NFS 111, Food People and the Environment

NFS 111, Food People and the Environment 3 credits

Syllabus South Dakota State University Department of Health and Nutritional Sciences Fall Session, 2011

Course Meeting Time and Place Online sections: via D2L software, log on at least once a week.

Instructor Contact Information Instructor: Mary Gengler, MS Office: Wagner 417, SDSU, Brookings SD 57007 Phone: 605-688-4048 Office Hours: Online Sections: Anytime, via D2L course email. Face-to face Sections: Monday and Wednesday 1-3 pm or by appointment E-mail: [email protected] This address will work only in D2L course email. You can expect a reply within 48 hours (excluding weekends and holidays).

Course Description Our course is a historical and modern day survey of global food cultures. We will investigate the stewardship of natural resources and explore the ethical issues associated with food production and its accompanying interactions with the environment. We will also investigate topics related to the Land-Grant philosophy.

Course Prerequisites/Requirements Prerequisites: Previous coursework is not required for this class.

Technology Skills/Requirements: Click here for course Technology Skills/Requirements Technical skills requirements and computer system requirements listed in this link are necessary for course participation. Microsoft Word and PowerPoint are required for homework submissions in this course. Additional software needed for this course is available free of charge and can be found at the Technology Skills/Requirements link above and on our course home page (left hand side).

Instructional Methods: This course is being is being taught online via D2L software. These online components will include the following:

Course Communication Tools Numerous communication tools are available at our D2L website. They will be used to enhance communication within this course. The news widget found on our course homepage will be used to provide a central location for announcements. Be sure to check it weekly. The discussion board is used most weeks for small group discussions. Your participation is required. Course email is used to provide you with timely information. It is also your best tool to contact me with any questions or problems that could arise.

Group Activities Our class will be divided into learning communities of 9-11 students for small group discussions. The discussions will be conducted on line within our course discussion page.

Collaboration Collaboration is an important element of the small group discussions. You and your learning community small groups will have the opportunity for collaboration as you discuss each week's discussion topics.

Assessment Your mastery of course materials will be accessed through graded exams, quizzes, worksheets, one short essay assignment, a short PowerPoint presentation and discussion participation. See the student evaluation and grading policy section of this syllabus for more information. Your grades will be available to you on the grades tab on our course home page. They will be posted after each exam/quiz has closed and is no longer available.

Technology Our course utilizes many forms of technology to deliver information. D2L is the primary delivery medium of this course and contains many features that will enhance your learning. If you require additional information on how to use D2L, refer to the student D2L tutorial found on the course home page. You can also contact me.

Two assignments will require you to utilize online software (ChooseMyPlate.gov and a carbon foot print calculator). These websites offer their software free of charge. You will be provided with instructions in how to use these software applications. Course Requirements: Required Textbooks Cuisine and Culture 3nd edition by Linda Civitello; and The Atlas of Food, by Erik Millstone and Tim Lang, 2008. You can purchase these textbooks at the SDSU Bookstore or at Amazon.com. The SDSU bookstore can also be reached by phone at 1-800-985-8771. Do not purchase earlier editions of either text.

Class Attendance Policy:

Online Attendance Expectations: You are expected to log onto D2L each week. The course is divided into weekly assignment and activity modules that you are expected to complete before the assignment's deadline. This course is not self-paced .

Student Responsibilities and Online Classroom Conduct. 1. You are responsible for the completion of all assignments, readings, worksheets, and the viewing of all assigned videos and web links. 2. Professional attitudes and standards in all work assignments and Discussion Board postings are expected. Please click here for specific guidelines regarding discussion board etiquette. Be sure to read this document as it contains my specific expectations. It is also expected that proper netiquette will be observed with all course correspondence. Click here for specific Netiquette expectations and here Netiquette Information for additional recommendations. 3. You are responsible for all items posted on the D2L News Widget. You must check it at least weekly, important notices will be posted there. 4. Exams and quizzes are not group projects. You are expected to complete them on your own. You may use your textbook and notes, but you may not utilize the internet or work with someone when you take your exams and quizzes. Utilizing the internet or working with another person on exams and quizzes is cheating and will result in a grade of 0 for the exam or quiz and a grade of F for the course (see College of Education and Human Sciences Academic Dishonesty Policy below).

