fullscreen background
Skip to main content

Fall Quarter

Fall Quarter Underway
Late-Start Classes
Still Available
shopping cart icon0


« Back to Liberal Arts & Sciences

SCI 09 — The Science of Making Conscientious Food Choices

Quarter: Fall
Day(s): Tuesdays
Course Format: On-campus course
Duration: 5 weeks
Date(s): Sep 26—Oct 24
Time: 7:00—8:50 pm
Drop Deadline: Oct 9
Unit: 1
Tuition: $305
Instructor(s): Julita Baker
On-campus course
7:00—8:50 pm
Sep 26—Oct 24
5 weeks
Drop By
Oct 9
1 Unit
Julita Baker
Food choice is a topic that encompasses overall well-being. 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 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) 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.