SSW MSW Blog

NUTR 514: SUSTAINABLE FOOD SYSTEMS FOR POPULATION HEALTH- Spring 2021 Course

T/Th, 11:30am-12:50pm (T session is asynchronous; Th session is synchronous), offered remotely, 3 credits; SLN: 17905

This new course uses food systems as a lens for viewing and understanding population health principles.

Students will:

be introduced to the connections between food systems and population health, including issues related to the determinants of health, food production and supply chains, food access and environments, and the bidirectional relationship between dietary intake and food systems;
learn how food systems in the US and in global settings have changed over time and the evolution of public health approaches to food systems;
use the tools of systems thinking to examine food systems, including an assessment of various stakeholders, their priorities, and dynamic interactions within the system;
learn the multifaceted nature of sustainability as it relates to food systems, including the intersections between food systems and sustainability, resilience, equity, and justice;
understand roles and opportunities for different public health disciplines and practitioners in in shaping the food system.

Open to all graduate and professional students.

The instructor is Marie Spiker, PhD, MSPH, RDN, Assistant Professor in the Nutritional Sciences Program and the Department of Epidemiology.

Comments are closed.