CFNY 510 - Indigenous Food Systems in Canada
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.Sample Course Outline
Distance Course Outline (subject to change)Notes
This course is fully online and asynchronous, meaning you typically will not have to be online at specific times. You will engage in course-related activities through online tools such as announcements, discussions, and email. Your course learning will be based on weekly module content and activities that you can go through independently. Note: there are still deadlines for assignment submissions, and you may be expected to participate in discussion board interactions with your peers on a regular basis.
Your instructor may also include occasional scheduled sessions for Q&As and other discussion activities, using web conferencing tools such as Zoom and Google Meet. More details will be included in your course outline available on the first day of class.
Relevant Programs
- Food Security : Electives (select 3)
- Indigenous Knowledges and Experiences : Electives (select 2)
- Introduction to Community Services : Food Security Stream (select 3)