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Schedule of Classes

Fall 2014Term 2149  
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Food Studies
Program Co-Coordinators: Larry Kuiper, Associate Professor, French, CRT 674, 414-229-6660, kuiper@uwm.edu; Lori Klos, Assistant Professor, Human Movement Sciences, END 455, 414-229-3162

Advisor: Kate Powers, NWQ-B 5420, 414-229-6686, powersk@uwm.edu

Please note: The College of Letters & Science charges an additional special course fee for Distance Education (online) sections. These sections can be distinguished by a section number beginning with 2-- (e.g., 201, 202). If the special course fee is not listed in the Schedule of Classes, please contact Andy Cuneo, L&S Student Academic Services, via e-mail, acuneo@uwm.edu, or phone (414) 229-2787.
Courses - Expand Subject


FOOD-101: Introduction to Food Studies (3 units; U ; SS)

Ways in which food affects health; health "crazes;" systems of food distribution and economics; ethical and environmental issues; food as a symbol for social distinction.

Notes:
Prereq: none.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
SS   3 LEC 001 48323 4:00 PM-5:15 PM TR 09/02-12/11 Anderson, Eric LUB N130  
SS   3 LEC 002 53791 4:00 PM-5:15 PM MW 09/02-12/11 Russell, Nicolas PHY 230  

FOOD-199: Independent Study (1 - 3 units; U )

Independent study under supervision of faculty or academic staff member. For further information, consult prog coordinator.

Notes:
Retakable to 3 cr max. Prereq: 2.50 gpa; writ cons instr, prog coord, & assoc dean for SAS.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
    1 - 3 IND 001 35180 - 09/02-12/11 Klos, Lori TBA  
    1 - 3 IND 002 35181 - 09/02-12/11 Kuiper, Lawrence TBA  

FOOD-289: Internship in Food Studies, Lower Division (1 - 3 units; U )

Application of basic principles of food studies in business, organizational, educational, political, or other appropriate setting.

Notes:
One cr earned for academic work based on 40 hrs in internship. Retakable to 3 cr max. Prereq: 2.50 gpa; cons supervising instr.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
    1 - 3 FLD 001 48358 - 09/02-12/11 Klos, Lori TBA  
    1 - 3 FLD 002 48359 - 09/02-12/11 Kuiper, Lawrence TBA  

FOOD-297: Study Abroad: (1 - 6 units; U )

Designed to enroll students in UWM sponsored program before course work levels, content, and credits are determined and/or in specially prepared program course work.

Notes:
Retakable w/chg in topic. Prereq: acceptance for Study Abroad Prog.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
    1 - 6 FLD 101 48360 - 09/02-12/11   OFF CAMPUS  

FOOD-489: Internship in Food Studies, Upper Division (1 - 3 units; U )

Application of basic principles of food studies in business, organizational, educational, political, or other appropriate setting.

Notes:
One cr earned for academic work based on 40 hrs in internship. Retakable to 3 cr max. Prereq: jr st; 2.50 gpa; cons supervising instr.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
    1 - 3 FLD 001 48361 - 09/02-12/11 Klos, Lori TBA  
    1 - 3 FLD 002 48362 - 09/02-12/11 Kuiper, Lawrence TBA  

FOOD-497: Study Abroad: (1 - 6 units; U )

Designed to enroll students in UWM sponsored program before course work levels, content, and credits are determined and/or in specially prepared program course work.

Notes:
Retakable w/chg in topic. Prereq: jr st; acceptance for Study Abroad Prog.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
    1 - 6 FLD 101 48363 - 09/02-12/11   OFF CAMPUS  

FOOD-699: Advanced Independent Study (1 - 3 units; U )

Advanced-level independent study work under the supervision of a faculty or academic staff member.

Notes:
Retakable w/chg in topic to 3 cr max. Prereq: jr st; 2.50 gpa; writ cons instr, prog coord, & assoc dean for SAS.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
    1 - 3 IND 001 35182 - 09/02-12/11 Klos, Lori TBA  
    1 - 3 IND 002 35183 - 09/02-12/11 Kuiper, Lawrence TBA  

 
Additional Courses - Food Studies
 
ANTHRO-156: Food and Culture (3 units; U ; SS)

Social and cultural implications of food; nutritional and dietetic concerns of secondary interest. 2 hrs lec, 1 hr dis

Notes:
Prereq: none.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
SS   3 LEC 001 50954 12:30 PM-1:45 PM TR 09/02-12/11 Applbaum, Ingrid SAB G90  
Consent required to audit.

