Effective Date: Fall 2015.

Transcription

1 IDC Document 3: Provisional Interdisciplinary Minor in Food, Food Systems and Culture Effective Date: Fall (a). Add Provisional Interdisciplinary Minor in Food, Food Systems and Culture (after Minor in Health Promotion on page 155) In addition to the major field of study and optional minor fields of concentration, a student may also choose to complete an interdisciplinary minor in Food, Food Systems and Culture. The Interdisciplinary Minor in Food, Food Systems and Culture focuses on developing the student as an informed consumer of food by providing a platform for discussion of what we eat, why we eat, where our food comes from and its journey from production to consumption, and how food affects our bodies, health and lives. To complete this minor, the student must complete 3 to 4 courses, totaling 12 credit hours or more, from an approved set of courses that investigates a food, food systems and culture from the perspective of multiple disciplines and divisions. One course must be taken from a list of food-focused courses: those that have food, food systems or food culture as a central theme. The remaining courses may be other food-focused courses or chosen from a list of food-related courses. Students must choose at least 1 course (3 to 4 hours) from the food-focused courses and the remaining credit hours can come from courses on either the list of food-related or food-focused courses that have at least 2 additional different prefixes. No more than six of the 12 credit hours that a student applies toward the Food, Food Systems and Culture minor may have the same course prefix. Courses taken for the minor may also fulfill LAC Arts, SS, NS or laboratory science requirements. Students are invited to take more than the required 12 hours. If students choose to do so, they may take additional courses from any listed in the minor program. To complete the Interdisciplinary Food, Food Systems and Culture minor, students must fill out a Declaration Form and submit it to the program coordinator (in the host department). Neither LAC Colloquia nor LAC Humanities courses may be used to fulfill the minor program requirements. Courses fulfilling major requirements may appear as part of the interdisciplinary minor program if they meet the appropriate guidelines. A. Food-focused courses: At least one course from (3 to 4 hours): HWP 225 Nutrition and Lifestyle (3) ECON 242 Economics of Food (3) BIOL 110 Plants and Humans (3) CHEM 109 The Food of Chemistry (4) ENVR 373 Introduction to Agriculture (3) HWP 333 Food Politics and Nutrition Policy (3)

2 B. An additional 8 to 9 hours (for a total of at least 12) from courses on the food-focused list above or food-related courses below with at least a total of 3 different prefixes. Food-related courses: HWP 455 Pathophysiology of Chronic Diseases and Conditions SOC 280 Sociology of Gender SPAN 120 Spanish 2 (with Ellen Bailey) CLAS 373 Archeology of Food HWP 373 Foodways of the Mediterranean Others may be added in the as they become available. In summary, we propose to: 1). Add a Provisional Interdisciplinary Food, Food Systems and Cultures Minor as an optional curricular component for UNC Asheville undergraduate students. 2). Make the minor requirement any 3 or 4 courses from an approved list with at least 3 different prefixes for a total of at least 12 credit hours. One course must be a food-focused course. 3). Allow courses taught in the Provisional Interdisciplinary Minor to count for other LAC requirements except LAC 178, HUM 124, HUM 214, HUM 324, HUM 414, and LAC ). Indicate completion of the minor on the student s transcript. 5). Locate the minor in one of the following departments: Health and Wellness, Economics, or Sociology and Anthropology (on a rotating basis starting in the Health and Wellness department). Minor to be issued by the host department. Impact Statement: Impact on students: Students who were benefitting from the Food for Thought interdisciplinary topical cluster (9 hours) under ILS will be allowed to do so more fully with the interdisciplinary Minor in Food, Food Systems and Culture (12 hours). If others utilize this option, students who wish to explore a topic across multiple disciplines without committing to a full minor have a place in the curriculum that recognizes their endeavors. Across the semesters of participation in this minor, students will gain insight into the often hidden ways that food consumption impacts us on both the individual and collective levels. As human beings, our bodies and our societies are interlinked by numerous processes, many of which can be understood by investigating the dynamics of food in chemical, biological, cultural and social systems. Our primary goal for students is an enhanced, interdisciplinary understanding of the interplay of these systems and a more attuned sense of how food is a civic issue. Impact on faculty teaching: The faculty who have interest in continuing or starting to offer intentional interdisciplinary learning opportunities in food systems and food culture could elect to do so within a

