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Academics

Certificate Programs

Food System, Environment and Public Health

Overview

In many ways, food is a fundamental element of our society and our food system is a core factor in our public health profile and challenges.  Our food system encompasses the activities, infrastructure, and people involved in feeding our population (e.g., the growing, processing, distribution, consumption, and disposal of foods) and is at the nexus of many of the today's most significant public health and environmental problems.  Upon completion of the courses required for the Food System, Environment and Public Health Certificate, individuals will have gained specialized knowledge and understanding of the relevance of the food system to many different competencies in public health.  The certificate is designed for masters and doctoral degree students and post-doctoral trainees at the Johns Hopkins Schools of Medicine, Nursing and Public Health and junior and mid-level professionals (non-degree students) desiring to expand their knowledge of food systems and the relationship with the public's health and apply communication and/or public health policy analysis and advocacy skills to study and address the public health implications of food systems.

Educational Objectives

Students completing the certificate will be able to:

1.  Define and describe the food system, including identification of points in the food production and distribution processes that create risks for workers, communities, consumers, the    ecosystem, and food community.

2.  Describe the history and evolution of the food system and food production practices and characterize the impacts of such practices on the public's health.

3.  Use a systems perspective to analyze and apply critical thinking to inter-relationships within the food system, specifically among diet, food production, the environment and public health.

4.  Analyze strengths and weaknesses of political, social, and economic policies and other interventions to address food system issues including food production, consumption, and the fulfillment of the right to adequate food.

5.  Apply selected skills (risk assessment, advocacy, communication, and evidence-based decision rules) to influence legislative and regulatory policy aimed at promoting a healthy and sustainable food system.

Eligibility

All JHU graduate students are eligible for admission to this certificate program.  Additionally, junior or mid-level professionals (ie, non-degree students) with at least a baccalaureate degree from an accredited college or university, a strong academic record and professional experience in food systems related work are eligible.  

Admissions Process

Applicants should review the How to Apply page for information about eligibility and special instructions.  The certificate program's review committee will review the applications and notify each applicant of their admissions decision. 

Requirements for Successful Completion 

The certificate program requires a minimum of 18 term credits.  All required and elective courses must be taken for a letter grade and a 2.75 or better overall GPA for all certificate courses is required.  The certificate program length is flexible; however, the certificate must be completed within three years.  

The student must submit a Notification of Completion to the certificate's administrative contact after completing all of the certificate requirements.  The student's transcript will not indicate that the certificate was earned until the Notification of Completion has been submitted, verified by the certificate program, and processed by the Registrar. 

Course of Study

Students should check the course catalog to confirm when the courses are offered.  The term and time may change from what is listed inthe table below.  Students should also check prerequisites and whether instructor consent is required.  

Course NumberCourse NameNo. CreditsTerm offered onlineTerm offered on campus
All students must take the following courses:
 

Introduction to Online Learning

All students are required to complete this free course before taking other online courses

01,2,3,4, Summer-
550.860

Academic and Research Ethics

All students are required to complete this free course before taking other online courses

01,2,3,4,Summer-
180.620Food Production, Public Health and the Environment-24
Required Courses: Students must complete three courses from Group A and one from Group B for a total of at least 14 credits
Group A: Select a minimum of THREE courses from the following:
180.611The Global Environment and Public Health4-4
222.657Food Nutrition Policy2-1
180.655Baltimore Food Systems: A Case Study of Urban Food Environments4-3
182.640Food Water Borne Disease3-SI
222.653Food Technology and Health3-4
Group B: Select ONE additional course from the following:
410.672Intro to Campaigning and Organizing for Public Health-S3
317.600Intro to the Risk Sciences and Public Policy431
317.610Risk Policy, Management  and Communication342
410.650Intro Persuasive Communications: Theories and Practice2-4, WI
222.654Food, Culture and Nutrition4-4
410.663Media Advocacy and Public Health: Theory and Practice3-4
Additional Recommended Courses:
180.651Energy, Environment, and Public Health2-3
180.629Environmental and Occupational Health Law and Policy4-3
410.626Alcohol, Society, and Health3-3
340.738Complex Systems and Obesity in Human Population2-SI
222.658Critical Thinking in Nutrition1-1
222.659Critical Thinking in Nutrition II1-2
410.654Health Communication Programs I: Planning and Strategic Design4-3
410.655Health Communication Programs II: Implementation and Evaluation4-4
180.628Introduction to Environmental and Occupational Health Law4-4

Faculty Sponsors

Name: Keeve Nachman - operational director/primary
Email knachma1@jhu.edu

Name:  Roni Neff
Email rneff1@jhu.edu

Name: Robert Lawrence
Email rlawren1@jhu.edu

Administrative Contact
Name: Margaret Burke
Phone: 410-502-7578
Email mbburke@jhu.edu

Gainful Employment Program Information

This program will be initiated in Academic Year 2014-2015; completion information will be reported after Academic Year 2015-2016.

At this time non-degree students enrolling in this certificate program are not eligible for federal aid.  You may, however, pursue private education loans to assist you in meeting your program costs.  Contact our Financial Aid Office with any questions.