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Instructor Class Description

Time Schedule:

Elizabeth A. Madison
B CUSP 131
Bothell Campus

Special Topics in First-Year Learning

Various topics designed to respond to curricular interests and needs for first-year students. Offered: AWSp.

Class description

In this course we will examine issues related to production, selection and propagation of our food, from the perspectives of people who have become concerned about this essential piece of our everyday lives. We will examine food in many of its contexts: ecological, political, scientific, aesthetic, cultural and physiological. And we will explore the possibilities for an alternative gastronomic future.

Student learning goals

Identify several connections between consumer food choices and population health

Discuss the ecological implications of contemporary food production and distribution

Discuss disparities related to food production and distribution

Examine personal choices about food and nutrition and evaluate the economic, political, ecological and physiological consequences of these choices

Develop an awareness and understanding of interrelationships in our food web

General method of instruction

Discussion, but online and in the classroom. projects motivated by students' interests readings, video, and fieldwork

Recommended preparation

Class assignments and grading


The information above is intended to be helpful in choosing courses. Because the instructor may further develop his/her plans for this course, its characteristics are subject to change without notice. In most cases, the official course syllabus will be distributed on the first day of class.
Last Update by Elizabeth A. Madison
Date: 11/18/2013