3 workable structure for both students and faculty. No significant impact on course offerings is anticipated. Courses slated for use in the Food, Food Systems and Culture minor are already in existence (with few exceptions) and regularly offered. Impact on faculty and administrative oversight: A faculty coordinator in the host department will need to oversee a student s application and completion of the minor. UNC Asheville undergraduate students who wish to complete the minor in Food, Food Systems and Culture will be required to fill out a brief application and turn it in to the faculty coordinator in the host department indicating the courses they plan to take to complete the cluster requirements. The coordinator will manage student expectations with regards to course offering time frames and advise students as needed to support their completion of the minor. It is expected that faculty teaching courses on the interdisciplinary course list for the minor will need to meet at least once a semester for planning, program assessment and problem solving purposes. Faculty who have been teaching food-focused and food-related courses have already been meeting at least that often so this will have minimal impact on overall faculty workloads. No changes in resources (cost or facilities) are anticipated. Rationale: 1). The Provisional Interdisciplinary Minor in Food, Food Systems and Culture would offer intentional opportunities for students to learn multiple perspectives on a relevant and complex topic across at least 3 courses that address food and food related issues from a variety of disciplines. The food cluster faculty has learned from our work over the last 8 years that this opportunity provides unique and valuable learning experiences for students as evidenced by our assessment results. Both students perceptions of their learning and measures of their actual learning demonstrate a statistically significant benefit of using interdisciplinary cross-class projects in the context of a grouping of courses addressing an interdisciplinary topic. (Wingert JR, Wasileski SA, Peterson K, Mathews LG, Lanou AJ, and Clarke D. The impact of integrated student experiences on learning. Journal of the Scholarship of Teaching and Learning (2014) 14: Wingert JR, Wasileski SA, Peterson K, Mathews LG, Lanou AJ, and Clarke D. Enhancing integrative experiences: Evidence of student perceptions of learning gains from cross-course interactions. Journal of the Scholarship of Teaching and Learning (2011) 11:34 57.) 2). Considerable additional faculty interest in participating in a food studies program (of some sort) has been identified by the former food cluster faculty. Eighteen faculty members responded to a survey of interest in teaching in food studies. At least 10 of those also participated in one of two focus group conversations and indicated interest in teaching food-related or food-focused courses as part of their departmental or programmatic teaching loads. 3). Students with a special interest in food studies and food systems (topics that is are not effectively addressed by a single discipline) will be able to highlight this in their graduate school and job application materials. In addition, students who wish to engage in an intentionally interdisciplinary experience but who are not able to commit the number of hours required for an interdisciplinary minor (18 to 22) will be able to do so.

4 4). Research into certificate programs in food studies and related topics demonstrate a need for such this interdisciplinary minor. Most of the certificate programs in food studies and food system related topics were multidisciplinary and ranged from credit hours with students required to take a few specific courses and then select from a menu of other approved courses. Their missions are similar to explore the multifaceted complexity of food, although some focused more on cultural aspects than others. See Appendix A for more specifics. Appendix A: Example Certificate Programs in Food Studies 1) University of Georgia: Local Food Systems Certificate ( a. Undergraduate certificate b. Mission statements not included c. 18 credit hours i. 3 required courses ii. 3 additional courses from three category menus (students must take course from at least 2 categories) iii. courses in Environment and Production; Food and Nutrition and Culture; and Policy and Decision Making 2) Oregon State University, College of Liberal Arts, School of Language, Culture and Society: Undergraduate Certificate in Food in Culture and Social Justice a. Undergraduate certificate b. Mission: Food is more than simple nourishment. It is part of a system of communication firmly rooted in individual and group identities within cultures around the world. When and how we eat, what is considered acceptable to eat, how we prepare it, and how we learn about producing and eating food are all fascinating questions to explore by humanists and social scientists. Histories of particular food commodities and changes in the way people think about sustaining healthy bodies richly contextualizes our present practices. Cultural analyses of food and food production lead us to question the level of social justice within the local and global food systems. Community food security is a condition in which all community residents obtain a safe, culturally acceptable, nutritionally adequate diet through a sustainable food system that maximizes community selfreliance and social justice. Students who complete this certificate will not only have a clear idea of the cultural bases of food and food production, but will obtain some experience working towards community food security. c. 28 credits i. 6 required courses (16 credits) ii. 12 more credits from a menu of courses iii. courses from Anthropology, Ethnic Studies, History, Agriculture, Philosophy, Psychology, Sociology

