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This course explores food systems' influence on public health, and how technology, policy, biology, epidemiology, and historical knowledge can support a healthier food system. Prerequisite: Bachelor's degree.
Dates: May 22 - June 16, 2017; Open to graduate-level Public Health students only; All other students require instructor permission; Must submit the request at http://go.uvm.edu/ph Students will be notified if permission is granted; contact student Advisor, Vika Pleshakova at email@example.com for any questions.
Eating is an everyday act, one that profoundly affects our health and well being. As we face an unprecedented obesity epidemic with associated chronic diseases and large multi-state foodborne outbreaks, our food systems are becoming increasingly consolidated, globalized, and complex. In this course, we’ll navigate through our current U.S. food system, exploring how agriculture, food processing and consumption can promote or harm human health directly or via environmental impacts. We’ll start out looking at the components of and relationships within the food system and concepts of a sustainable food system. We’ll then consider how food systems’ directly affect public health (nutrition, food safety, occupational health) and some of the more indirect effects including damage to the environment and food waste. Components of the food system (food production, processing, distribution, retail) and methods (business models, marketing, policy) will be reviewed. We conclude the class by studying how the components of the food system contribute to our food environment, and consider public health approaches that can move us towards a healthier food system for all.
Online Course (View Campus Map)