Food Ethics – Understanding nutrition, health, and ethical food choices

About Course

This introductory course explores the fundamental relationship between food, nutrition, and ethics. Students will learn how personal, cultural, and economic factors influence food choices and how those choices connect to health, sustainability, and ethical decision-making.
Through short video lectures, practical examples, and quizzes, the course builds a foundation in nutrition and food systems — preparing students to discuss ethical questions around agriculture, food production, and dietary practices.

Fundamental principles of nutrition and food composition.
How food choices are influenced by culture, genetics, and availability.
How to compare foods based on nutrient density and caloric value.
The difference between macronutrients, micronutrients, and other bioactive compounds.
The ethical implications of food production, supplementation, and fortification.
How to apply government dietary guidelines to everyday eating habits.
The impact of nutrition on long-term health and disease prevention.

Course Content

Week 1 – Introduction to food ethics & nutrition basics
Overview of the course structure, key expectations, and basic concepts in nutrition and health.

Introduction to the course and food choices

15:40
Nutrients and their functions (video)

08:40
How to choose food via MyPlate to stay healthy and avoid desease

18:55
Quiz: Food Ethics – Week 1

Week 2 – Nutrition Fundamental Knowledge
Exploration of fundamental nutritional concepts including the biochemistry of nutritional molecules and the vital roles of carbohydrates, lipids, proteins, water, vitamins, and minerals in the human body, and relating their functions to human physiology and wellbeing. Explore the roles of essential nutrients, from metabolism to cellular function, while interpreting current dietary guidelines for longevity, and scientifically based dietary research to maximize health span and prevent chronic illness. Beyond the basics, this course will transform your understanding of food into practical wellness strategies, bridging the gap between nutrition and lifestyle.

Week 3 – Guidelines for a healthy Diet

Week 4 – Food Systems

Week 5 – Food security and the Ethics of Assistance

6 – Movie Exploration ” What the Health”

Week 7 – Evaluation through Critical Thinking and Application of Ethical Theories

Week 8 – intro to Ethical Theories Part

Week 9 – Main Ethical Theories 1

Week 10 – Main Ethical Theories Part 2

Week 11 – Evaluating the Ethics of Food and Nutrition

Week 12 – Movie Exploration “Supersize Me 2”

Week 13 – Activist efforts to Transform the Food System towards more Sustainable and more Ethical Forms.

Week 14 – The Ethics of Eating Animals

Week 15 – Evaluation of the Ethics of Food Systems

Week 16 – The Controversy of Bioengineering, GMO, Fortified Foods, Processed vs. Eating Local, Seasonal, Whole and Organic Foods.

Week 17 – Food and Culture

Week 18 – Benefits and Risks of Various Forms of Agriculture, and Food Production.

Week 19 – Socio-Environmental Cultural Factors, Food and Health.