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Food Insecurity and Nutrition: Partnering With Community Organizations to Make Change

East Baltimore
4th term
International Health
2 credits
Academic Year:
2022 - 2023
Instruction Method:
Class Times:
  • Wednesday,  3:30 - 4:20pm
Lab Times:
  • Friday,  10:30 - 11:50am
Auditors Allowed:
Undergrads Allowed:
Grading Restriction:
Letter Grade or Pass/Fail
Course Instructor:
Julia Wolfson

Are you interested in working with local community organizations to promote nutrition and food security? Healthy diets and food security are core social determinants of health.

Develop skills to design and implement community programs that improve diet and food security.

Create innovative solutions to complex local food system public health problems.

Provides the opportunity to learn about community-based public health efforts to improve food security and diet quality and factors that influence food choices across the socio-ecological framework. Works with a community organization that provides community outreach services aimed at addressing food insecurity, improving diet quality, or addressing other nutritional needs of the population(s) they serve. Assesses the food environment and food access landscape for the population the organization they work with serves, and familiarize themselves with other organizations also serving that population. Gains practical experience developing innovative program elements to advance food access and nutrition services while accounting for real world considerations organizations face.

Learning Objectives:

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

  1. Describe factors that influence nutrition and food security at the local community level in specific populations
  2. Use multiple management tools to assess the food environment and food access landscape for a community organization that provides nutrition services
  3. Employ organizational management tools to develop and pitch a project plan designed to enhance nutrition services at an organization
  4. Assess the environment and competitive landscape to identify and evaluate data needed to make decisions regarding nutritional programs and services
  5. Design food and nutrition activities for various audiences considering factors relevant to individuals, groups and communities
Methods of Assessment:

This course is evaluated as follows:

  • 10% Participation
  • 35% Assignments
  • 35% Final Paper
  • 15% Group Presentation
  • 5% Peer-feedback

Instructor Consent:

Consent required for some students

Consent Note:

Dietitian students are required to take this course. All other students must email instructor for permission.

For consent, contact: