Sustainable Food, Water and Energy in Peru
About the Program
Lima, Cusco and Frias provide students with exceptional locations to explore the impact of climate change on the environmental and nutritional status of urban and rural Peruvian populations. The program offers students a unique opportunity to connect, travel and learn with researchers and students from the Pontificia Universidad Católica del Perú regarding the effects of climate change on nutritional status of different populations. Students will assess different population nutritional needs and develop a sustainable and culturally-appropriate solution to addressing the identified need through working in an interdisciplinary and cross-cultural setting. Through this program students will travel to different sites to obtain a robust overview of environmental impact at the local level and community resources and strengths to addressing this issue. Students will also consider the role of energy in sustainable development, but also the role and responsibility of Peru and the US in contributing to the mitigation of climate change.
Students are required to enroll in 7 credit hours, but may enroll in 10 credit hours. Students are encouraged to consult their academic advisor regarding eligibility for courses, pre-reqs, etc. More information regarding courses can be found in the University Bulletin. In addition, we have listed the current CAP status for each course. However, students should consult DegreeWorks for the most accurate information since courses that satisfy CAP requirements may vary by year of admission or according to a student's major. The Degree Audit is specific to each student. Consult your academic advisor for details. Note: Students cannot take HSS 384 and HSS 302 together.
HSS 384: Food Justice
CAP Status: Crossing Boundaries- Inquiry, Diversity and Social Justice
In Food Justice, students define food justice and explore the interconnection between factors influencing dietary behavior at the individual, community and system levels. This includes an examination of the local and global food system, individual culture and values and built environment.
HSS 302: Community Nutrition
In Community Nutrition, dietetic students learn how to implement a community nutrition assessment and develop and evaluate appropriate nutrition interventions for different populations. Furthermore, students are exposed to different federal and non-governmental nutrition resources to address current community nutrition issues such as food insecurity and chronic disease.
SEE 325: Sustainable Development Goals
This course will use the Sustainable Development Goals (SDGs) as a framework for describing and analyzing human and environmental systems from multiple perspectives including physical, ecological and socioeconomic. Particular emphasis will be placed on the circumstances and progress in Peru toward meeting the Sustainable Development Goals. Students will use relevant readings to understand the SDGs and the Peruvian context. We will examine various trade-offs and complexities inherent in addressing the SDGs, and offer opportunities for students to understand Sustainable Development through a variety of experiences.
UDI 310: MAXIE: Experience
(1 credit; required)
This courses aims to utilize the city as the classroom where students can make sense of their experience through interactive discussion, group activities, and independent journaling. Through reflection, students internalize their study abroad experience and may undergo changes impacting attitudes and actions in their home country and at UD. Graded minicourse required of all student participants.
Dr. Diana Cuy Castellanos
, Assistant Professor, Department of Health & Sport Science (Site Coordinator)
Dr. Robert Brecha
, Professor, Department of Physics
Students must be 18 years of age or older and eligible to take courses for credit at the University of Dayton. Participants in the program must have a minimum GPA of 2.5. Students in good academic standing with a GPA below 2.5 may petition the Center for International Programs for consideration. Students must also be in good disciplinary standing.
For all University of Dayton summer programs, pre-departure orientations play a critical role in making study abroad a valuable learning experience. All students accepted to participate in University of Dayton’s summer programs are required to take the pre-departure course, UDI 220: MAXIE - Prepare (Maximizing your International Experience). This course helps students develop intercultural communication and sensitivity skills and techniques that can be used in any context, as well as learn site-specific strategies to be employed in-country. Students will be given time to clarify academic and personal goals prior to departure. UDI 220 is a required class for your education abroad experience. It is divided into two parts: the first part involves meeting as a group during the semester prior to departure (5 class meetings plus 2 sessions on concepts of culture and health and safety abroad); the second part includes meeting upon returning to campus in the semester following the in-country experience (two class meetings). The schedule for your MAXIE course will be posted by early October.
Classes begin in late February/early March 2019 and last until the end of April.
Cost and Refund Policy
for specific cost information and the refund policy for this program.
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