Public Health: Food Systems & Public Hlth (OL1)

About PH 6120 OL1

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.

Notes

Open to all Graduate students, and PACE/CE students Other students require instructor permission must submit request at http://go.uvm.edu/phcourses; students will be notified if permission is granted; please reach out to Pallas Ziporyn with questions Pallas.Ziporyn@uvm.edu; Asynchronous, online course.

Section Description

This course examines the relationships between food systems, public health, health equity, and environmental sustainability. Food systems are foundational to human survival and culture, yet the ways food is produced, processed, distributed, and consumed have profound impacts on population health, social equity, and ecological well-being. As food systems become increasingly industrialized and globalized, understanding their structure and consequences is essential for public health practice.

The course is organized into five thematic sections that progress from foundational concepts to applied public health solutions, beginning with the evolution of food systems and their connections to health and the environment, moving through food system inequities, cultural and economic drivers, production and consumption practices, and finally food policy and future directions. Across these sections, students apply course concepts through readings, discussions, and assignments.
Course Objectives:
Upon completion of the course, the student will be able to:
1. Explain the structure and evolution of food systems and their relationships to population health and environmental sustainability.
2. Analyze how food systems create and perpetuate inequities in health and food access at local and global levels.
3. Evaluate the social, cultural, economic, and marketing forces that influence food systems and dietary behaviors.
4. Assess the impacts of food production, processing, distribution, and consumption practices on human and environmental health.
5. Examine the role of policy and public health interventions in creating healthier, more equitable, and sustainable food systems.

Section Expectation

All readings, lectures, and course materials will be posted weekly in Brightspace, and course discussion will be conducted in Yellowdig. Reliable internet access and a device capable of viewing, creating, and submitting written and multimedia work are required.

Evaluation

Grades will be based on discussion board participation and assignments. There are no midterm or final examinations.

Important Dates

Courses may be cancelled due to low enrollment. Show your interest by enrolling.

Resources

• Parking
• PACE Course Pricing
• Textbooks