Students ideally suited to the sustainable food and nutrition major are those who have a passion for food but are not interested in becoming a clinical practitioner or nutrition counselor. Rather, you’re interested in addressing the food and nutrition needs of a community by building the pathways that make it easier for everyone to buy and eat healthier foods now and in the future. At the same time, you’re building pathways that support local farmers, reduce resource use, consider social and cultural integrity, and provide for more robust local economic growth.
Student Learning Outcomes
Upon completion of the B.A. in Sustainable Food and Nutrition, students will be able to:
- Use a systems approach to analyze food and nutrition issues, with consideration of the social determinant of health, using current and historical perspectives.
- Explain how best practices are developed based on the existing body of research evidence which includes research methodology, interpretation of research literature and integration of research principles into evidence-based practice.
- Assess the economic, cultural, social, political and environmental subsystems to support sustainability and resilience of a community food and water system and recommend improvements.
- Explain the fundamentals of public policy, including the legislative and regulatory basis surrounding food and nutrition issues.
- Demonstrate critical thinking, collaborative leadership and community-participatory research skills in fostering community development.
- Develop and evaluate effective health and human development programs for populations within communities.
- Develop a variety of communication skills to effectively deliver information and services to individuals, groups, and populations.
- Demonstrate an understanding regarding the role of environment, food, nutrition, and lifestyle choices in health promotion and disease prevention.