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180.620.81
Introduction to Food Systems and Public Health

Location:
Internet
Term:
1st term
Department:
Environmental Health and Engineering
Credits:
4 credits
Academic Year:
2021 - 2022
Instruction Method:
Asynchronous Online with Some Synchronous Online
Auditors Allowed:
Yes, with instructor consent
Grading Restriction:
Letter Grade or Pass/Fail
Course Instructors:
Contact:
Keeve Nachman
Resources:
Prerequisite:

Introduction to Online Learning is required prior to participating in any of the School's Internet-based courses.

Description:

Some of society’s most significant public health and environmental challenges stem from food systems — climate change, resource scarcity, environmental contamination, food insecurity and hunger, obesity and environmental exposures to workers and communities. This course provides a foundational understanding of these vexing problems inherent in food systems and challenges students to consider how food systems are critical to achieving a healthier and more sustainable future for all.

Introduces the complex interactions among diet, food production, ecosystems, public health, and equity. Explores the challenge of nourishing a growing world population against a backdrop of water scarcity, soil degradation, deforestation, climate change and increasing global demand for meat. Presents key historical, economic, and political forces that shape our modern food systems. Discussions and assignments challenge students to apply a systems lens to current issues and critically evaluate interventions to influence policy, food environments and dietary behavior change. Guest speakers include experts from a variety of disciplines and backgrounds.

Learning Objectives:

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

  1. Define the concepts of food systems, food security and food system sustainability and how each relates to public health
  2. Describe how diet, food production, and our environment interact to impact each other and ultimately, human health
  3. Characterize political, social, cultural and economic influences on food systems
  4. 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:

  • 10% Group Presentation
  • 30% Quizzes
  • 25% Reflection
  • 25% Final Paper
  • 10% Participation

Instructor Consent:

Consent required for some students

Consent Note:

Consent required for those not matriculated into a JHSPH graduate program.

For consent, contact:

knachman@jhu.edu