Courses Details

HMP617 US Food Policy and Public Health

  • Graduate level
  • Winter term(s)
  • 3 Credit Hour(s)
  • Instructor(s): Wolfson, Julia
  • Prerequisites: none
  • Undergraduates are allowed to enroll in this course.
  • Description: This course uses the social ecological framework as a vehicle to explore the different factors that influence the way we eat. We will examine different policy and public health approaches to address problems stemming from the modern US food system within the context of the social/cultural factors that surround food.
  • Course Goals: The goal of this course is to provide students with a nuanced understanding of the social and policy determinants of eating behavior, the complex relationship between food and health, and the policy levers available to influence that relationship. The specific objectives of this course are to help students: 1. Understand and assess the complex and interrelated factors (individual, structural and policy) that influence eating behavior and food related public health problems. 2. Appraise the political landscape and stakeholders that are important for making policy change in the area of food systems and eating behavior. 3. Apply principles of policy-making, policy change theory, and social determinants of health to food related problems in the US. 4. Critically evaluate academic literature, reports, and policy documents related to food and food systems. 5. Develop strong written and verbal communication skills. 6. Define and frame public health problems in such a way that inspires policy change.
  • Competencies: Primary course competencies: A.6: Policy analysis: Understand the policy-making process and the role of politics; assess a problem and identify and compare potential policy solutions; and understand and critically assess methods to evaluate policy impact. B.1: Convey: Speak and write in a clear, logical and grammatical manner in formal and informal situations; prepare presentations; facilitate and participate in group discussions. C.5: Collaboration: Work collaboratively with others as part of a team or group, demonstrating commitment to the team's goal and encouraging individuals to put forth their best effort. Secondary course competencies B.2: Listen: receive, process, and respond appropriately to information conveyed by others. B.3: Interact: Perceive and respond appropriately to the spoken, unspoken or partly expressed thoughts, feelings and concerns of others.