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Department: International Health
Term: 4th term
Credits: 2 credits
Contact: Shannon Doocy
Academic Year: 2012 - 2013
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 Objective(s):
Upon successfully completing this course, students will be able to:
define common nutritional deficiencies in emergencies, and specify how these should be corrected
assess the nutrition status of a population and food security at the household level
determine how a food should be distributed, monitored, and targeted
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.
Location: East Baltimore
Class Times:
  • Wednesday 8:30 - 10:20
Enrollment Minimum: 10
Instructor Consent: No consent required


Auditors Allowed: No
Grading Restriction: Letter Grade or Pass/Fail