Introduction to Food Systems and Public Health

4 Credits.

Introduces the complex and challenging public health issue of food security (sufficient, safe and nutritious food for all) in a world where approximately 850 million people are under-nourished while over 2 billion are overweight or obese. Explores the connections among diet, our food system, the environment and public health, considering factors such as equity, population pressure and the historical, economic and political forces that have helped shape food systems. Considers approaches to achieving both local and global food security. Explores the important role public health professionals can play. Guest lecturers include experts from a variety of disciplines and experiences.