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Course Catalog

221.611.01 Food/Nutrition and Livelihood in Humanitarian Emergencies

International Health
4th term
2 credits
Academic Year:
2013 - 2014
East Baltimore
Class Times:
  • Wednesday,  8:30 - 10:20am
Auditors Allowed:
Grading Restriction:
Letter Grade or Pass/Fail
Shannon Doocy
Course Instructor:



Examines food aid, food insecurity, and nutritional deficiencies as they appear in different types of humanitarian emergencies. Discusses profiles of major international relief organizations involved in nutrition and food delivery and common programmatic interventions used in response to food crises. Presents data and issues related to current global food-shortages with an emphasis on development of practical skills and knowledge that can be applied in field settings. Students learn to appraise and compare nutrition content, cost, and logistical considerations associated with large-scale feeding programs, assess nutrition status, and consider factors contributing to food security at both the household and regional levels.

Learning Objectives:

Upon successfully completing this course, students will be able to:

  1. define common nutritional deficiencies in emergencies, and specify how these should be corrected
  2. assess the nutrition status of a population and food security at the household level
  3. determine how a food should be distributed, monitored, and targeted
  4. Discuss the dynamics of food aid in the emergency context, including policy factors, key organizations involved in provision of food assistance, determinants of receipt of aid, and the location and basis for current food shortages
Methods of Assessment:

Student evaluation based on attendance and series of assignments.

Instructor Consent:

No consent required