Special Study in Home Economics: Foods Studies

EDCP 493 (3.0) Online – Course Outline

EVALUATION

  • Quizzes
  • Small Assignments
  • Reading Responses and Discussion
  • Collaborative Analysis
  • Food Safe Exam (or alternate assignment if you already have Food Safe Certification)
  • Food Technique Demonstration
  • Recipe Deconstruction

DESCRIPTION

This online course is a special topics course designed for those who want to explore the topic of food studies in preparation for teaching home economics/family studies in the secondary school or for general interest. Why does food matter? Why is there so much interest in food? What constitutes healthy food choices? How do we make sense of nutritional claims? What is the role of food guides? What factors (social, cultural, political, economic) influence food preparation and consumption?

These are some of the questions that will guide students through this course that focuses on the interdisciplinary of food studies. Students will gain an in-depth understanding of the key concepts covered in food and nutrition courses taught in high schools. They will consider the ways food preparation is influenced by principles, techniques and food science. Investigation and analysis of food issues will also be covered.

Food Safe Certification is part of the course. Those students who have not taken Food Safe will be required to take it. There is a fee for the Food Safe Course – register through http://www.foodsafe.ca or take a face-to-face course in your community.

EDCP 493 is a core course for the Diploma in Education – Home Economics Education., This is a pre-approved elective for the Diploma in Education – Early Years Education and the Diploma in Education – Infant Development and Supported Child Development.

OUTLINE

MODULE TOPIC
1 An Introduction to Food Studies (1 week)
2 Healthy Eating: Nutrition, Applications and Issues (3 weeks)
3 Socio/Economic/Cultural/Political Perspectives on Food (3 weeks)
4 Food Safety (2 weeks)
5 Food Preparation: Tools, Techniques and Principles (4 weeks)

OBJECTIVES

  • To become familiar with terminology and classification, related to nutrition and healthy eating
  • To evaluate nutritional and food related claims
  • To develop an inquiring attitude related to food preparation and consumption
  • To apply knowledge of food safety, food science and food preparation principles and techniques
  • To develop a critical perspective regarding the issues related to food studies

REQUIRED COURSE MATERIAL

Course readings will be accessible online.

Foundational reading for the first four modules:

Food, Health and Well-Being in British Columbia, Provincial Health Officer’s Annual Report 2005

http://www2.gov.bc.ca/assets/gov/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/reports-publications/annual-reports/phoannual2005.pdf

COURSE REQUIREMENTS

This is an online course. Students are required to have a computer, access to the Internet, and a Campus Wide Login ID and password to access the course website.

LIBRARY RESOURCES: Connect From Home

Your EZproxy connection will allow you to access library resources from your computer on or off campus. For more information, go to http://services.library.ubc.ca/off-campus-access/connect-from-home/

MORE INFORMATION

Telephone: 604.822.2013, or toll-free in North America: 1.888.492.1122
Email: pro-d.educ@ubc.ca


Latest Revision on: March 30, 2017