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UW winter 2022 courses in nutrition, culinary, and food systems
Are you looking for a winter quarter elective course? We’re offering several interesting courses in winter 2023 which focus on nutrition, health, culinary arts, and food systems.
Most course offerings on this list are open to any UW undergraduate student regardless of declared major with some courses prioritized for majors. Two courses are graduate-level courses available to graduate students only.
Check MyPlan to review any course restrictions and full details.
Undergraduate Courses
NUTR 200 Nutrition for Today (4) NW
Examines the role of nutrition in health, wellness, and prevention of chronic disease. Topics include nutrients and nutritional needs across the lifespan, food safety, food security, wellness, body weight regulation, eating disorders, sports nutrition, and prevention of chronic disease. Check seat availability
NUTR 202 Research Methods in Food Systems, Nutrition, and Health (5)
Explores methodological approaches used to study food systems, nutrition, and health including quantitative, qualitative, and mixed methods research. Discusses cross-cutting issues including research ethics, equity, and power dynamics of knowledge production as they relate to food systems.
NUTR 241 Culinary Nutrition Science (3)
Explores scientific principles behind modern culinary techniques that transform raw foodstuffs into prepared foods that have sensory appeal. Hands-on kitchen demonstrations show how physical and chemical forces acting on solids, liquids, and gasses transform raw ingredients into foods with desirable taste, texture, and aroma. Requires access to a full kitchen to complete assignments. Cannot be taken for credit if credit earned in NUTR 441.
NUTR 303 Food Systems: Individual to Population Health (5)
Examines the food environment in the local community from the public health perspective. Explores where people get their food, what influences this decision, and various aspects of the local food movement, including access to healthy food, urban agriculture, farmers markets, and other public health nutrition initiatives. Includes a weekly discussion section
NUTR 390 Food Seminar (1)
Food in Film
Food has often had an integral and metaphorical role in film history. In movies the kitchen and dining tables provide the ideal settings to explore culture, religion, identity, relationships, and history. This seminar will involve watching and evaluating films inside and outside class time. Examines current food, culinary, and food system issues from production, processing, and marketing to consumption, nutrition, and health. Includes diverse perspectives from producers, processors, public health professionals, and relevant research. Credit/no-credit.
NUTR 400 Food Systems, Nutrition, and Health Seminar (1)
Certifying Sustainability in the Food System
Examines emerging issues in food systems, nutrition, and health as they relate to personal and public health. Reviews evidence in the context of food systems and health policy. Credit/no-credit.
NUTR 412 United States Food Systems Policy (5)
Offers a broad introduction to food and nutrition policies in the United States and their impacts on population health. Real-world controversies and debates used to illustrate policy principles, research tools, and policy analysis. Includes topics on public health nutrition, food policy related to population health, and food security. Satisfies writing requirement.
Courses for Graduate Students
NUTR 555 / G H 555 Nutrition in Developing Countries (3)
This class provides a comprehensive overview of nutrition transition and nutritional status in low- and middle-income countries (LMIC), focusing on the importance of nutrition in assuring optimal child growth and development. The course will emphasize the importance of multi-sectoral approaches to regional and local nutrition interventions by addressing the underlying and direct causes of poor nutrition. Socio-economic and demographic aspects of the nutrition transition and the global efforts to eradicate malnutrition and micronutrient deficiencies will be addressed.
EPI 592 E / NUTR 590 A Topics in Nutritional Epidemiology
This seminar introduces students to nutritional epidemiology concepts and methods. Students will learn about the purpose and applications of nutrition surveillance domestically and globally; the broad range of dietary assessment methods and how to choose the appropriate method for a research study; using biomarkers in nutritional epidemiology; measurement error in dietary assessment and approaches for handling both measurement error and missing data; and social determinants of health and their relationship to nutritional epidemiology. Special topics will include nutritional epidemiology in low resource settings and expanding the field with respect to diversity, equity, and inclusion.
November 1, 2022