Courses Taught by Cindy Leung

NUTR518: Food Literacy for All

  • Graduate level
  • Residential
  • Winter term(s) for residential students;
  • 2 Credit Hour(s) for residential students;
  • Instructor(s): Leung, Cindy (Residential);
  • Prerequisites: None
  • Advisory Prerequisites: None
  • Description: This course offers a unique opportunity for students to gain an interdisciplinary overview of crises and opportunities in today's food system through a weekly lecture series bringing high-profile speakers to campus from diverse sectors: academia, grassroots movements, public health, farming, and more. Designed as an academic-community partnership, the course is led by a UM faculty member (Leung) with a leader in food justice in Detroit (Hebron), along with the program manager of the UM Sustainable Food Systems Initiative (Shapiro).
  • Learning Objectives: 1) Describe the term "food system" and influencing factors 2) Discuss how food systems impact public and environmental health 3) Describe strategies to promote health equity within local and national food systems 4) Propose opportunities for improving the food system and the social and environmental levels
  • This course is cross-listed with EAS 639 ENVIRON 314 PUBHLTH 318 (pending) in the SEAS, LSA Program in the Environment, SPH department.

NUTR593: Food Security, Policy, and Programs

  • Graduate level
  • Both Online MPH and Online MS
  • This is a first year course for Online students
  • Fall term(s) term for online MPH students; Fall term(s) term for online MS students.
  • 3 Credit Hour(s) for online MPH students for residential students; 3 Credit Hour(s) for online MS students
  • Instructor(s): Leung, Cindy (Online MPH); Leung, Cindy (Online MS);
  • Prerequisites: PUBHLTH511
  • Advisory Prerequisites: None
  • Description: This course is a critical exploration of the health issues related to domestic food security, food policy, and food programs, with a focus on maternal and child health. We will examine the array of negative health outcomes associated with food insecurity, discuss potential mechanisms underlying these associations, how food policy is made, the intersection of food policy with public health nutrition, and the influence of federal food assistance programs on diet-related outcomes for children and families.
  • Learning Objectives: 1. Describe the terminology and measurement of food insecurity 2. Understand families’ lived experiences of food insecurity 3. Articulate the process for creating federal food policy and national dietary guidelines 4. Participate in the policy process through public comment 5. Identify the primary federal food assistance programs that serve the MCH population and their recent policy changes 6. Critically evaluate research on food security and food policy 7. Develop strong written and verbal communication skills

NUTR701: Research Methods in Nutritional Sciences

  • Graduate level
  • Residential
  • Winter term(s) for residential students;
  • 2 Credit Hour(s) for residential students;
  • Instructor(s): Leung, Cindy (Residential);
  • Prerequisites: None
  • Advisory Prerequisites: None
  • Description: This course is designed to introduce research methods to 1st year MS and PhD students. Overall, the course will help students engage on their individual research journey. Students should be prepared to discuss research ideas for further development throughout the course. We will discuss the typical format of reported research, including how and why each section is constructed. We will discuss strategies for conducting a review of the literature that clarifies what is known and unknown about their topic. The course will conclude by allowing students to develop their own research proposals, engage in the process of peer review, and present their final proposals to the class.
  • Learning Objectives: 1. Develop a framework for understanding nutrition and public health research 2. Critically evaluate nutrition research 3. Formulate a scientific research question and relevant hypotheses for a given topic 4. Conduct a review of the literature 5. Understand the components of a research manuscript and styles of scientific writing 6. Practice the art of peer review and providing constructive feedback 7. Develop the major components of a research proposal

PUBHLTH318: Food Literacy for All

  • Undergraduate level
  • Residential
  • Winter term(s) for residential students;
  • 2 Credit Hour(s) for residential students;
  • Instructor(s): Leung, Cindy (Residential);
  • Prerequisites: None
  • Advisory Prerequisites: None
  • Description: This course offers a unique opportunity for students to gain an interdisciplinary overview of crises and opportunities in today's food system through a weekly lecture series bringing high-profile speakers to campus from diverse sectors: academia, grassroots movements, public health, farming, and more. Designed as an academic-community partnership, the course is led by a UM faculty member (Leung) with a leader in food justice in Detroit (Hebron), along with the program manager of the UM Sustainable Food Systems Initiative (Shapiro).
  • Learning Objectives: 1) Describe the term "food system" and influencing factors 2) Discuss how food systems impact public and environmental health 3) Describe strategies to promote health equity within local and national food systems 4) Propose opportunities for improving the food system and the social and environmental levels
  • This course is cross-listed with EAS 639 ENVIRON 314 NUR518 (pending) in the SEAS, LSA Program in the Environment, SPH Nutritional Sciences department.

PUBHLTH511: Nutrition and Public Health

  • Graduate level
  • Residential and Online MPH and Online MS
  • This is a first year course for Online students
  • Winter term(s) for residential students; Fall term(s) term for online MPH students; Fall term(s) term for online MS students.
  • 2 Credit Hour(s) for residential students; 2 Credit Hour(s) for online MPH students for residential students; 2 Credit Hour(s) for online MS students
  • Instructor(s): Peterson, Karen Leung, Cindy (Residential); Peterson, Karen Leung, Cindy (Online MPH); Leung, Cindy Peterson, Karen (Online MS);
  • Prerequisites: SPH MPH and SPH MHSA Residential Students Only or By Instructor Permission
  • Description: Introduce MPH students to important topics in nutrition and public health, program planning and program evaluation. PUBHLTH511 is an introductory course to nutrition research and will cover topics, such as healthful diet patterns, methods of dietary assessment, nutritional epidemiology, nutrition through the life cycle, and nutritional needs of diverse populations. This course will have a hybrid style (online & in-class) of instruction.
  • Learning Objectives: Students will be able to: 1) apply nutrition indicators for different public health purposes, including: estimating prevalence, monitoring and surveillance, and investigating diet and disease relationships, identifying at-risk individuals and groups, and evaluating programs; 2) apply public health conceptual frameworks and nutrition research evidence to inform public health actions; 3) use evidence-based knowledge to develop nutrition programs and interventions for diverse populations; and 4) develop appropriate designs to rigorously monitor and evaluate nutrition programs and policies in diverse contexts.
  • This course required for the school-wide core curriculum
Concentration Competencies that PUBHLTH511 Allows Assessment On
Department Program Degree Competency Specific course(s) that allow assessment
Population and Health Sciences MPH Design multisector collaborations that will support all phases of population health improvement (assessment, planning, implementation, evaluation) PUBHLTH515, HBEHED590, HBEHED591, PUBHLTH511
Population and Health Sciences MPH Recommend evidence-based interventions that engage broad and diverse community stakeholders for population health improvement PUBHLTH515, EPID591, NUTR597, PUBHLTH511