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

Quarter: Summer
Day(s): Wednesdays
Course Format: On-campus
Duration: 6 weeks
Date(s): Jun 27—Aug 8
Time: 7:00—8:50 pm
Drop Deadline: Jul 17
Unit: 1
Tuition: $345
Instructor(s): Julita Baker
Status: Cancelled
Please Note: No class on July 4
Summer
On-campus
Wednesdays
7:00—8:50 pm
Date(s)
Jun 27—Aug 8
6 weeks
Drop By
Jul 17
1 Unit
Fees
$345
Instructor(s):
Julita Baker
Cancelled
Please Note: No class on July 4
Food choice is a topic that encompasses overall wellbeing. It affects our physical and mental health, our exercise regime, our longevity, and our day-to-day mood. We generally know which foods are healthy for us, and which are not. 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 that more than two-thirds of the population will be overweight or obese by the year 2030. How can we learn to make more conscientious food choices, both in the moment and long-term? In this course, we will look at why we make the food choices we make, how we can 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. Students will learn lasting practices to improve food choices through utilizing mindfulness and mindlessness (defaulting mechanisms) 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:

There are no required textbooks; however, some fee-based online readings may be assigned.
DOWNLOAD THE PRELIMINARY SYLLABUS » (subject to change)