This class will explore the relationship between bacteria and health through an investigation into food production, preparation and consumption. Human health and its relationship with whole food or with ultra-processed food will be scrutinized in light on their effect on gut microbiome. We will have a closer look at the human digestive and immune systems and learn the role of microbes in regulating our mental and physical functions. Students will try their hand at food fermentation and preservation to learn the complicated relationship of us vs. or with them, the bugs. Through research and hands-on activities, the class will deepen our understanding of the concept of personal hygiene, health, healthy food choices, as well as chronic health conditions such as Metabolic Syndrome includes high blood pressure, high blood sugar, excess body fat around the waist, and abnormal cholesterol levels. This course will guide us to examine aspects of local and global food and health reality and to envision a future that all people will thrive.
This class will provide foundational information for students who have career interest in education, consulting, social services, public health and health policy.
Course Objectives: Students who successfully complete this course will be able to:
- Gain foundational knowledge of microbiome in the field of nutrition
- Evaluate food practices contributing to well being of microbiome and human health
- Enhance skills in research and information evaluation and analysis
- Utilize lenses of microbiome and nutrition to address health issues from local to globe.
Anticipated Credit Equivalencies:
3 - Human Biology: Microbiome
2 - Nutrition
Registration
Tacoma students 2nd to 4th year
Academic Details
education, consulting, social services, public health and health policy.