5 3) The University of Vermont: Professional Certificate in Sustainable Food Systems a. Offered via on-campus classes and an online class format b. Mission: True leadership is about the capacity of people and communities to shape the futures they desire. This innovative online and on-campus cross-disciplinary program addresses the social, environmental, economic, and diet and health (SEED) impacts of our food system. Our Breakthrough Leaders Certificate in Sustainable Food Systems builds on UVM s distinction in this field. c. Requirements i. Participants must apply to be accepted into the certificate program ii. One course (3-4 week summer class) on campus or online with residential learning experience iii. engage in a 2-day Food Systems Summit with community partners 4) Johns Hopkins University (Bloomberg School of Public Health): Certificate in the Food System, Environment and Public Health ( a. Certificate designed for masters and doctoral students, offered through the Department of Environmental Health Sciences b. Mission: Individuals who complete a certificate in the Food System, Environment and Public Health will gain competencies that will enable them to apply a systems-based approach to both understanding and addressing issues related to food and public health. Students completing the certificate will be able to: i. Define and describe the food system, including identification of points in the food production and distribution processes that create risks for workers, communities, consumers, the ecosystem, and food security. ii. Describe the history and evolution of the food system and food production practices and characterize the impacts of such practices on the public s health. iii. Use a systems perspective to analyze and apply critical thinking to inter-relationships within the food system, specifically among diet, food production, the environment and public health. iv. Analyze strengths and weaknesses of political, social, and economic policies and other interventions to address food system issues including food production, consumption, and the fulfillment of the right to adequate food. v. Apply selected skills (risk assessment, advocacy, communication, and evidence-based decision rules) to influence legislative and regulatory policy aimed at promoting a healthy and sustainable food system. c. 18 credit hours (earning minimum GPA of 2.75) i. must take 4 credit hours from required courses ii. must take 14 additional credit hours from a menu of course options

6 5) University of South Florida: Food Studies Certificate ( a. undergraduate certificate, offered through Division of Humanities and Cultural Studies b. Mission: The Certificate in Food Studies is designed for majors in any field who wish to gain an interdisciplinary knowledge of the social, cultural, anthropological, historical, and philosophical study of the production, consumption, and representations of food. Food Studies is a growing field that offers students the opportunity to be genuinely interdisciplinary in their methodological approach, while studying a subject that is of tremendous social, personal, ethical, environmental and global significance. c. 12 credit hours i. 1 required course in Humanities ii. 3 additional courses, choosing one course from three menus of course options in Humanities, Religion, Anthropology, Women s Studies, Health and Wellness, etc

