This is most recent syllabus. Your final syllabus will be given during your first day of class
This course carefully examines the production and processing of Italy’s most unique foods, their consumption, and potential health benefits. It will include a basic summary of the Italian Mediterranean diet: definitions, culture, history, food patterns, nutrient composition, health benefits, and consequences. Furthermore, the course will emphasize the cultural differences in the food consumed by Italians and Americans and how these relate to the health disparities between the two countries. The most important foods of Italy – pasta, olive oil, cheese, and wine – will be the focus of the course: from production and manufacturing, to composition and consumption, and potential health consequences of the food.
• Define the characteristics of the Italian Mediterranean diet and distinguish how they differ from the US diet;
• Describe the unique foods and nutrients contained in the Mediterranean diet;
• Identify how the important foods in the Italian Mediterranean diet impact our health;
• Describe the cultural, social, psychological, and environmental factors that influence our food choices and our ability to change them;
• Describe difference in the food systems between the US and Italy;
• Learn about one’s own diet while living in Italy and compare it to the US diet;
• Explore new Italian foods and dishes, their preparation, and their nutrient composition.
All reading material and lectures will be provided in a PDF format to students.