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Course Description

The course introduces students to Indigenous Peoples' food, nutrition, and health issues. Using the concept of food security as a framework, food availability, accessibility, adequacy, and acceptability will be discussed in the context of historical and current Indigenous food systems. Through lectures and class discussions, topics covered include: colonization and reconciliation; Indigenous worldviews; oral history and food; traditional foods; the social determinants of health; emerging health trends; food policy, community nutrition, and Indigenous food sovereignty.

Relevant Programs

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Course Sections

Class Number
5328
Type
LEC
Dates
Jan 13, 2020 to Apr 18, 2020
Delivery Options
Online  
Compulsory Fees
Domestic Fee non-credit $571.44 Click here to get more information
International Fee non-credit $0.00 Click here to get more information