Block B: May 28 – June 7

ARCH 3500/GSVS 3559/ARCH 5500: Sustainable Communities

Phoebe Crisman, Departments of Global Studies and Architecture

-3 credits

Core class times: 10am – 3:30pm

This course investigates the principles of sustainable community development—environmental quality, economic health, and social equity—as reflected in buildings, rural landscapes, towns, and cities. Through case studies, class activities and site visits, we will examine how communities impact and improve basic environmental-quality variables such as air and water quality, food supply, mobility, energy, and sense of place.

Sample Syllabus

See what the students of Block A 2018 created:

  1. West Main Street
  2. Preston Ave Project

 

KINE 3400: Nutrition

Sibylle Kranz, Department of Kinesiology

-3 credits

Core class times: 10am – 3:30pm

Have you ever noticed that some people seem to be able to eat anything they want and are still slim, active and seem healthy? Do you every feel confused or overwhelmed by all the conflicting “nutrition” or eating advice you hear or read about? These are questions that are on the mind of many people in the US and trying to answer them brings us back to the need to understand how carbohydrates, proteins, and fats are processed by our body.

In this class, we will explore how food is absorbed and digested and how the macronutrients are processed by your body.  You will analyze your own diet and create a plan to improve your diet. Students work alone and in small groups to evaluate popular diet advice.  Since food supply and food environment are significant predictors of food intake, we will discuss how socio-economic factors, diversity, and other cultural differences affects people’s food environment and consumption choices; and we will discuss sustainable food production and use the Morven Kitchen Garden as living lab to learn about food production.

Sample Syllabus

 

PLAN 5500-001: Virginia Food Systems Leadership

-3 credits

Core class times: 9:30am – 3:30pm

The Virginia Food Systems Leadership Institute (VFSLI) prepares rising leaders in the area of sustainable food systems by combining knowledge in food systems through the lens of food equity, with building competencies in skills for leadership, and a research project relating to farm-to-university challenges to prepare students for food system job opportunities. Alumni of the first year have already gained food system job opportunities!

Sample Syllabus