7 APC : Provisional Interdisciplinary Minor in Food, Food Systems and Culture Effective Date: Fall (a). Add Provisional Interdisciplinary Minor in Food, Food Systems and Culture (after Minor in Health Promotion on page 155) In addition to the major field of study and optional minor fields of concentration, a student may also choose to complete an interdisciplinary minor in Food, Food Systems and Culture. The Interdisciplinary Minor in Food, Food Systems and Culture focuses on developing the student as an informed consumer of food by providing a platform for discussion of what we eat, why we eat, where our food comes from and its journey from production to consumption, and how food affects our bodies, health and lives. To complete this minor, the student must complete 3 to 4 courses, totaling 12 credit hours or more, from an approved set of courses that investigates a food, food systems and culture from the perspective of multiple disciplines and divisions. One course must be taken from a list of food-focused courses: those that have food, food systems or food culture as a central theme. The remaining courses may be other food-focused courses or chosen from a list of food-related courses. Students must choose at least 1 course (3 to 4 hours) from the food-focused courses and the remaining credit hours can come from courses on either the list of food-related or food-focused courses that have at least 2 additional different prefixes. No more than six of the 12 credit hours that a student applies toward the Food, Food Systems and Culture minor may have the same course prefix. Courses taken for the minor may also fulfill LAC Arts, SS, NS or laboratory science requirements. Students are invited to take more than the required 12 hours. If students choose to do so, they may take additional courses from any listed in the minor program. To complete the Interdisciplinary Food, Food Systems and Culture minor, students must fill out a Declaration Form and submit it to the program coordinator (in the host department). Neither LAC Colloquia nor LAC Humanities courses may be used to fulfill the minor program requirements. Courses fulfilling major requirements may appear as part of the interdisciplinary minor program if they meet the appropriate guidelines. A. Food-focused courses: At least one course from (3 to 4 hours): HWP 225 Nutrition and Lifestyle (3) ECON 242 Economics of Food (3) BIOL 110 Plants and Humans (3) CHEM 109 The Food of Chemistry (4) ENVR 373 Introduction to Agriculture (3) HWP 333 Food Politics and Nutrition Policy (3)

8 B. An additional 8 to 9 hours (for a total of at least 12) from courses on the food-focused list above or food-related courses below with at least a total of 3 different prefixes. Food-related courses: HWP 455 Pathophysiology of Chronic Diseases and Conditions SOC 280 Sociology of Gender SPAN 120 Spanish 2 (with Ellen Bailey) CLAS 373 Archeology of Food HWP 373 Foodways of the Mediterranean Others may be added in the as they become available. In summary, we propose to: 1). Add a Provisional Interdisciplinary Food, Food Systems and Cultures Minor as an optional curricular component for UNC Asheville undergraduate students. 2). Make the minor requirement any 3 or 4 courses from an approved list with at least 3 different prefixes for a total of at least 12 credit hours. One course must be a food-focused course. 3). Allow courses taught in the Provisional Interdisciplinary Minor to count for other LAC requirements except LAC 178, HUM 124, HUM 214, HUM 324, HUM 414, and LAC ). Indicate completion of the minor on the student s transcript. 5). Locate the minor in one of the following departments: Health and Wellness, Economics, or Sociology and Anthropology (on a rotating basis starting in the Health and Wellness department). Minors to be issued by the host department. Impact Statement: Impact on students: Students who were benefitting from the Food for Thought interdisciplinary topical cluster (9 hours) under ILS will be allowed to do so more fully with the interdisciplinary Minor in Food, Food Systems and Culture (12 hours). If others utilize this option, students who wish to explore a topic across multiple disciplines without committing to a full minor have a place in the curriculum that recognizes their endeavors. Across the semesters of participation in this minor, students will gain insight into the often hidden ways that food consumption impacts us on both the individual and collective levels. As human beings, our bodies and our societies are interlinked by numerous processes, many of which can be understood by investigating the dynamics of food in chemical, biological, cultural and social systems. Our primary goal for students is an enhanced, interdisciplinary understanding of the interplay of these systems and a more attuned sense of how food is a civic issue. Impact on faculty teaching: The faculty who have interest in continuing or starting to offer intentional interdisciplinary learning opportunities in food systems and food culture could elect to do so within a

