The Italian lifestyle has had a significant influence in food culture and health all over the world. Known for their exquisite taste, ability to slow down and enjoy a meal, and lack of obesity, Italy is ahead of the curve when it comes to health and well-being. In fact, The US News and World Report recently proclaimed the Mediterranean diet as the diet of the year for 2019. In this course, students will study health, physical activity, food-behavior, and food (in)security in different regions of Italy. Students will gain understanding and make connections between the global context of health behaviors and disease prevention. Food selection, purchase and the cultural ways of preparing and eating meals together will be studied and discussed.

Visits to Rome, Florence, and Venice are currently planned. Traveling to three distinctly different cities will allow students to experience how regional culture and food availability influences nutrition and fitness. Visits to local food markets, family owned olive groves and vineyards are planned to provide a local context to study food culture and nutrition. Participation in a local Tuscan cooking class to gain competencies in Italian nutritional practices is also planned. Students may have the opportunity to visit Slow Food Roma and the UN World Programme Headquarters to learn about food insecurity and access to nutritionally balanced meals. A tour of the Palazzo dell’Archiginnasio and the Roman Coliseum will allow students to see the historical significance of athletic culture in Italy.


This course is most appropriate for students interested in health, kinesiology, exercise science, nursing, public health, and sociology.

The academic course associated with this program is HLT/NUR/KIN 398 and 399: Italian Culture: Critical Studies on Health, Food, and Fitness for 4 total credits. Students will elect to receive HLT, NUR, or KIN credit. It will be taught by Professors Vicki Talbot and Amy Knab.

SPRING course/JUNE travel

This is an OPEN program.
*all itinerary items are tentative and subject to change