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FCS 6360 - Sustainable Practices in the Field of NutritionThis course will cover environmental, social, and professional sustainability within the practice of nutrition. The ways in which environmental health is impacted by sustainable practices within food systems, through food consumption, and worksite/professional practices. Social sustainability refers to issues such as diversity, systemic bias, and governance in the field. Initiatives and actions that promote professional sustainability such as legislation, advocacy, and representation will be explored. Credit Hours: 1 Term Offered: Fall |
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