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Southern Utah University
Southern Utah University
Summer Semester 2026

Exploring Culture in Nutrition (Face-to-Face)

NFS 4100-01

Course: NFS 4100-01
Credits: 2
Term: Summer Semester 2026
Department: ASNS
CRN: 20927

Course Description

Exploration of culture in nutrition and the development of cultural humility. Comprehensive investigation of diet, counseling considerations, and health risks of diverse populations. This course involves the study of world food patterns, including food customs of peoples of different ethnic backgrounds. The course includes an emphasis on nutritional significance and surveys the social, economic, religious, and aesthetic aspects of food customs. Lab experiences will accompany and support discussion. Course will also include principles and techniques of food preparation. (Fall) [Graded (Standard Letter)] Co-requisite(s): NFS 4105 Exploring Culture in Nutrition Lab Registration Restriction(s): Human Nutrition - Pre-Dietetics students only

Required Texts

  • McWilliams. Foods Around the World: A Cultural Perspective, 4th edition.



Learning Outcomes

IDEA Objectives

  • Gain factual knowledge.
  • Learn fundamental principles, generalizations, and theories.
  • Acquire an interest in learning more by asking questions and seeking answers.
Course Objectives

The successful student will:

  1. Learn basic principles and techniques of food preparation to produce standardized, aesthetically pleasing, and satisfying food.
  2. Understand general culinary terminology.
  3. Learn appropriate vocabulary for evaluation of food products.
  4. Learn acceptable sanitary standards and procedures for handling food products and understand the absolute necessity of adherence to these standards.
  5. Develop and demonstrate teamwork and presentation skills.
Other KRDNs Covered in the Course: 1.3

ACEND Learning Outcomes

Students will be able to understand and apply the following concepts:

  • Cultural humility, self-reflection, and diversity, equity and inclusion
  • Communication and documentation skills sufficient for entry into professional practice
  • Global Nutrition
  • Nutritional considerations and interventions appropriate for diverse populations, such as, Black, Hispanic/Latino, Native American, LGBTQ, Asian, Pacific Islander
KRDN Outcomes and Assessments

Assessment | Core Knowledge Statement | Assessment Method
KRDN 2.6 | Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity and inclusion. | Identity wheel assignment and discussion
Counseling: Multicultural Clients video - introspection into personal biases Assignment
Personal Cultural Humility Reflection based on implicit bias self-assessment
KRDN 2.7 | Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination. | Reflection paper based on educational videos on health inequity
KRDN 5.1 | Perform self-assessment that includes awareness in terms of cultural orientation and develop goals for self-improvement. | Cultural Humility Assessment + Reflection

Course Requirements

Reading and Preparation

Reading: Chapter reading is expected prior to class to correspond to lecture and discussion on Tuesdays. See Canvas and course calendar for expectations on material to know prior to class. All tasks in modules will be completed and submitted via Canvas. Assignments are highlighted on the class calendar and are subject to change (watch for instructor announcements). These include written assignments, quizzes, and the diet analysis project.

This is a flipped class format—students will research topics prior to class. Information will be discussed and applied in class. For each culture, students will research health risks, diet (foods eaten), and counseling considerations (what is appropriate/acceptable counseling approaches).

Class Assignments

  • KRDN 2.6: Complete the identity wheel and bring to class for discussion.
  • KRDN 2.6: Outline the information in the Counseling: Multicultural Clients video, concluding with a paragraph about how you will apply this in your future profession.
  • KRDN 2.6: Provide a 1-page reflection about your personal cultural humility and goals for improvement based on implicit bias self-assessment.
  • KRDN 2.7: After watching videos and other reliable resources about health inequity, write a 2-page reflective paper on contributing factors to health inequity including structural bias, social inequities, health disparities and discrimination.
In-Class Activities

There are several in-class activities that you will participate in during class. Points are given for completion in class. No make-up work accepted.

  • Lead a discussion on one cultural group covered this semester. Research food habits and native foods and prepare multiple questions for in-class discussion. Worth 50 points (see Canvas assignment for details).
Exams

There will be 3 exams plus a cumulative final exam. Exams will be given in class and will be a combination of multiple choice and short answer questions.

