UMD: A Globally Connected University
UMD-Summer: Greece: Mediterranean Diet and Culture: Health Implications (NFSC)
The Department of Nutrition and Food Science is offering a summer session 3-credit course on the Mediterranean diet and culture involving pre-travel instruction for 4 days at UMD and a 2-week travel to Greece. The length of the course, including travel to Greece, will be approximately 3 weeks and will include field trips, service learning and class time. Introductory classes will be presented by guest lecturers in Athens followed by lectures, activities and field trips in the Nafplion area. Activities will include exploring Greek cooking through demonstration and cooking classes and field trips to learn about the Mediterranean diet, cheese, yogurt and wine making, olive trees and olive oil processing and preservation. Hiking trips will be led in the surrounding areas to learn about Greek mythology and the exploration of wild herbs and their use in cooking.
University of Maryland, College Park on-campus dates are May 24th-29th, 2018.
In-country component dates are June 2nd- 16th, 2018.
You must be in good academic and judicial standing and you must not have any registration blocks to participate in this program. The minimum GPA for this program is listed above.
UMD sophomores, juniors, seniors, and graduate students are eligible to apply. Non-UMD juniors, seniors and graduate students are eligible to apply so long as they are able to participate in the on-campus portion of the program for four days before flying to Greece.
Applicants will be contacted by the course instructor for an interview.
If you are interested in this program but do not meet the eligibility requirements, reach out to the program director (listed in the Contacts tab) to discuss your interest in the program.
After you commit to the program, Education Abroad will enroll you in the following three (3) credit UMD course:
- NFSC498M: Mediterranean Diet and Culture and its Health Implications
The credit you earn during this program will count as resident credit.
NFSC498M will count as a restricted elective for Nutrition and Food Science majors. Otherwise the course may count as an elective.
You will stay in shared accommodations in hotels.
Costs listed are for Summer 2018.
|Billable costs are charged to your student account. They are due based on the Office of Student Financial Services and Cashiering payment schedule. Be sure to check your statements when they are available.|
|Education Abroad Fee||$500|
|This fee is charged to your account when the application status changes from "Accepted" to "Committed." This fee includes Education Abroad services including registration, billing, advising, risk management, and pre-departure orientation.|
|International Health Insurance||$37|
|This fee is charged to your UMD account upon course registration. This fee includes: Tuition, in-country transportation, course related activities, group meals, and teaching services.|
|This fee represents the housing provided during the program.|
|TOTAL PROGRAM FEE||$3,875|
|Roundtrip Airfare (estimate)||$1,500|
|Optional Activities/incidental expenses||$300|
|Optional trip cancelation/interruption Insurance (estimate)||$180|
|TOTAL ESTIMATED COST OF ATTENDANCE:||$6,295|
NOTE: If you are a non-UMD graduate student, you will need to pay a $75 application fee to the UMD graduate school to participate in this program.
Please refer to the following resources for more information on funding study abroad
PLEASE NOTE: All University of Maryland study abroad programs are financially self-supporting and, therefore, subject to cancelation due to low enrollment.
Nadine Sahyoun, PhD, RD, is the Program Director and Professor of Nutritional Epidemiology. Her current research examines the relationship between diet and lifestyle factors on the nutrition status and health outcomes of vulnerable populations. She has international nutrition and public health experience in Middle Eastern countries such as Iraq and Lebanon and spent a year as a Fulbright scholar at the American University of Beirut in Lebanon where she continues to do research on food security. Dr. Sahyoun has visited Greece many times including the Peloponnese region. She presented on the Mediterranean diet (Research Frontiers in Nutritional Sciences, 5th biennial conference, University of Arizona, Tucson, Arizona, 2015) and wrote a book chapter, Historical origins of the Mediterranean Diet, Regional Dietary Profiles and the Development of the Dietary Guidelines (Sahyoun NR, Sankavaram K. in Romagnolo D, Selmin O, eds. Mediterranean Diet: Impact on Health and Disease Series: Nutrition and Health. Springer, 2015).
Anna Vaudin is a PhD student at UMD in the Nutrition and Food Science Department. She studied Biochemistry and Music at St. Mary's College of Maryland before getting her Master's Degree in Nutrition Science at UMD. She is currently working on issues of food access in older adults. Throughout her time at UMD she has done research on nutrition-related needs of recently hospital-discharged older adults, worked on the development of a home-delivered meal prioritization screening tool, and been the teaching assistant for a variety of nutrition courses. Anna enjoys helping people improve their health and quality of life through food, be it through education, research, or simply cooking and sharing.
For course, itinerary or in-country information, please contact the Program Director. For general questions or assistance with applying, contact EA Short-term Programs.
As a part of this program, you will engage in the following activities:
- Explore the connection between diet and health in general and the role that lifestyle plays in health.
- Visit farms, olive groves and olive oil production, core components of the Mediterranean diet and central to Greek culture and food preparation.
- Participate in field trips to learn Greek history and culture, especially Greek mythology and the relationship between culture and food patterns and consumption.