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If you are enrolled in courses delivered in traditional or hybrid modalities, you will be expected to attend face-to-face instruction as scheduled.
| Semester: | Spring 2024 |
| Number: | 0103-248-001 |
| Instructor: | Hanna Kim |
| Days: | Tuesday Thursday 1:40 pm - 2:55 pm |
| Note: | Traditional In-Person Class |
| Location: | Garden City - Alumnae Hall 220 |
| Credits: | 3 |
| Course Materials: | View Text Books |
| Description: |
Explore different ideas about the body, whether aged, abandoned, destroyed, or desired, in an effort to understand how the ideas and realities of health and wellness have as much to do with biological and scientific processes as with cultural, historical, and political factors, and the dimensions of power. (Learning Goals:G;Distribution Reqs:Social Sciences) |
| Learning Goals: |
• Readings, assignments, projects and class discussion will develop the student’s ability to recognize and analyze social and cultural causes of illness and health and how these interact with human biology. • The course will focus on understanding the way other cultures, both here in the United States and abroad, perceive illness and disease and will enable students to identify cultural assumptions underlying the perception and treatment of illness. • By focusing on both individual and group behavior, the students will learn how culture influences population health at many levels—from the way people seek care for illnesses to current policy debates about the provision of healthcare. • The practical, applied nature of the course material will enable the student to apply an anthropological perspective to public health challenges and health disparities in the U.S. and abroad. • The course preparation for the field project and the field project itself will teach students some methods of assessing community-wide and individual nutritional status, a skill useful in the health field as well as the social sciences. • The students will gain insight into the dynamic interrelationship between diet, human physiology, culture and their effect on health over the course of human evolution through discussion and literature on the co-evolution of humans and the animal and plants they eat. • Projects and assignments are geared to get students thinking about how to use cultural information to design better nutrition/health programs. *The learning goals displayed here are those for one section of this course as offered in a recent semester, and are provided for the purpose of information only. The exact learning goals for each course section in a specific semester will be stated on the syllabus distributed at the start of the semester, and may differ in wording and emphasis from those shown here. |
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