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Course Catalog

180.622.01 Seafood and Public Health: From Production to Consumption

Department:
Environmental Health and Engineering
Term:
1st term
Credits:
2 credits
Academic Year:
2017 - 2018
Location:
East Baltimore
Class Times:
  • Friday,  10:00 - 11:50am
Auditors Allowed:
No
Grading Restriction:
Letter Grade or Pass/Fail
Contact:
Jillian Fry
Course Instructor:
Resources:
Description:

Americans are advised to increase seafood intake for improved health. What are the implications for sustainability and global food security?

Half of the seafood we eat is farmed. What does increasing farmed seafood production (aquaculture) mean for public health?

Explores trade-offs between sustainability and dietary recommendations to increase seafood intake based on health benefits. Introduces the complex nature of the changing global seafood supply, which is important to human nutrition but also raises concerns regarding environmental health, transparency, and human rights. Compares wild and farmed seafood production methods using a perspective grounded in food systems and public health. Examines approaches taken by governments and non-governmental organizations to address challenges in the global seafood supply, and the difficulty involved when focusing on the world's most traded food type. Emphasizes the importance of understanding the many ways seafood production and consumption impacts health, and roles for public health professionals in addressing these issues. Encourages application of critical thinking skills to complex issues through class discussions and written assignments.

Learning Objectives:

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

  1. Describe the current balance of wild and farmed seafood production and how this has changed in recent decades
  2. Critique the main types of wild and farmed seafood production in terms of sustainability, environmental health, transparency, and equity
  3. List the human health benefits of consuming moderate amounts of seafood
  4. Analyze strengths and weaknesses of three programs or policies aimed at lessening negative impacts of seafood production
  5. Identify two opportunities for public health professionals to support more sustainable and equitable seafood production
Methods of Assessment:

Participation 30%
Short written assignments 40%
Quizzes 30%

Instructor Consent:

Consent required for some students

Consent Note:

Undergraduate JHU students must obtain consent.

For consent, contact:

jfry3@jhu.edu