9 workable structure for both students and faculty. No significant impact on course offerings is anticipated. Courses slated for use in the Food, Food Systems and Culture minor are already in existence (with few exceptions) and regularly offered. Impact on faculty and administrative oversight: A faculty coordinator in the host department will need to oversee a student s application and completion of the minor. UNC Asheville undergraduate students who wish to complete the minor in Food, Food Systems and Culture will be required to fill out a brief application and turn it in to the faculty coordinator in the host department indicating the courses they plan to take to complete the cluster requirements. The coordinator will manage student expectations with regards to course offering time frames and advise students as needed to support their completion of the minor. It is expected that faculty teaching courses on the interdisciplinary course list for the minor will need to meet at least once a semester for planning, program assessment and problem solving purposes. Faculty who have been teaching food-focused and food-related courses have already been meeting at least that often so this will have minimal impact on overall faculty workloads. No changes in resources (cost or facilities) are anticipated. Rationale: 1). The Provisional Interdisciplinary Minor in Food, Food Systems and Culture would offer intentional opportunities for students to learn multiple perspectives on a relevant and complex topic across at least 3 courses that address food and food related issues from a variety of disciplines. The food cluster faculty has learned from our work over the last 8 years that this opportunity provides unique and valuable learning experiences for students as evidenced by our assessment results. Both students perceptions of their learning and measures of their actual learning demonstrate a statistically significant benefit of using interdisciplinary cross-class projects in the context of a grouping of courses addressing an interdisciplinary topic. (Wingert JR, Wasileski SA, Peterson K, Mathews LG, Lanou AJ, and Clarke D. The impact of integrated student experiences on learning. Journal of the Scholarship of Teaching and Learning (2014) 14: Wingert JR, Wasileski SA, Peterson K, Mathews LG, Lanou AJ, and Clarke D. Enhancing integrative experiences: Evidence of student perceptions of learning gains from cross-course interactions. Journal of the Scholarship of Teaching and Learning (2011) 11:34 57.) 2). Considerable additional faculty interest in participating in a food studies program (of some sort) has been identified by the former food cluster faculty. Eighteen faculty members responded to a survey of interest in teaching in food studies. At least 10 of those also participated in one of two focus group conversations and indicated interest in teaching food-related or food-focused courses as part of their departmental or programmatic teaching loads. 3). Students with a special interest in food studies and food systems (topics that is are not effectively addressed by a single discipline) will be able to highlight this in their graduate school and job application materials. In addition, students who wish to engage in an intentionally interdisciplinary experience but who are not able to commit the number of hours required for an interdisciplinary minor (18 to 22) will be able to do so.

10 4). Research into certificate programs in food studies and related topics demonstrate a need for such this interdisciplinary minor. Most of the certificate programs in food studies and food system related topics were multidisciplinary and ranged from credit hours with students required to take a few specific courses and then select from a menu of other approved courses. Their missions are similar to explore the multifaceted complexity of food, although some focused more on cultural aspects than others. See Appendix A for more specifics. Appendix A: Example Certificate Programs in Food Studies 1) University of Georgia: Local Food Systems Certificate ( a. Undergraduate certificate b. Mission statements not included c. 18 credit hours i. 3 required courses ii. 3 additional courses from three category menus (students must take course from at least 2 categories) iii. courses in Environment and Production; Food and Nutrition and Culture; and Policy and Decision Making 2) Oregon State University, College of Liberal Arts, School of Language, Culture and Society: Undergraduate Certificate in Food in Culture and Social Justice a. Undergraduate certificate b. Mission: Food is more than simple nourishment. It is part of a system of communication firmly rooted in individual and group identities within cultures around the world. When and how we eat, what is considered acceptable to eat, how we prepare it, and how we learn about producing and eating food are all fascinating questions to explore by humanists and social scientists. Histories of particular food commodities and changes in the way people think about sustaining healthy bodies richly contextualizes our present practices. Cultural analyses of food and food production lead us to question the level of social justice within the local and global food systems. Community food security is a condition in which all community residents obtain a safe, culturally acceptable, nutritionally adequate diet through a sustainable food system that maximizes community selfreliance and social justice. Students who complete this certificate will not only have a clear idea of the cultural bases of food and food production, but will obtain some experience working towards community food security. c. 28 credits i. 6 required courses (16 credits) ii. 12 more credits from a menu of courses iii. courses from Anthropology, Ethnic Studies, History, Agriculture, Philosophy, Psychology, Sociology

