Skip Navigation

Course Directory

180.635.81
Seafood and Public Health: Global Trade, Nutrition and the Environment

Location:
Internet
Term:
3rd term
Department:
Environmental Health and Engineering
Credits:
2 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:
David Love
Resources:
Prerequisite:

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

Description:

Explores the (sea)food system with a multi-disciplinary approach and real world examples. Examines the local-to-global connections in the most internationally traded food commodity, and why this matters for food and nutrition security, as well as environmental health. Discusses how the seafood sector can create a sustainable Blue Economy that works for businesses, fish workers, and consumers. Focuses on low- and middle-income countries where seafood is key for food and livelihoods.

Learning Objectives:

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

  1. Describe the role of fish in the food systems, diets, and livelihoods of populations throughout the world
  2. Describe the nutritional properties of fish and the role of fish versus other foods in filling the nutrient gaps of populations in low and middle-income countries
  3. Explain the linkages between human health, aquatic animal health, and environmental health
  4. Describe the governance and management of fisheries and aquaculture and how it relates to public health
  5. Explain the opportunities and challenges to integrating fish into sustainable diets of different populations
Methods of Assessment:

This course is evaluated as follows:

  • 20% Participation
  • 20% Quizzes
  • 40% Final Paper
  • 10% Final Presentation
  • 10% Peer-feedback

Enrollment Restriction:

Students must obtain consent to enroll. Priority will be given to students working towards the MPH concentration in Food Systems and the Certificate in Food Systems, Public Health and the Environment.

Instructor Consent:

Consent required for all students

Consent Note:

Students must obtain consent to enroll. Priority will be given to students working towards the MPH concentration in Food Systems and the Certificate in Food Systems, Public Health and the Environment.

For consent, contact:

dlove8@jhu.edu

Jointly Offered With:
Special Comments:

This course will be part of the curriculum for the Food Systems, Environment and Public Health certificate and the MPH food systems concentration.