This course critiques the United States food system and policies through a health equity framework exploring topics including nutritional guidelines, dieting and weight loss industry, food assistance programs, food security, legislation, industrial food production, the role of agriculture and corporations, and alternative food systems.
Course ID
56
Department
Subject
Units
3
Requisites
ADVISE: Readiness for college-level English or ESL 188
Transfer code
UC/CSU
Credit type
Credit/Degree Applicable
Pass/Nopass
P/NP Available
Lecture hours
Lec-52.5
Has field trips
0