Full course description

Preview

  This course is currently closed for enrollment.
  To view the course content, click the preview button.

Course Date:

Jul 11 - Aug 19, 2016

Duration:

6 weeks

Commitment:

2-3 hrs/week

Requirement:

None

Course Type:

Instructor-led

Credential:

Badge, Certificate

Description

This course will celebrate food and its relationship to wellness, focusing on a global approach. Participants will investigate culinary and dietary practices from four regions around the world, looking at the correlation and interconnection between local foods and health. Traditional foods, menus, and recipes will be shared, and health and nutrition benefits will be explored. Participants will learn how to incorporate these beneficial dietary practices into their own kitchens, as well as how to utilize culinary and dietary strategies that promote optimum health/wellness.

Topics include the following:

  • Week 1: Food and Your Life
  • Week 2: Europe
  • Week 3: Middle East, India, and Africa
  • Week 4: Asia/Pacific Islands & Australia/NZ
  • Week 5: The Americas & The Caribbean
  • Week 6: Finishing up with Desserts

Objectives

At the end of this course, you’ll be able to:

  • Appreciate cultural variation in dietary practices, food and culinary traditions around the world.
  • Describe how regional dietary habits and cultural food preferences affect health and wellness on a global level.
  • Understand how to incorporate beneficial dietary practices into the kitchen and how to use dietary strategies to promote optimum health and wellness.

Course is offered by Shoreline Community College.

Course Instructors

Alison Leahy]

Alison Leahy, M.S., R.D.

Professor of Nutrition

Alison Leahy is a Professor of Nutrition at Shoreline Community College and was Director of Nutrition for the past Nutrition and Dietetic Technology program. Read More.

She has taught Nutrition at the University of Washington, worked in product development and sensory science at Lawry’s Foods, and designed, illustrated, and authored nutrition education materials and curricula. She is interested in the interrelationship between nutrition, fitness and health, and developed the online Nutrition and Fitness class at Shoreline Community College. Alison has a Master of Science in Nutritional Sciences from the University of Washington, and a Bachelor of Science in Foods and Nutrition from California State Polytechnic University, Pomona. She is a Registered Dietitian, having completed the Pre-Professional Dietetic Program at the University of Washington.

Amy Rovner

Amy Rovner, M.P.H., R.D.

Associate Professor of Nutrition

Amy Rovner always been interested in food and its connection to health and well-being. Her undergraduate degree is a Bachelor of Science in Hotel Administration with a concentration in Food & Beverage Management from Cornell University. Read More.

After working in the hospitality industry for several years, Amy decided to pursue additional education in nutrition. She received my Master of Public Health and Nutrition degree from the University of Washington. She also completed an internship to become a Registered Dietitian. She has been teaching Nutrition at Shoreline Community College for six years and loves sharing and learning with her students.