Use of a Course Focused on Thomas Jefferson to Explore History, Cuisine, and Gardening Concepts

Teaching concepts related to cuisine and community nutrition/food assistance programs and their effectiveness are vital for those desiring to practice community nutrition. Neither history nor gardening concepts are required for matriculation at most undergraduate institutions, thus nutrition and die...

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Veröffentlicht in:Journal of nutrition education and behavior 2008-11, Vol.40 (6), p.399-400
1. Verfasser: Holben, David H., PhD, RD
Format: Artikel
Sprache:eng
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Zusammenfassung:Teaching concepts related to cuisine and community nutrition/food assistance programs and their effectiveness are vital for those desiring to practice community nutrition. Neither history nor gardening concepts are required for matriculation at most undergraduate institutions, thus nutrition and dietetics educators who wish to teach these concepts, especially history related to food and American culture, need to develop creative ways to introduce such concepts. Here, Holben develops an elective, university-level course to allow students to explore history, cuisine, and gardening. The course, entitled Thomas Jefferson-Gardener and Gastronome, was developed to promote the exploration of cuisine and gardening, set in the context of Thomas Jefferson's Colonial America. This course is an example of how food and nutrition concepts, as well as history, can be incorporated into an elective university course open to all university majors.
ISSN:1499-4046
1878-2620
1708-8259
DOI:10.1016/j.jneb.2007.09.012