believe is lacking?
Does he or she believe they consume too much of anything?
Do they believe diet is important for health? Why?
What kind of foods do they think a person should eat every day? Why or why not? Did their diets meet these goals?
Compare and contrast the responses from both individuals in a report. Be prepared to present your findings in class.
The report should be a maximum of 5 typed double spaced pages (12 point font). Remember to include the dietary analysis
pages.
3.
Journal (40 points) (Due )
You are expected to keep a journal of notes in the class. The journal can be handwritten and in loose leaf paper (put in a folder) or a three ring notebook. They should
include notes from the readings and notes from class.
For each class reading, guest speaker, field trip, film, etc.. include at least one paragraph with a summary of what
was covered and then a statement or two on your opinion of the reading, event., etc…
For the journal, do not only summarize what you feel is important about certain topics and readings, but write any
comments or questions too. This will be picked up at the end of the semester for a grade.
3. Web-based short activities. (60 points) (Due throughout the semester)
There are 8 short web-based activities for this course. Each activity is worth 10 points. Be prepared to share what you have found
in class.
1.
Field trip to Lebanese Tavern (). Write a short description of what you learned about Lebanese food and culture. Go
online and do a search to see what else you can find about Lebanese food and culture, write an additional paragraph
describing what you found. Due:
Address:
Tysons Galleria
1840-G International drive Mclean VA
Tel: 703-847-5244.
2.
Field trip to a Korean restaurant. (). Palace Restaurant, 7131 Little River Turnpike, Annandale, VA. 22003, (TEL) (703)
256-9292Write a short description of what you learned about Korean food and culture Go online and do a search to see
what else you can find about Korean food and culture, write an additional paragraph describing what you found. Due: .
3. Stone-age diet activity: Due .
After reading the assigned reading from class, read the paper presented at this website:
http://www.cast.uark.edu/local/icaes/conferences/wburg/posters/oconnell/oconnell.html
Then go and review the following websites:
http://www.usaweekend.com/98_issues/980503/980503eat_smart_caveman.html
http://www.lowcarb.ca/atkins-diet-and-low-carb-plans/stone-age-diet-mackarness.html
1.
2.
3.
Briefly describe the diets presented here.
Do you think these diets were truly developed from the research done by scientists? Why or why not?
Is the health information presented here credible? Why or why not?
4.
Gastronomica Due .
Go to the following website:
http://www.gastronomica.org/
Go to “Read selected articles from past issues” or read one of the free sample articles. After you have selected a sample
article, summarize it. Be prepared to present it to class. What are your thoughts on the article?
5.
Nutrient assessment online Due .
Go to the following site and read one country profile on ethnic cuisine.
http://www.sallys-place.com/food/ethnic_cusine/ethnic_cusine.htm
Print up what you have read. Then, choose a recipe from one of these countries, then enter the food information into Diet
Analysis Plus. Would you consider this recipe nutritious? Why or why not? What were you surprised to learn from the site?
What did you not know? Type up your responses and bring them to class to discuss.
6.
Food and culture information.
For this activity, do a web search to find information about the dietary behaviors of a specific cultural group. Report what
you have found to class.
4.
Interview/Food preparation activity. (100 points) (Food dish presentation due , presentation of interview due, and
final paper due )
Purpose:
The purpose of this project is for you understand the food habits, choices, and behaviors of a specific culture. You will write-up
and present what you find as well as prepare a dish for us to try from that culture.
Target:
Investigate a culture that is your own or one unfamiliar to you and be specific. Try to observe a specific cultural group such as
“Saudi Arabian college students” or “Filipino mothers”. You might want to choose to report on an ethnic restaurant and interview
the owner and patrons. If you are unsure about your selection, check with me before collecting your data.
Data Collection:
Interview a group member or members from the target group you have chosen. Attempt to ask the following questions directly or
indirectly:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
What foods does the group eat?
Who usually shares the meals?
Where is the food normally consumed?
Who usually prepares the meals?
Who usually decides what foods will be consumed?
When is the food usually eaten?
From where are the ingredients purchased?
What outside influences are evident on food intake (for example, a student may be limited to food service meals)?
What foods do the group feel are the most healthy and why?
What are the symbolic meanings of the food known to the group? Or What does this food mean to the group?
Can they give you a recipe for their favorite dish? (If not find one on your own.)
Ask non-threatening, concrete questions. You may find that you want not only conduct an interview but use your own background
and knowledge or direct observation in trying to find out this information.
When you have completed the data collection, write-up a report that is no longer than 5 pages, double-spaced, 12 point font. Be
prepared to present what you have found to the class.
Bring a small dish of a food from the target population. Note the nutrient content and any cultural meanings in the food, the
preparation, and the consumption.
Attendance:
Attendance (including lateness) will be randomly taken to evaluate class participation and to assist students that may have difficulty
with content areas they may have missed. Although you are not given a grade for attendance, it does factor into those grades that are
borderline. For example, a grade 2 points away from an A may be raised to an A if class was regularly attended.
Cell phones and pagers:
Please refrain from using and turn-off cell phones and pagers during lecture. You will be given a ten minute break during each hour
that you can check your messages and make calls.
Late assignment policy:
I will accept assignments late, however, they will be docked 5% for each day late. I will NOT accept assignments any later than 2
weeks past the due date. I will NOT accept any late extra credit assignments.
DATES OF NOTICE:
Schedule:
Please note that this schedule is subject to change.
Day
Topic
- Go over syllabus
Assignment
look at notes
online
-
Introductions
Review nutrition concepts
-
Today we will meet at the Lebonese Tavern
Web #1
Grace Breidy will show talk to us about Lebonese cuisine.
-
Video, (Mystery of the Senses Taste)
Video (Food for the ancestors)
Discuss your thoughts in class.
Turn in web #1
Read BChapter 1
Reading #1
Read C Chapter 1
-
Today we will meet Dr. Elizabeth Chong at a
Korean restaurant
Web #2
Reading #2
-
- Watch movie: Babette’s Feast
Discuss your thoughts in class
Turn in web #2
Read B Chapter 3
Read C Chapter 21
-
Diet and Human Evolution
Video of Pima Indians
Clip: “Stone age diet”
Read B Chapter s 2,5
Web # 3
-
Eating is a cultural affair
Read B Chapter 4
Watch: “Dying to be thin”
Read C Chapters 16, 17
Review Comparative food assessment assignment, go over
Diet Analysis Plus program
Turn in web #3
-
Food and Social Organization
Read B Chapter 7
Web #4
Read C Chapters 21, 22
-
Worldview, religion, and health beliefs
Guest Speaker?
Turn in web #4
Read B Chapter 8
Read C Chapters 6,10
Finish Comparative Food
Assessment
-
Hunger in Global perspective
Present findings from Comparative Food Assessment
Turn in Comparative Food Assessment paper
Read B Chapter 9
Web #5
Read
-
Addressing Global Food Issues
Turn in web #5
Read B Chapter 10
Read C Chapters 27,28
-
Food and ethnicity
Malian and West African Diets
Diets from Thailand
What is Thanksgiving?
Read C Chapter 7
-
Brieflly present food prepared: Meet at my house.
Turn in web #6
-
Present findings from interview.
Wrap-up
-
No final exam: Turn in final paper and journals
Prepare Food Preparation
Activity
Web #6
Finish journal and final paper