180.620.81
An Introduction to Food Systems and Public Health
Location
Internet
Term
2nd Term
Department
Environmental Health and Engineering
Credit(s)
4
Academic Year
2019 - 2020
Instruction Method
TBD
Auditors Allowed
Yes, with instructor consent
Available to Undergraduate
No
Grading Restriction
Letter Grade or Pass/Fail
Course Instructor(s)
Contact Name
Frequency Schedule
Every Year
Resources
Prerequisite
Introduction to Online Learning
Introduces the complex and challenging public health issues of food security (sufficient, safe and nutritious food for all) and food system sustainability in a world where approximately 850 million people are under-nourished while over 2 billion are overweight or obese. Explores the connections among diet, food production, the environment and public health in the context of equity, population pressure and the global climate crisis. Considers historical, economic and political forces that have helped shape food systems in the US and globally. Explores the critical role of public health in achieving healthy and sustainable food systems for all. Guest lecturers include experts from a variety of disciplines and experiences.
Learning Objectives
Upon successfully completing this course, students will be able to:
- Define the concepts of food systems, food security and food system sustainability and how each relates to public health
- Describe how diet, food production, and our environment interact to impact each other and ultimately, human health
- Characterize political, social, cultural and economic influences on food systems
- Identify and evaluate opportunities and challenges to reduce the environmental and public health impact of food systems
Methods of Assessment
This course is evaluated as follows:
- 40% Quizzes
- 35% Written Assignment(s)
- 5% Participation
- 20% Reflection