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 Approval from other units: Please list those units outside of your own who may be affected by this new, modified, or deleted course. Each of these units must approve this change prior to its being submitted to the Graduate Council for approval. Unit: Head of Unit’s Signature: Date: Unit: Head of Unit’s Signature: Date: Unit: Head of Unit’s Signature: Date: Unit: Head of Unit’s Signature: Date: Unit: Head of Units Signature: Date: 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