Skip Navigation

Course Catalog

180.620.81 FOOD PRODUCTION, PUBLIC HEALTH, AND THE ENVIRONMENT

Department:
Environmental Health Sciences
Term:
2nd term
Credits:
4 credits
Academic Year:
2012 - 2013
Location:
Internet

Visit the CoursePlus site for this course

Auditors Allowed:
Yes, with instructor consent
Grading Restriction:
Letter Grade or Pass/Fail
Contact:
Polly Walker
Course Instructors:
Prerequisite:

Introduction to Online Learning is required prior to participating in any of the School's Internet-based courses.

Description:

Introduces the complex and challenging public health issue of food security (sufficient, safe and nutritious food for all) in a world where approximately one billion people are under-nourished while over 1.5 billion are overweight or obese. Explores the connections among diet, the current food and food animal production system, the environment and public health, considering factors such as equity, population pressure and the historical, economic and political forces that have helped shape food systems. Focuses on the U.S. experience, but also uses case studies in the U.S. and internationally to illustrate the issues discussed. Considers alternative approaches to achieving both local and global food security. Explores the important role public health professionals can play. Guest lecturers include experts from a variety of disciplines and experiences.

Methods of Assessment:

Short written assignments, quizzes, participation.

Instructor Consent:

Consent required for some students

Consent Note:

Consent required for those not matriculated into a JHSPH graduate program.

For consent, contact:

pwalker@jhsph.edu