Food Systems and Public Health

This course examines the interconnections between food systems and public health, exploring how food production, distribution, and consumption impact health outcomes, nutrition, and environmental sustainability. The course covers topics such as food security, food policy, the role of agriculture in public health, and the effects of processed foods on chronic diseases. Students will analyze how food systems contribute to health disparities and learn strategies for promoting healthy, equitable, and sustainable food systems. The course emphasizes the role of public health professionals in shaping food policies and creating healthier food environments.

Upon successful completion of this course, students will be able to:

• Understanding the Impact of Food Systems on Public Health: Students will gain a comprehensive understanding of how different aspects of the food system—from agriculture to retail—affect population health, nutrition, and environmental sustainability.
• Exploring Food Security and Nutrition: Learn about the causes and consequences of food insecurity, malnutrition, and how public health interventions can promote access to nutritious, affordable, and safe food for all populations.
• Analyzing Food Policy and Public Health: Develop insights into the role of food policies in shaping food environments, reducing health disparities, and addressing issues such as food deserts, food labeling, and the regulation of unhealthy foods.
• Promoting Sustainable and Healthy Food Systems: Gain skills in designing and implementing public health initiatives that promote sustainable food practices, support local agriculture, and encourage healthy eating patterns to prevent chronic diseases.

These outcomes aim to prepare students for careers in public health, nutrition, food policy, and community health by equipping them with the knowledge and tools to address the complex relationship between food systems and public health, ultimately promoting healthier, more sustainable food environments.