This class will explore the topics of Global Health through food and nutrition. We will visit the history of global health field, its origin, reach, its current players and future potentials. Why there is such prevailing food insecurity globally? What are the contributing factors? What are some successful local solutions, modern and traditional? What are the actions and professions that we see ourselves in addressing and engaging in global food security and in global health field? With multi-disciplined and integrated investigation, and active participatory discussions and presentations the class will find answers to some of the questions. We will seek common grounds, from local to global, in our exploration of global health and wellness. This course will guide us to examine aspects of local and global reality and to envision a future that all people will thrive.
This class will provide foundational information for students who have career interest in education, consulting, human services, public health and health policy.
Course Objectives:
Students who successfully complete this course will be able to:
- Gain foundational knowledge in the field of Global Health
- Evaluate food practices contributing to local and global wellness
- Enhance skills in research and information analysis
- Utilize lens of Global Health to address issues of global equity.
Required Texts:
How to Feed the World by Jessica Eise (Editor), Dr. Ken Foster (Editor), Island Press (March 15, 2018); ISBN: 978-1610918848
Global Nutrition Report: https://globalnutritionreport.org/reports/2020-global-nutrition-report/introduction-towards-global-nutrition-equity/ free online access
Anticipated Credit Equivalencies:
3 - Global Health
2 - Nutrition
Registration
This course is for students accepted into the Tacoma program
Academic Details
This class will provide foundational information for students who have career interest in education, consulting, human services, public health and health policy.