BMS-232: Introduction to Nutrition (3 units; U ; NS)

Fundamentals of human nutrition, functions and requirements of nutrients, nutritional needs throughout the life cycle.

Notes:
Not open for cr to students with cr in Hlthsci 238 or BMS(C L Sci) 332. Prereq: none.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
NS   3 LEC 001 36829 3:30 PM-6:10 PM T 09/02-12/11 Poddar, Kavita CUN 151  
NS   3 LEC 002 36852 5:30 PM-8:10 PM W 09/02-12/11 Wright, Linda MER 131  

BMS-332: Clinical Nutrition (2 units; U )

Nutritional needs throughout life; relationships between food habits and health problems; evaluating dietary information for deficiencies and imbalances.

Notes:
Prereq: Chem 103(P), Bio Sci 202(P) & 203(P), or BMS(C L Sci) 232(P) or HlthSci 232(P).

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
    2 LEC 001 36895 10:00 AM-10:50 AM MW 09/02-12/11 Taylor De Oliveira, Lora AUP 170  

FRENCH-145: Views of France: (3 units; U ; HU)

In-depth study of selected aspects of French civilization as reflected in literature.

Notes:
Retakable w/chg in topic to 9 cr max. Prereq: none.
Enroll in 001, 002, 003 only OR 404 and discussion section 601 or 602.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
Learning French Culture through Cuisine
HU   3 LEC 001 45642 2:00 PM-3:15 PM TR 09/02-12/11 Anderson, Eric CRT 221  
Learning French Culture through Cuisine
HU   3 LEC 002 51336 2:00 PM-3:15 PM MW 09/02-12/11 Russell, Nicolas MIT 361  
Learning French Culture Through Cuisine
HU   3 LEC 003 47093 4:00 PM-5:15 PM MW 09/02-12/11 Anderson, Eric CRT B25  
Learning French Culture Through Cuisine
HU   3 LEC 404 53410 - 09/02-12/11 Sanogo, Manfa TBA  
This is a Hybrid course. Combined with Lecture 404. Lecture 404 is taught online. Discussions 601 and 602 meet on campus. Internet access req'd. Regular UWM tuition assessed. No cr for students w/cr in French 192 w/similar topic.
Learning French Culture Through Cuisine
HU     DIS 601 47094 4:00 PM-5:15 PM M 09/02-12/11 Sanogo, Manfa CRT 209  

ITALIAN-256: Introduction to Italian Food Studies: A Cultural History (3 units; U ; HU)

Interdisciplinary study of Italian cooking and cuisine in fiction and non-fiction works from the Estruscan and Roman times to the present.

Notes:
Taught in English. Prereq: none.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
A Cultural History
HU   3 LEC 001 48310 2:00 PM-3:15 PM MW 09/02-12/11 Milli Konewko, Simonetta CRT 209  
Consent required to audit.

KIN-241: Why We Eat What We Eat: An Ecological Approach (3 units; U ; SS)

Examination of food choice and eating behavior using a multilevel, social ecological perspective. Nutrition and health implications will be discussed.

Notes:
Prereq: none.

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
    3 LEC 001 49098 9:30 AM-10:45 AM MW 09/02-12/11 Klos, Lori CHM 170  
Counts as a repeat of HMS 290 or C L Sci 590 with same course topic.

NUTR-555: Public Health Nutrition and Food Politics (3 units; U/G )

This course highlights the role of nutrition in public health programs and services.

Notes:
Counts as repeat of BMS(Kin) 290 with same topic. Prereq: jr st; grade of C or better in Nutr 235(P) or BMS 232(P); Bio Sci 203(P).

GER   Units Section Class# Hours Days Dates Instructor Room Syllabus
    3 LEC 001 51473 2:00 PM-3:15 PM TR 09/02-12/11 Taylor De Oliveira, Lora END 115  
Consent required to audit.