Prerequisite(s): NUFD 240. Restriction(s): Applied Nutrition and Food Science majors with concentration in Food Systems. This course provides an in-depth examination of the food cultures and cooking styles of North and South America, Africa, Europe, and Asia. Rather than focusing on one specific area, students will become familiar with the food history and customs, traditional ingredients, flavor principles, culinary techniques, and meal planning principles that are indigenous to each of the afore-mentioned regions. Through lectures and hands-on preparation of signature dishes in the Food Service lab UN 4011, students will obtain a holistic understanding of how traditional food customs and traditions may influence an individual’s daily food choices, and ultimately, their overall health and nutritional status.