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Course Catalog

221.611.01 Food Security and Nutrition in Humanitarian Emergencies

International Health
4th term
2 credits
Academic Year:
2017 - 2018
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 assistance and common programmatic interventions used in response to food crises. Emphasizes development of practical skills and knowledge that can be applied in field settings. Students learn to appraise and compare content, cost, and logistical considerations associated with large-scale feeding programs, and become familiar with nutrition surveys and curative nutrition programs. Factors contributing to food insecurity are considered and various response modalities, including in-kind assistance and cash-based approaches, discussed.

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 a series of assignments (85%) and attendance/participation in class discussions (15%)

Instructor Consent:

No consent required