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SCI 09 — The Science of Making Conscientious Food Choices (CANCELLED)

Quarter: Fall
Day(s): Thursdays
Course Format: On campus
Duration: 5 weeks
Date(s): Oct 13—Nov 10
Time: 7:00—8:50 pm
Drop Deadline: Oct 26
Unit(s): 1 Units
Tuition: $240
Status: Cancelled
On campus
7:00—8:50 pm
Oct 13—Nov 10
5 weeks
Drop By
Oct 26
1 Units
This course has been cancelled.

Food choice is a topic that encompasses overall wellbeing. It affects our physical and mental health, our exercise regime, and our longevity, as well as our day-to-day mood. With this topic’s importance, we generally know which foods are healthy for us (for example, we know that broccoli is a healthier choice than a candy bar). Yet we still too often choose the sweeter, richer, or saltier foods. Why is this? Does the actual food environment itself, daily stress, the type of calories consumed, and even our perception of a food have any influence?

Epidemiological studies are predicting more than two-thirds of the population will become overweight or obese by the year 2030. How can we learn to make more conscientious food choices, both in the moment and long-term? Why do we make the choices we make, how do we change them to align with our long-term values, and what food choices are scientifically shown to aid in weight management, longevity, and overall health? In this course, students will learn lasting practices to improve food choices through utilizing mindfulness and mindlessness (defaulting mechanisms) in order to encourage healthier food options. By translating the relevant research surrounding the nutritional, neurochemical, metabolic, and psychological forces driving our food choices, we will bring awareness to the why, how, and what of food selection.

Julita Baker, Nutritionist

Julita Baker studies the physiological and behavioral effects of palatable food choice on mindfulness and stress. She incorporates scientific evidence from nutrition, psychology, and neuroscience into practical and usable approaches in food choice and lifestyle. She received a PhD from UC Davis in nutritional biology.

Textbooks for this course:

No required textbooks