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

Location
Internet
Term
3rd Term
Department
Environmental Health and Engineering
Credit(s)
2
Academic Year
2021 - 2022
Instruction Method
Asynchronous Online with Some Synchronous Online
Auditors Allowed
Yes, with instructor consent
Available to Undergraduate
Yes
Grading Restriction
Letter Grade or Pass/Fail
Course Instructor(s)
David Love
Andrew Thorne-Lyman
Course Instructor(s)
Liz Nussbaumer
Contact Name
David Love
Contact Email
dlove8@jhu.edu
Frequency Schedule
Every Year
Prerequisite

Introduction to Online Learning

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 sustainable aquatic food systems that work 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. Explore the pathways and tradeoffs 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.
Consent Contact
dlove8@jhu.edu
Jointly Offered With
International Health
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.