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Food Systems; Food Quality

Course Number: 10090129
Credits: 2.00

Course Description

10-090-129 FOOD SYSTEMS; FOOD QUALITY... compare traditional food systems (heirloom breeds, grass-fed beef) with modern production, processing, additives, packaging, transportation, marketing, price, distribution and fast food. Evaluate how these factors influence individual and societal health.

Course Typically Offered

  • Spring

Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.

Course Competencies

  1. Compare the current food system with historical ways people obtained food.
  2. Examine health and safety standards & regulations and their role in the food system.
  3. Evaluate four segments of the food system; production, processing, distribution, and consumption.
  4. Determine if the food system plays a role in climate change.
  5. Evaluate the role of nutrition in judging the quality of various foods.
  6. Critique the role of the consumer regarding nutrition, quality, and safety.
  7. Predict the economic impact of local foods on the local economy.
  8. Propose a new sustainable food system.
  9. Project your role in a new, sustainable food system.