Exams and Quizzes You will take all of your exams and quizzes online utilizing the Lockdown Browser. The software needed for the Lockdown Browser is available to you at no charge and can be downloaded by clicking the Lockdown Browser link found on the left hand side of our home page (listed under student resources). Do not download the Lockdown Browser by going to their website. You may use the software free of charge because SDSU has paid for the license and therefore must be downloaded from within our D2L webpage.

Note: Working with others while taking an exam, quiz, or other class assignment is cheating. (see the Academic Dishonesty Policy below).

Makeup Policy and Late Assignments At my discretion, without penalty you may, make up exams or quizzes that have been missed due to extreme circumstances (death, hospitalization, university approved absence, illness). I must be contacted within 24 hours of the due date of the exam/quiz. Written proof is required. Vacations do not constitute extreme circumstance. Late Assignments: Late assignments are those missed not due to extreme circumstance (death, hospitalization, university approved absence, illness)  Late exams, quizzes and assignments will be assessed an automatic 20% reduction in total points.  They can be made up only at my discretion.  Late assignments will not be accepted more than one week after they are due.  Discussion blog postings cannot be made up. They must be completed the week they are assigned.

College of Education and Human Sciences Academic Honesty Policy In written papers and other class projects (electronic format, hard copy, or otherwise) it is unethical and unprofessional to present the work done by others in a manner that indicates that the student is presenting the material as his/her original ideas or work. Cheating, assisting others, or plagiarizing on tests, quizzes, problems, research papers, or other assignments will result in written notification to the student involved, the academic advisor, the department that offers the course, the appropriate College or Administrative Dean, and parent/guardian (when student is dependent for financial aid purposes). Plagiarizing is submitting uncited materials as your own work, which was in fact produced by others. Examples include uncited work from journals, books, work of others, or electronic sources (World Wide Web (www), CD-ROM, video and audio, graphic materials, etc.).

In addition, the penalty for academic dishonesty may be one or more of the following, at the discretion of the instructor, and based on the seriousness of the situation. 1. A grade of zero on the test, quiz, homework, problem, or other assignment. 2. A grade of F for the course. 3. Referral of the matter to the Student Conduct Committee or the Graduate School for disciplinary action. Students have the right to appeal an academic dishonesty charge. Procedures for this process are available in Department offices and the Dean's office. No final course grades will be given until all avenues of appeal have been completed or the case resolved. If repeated offenses occur in either a specific class or in 2 more different classes, the matter will be automatically referred to the Student Conduct Committee/Graduate School. SDSU Cheating and Plagiarism Policy

Key Dates and Deadlines: August 29- December 16 2011 Fall Term September 7 Last Day to Add/Drop with a refund September 8 W grade with drop begins November 10 Last Day to Withdraw

Course Goals This course satisfies the requirements for IGR Goal #1, Land and Natural Resources. You will learn how to be responsible for the land and other Letter Grade natural resources. A 90 - 100 % (540-600 points) B 80 - 89 % (480-539 points) C 70 - 79 % (420- 538 points) D 60 - 69 % (360 - 419 points) F <60% (< 359 points) Student Learning Outcomes Upon completion of this course: 1. You will learn the fundamental importance of land and other natural resources. 2. You will understand scientific principles as they pertain to responsible use of land and other natural resources. 3. You will develop an ethic for responsible use of land and other natural resources. 4. You will develop knowledge or skills related to the sustainable use of land and other natural resources.

Student Evaluation and Grading Policy Your knowledge will be evaluated by three hour exams, one comprehensive final exam, quizzes, worksheets, a short essay assignment, a short PowerPoint presentation and class discussions. Please refer to the course schedule (see below) for specific details.

