Description
This course explores the concept of food as medicine from the perspective of the traditions of multiple cultures and the re-emerging interest in gardening/farming, teaching of culinary skills, and use of food in place of pharmaceutical products. Readings (scientific and social media), evidence-based discussions, experiential learning, and presentation development and sharing will aid in critically analyzing how food is medicine. Prerequisite: DTS 250, in the DI or IMSND program, RD/RDN status, or approval from instructor.