The Food Systems Capstone, NUTR 493, is a culminating academic endeavor for students majoring in Food Systems, Nutrition, and Health. The capstone provides students with an opportunity to apply knowledge and skills acquired in their courses to a specific food systems problem or issue. Emphasizing systems thinking and community engaged scholarship, the capstone experience explores solutions to real-world issues through focused study and team-based learning, with direction from a faculty member and in partnership with a community leader. The role of the faculty member is to provide instruction regarding steps to addressing food systems issues, guidance in terms of in-class discussions among student teams, and resources when needed and appropriate to aid in student progress. The role of the community partner is to provide the issue for investigation, access to relevant materials, and feedback to the student teams where appropriate and feasible.
The Capstone course satisfies 8 credits toward the writing requirement.
After completing this course, students will be able to:
- Apply food systems concepts to real-world circumstances and challenges.
- Practice the methods used to conduct food systems research.
- Analyze the impacts of food systems on population health.
- Develop recommendations and articulate them using clear and effective oral and written communication.
- Appreciate the breadth and depth of professional opportunities in food systems, nutrition, and health.
- Articulate how social inequities and racism, generated by power and privilege, are embedded within food systems and undermine health.