Syllabus
World Food Issues: Past and Present
Spring 2012
Course: Agron 342xw, FSHN 342xw, TechSC 342xw, EnvS 342xw
Section 1: MWF 11 am, 208 Curtiss
Section
2: MWF 1 pm, 208 Curtiss
Section
xw, online
Instructor: Clark Ford, 2567 Food Sci, 294-0343,
cfford@iastate.edu
Course Webpage:
http://www.public.iastate.edu/~cfford/342WFI.htm
Required text: The World Food Problem: Toward Ending
Undernutrition in the Third World, by H.D. Leathers and P. Foster, 4th
Edition,
2009.
Course
Description: We will
examine world food issues from the perspectives of:
1) The way things are in the present. Class material will
focus on
the book The World Food Problem, which looks globally at the
interrelated
economic, political and social issues related to hunger, including:
inequity,
food production, malnutrition, biotechnology, ecological destruction,
population growth, policy, and aid.
2) How things got this way, starting with early humans, hunter
and
gatherer cultures, the agricultural revolution, agricultural societies,
food
production and geography, invention and technology, winners and losers
through
10,000 years of conquest, population growth, and the interaction of
religion,
government, and economic systems. We will also explore the
unequal
treatment of women, the industrial revolution, colonialism, and global
economic
domination by wealthy nations over developing nations.
3) Solutions for the future. Our discussion will attempt
to
synthesize the information from past and present, examine our personal
and
societal values concerning world food issues, and explore organizations
involved in hunger relief and development.
Grades will be based on the following:
Quizzes,
20 pts each - 140 pts
Reports, 20 pts each – 120 pts
Student Powerpoint Project - 20 pts
Extra Credit paper – 20 pts
(Grades are calculated 90-80-70-60)
Start
Section
Assignments
Quizzes
Jan 9-20
Section 1:
World Hunger
Quiz
1: Jan 20
Jan 23-Feb 3 Section 2:
Population and Ethics Nutrition Report: Jan 27
Quiz
2: Feb 3
Feb
6-17 Section
3: Green
Revolution
News Report: Feb 10
Quiz 3: Feb 17
Feb 20-Mar 2 Section 4:
Agricultural
Revolution Green
Revolution Report:
Feb 24
Quiz 4: Mar 2
Mar
5-9
Powerpoint
Project: Mar 9
Mar
19-30 Section
5: Industrial Revolution
Movie
Report: Mar 23
Quiz 5:
Mar 30
Apr
2-13 Section
6: Policy
Historical
Origins Report: Apr 6
Quiz
6: Apr 13
Apr
16-27
Section
7: Development
Aid Organization Report: Apr 20
Quiz 7: Apr 27
If
you have a disability and require accommodations, please contact the
instructor
early in the semester so that your learning needs may be appropriately
met. You
will need to provide documentation of your disability to the Disability
Resources (DR) office, located on the main floor of the Student
Services
Building, Room 1076, 515-294-6624.”
For FSHN
Majors:
FSHN Department and Program Outcomes Assessment
All graduates from FSHN curricula should be able to
demonstrate the General Department Outcomes (Communication (C),
Critical
Thinking and Problem Solving (P), Social Concerns and Ethics (S), and
Technical
Skills (T)) and the Program-Specific Outcomes (grouped by curricula:
Dietetics,
Nutritional Science, Food Science & Technology, Food Science &
Industry, Consumer Food Science. Details about these outcomes can
be
found at: http://www.fshn.hs.iastate.edu/outcomes/snapshot/learning.php.
FSHN 342 will contribute to your ability to:
*Communicate effectively with others in
one-on-one,
small-group, and large-group situations. (C.1).
* Successfully solve multidisciplinary problems as part of a team (P1)
* Discuss the social, multicultural, and environmental dimensions of
issues
facing professionals in your field.(S.2)
Electronic
Portfolio Artifacts:
Nutrition
Report
News Report
Green Revolution Report
Movie Report
Historical Origins of Hunger
and Poverty Report
Aid Organization Report
Powerpoint Project
Permission statement: A written consent form
for the
use of artifacts by the instructor for outcomes assessment purposes
must be
obtained from each student each semester and be retained by the course
instructor.