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Last updated:
May 17, 2022
Duration:
6 months
FREE
This course includes:
6 months
Badge on Completion
Certificate of completion
6 months
Description
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.
| Topic | Readings |
|---|---|
| Module 1: Food Systems, Food Security and Public Health | |
| Required |
|
| Recommended |
|
| Module 2: Historical and Ecological Perspectives on Food Production and Food Security | |
| Required |
|
| Recommended |
|
| Module 3: IFAP: Public Health and Rural Communities | |
| Required |
|
| Recommended |
|
| Module 4: Food Security: Hunger and Access to Food | |
| Required |
|
| Recommended |
|
| Module 5: Policy and Economic Influences on U.S. Agriculture and Rural Communities | |
| Required |
|
| Recommended |
|
| Module 6: Stories from the Field | |
| Required |
|
| Recommended |
|
Other Resources
» FoodRoutes Network
Dedicated to reintroducing Americans to their food � the seeds it grows from, the farmers who produce it, and the routes that carry it from the fields to their tables
» Local Harvest
Provides a public nationwide directory of small farms, farmers markets, and other local food sources to help people find local sources of sustainably grown food, and establish direct contact with family farms in their local area.
» The Community Food Security Coalition
Promotes networking and information exchange on food security strategies; encourages dialogue on food security issues as a way for communities and organizations to develop a vision for their activities and understand the "big picture"; is building links between diverse and normally separate constituencies, such as sustainable agriculture, anti-hunger, environmentalists, and community development as a way of developing the political wherewithal to create a more sustainable food system.
» National Family Farm Coalition
Provides a voice for grassroots groups on farm, food, trade and rural economic issues to ensure fair prices for family farmers, safe and healthy food, and vibrant, environmentally sound rural communities here and around the world.
» Local Food Works
Foster sustainable local food systems through the development of local food networks.
» Small Farms
» Sustainable Table
An interactive website that celebrates local sustainable food, educates consumers on food-related issues and works to build community through food.
Course Curriculum
-
- Food Systems, Food Security and Public Health 15:00:00
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- Historical and Ecological Perspectives on Food Production and Food Security 08:00:00
- IFAP: Public Health and Rural Communities 12:00:00
- Policy and Economic Influences on U.S. Agriculture and Rural Communities 15:00:00
- Recommended Lectures 12:00:00
- Food Production, Public Health, and the Environment Assignments 2 days
About the instructor
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OpenCoursa
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