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Last updated:

May 17, 2022


6 months


This course includes:

6 months

Badge on Completion

Certificate of completion

6 months


Introduces the complex and challenging public health issue of food security (sufficient, safe and nutritious food for all) in a world where approximately one billion people are under-nourished while over 1.5 billion are overweight or obese. Explores the connections among diet, the current food and food animal production 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. Focuses on the U.S. experience, but also uses case studies in the U.S. and internationally to illustrate the issues discussed. Considers alternative 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.

Course Objectives

Upon completion of this course, you will be able to:
  • Define the concepts of food security and describe how food systems related to public health.
  • Describe how diet, food production, the environment, equity, population and resources inter-relate to impact each other and ultimately human health.
  • Describe factors that have helped shape the current food system.
  • Identify three to five opportunities and challenges to encourage dietary behaviour change, support sustainable agriculture, improve food security and lessen the environmental and public health impact of food production and consumption.

Course Curriculum

    • Food Systems, Food Security and Public Health 15:00:00
    • Historical and Ecological Perspectives on Food Production and Food Security 08:00:00
    • IFAP: Public Health and Rural Communities 12:00:00
    • Food Security: Hunger and Access to Food 05:00:00
    • Policy and Economic Influences on U.S. Agriculture and Rural Communities 15:00:00
    • Improving Food Systems from Production to Consumption: Stories from the Field 15:00:00
    • Recommended Lectures 12:00:00
    • Additional Optional Lectures 23:00:00
    • Food Production, Public Health, and the Environment Assignments 2 days

About the instructor

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