Interdisciplinary course in Asian herbs and allied health for horticulture and non-horticulture majors

A non-horticultural interdisciplinary course linking herbs used in Asian medical systems, their functional properties and current status has been developed and was offered at the University of Connecticut. This course attracts students from several academic disciplines thereby creating an interest in plant science and horticulture and the importance of plants in human health. Herbal medicine, and diet and nutrition therapy have evolved as alternative medical practices in North America. The heightened interest in the 21st century for plant-based foods results from several factors. These include an aging population, increased healthcare costs, dissatisfaction with the conventional medical systems, desires for self-efficacy and autonomy in health care, and accumulating scientific evidence of the health benefits derived from plant foods. Nutrients and non-nutritive food components present in plants have been associated with the prevention and/or treatment of major diseases and chronic conditions including cancer, coronary heart disease, diabetes and hypertension. Data supporting the role of specific plant foods in health promotion and disease prevention continue to accumulate. A number of medicinal properties of plant species used in Asian traditional medical practices have been demonstrated in controlled experiments and have become an option to Americans seeking costeffective health care and improved health status.