Course Descriptions

The Course Descriptions catalog describes all undergraduate and graduate courses offered by Michigan State University. The searches below only return course versions Fall 2000 and forward. Please refer to the Archived Course Descriptions for additional information.

Course Numbers Policy
Definitions of Course Characteristics (pdf)

Course Search




Keyword Search



Course Descriptions: Search Results

HNF 406  Sociocultural Aspects of Food

Description:
Factors impacting food consumption from a human ecological perspective. International and national food consumption patterns. Geographic, political, and economic aspects of food consumption. Food availability and distribution. Family structure, taboos, religion, and food related health problems.
Effective Dates:
FS92 - US99


HNF 406  Sociocultural Aspects of Food

Description:
Factors impacting food consumption from a human ecological perspective. International and national food consumption patterns. Geographic, political, and economic aspects of food consumption. Food availability and distribution. Family structure, taboos, religion, and food related health problems.
Effective Dates:
FS99 - US03


HNF 406  Sociocultural Aspects of Food

Description:
Factors impacting food consumption from a human ecological perspective. International and national food consumption patterns. Geographic, political, and economic aspects of food consumption. Food availability and distribution. Family structure, taboos, religion, and food-related health problems.
Effective Dates:
FS03 - SS05


HNF 406  Sociocultural Aspects of Food

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HNF 150 or concurrently
Recommended Background:
ISS course or concurrently.
Restrictions:
Open only to juniors or seniors.
Description:
Factors impacting food consumption from a human ecological perspective. International and national food consumption patterns. Geographic, political, and economic aspects of food consumption. Food availability and distribution. Family structure, taboos, religion, and food-related health problems.
Effective Dates:
US05 - US06


HNF 406  Sociocultural Aspects of Food

Semester:
Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HNF 150 or concurrently
Recommended Background:
ISS course or concurrently.
Restrictions:
Open to juniors or seniors.
Description:
Factors impacting food consumption from a human ecological perspective. International and national food consumption patterns. Geographic, political, and economic aspects of food consumption. Food availability and distribution. Family structure, taboos, religion, and food-related health problems.
Effective Dates:
FS06 - FS09


HNF 406  Sociocultural Aspects of Food

Semester:
Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
(HNF 150 or concurrently) or (HNF 260 or concurrently)
Recommended Background:
ISS course or concurrently.
Restrictions:
Open to juniors or seniors.
Description:
Factors impacting food consumption from a human ecological perspective. International and national food consumption patterns. Geographic, political, and economic aspects of food consumption. Food availability and distribution. Family structure, taboos, religion, and food-related health problems.
Effective Dates:
SS10 - US14


HNF 406  Global Foods and Culture

Semester:
Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
(HNF 150 or concurrently) or (HNF 260 or concurrently)
Recommended Background:
ISS course or concurrently.
Restrictions:
Open to juniors or seniors.
Description:
Factors impacting food consumption from a human ecological perspective. International and national food consumption patterns. Geographic, political, and economic aspects of food consumption. Food availability and distribution. Family structure, taboos, religion, and food-related health problems.
Effective Dates:
FS14 - FS14


HNF 406  Global Foods and Culture

Semester:
Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
(HNF 150 or concurrently) or (HNF 260 or concurrently)
Recommended Background:
ISS course or concurrently.
Restrictions:
Open to juniors or seniors.
Description:
Factors impacting food consumption from a human ecological perspective. International and national food consumption patterns. Geographic, political, and economic aspects of food consumption. Food availability and distribution. Family structure, taboos, religion, and food-related health problems.
Effective Dates:
FS14 - US17


HNF 406  Global Foods and Culture

Semester:
Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HNF 150 or concurrently
Recommended Background:
ISS course or concurrently.
Restrictions:
Open to juniors or seniors.
Description:
Factors impacting food consumption from a human ecological perspective. International and national food consumption patterns. Geographic, political, and economic aspects of food consumption. Food availability and distribution. Family structure, taboos, religion, and food-related health problems.
Effective Dates:
FS17 - Open