Exams (3 x 50 pts.) 150 points Final Exam (100 pts.) 100 points Quizzes (10 x 10 pts.) 100 points Assignments (8 X 10 pts.) 80 points Assignment -Term Project 60 points (Term project = 2 assignments, 1 for 10 points, 1 for 50 points) Discussion (9 x 10 pts.) 90 points Total 580 points

Grading Scale

A 522-580 points B 464-521 points C 406-463 points D 348-405 points F < 405 points

Resources [email protected] or call the Help desk at 605-688-6776 Information Technology Services Distance Education Support SDSU Library Writers Handbook Online Discussion Topic Grading Rubric - 10 points possible / discussion topic

Objectives Performance Indicators Quality of postings: Very informative, Uninformative; did not address topic; replying “I include critical thinking detailed contribution; Poorly informative; poorly agree” without additional information, examples analyses & several posts directly address addressed topic; limited or supporting information; posts demonstrate lack supporting details / topic; includes supporting information or of analysis of assigned resources; or contain specific examples from supporting information examples from assigned inappropriate comments that violate netiquette resources assigned; & specific examples resources; needs rules. Your instructor will delete all postings that information clearly from resources improvement violate netiquette rules. relates to main topic assigned (1-2 points) (0 points) and adds new concepts (3 points) Timeliness of initial post: Posts initial thoughts by Meets initial post the Thursday deadline deadline & timely Fails to meet the initial post No posting to the discussion board to allow others time to responses to the posts deadline (0 points) respond. Reads other of other students (4 points) students' posts & (5 points) responds in a timely manner. Replies to two other Replies to one other initial Timeliness of replies initial posts post Replies to no initial posts. (0 points) (2 points) (1 points)

ADA Requirements: This course acknowledges the importance of ADA requirements. Any student who feels s/he may need an accommodation based on the impact of a disability should contact the Coordinator of Disability Services privately to discuss your specific needs. Please contact the Office of Disability Services at (605)688-4504) to coordinate reasonable accommodations for students with documented disabilities. For more information please see SDSU's Office of Disability Services Abbreviations: NFS 111: Food People and the Environment Cuisine and Culture = C&C Tentative Course Schedule, Fall 2011 Atlas = Atlas of Food Note: All course activities are listed on our D2L Content Page. You will find additional details there that the schedule does not contain. Unit 1

Week Topic Content Link Learning Objective

1 Course Introduction: “Start Here” welcome message in Practice Quiz (lockdown browser 1. Understand how to use our D2L Website upper left had corner of our course home page. required) 2. Understand how our course is organized and 8/29-9/4 Cuisine and Culture (C&C): Read “Food for Thought” Assignment 1: Scavenger Hunt what is expected Atlas of Food: Read Forward/Introduction, topic 1 Worksheet 3. Form learning communities within discussion (pages 5-17) Discussion Blog 1: Introduce yourself! groups. Video: The Meaning of Food, Food and Culture Quiz 1 (Syllabus, C&C and Atlas) Other Materials: None 4. Begin to relate how food, culture and the environment are connected. 2 Cuisine and Culture (C&C): 1st Course: From Raw to Quiz 2: Week 2 C&C and Atlas readings 1. Understand how agriculture and food Cooked Assignment: none preferences developed in ancient populations. 9/5-9/11 Atlas of Food: topics 9-11,19 (pages 34-49, 54-55) Discussion Blog 2: Compare and contrast 2. Compare past and present day India, China and Video: early agricultural methods, sustainable Egypt. Other Materials agriculture, organic farming, and 9/5 3. Compare primitive agricultural practices to labor day Street Food: Panang, Malaysia parts 1 and 2 precision agriculture today’s agriculture. holiday Food and Culture of India voiced PPT 4. Analyze the many ways agriculture is practiced throughout the world and the benefits of each. 3 Cuisine and Culture (C&C): 2nd Course: Grain, Grape, Quiz 3 1. Investigate ancient Mediterranean food and Olive Assignment: none culture 9/12- Atlas of Food: topics 36, and 37 (pages 92-95) Discussion Blog 3: Slow food vs. Fast 2. Compare modern Mediterranean food and 9/18 Video: none Food culture to ancient food and culture. Other Materials: 3. Analyze the Italian Slow Food Movement and Cuisine and Culture of Italy voiced PPT “Italia” Mediterranean Diet Article relate it to the Fast Food culture in the US Schlosser: Fast Food Nation 4 Cuisine and Culture (C&C): 3rd Course: Crazy Bread, Exam 1 : 1st Course, 2nd Course, 3rd Course, 1. Relate world religions’ influences on food Coffee and Courtly Manners Atlas reading, guest lecture, videos choices- both historical and modern 9/19- Atlas of Food: topic 4, 23 (pages22-23, 62-63) Assignment 2: Journey to Planet Earth 2. Understand how climate change in the past 9/25 Video: Journey to Planet Earth Worksheet (Little Ice Age) is different from current climate Other Materials: Discussion Blog 4: Global Environmental change. Guest lecturer: Dr. Mark Cochran, recorded lecture: Issues Climate Change 3. Analyze the effects of climate change on agriculture and food processing. Unit 2 Week Topic Content Link Learning Objective