Program/Verification Requirements

ACEND Requirements

Students must score 75% or higher on the Assessment Method to be eligible for the DPD Verification.

ATTENTION: A minimum grade of "B-" or above must be earned in this course AND a score of 75% or higher on each KRDN Assessment Method to complete the Dietetic Program and be eligible for a DPD Verification Statement.

Grading (NFS 4100)

Assignment | Points
Canvas Assignments | 290
In-class activities (includes discussions & attendance) | 160
Exams (3) — 100 points each | 300
Final Exam | 100
Total Points | 850
Cultural Foods Lab (NFS 4105) — Grading and Performance Criteria

Category | Points
Weekly Lab Reports | 180 points
Attendance | 120 points
Total points | 300 points
Lab performance points will be based on:

  • Time plan
  • Use of proper sanitation standards and cleanliness
  • Time management
  • Evaluation of products by viewing and tasting of food
  • Technique and ability to follow directions (written and oral)
  • Attitude
  • Attendance and promptness
  • Personal cleanliness
Lab Grading Scale (based on percent):

A > 93 | B > 83 | C > 73 | D > 63
A- > 90 | B- > 80 | C- > 70 | D- > 60
B+ > 87 | C+ > 77 | D+ > 67 | F < 60

Course Outline

This course was created to meld the topics of introduction to food preparation with cultural foods and cultural nutrition. In this course, students will learn basic cooking skills including cutting, sauteeing, baking, frying, roasting. Students will also be exposed to different food cultures worldwide and learn how culture affects nutrition. They will learn counseling techniques for each culture presented. 

Utah state law 53B-1-118 does not restrict or prohibit curriculum content related to diversity, equity, or inclusion as expected or required by our accreditor, ACEND. The law explicitly exempts "academic course teaching in the classroom" (Section 53B-1-118(10)(c)) and "requirements necessary for accreditation compliance" (Section 53B-1-118(10)(a)) from its prohibitions. Therefore, our program can and will continue to include all ACEND-required curriculum components related to cultural competence, health equity, and serving diverse populations, ensuring our students receive the complete education necessary to meet all accreditation standards

Instructor's policies on late assignments and/or makeup work

Communication: CANVAS is used for posting current grades; do not use for quick response e-mail.

Classroom Devices: Make sure your cell phone is on vibrate or turned off during class. Please do not distract other students with your electronic devices. You may be asked to leave class if it becomes a distraction.

File Formats: Do not use .pages for any assignments. These cannot be opened and will not be accepted. Use Microsoft Word, Google Docs, or PDF files for all submissions.

In-Class Activities: Points are given for completion in class. No make-up work accepted.

Late Work and Mercy Submission

  • Tasks submitted late will be accepted for 7 days past the due date for a 50% penalty. After 7 days, assignments will no longer be accepted.
  • You are allowed to submit one assignment for re-grading. This can be used for any late assignment turned in past the 7-day grace period or for an assignment where full points were not obtained.
  • This mercy submission may not take the place of an exam score.
  • If you do not use the mercy submission, points may be added to your attendance points.
  • All Mercy Submissions must be submitted via the assignment on Canvas.
Lab Policies and Procedures

Important Notes:

  • You must pass the food handlers quiz with 22/25 to pass the class and participate in labs.
  • Being late to lab will result in lost points for that lab (one point per minute late).
  • If class is missed or not completely attended, the points for the lab will be reduced by 50%.
  • Lab attendance is very important. Please do not miss unless contagiously ill.
Lab Attire:

  • Long (to the knees), white lab coat (may be purchased at the SUU Bookstore or online). Lab coats must be cleaned each week to prevent cross-contamination.
  • Closed-toed shoes with slip-resistant sole required for labs.
  • Hair covering (provided). All hair must be covered during labs, including bangs.
  • Hands and arms free of jewelry.
Lab Procedures:

