Food Systems and Health Applications

3.0 credits · Graduate

This course pushes students to apply the tenets of food systems, nutrition, and health to demonstrate proficiency in the core functions and essential services of public health. Students will explore real-world food systems and health challenges, and apply tools and strategies to explore risks and disparities, understand needs and opportunities, and propose reasonable and feasible solutions. The course is conducted using a “flipped” format, drawing from and building upon prior MPH learning. Students are expected to complete all required readings and assigned exercises prior to class. Relatively little class time will be spent lecturing. Rather, class time will be devoted to demonstrating, discussing, and practicing the concepts covered in the assigned readings and assigned exercises. Assessment will be based on midterm and final project submission.