5 Cuisine and Culture (C&C): 4th Course: New World Food Quiz 4 1. Investigate Central/South American historical and Atlas of Food: topic 26-29, (pages 70-76) Assignment: None modern food and culture. 9/26- Video: (copy and paste URL’s into your browser) Discussion Blog 5 Fair Trade vs. Free 2. Understand how the topography and weather of 10/2 http://www.youtube.com/watch?v=XJzM53efEq8 Trade South/Central America influenced the development of (from PBS program: Botany of Desire. potatoes, corn, chilies and chocolate.

http://www.youtube.com/watch? 3. Analyze the difference between fair trade and free v=GgESqZaObAk&NR=1 trade. International Potato Center (CIP) - Potato Heads - Keepers of the Crop (part II)

http://www.youtube.com/watch?v=-pb5AxS5Tpk National Science Foundation Video, history of the corn genome.

http://abcnews.go.com/video/playerIndex?id=9305166 History of Chocolate (ABC News)

Other Materials: NPR Audio: Food the Hidden Driver of Global Politics 6 Cuisine and Culture (C&C): 5th Course: Food Goes Global Quiz 5 1. Understand the exchange of products, culture, Atlas of Food: topics 21, 24, 25 (pages 66-67, 66 -69) Assignment 3: Human Footprint disease, slavery etc. between the new world and the old. 10/3- Video: Your Human Footprint worksheet 2. Investigate the changes brought about by the Italian 10/9 Other Materials: none Assignment 4: “Your Carbon Footprint Renaissance and the migration of Italian cuisine. analysis and contract” 3. Investigate and analyze the effects of global Discussion Blog: none transportation on food’s carbon footprint. 7 Cuisine and Culture (C&C): 6th Course: America from Quiz 6 1. Understand the Mercantile system of this era and Colony to Country Discussion Blog: none relate it to trade systems today. 10/10- Atlas of Food: none Assignment 5: Native American Culture 2. Investigate the food and culture of the US between 10/16 Video: None and Cuisine worksheet 1588-1850. Other Materials: 3. Investigate the Native American perspective of land, 10/10 Guest Lecture: Valerian Three Irons, recorded lecture: food and culture. Native Native American Cuisine and Culture American Day http://www.youtube.com/watch?v=jOWpzR0b6Ko Holiday Colonial Cooking (4 minutes) http://www.youtube.com/watch? v=mAU4bhjCB08&feature=related Ancestral Ale: Brewing in Colonial America Topic Content Link Learning Objective

8 Cuisine and Culture (C&C): 7th Course: 17th-18th Century Exam 2 1. Investigate Dutch, Russian and French cuisine and Atlas of Food: topics 13, 14 (pages 42-44) Assignment None culture today and in the 17th-18th century. 10/17- Video: N. Appert http://www.youtube.com/watch? Discussion Blog none 2. Identify the contributions of Nicholas Appert to food 10/23 v=fMwUJq576Ec processing. Other Materials: 3. Analyze the pros and cons of GMO’s and relate this to Guest lecture: . Igor Sergeev, Russian Food and Culture the European view. Unit 3 9 Cuisine and Culture (C&C): 8th Course: 1850-1900’s Quiz: none 1. Compare US and European cuisine and culture 1850’s- (part 1) Assignment 6: Land Grant Worksheet 1900 10/24- Atlas of Food: topics 17 (pages 50-52) 2. Recognize the impact of historical events on cuisine 10/30 Other Materials: 3. Investigate the changes in food processing (Kellogg’s, http://www.youtube.com/watch?v=_fi-VhqBY7g UNL Discussion Blog: None Coke) between 1850 and 1900’s. http://www.youtube.com/watch?v=u_gkaru-a-g Penn State 4. Understand the Land Grant philosophy of education http://www.youtube.com/watch?v=5Vh5Bim3Enw Penn State http://www.ur.iastate.edu/IaStater/1997/feb/landgrant.html http://www.iastate.edu/about/cartoon/landgrant.php 10 Cuisine and Culture (C&C): 8th Course: 1850-1900’s (part Quiz 7 1. Investigate food safety issues common to 1850-1900’s 2) Assignment 7: Food Safety Worksheet such as cholera outbreaks 10/31- Atlas of Food: Topics 8 and 32 (pages 30-31, 84-85) Discussion Blog: None 2. Compare food safety issues of the past to food safety 11/6 Video: issues today (farm to fork). IFT Food Safety Video: http://www.ift.org/Knowledge- 11/4 Center/Learn-About-Food-Science/K12-Outreach/Video- Hobo Day and-Media/The-Great-Food-Fight.aspx Other Materials: Food Safety PPT 11 Cuisine and Culture (C&C): 9th Course: Africa and Asia Quiz 8 1. Investigate the history of the food and culture of Africa 11/7- Atlas of Food: topic 5 (pages 24-25) Assignment: none and Asia and relate it to present day Africa and Asia. 11/13 Video: none Discussion Blog 6: World Water Issues 2. Recognize the contributions of each. 11/11 Other Materials: 3. Investigate water issues of Asia and Africa and relate Veteran’s Africa guest lecture these issues to worldwide water issues. Day Street Food: Fez, Morocco parts 1 and 2 12 Cuisine and Culture (C&C): 10th Course: US and Europe Exam 3 1. Investigate the food and culture of the US and Europe Atlas of Food: topics 2,3,6, and 30 (pages 18-21, 26-27, 80- Assignment 8: Hungry Planet Worksheet from 1900-1929. 11/14- 81) Discussion Blog 7: Hunger – in US, and 2. Understand the role of immigration on US culture and 11/20 Video: Seeds of Hunger Worldwide. What has worked in the cuisine. Other Materials: (copy and paste URL’s into your browser) past? What else can be done 3. Understand the role WWI played in the cuisine and http://www.croppingcooks.com/1920sFood.PDF (agriculture, industry, governments, and culture in the US and Europe. Food of the 1920’s education)? 4. Understand the implications of hunger as occurred http://www.1920-30.com/food/ 1920’s Food during WWII and relate it to hunger issues worldwide. SD Food Deserts Article 5. Investigate advances in food processing (1990-1929). Hungry Planet: TIME photo essay and NPR audio Week Topic Content Link Learning Objective Unit 4 13 Cuisine and Culture (C&C): 11th Course: US Depression, Quiz 9 1. Investigate the food and culture of the US 1930-1969 WWII, Cold War Assignment 9: Turn in finished Carbon as compared to today. 11/21- Atlas of Food: topics 33, 38, 39, 20 (pages 86-87, 96-97, Footprint project 2. Understand the changes in food and culture caused by 11/27 98-99, 56-57) Discussion Blog 8: Ethics of Marketing WWII. Video: Food to Children 3. Investigate advances in food technology from 1930- Other Materials: 1969. http://www.history.com/shows/modern-marvels/videos/inventions- 4. Investigate the Green Revolution (agriculture) and the of-war-orange-juice#inventions-of-war-orange-juice Blue Revolution (aquaculture)-why they worked and 11/23- frozen concentrated orange juice invented for troops in WWII implications for today. 11/25 http://www.wisconsinhistory.org/museum/artifacts/archives/001080. Thanksgivin asp “Multi-purpose food from a fallout shelter” g http://www.livinghistoryfarm.org/farminginthe30s/life_04.html Farming in the 1930’s, Feeding the Family

