This course will be based on class discussions of selected articles with an updated syllabus from the previous session in fall 2015. Our focus will be on critical thinking and fact-based discussion of food-related issues. Class leaders will provide scientific input and help guide the conversation. Participants must have email access to receive content from the instructors prior to each class. The course will cover readings and discussion of the history of eating, clinical and observational trials of food, sufficiency diseases and diets, organic and conventional foods, genetically engineered foods, food safety and new developments in agriculture. Participants need not have a scientific background and are encouraged to approach all subject matter with an open mind.
