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Module 12: Nutrition Related Diseases

Overview This module focuses on the idea that many of our health problems arise from the mismatch between our biology and tastes that developed from our primate and hominid past and our industrialized lifestyle. This idea was introduced in previous modules (4-6) and in this module we will explore these issues in more detail. We […]

Module 11: The Food Environment: Hunger and Food Insecurity

Overview TBA Objectives To gain an understanding of the concepts of hunger and food insecurity. To interpret and critique how hunger and food security issues are presented in the media and research literature. To introduce and evaluate some of the methods used to evaluate hunger and food insecurity in the U.S. and in other countries. […]

Module 10: The Food Environment: Growth and Obesity

Overview: The Food Environment There is a growing recognition that the food environment can impact individual and community health has led to an interest in studying the effect of exposure to different ‘types of food environments as well as explor­ing ways of bringing about changes that would support positive health outcomes. A number of conceptual […]

Module 9: Statistics Review

Overview This module focuses on learning how to apply statistical concepts to real world data in order to answer research questions in nutritional anthropology. Objectives 1. Provide an intuitive understanding of the application of several statistical concepts including: mean, standard deviation, correlations, z-scores, and t-tests to concepts in nutritional anthropology. 2. Use the above statistics […]

Module 8: Diets in Cross Cultural Perspectives

Overview In subsistence based societies, most peoples’ daily activities are directed by food procurement and food is not usually regarded as a given. All foods are not equal- some form the core of the diet and are considered daily fare. Others are relished and elevated to favored status. Some are eaten out of necessity and […]

Module 7: (skip this module)

Overview The material in this section focuses on the changes that have ensued in the transition to agriculture as a subsistence technology. This information contributes to our understanding of humans adaptability and how they adjust to and interact with their environments. Objectives 1. To understand the impact of agriculture on human health. 2. To understand […]

Module 6: Evolution of the Human Diet: From the Paleolithic to South Beach and Beyond

Overview The material in this module explores the diet and nutrition from an evolutionary perspective. In particular it approaches the study of the historical shifts in the human by asking such questions as: What is the natural human diet? Is the Hunter/Gatherer diet appropriate as a model of evolving humans? The articles and the class […]

Module 5: Primate Diet and Digestion

Overview Primate Diet & Digestion In this module we will explore the evolutionary basis of the human diet by looking at research and information about non-human primate diet and digestion. This information, while inferential, provides a basis for the way many researchers attempt to reconstruct human foodways in the past and evaluate our current diet […]

Module 4: Dietary Guidelines

Overview Evaluating the quality of an individual’s or population’s diet can be done in a number of ways. This module focuses on a number of concepts related to collecting, developing and using standards for evaluating diets. In particular we will explore the processes by which the commonly used standards were developed and then we will […]

Module 3: Digestion and Taste

Overview This class will cover the basics of digestion and the digestion system. Through the use of a video, review of material on the website and interactive diagram of the digestive system and class group activities the basic information about the process of digestion will be presented. Objectives 1. Be able to name the components […]