Apr 25, 2024  
OHIO University Undergraduate Catalog 2021-22 
    
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OHIO University Undergraduate Catalog 2021-22 [Archived Catalog]

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T3 4414 - The True Value of Food

This course explores the real value of food in terms of production and consumption to understand and re-evaluate where our food comes from and how this impacts what people choose to buy and eat. The lab course component includes participation in field trips to local farms, developing a small market garden, and cooking what is grown. The lab component and the course content have a strong regional, South East Ohio focus.

Requisites: Sr only and (CAS 1410 or 3 credits ANTH, ECON, GEOG, NUTR, BIOS, PBIO, POLS, or SOC)
Credit Hours: 3
General Education Code (students who entered prior to Fall 2021-22): 3
Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts.
Lecture/Lab Hours: 2.0 lecture, 2.0 laboratory
Grades: Eligible Grades: A-F,WP,WF,WN,FN,AU,I
Learning Outcomes:
  • Students will acquire the skills to analyze laws and policies that impact the economics of food production and consumption.
  • Students will acquire the skills to analyze the impact of major agricultural technologies on the cost of food.
  • Students will acquire the skills to navigate sources of food information in order to be informed in their consumption choices.
  • Students will be able to describe an synthesize the evolution of food production from the historical to conventional practices.
  • Students will be able to describe and identify their participation in the food system stages: production, distribution, consumption, and food waste.
  • Students will be able to describe and synthesize the challenges of food access at the community level.
  • Students will be able to describe and synthesize the complexity of food choices and consumption in individual terms and in the larger socio-cultural context.
  • Students will be able to identify and distinguish the challenges faced by large-scale and by local diversified agricultural producers.
  • Students will work collaboratively to develop plans for small market garden production.
  • Students will work collaboratively to identify and synthesize the challenges and opportunities represented by small market garden.


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