Faculty First Year Seminars 197PSIS2 - Horticulture and Health

A large portion of the dietary needs of humans are met through foods derived from horticultural crops. The nutritional value of these foods may be altered by plant genetics (species, varieties) and by crop and soil management. This course will address the changes in food composition that may develop in response to selection of plants and management of food crop production, concentrating on the kinds of plant-derived foods that provide a particular nutrient for humans. Topics of the course will include minerals, vitamins, antioxidants, proteins, carbohydrates, fats, organically grown foods, genetically engineered food crops, and other issues that deal with food composition or production in relation to human health. Students will conduct research and will participate in discussions as a group with two students rotating in leading the group with 10-minute seminars on the topics.

Freshmen Only