http://www.5min.com/Video/McDonalds-Refuses-to-Retire-Ronald- 517069221 McDonalds refuses to retire Ronald McDonald

http://www.nytimes.com/2011/07/27/business/mcdonalds-happy- meal-to-get-healthier.html?scp=1&sq=mcdonald%20trims%20happy %20meal&st=cse NYT article, McDonalds Improving Nutrition of their Food

http://www.aboutmcdonalds.com/mcd/media_center/recent_news/c orporate/commitments_to_offer_improved_nutrition_choices.html McDonald’s press release

http://www.youtube.com/watch?v=HucSCNQ01X4 Green Revolution http://wn.com/The_Green_Revolution_Waging_A_War_Against_Hung er Norman Gorlag, father of the Green Revolution

http://www.youtube.com/watch?v=fUwYV3AsS-c&NR=1 Blue Revolution http://www.youtube.com/watch?v=inHHrwSe34M&NR=1 Blue Revolution http://www.youtube.com/watch?v=moYk00JqCzk Blue Revolution Topic Content Link Learning Objective

14 Cuisine and Culture (C&C): 12th Course: Organic vs. Quiz: None 1. Understand how food consumption and health are Agribusiness (part 1) Assignment 10: Begin” MyPlate” food linked. 11/28- Atlas of Food: topic 7, 31 (pages 28-29, 82-83) intake analysis 2. Investigate and discuss the obesity epidemic in the US 12/4 Video: : Soda Pop Unwrapped Discussion Blog 9: Childhood Obesity – 3. Analyze your diet. Other Materials: What can we do? CDC Obesity Rate PPT

http://www.youtube.com/watch?v=yDbocZ438f0 ABC news report, June 2011 Obesity in America

http://www.youtube.com/watch? v=ttcnL4Joj1E&feature=relmfu Obesity, An American Crisis

15 Cuisine and Culture (C&C): Organic vs. Agribusiness (part Quiz 10 1. Reflect on the appropriateness and healthfulness of 2) Assignment 10: Finish” MyPlate” food your diet. 12/5- Atlas of Food: topic 12,15, 16, 22, 34, 35 pages 40-41, intake analysis 2. Identify the innovations in agriculture and cuisine from 12/11 46-49, 54-55, 60-61, 88-91) Discussion Blog none 1970 to today. Video: None 3. Project the future of agriculture and cuisine. Other Materials: http://usda-fda.com/articles/organic.htm USDA/FDA Organic Foods Webpage

16 12/12- Finals Week 12/16 Final Exam –Comprehensive, all readings in Cuisine and Culture and the Atlas of Food, guest lectures, and videos will be included on the exam.

Freedom in Learning Students are responsible for learning the content of any course of study in which they are enrolled. Under Board of Regents and University policy, student academic performance shall be evaluated solely on an academic basis and students should be free to take reasoned exception to the data or views offered in any course of study. Students who believe that an academic evaluation is unrelated to academic standards but is instead to judgment of their personal opinion or conduct should first contact the instructor of the course. If the student remains unsatisfied, the student may contact the department head and/or dean of the college which offers the class to initiate a review of evaluation.