  • Work in groups during lab time. With your lab partner at the end of each class, create a time plan for your assigned recipe(s) for each week. This will be graded as you walk into lab.
  • Report for lab on time. Immediately upon entering the lab, put on your lab coat and hair covering, then thoroughly wash your hands.
  • Be thoroughly familiar with and adhere to appropriate laboratory practices and procedures. There are inherent risks in any kitchen laboratory situation. These practices/policies are designed to minimize risks. Students must take full responsibility for their personal safety in the laboratory.
  • University policy requires that an instructor or a lab assistant be present in order for students to use equipment in the laboratory; this applies to all labs on campus including the foods lab.
  • Participate in labs on dates scheduled. There will be no makeup labs. Plan to arrive on time and stay until the lab is complete (including cleanup and lab discussion). Plan for the full lab time each week.
  • Tasting and evaluating food products prepared by class members in lab using established standard criteria is part of lab learning and your grade. Lab grade will be docked if food is not tasted. Notify instructor at the beginning of the semester about any food allergies.
  • Turn in lab reports weekly at the start of the following Tuesday class. Points will be subtracted for lack of proper cleanup. No late or makeup labs accepted.
  • Do not bring children, spouses, roommates, friends, etc. to lab. Do not plan on letting anyone sample food products after class. On occasion, there may be food items for you to take home, but this is not routinely the case.
  • No cell phones are allowed in lab. If you have a cell phone, it must be left in your backpack.
  • Use only pens on lab report. Sanitize them when entering the kitchen.
  • Follow sanitation procedures exactly.
Food Handlers Quiz

After watching the series of food handler videos posted on Canvas, you must pass the online Food Handlers Quiz posted on Canvas. There is a 60-minute time limit during the quiz. A passing score is defined as a minimum of 22/25 correct. You may take the quiz multiple times, if necessary, to achieve this passing score.

The due date for the Food Handlers Quiz is indicated on the syllabus and in Canvas. The Food Handler Quiz will not be accepted late. More importantly, you cannot participate in lab without passing the Food Handlers Quiz.

Attendance Policy

Your attendance and participation in class is expected and highly beneficial in achieving a good grade. Attendance points will be awarded for each class that is attended.

Please inform the instructor prior to scheduled class time if you will be missing a class. No make-up attendance points are offered for the lecture portion of the class.

Lab Attendance and Participation

  • Being late to lab results in a loss of one point per minute late.
  • If a lab is missed or not completely attended, the points for that lab will be reduced by 50%.
  • Lab attendance is very important; please do not miss unless contagiously ill. Plan to arrive on time and stay until the lab is complete (including cleanup and lab discussion). There are no makeup labs.
  • Tasting and evaluating food products prepared in lab using established criteria is required and part of your grade; failure to taste will result in a deduction.

Course Fees

The course includes required lab attire and equipment that may incur additional cost:

  • Long (to the knees), white lab coat (may be purchased at the SUU Bookstore or online; must be cleaned weekly).
  • Closed-toed shoes with slip-resistant sole (required for labs).
  • Hair covering is provided in lab; all hair must be covered during labs, including bangs.
  • Hands and arms must be free of jewelry during labs.

ADA Statement

Students with medical, psychological, learning, or other disabilities desiring academic adjustments, accommodations, or auxiliary aids will need to contact the Disability Resource Center, located in Room 206F of the Sharwan Smith Center or by phone at (435) 865-8042. The Disability Resource Center determines eligibility for and authorizes the provision of services.

If your instructor requires attendance, you may need to seek an ADA accommodation to request an exception to this attendance policy. Please contact the Disability Resource Center to determine what, if any, ADA accommodations are reasonable and appropriate.

Academic Credit

According to the federal definition of a Carnegie credit hour: A credit hour of work is the equivalent of approximately 60 minutes of class time or independent study work. A minimum of 45 hours of work by each student is required for each unit of credit. Credit is earned only when course requirements are met. One (1) credit hour is equivalent to 15 contact hours of lecture, discussion, testing, evaluation, or seminar, as well as 30 hours of student homework. An equivalent amount of work is expected for laboratory work, internships, practica, studio, and other academic work leading to the awarding of credit hours. Credit granted for individual courses, labs, or studio classes ranges from 0.5 to 15 credit hours per semester.

Academic Freedom

SUU is operated for the common good of the greater community it serves. The common good depends upon the free search for truth and its free exposition. Academic Freedom is the right of faculty to study, discuss, investigate, teach, and publish. Academic Freedom is essential to these purposes and applies to both teaching and research.