11 3) The University of Vermont: Professional Certificate in Sustainable Food Systems a. Offered via on-campus classes and an online class format b. Mission: True leadership is about the capacity of people and communities to shape the futures they desire. This innovative online and on-campus cross-disciplinary program addresses the social, environmental, economic, and diet and health (SEED) impacts of our food system. Our Breakthrough Leaders Certificate in Sustainable Food Systems builds on UVM s distinction in this field. c. Requirements i. Participants must apply to be accepted into the certificate program ii. One course (3-4 week summer class) on campus or online with residential learning experience iii. engage in a 2-day Food Systems Summit with community partners 4) Johns Hopkins University (Bloomberg School of Public Health): Certificate in the Food System, Environment and Public Health ( a. Certificate designed for masters and doctoral students, offered through the Department of Environmental Health Sciences b. Mission: Individuals who complete a certificate in the Food System, Environment and Public Health will gain competencies that will enable them to apply a systems-based approach to both understanding and addressing issues related to food and public health. Students completing the certificate will be able to: i. Define and describe the food system, including identification of points in the food production and distribution processes that create risks for workers, communities, consumers, the ecosystem, and food security. ii. Describe the history and evolution of the food system and food production practices and characterize the impacts of such practices on the public s health. iii. Use a systems perspective to analyze and apply critical thinking to inter-relationships within the food system, specifically among diet, food production, the environment and public health. iv. Analyze strengths and weaknesses of political, social, and economic policies and other interventions to address food system issues including food production, consumption, and the fulfillment of the right to adequate food. v. Apply selected skills (risk assessment, advocacy, communication, and evidence-based decision rules) to influence legislative and regulatory policy aimed at promoting a healthy and sustainable food system. c. 18 credit hours (earning minimum GPA of 2.75) i. must take 4 credit hours from required courses ii. must take 14 additional credit hours from a menu of course options

12 5) University of South Florida: Food Studies Certificate ( a. undergraduate certificate, offered through Division of Humanities and Cultural Studies b. Mission: The Certificate in Food Studies is designed for majors in any field who wish to gain an interdisciplinary knowledge of the social, cultural, anthropological, historical, and philosophical study of the production, consumption, and representations of food. Food Studies is a growing field that offers students the opportunity to be genuinely interdisciplinary in their methodological approach, while studying a subject that is of tremendous social, personal, ethical, environmental and global significance. c. 12 credit hours i. 1 required course in Humanities ii. 3 additional courses, choosing one course from three menus of course options in Humanities, Religion, Anthropology, Women s Studies, Health and Wellness, etc

13 Date: October 27 th, 2014 (Revised on Feb 10 th, 2015 after discussions with campus leaders) Title: Offer an Provisional Minor in Food, Food Systems and Culture Desired date to take effect: Fall 2015 Contact Persons: Karin Peterson, Chair and Professor, Department of Sociology and Anthropology, , and Amy Lanou, Chair and Associate Professor, Department of Health and Wellness, PART 1) Overview: The attached Catalog changes are hereby submitted for consideration: Preliminary Approval to Offer an Interdisciplinary Minor in Food, Food Systems and Culture for Undergraduates at UNC Asheville 1). Add an Interdisciplinary Food, Food Systems and Cultures Program as an optional curricular component for all UNC Asheville students. 2). Make the minor requirement any 3 or 4 courses from an approved list with at least 3 different prefixes for a total of at least 12 credit hours. 3). Allow courses taught in the Interdisciplinary Certificate Program to count for other LAC requirements except LAC 178, HUM 124, HUM 214, HUM 324, HUM 414, and LAC ). Indicate completion of the minor on the student s transcript. 5). Locate the minor in one of the following departments: Health and Wellness, Economics, or Sociology and Anthropology (on a rotating basis starting in the Health and Wellness department). Minor to be issued by the host department. PART 2) Mandatory Editorial Approval: Registrar s Office: (signature of Associate Registrar) PART 3) Acknowledgment(s) of Communication Required: Department A: (signature of chair, program dir.) (Concur / non-concur / see attachment ) Department B: (Concur / non-concur / see attachment ) Etc. as necessary