JAN 305 - Decoding the Subtext of Labels

Instructor(s):  Borges, Filomena
Email:  fborges@stmarys-ca.edu

Labels on everything from food to make-up / personal care products, from medicine to household cleaning products are billboards replete with information waiting to be digested. But have you ever asked yourself, “What do they really mean?” “What do their certifications tell us?” Have you ever pondered what sections like “nutrition facts” or “drug information” communicate to the consumer? And how does the consumer know what is safe or potentially harmful?
 

In this course, we will delve into these questions while exploring the intersections of the food, drug and personal care industries and their effects on both environmental and human health. We will examine what is healthy with a holistic lens based in biology and scientific inquiry while also learning practical life skills such as how to personalize a meal plan with food inclusivity in mind and how to make healthy versions of popular college foods, personal care products and household cleaning products.

While we will study many problems that affect all of us, we will also explore solutions and positive ways to address these issues so that you can feel empowered and invigorated with not only knowledge but also with tools to be part of the solution as we reflect on the idea that “[t]he environment is in us, not outside of us. The trees are our lungs, the rivers our bloodstream. We are all interconnected, and what you do to the environment ultimately you do to yourself.” ~ Ian Somerhalder
 
PLEASE NOTE: This course will include the topics of food inclusivity & allergy-consciousness. While foods will be gluten-free, students who tolerate gluten will be able to apply the concepts learned in class to foods that contain gluten. This course is appropriate for all eating styles from vegan to paleo. While this class is fully remote, we will have projects that are part of our in-class “food lab”. Assignments for the latter will be submitted in photo form before (or while) you enjoy them.
 
 In-class projects: ramen, pizza, desserts, breakfast & snack options as well as beverages.
 Demo recipes: wholesome breakfasts, nourishing 1-pot meals, simple snacks & decadent desserts.
 

Prerequisites & Notes
None

Credits: 3-CU