Academic Freedom in the realm of teaching is fundamental for the protection of the rights of the faculty member and of you, the student, with respect to the free pursuit of learning and discovery. Faculty members possess the right to full freedom in the classroom in discussing their subjects. They may present any controversial material relevant to their courses and their intended learning outcomes, but they shall take care not to introduce into their teaching controversial materials which have no relation to the subject being taught or the intended learning outcomes for the course.

As such, students enrolled in any course at SUU may encounter topics, perspectives, and ideas that are unfamiliar or controversial, with the educational intent of providing a meaningful learning environment that fosters your growth and development. These parameters related to Academic Freedom are included in SUU Policy 6.6.

Academic Misconduct

Scholastic honesty is expected of all students. Dishonesty will not be tolerated and will be prosecuted to the fullest extent (see SUU Policy 6.33). You are expected to have read and understood the current SUU student conduct code (SUU Policy 11.2) regarding student responsibilities and rights, the intellectual property policy (SUU Policy 5.52), information about procedures, and what constitutes acceptable behavior.

Please Note: The use of websites or services that sell essays is a violation of these policies; likewise, the use of websites or services that provide answers to assignments, quizzes, or tests is also a violation of these policies. Regarding the use of Generative Artificial Intelligence (AI), you should check with your individual course instructor.

Emergency Management Statement

In case of an emergency, the University's Emergency Notification System (ENS) will be activated. Students are encouraged to maintain updated contact information using the link on the homepage of the mySUU portal. In addition, students are encouraged to familiarize themselves with the Emergency Response Protocols posted in each classroom. Detailed information about the University's emergency management plan can be found at https://www.suu.edu/emergency.

HEOA Compliance Statement

For a full set of Higher Education Opportunity Act (HEOA) compliance statements, please visit https://www.suu.edu/heoa. The sharing of copyrighted material through peer-to-peer (P2P) file sharing, except as provided under U.S. copyright law, is prohibited by law; additional information can be found at https://my.suu.edu/help/article/1096/heoa-compliance-plan.

You are also expected to comply with policies regarding intellectual property (SUU Policy 5.52) and copyright (SUU Policy 5.54).

Mandatory Reporting

University policy (SUU Policy 5.60) requires instructors to report disclosures received from students that indicate they have been subjected to sexual misconduct/harassment. The University defines sexual harassment consistent with Federal Regulations (34 C.F.R. Part 106, Subpart D) to include quid pro quo, hostile environment harassment, sexual assault, dating violence, domestic violence, and stalking. When students communicate this information to an instructor in-person, by email, or within writing assignments, the instructor will report that to the Title IX Coordinator to ensure students receive support from the Title IX Office. A reporting form is available at https://cm.maxient.com/reportingform.php?SouthernUtahUniv

Non-Discrimination Statement

SUU is committed to fostering an inclusive community of lifelong learners and believes our university's encompassing of different views, beliefs, and identities makes us stronger, more innovative, and better prepared for the global society.

SUU does not discriminate on the basis of race, religion, color, national origin, citizenship, sex (including sex discrimination and sexual harassment), sexual orientation, gender identity, age, ancestry, disability status, pregnancy, pregnancy-related conditions, genetic information, military status, veteran status, or other bases protected by applicable law in employment, treatment, admission, access to educational programs and activities, or other University benefits or services.

SUU strives to cultivate a campus environment that encourages freedom of expression from diverse viewpoints. We encourage all to dialogue within a spirit of respect, civility, and decency.

For additional information on non-discrimination, please see SUU Policy 5.27 and/or visit https://www.suu.edu/nondiscrimination.

Pregnancy

Students who are or become pregnant during this course may receive reasonable modifications to facilitate continued access and participation in the course. Pregnancy and related conditions are broadly defined to include pregnancy, childbirth, termination of pregnancy, lactation, related medical conditions, and recovery. To obtain reasonable modifications, please make a request to title9@suu.edu. To learn more visit: https://www.suu.edu/titleix/pregnancy.html.

Disclaimer Statement

Information contained in this syllabus, other than the grading, late assignments, makeup work, and attendance policies, may be subject to change with advance notice, as deemed appropriate by the instructor.