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Health, Food and Environment


Global Development
Enrollment in this course is by invitation only

About This Course

Food provides many benefits, from nourishment and well-being to livelihoods. Our food systems are also at the center of many of today's global challenges, including climate change, resource scarcity, over and under-nutrition, and environmental exposures to workers and communities. This course aims at deepening one’s understanding on the role of food systems in public health and global environmental change.

Course Content

1. Foundational Principles of Public Health

2. Introduction to Environmental Health

  a) Social Determinants of Health

3. Food Systems Sustainability

  a) Urban Agriculture and Public Health

  b) Case Studies in Food Production and Public Health

4. The Global Environment, Climate Change and Public Health

5. Food Technology and Health

Bibliography

Baldwin, Cheryl. Sustainability in the Food Industry. Iowa: Wiley-Blackwell, 2009.

Goldberg, Daniel S. (auth.). Public Health Ethics and the Social Determinants of Health. USA: Springer International Publishing, 2017.

Harrison, Myron. Coussens, Christine. Research, and Medicine Roundtable on Environmental Health Sciences: Global Environmental Health in the 21st Century. Washington: The National Academies Press, 2007.

Holsinger Jr, James W. (ed.). Contemporary Public Health: Principles, Practice, and Policy. University Press of Kentucky, 2013.

Lawrence, Geoffrey. Lyons, Kristen. Wallington, Tabatha (eds.). Food Security, Nutrition and Sustainability. UK: Earthscan, 2009.

Rom, William N. Environmental Policy and Public Health: Air Pollution, Global Climate Change, and Wilderness. San Francisco: Jossey-Bass, 2012.

Widdowson, Elsie M. (auth.), Birch, G. G. & Parker, K. J. (eds.). Food and Health: Science and Technology. Springer Netherlands, 1980.

Wilkinson, R. Marmot, M. (eds.). Social Determinants of Health: The Solid Facts (2nd Edition). Denmark: World Health Organization, 2003.