700.668.11
Nutrition & Food Equity and Ethics

Description:

Introduces and explores the equity and ethical issues of the nutritional sciences field in both policy and practice. Provides students with the opportunity to think critically about a variety of conflicting views of who is marginalized and hence, nutritionally vulnerable, what is considered a healthy diet, where are the inequities in accessing a nutritious diet, and what are the implications of policies in achieving nutrition security. Borrows tools from practical ethics, political philosophy, and theories of justice to shed light on these issues that determine our common future and the way we personally and socially relate to the food we eat.

Learning Objectives:

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

1. Describe theoretical/conceptual foundations for the human right to health and the right to food
2. Identify who is nutritionally marginalized and vulnerable in different regions of the world
3. Appraise why certain populations are marginalized and the systemic issues that perpetuate this marginalization
4. Analyze what nutrition “interventions” and political actions present ethical dilemmas that influence equity
5. Identify who is responsible (the duty bearers) in taking action to ensure that nutritional gains are equitable across populations

Methods of Assessment:

This course is evaluated as follows:

• 20% Participation
• 80% Final Paper

Instructor Consent:

Consent required for some students

Consent Note:

instructor consent required for undergraduates

For consent, contact:

jfanzo1@jhu.edu

Special Comments:

course will be co-instructed by Swetha Manohar. Please review her bio here: https://bioethics.jhu.edu/people/profile/swetha-manohar-rd-phd/