Our day-to-day decisions surrounding the consumption of food can have important personal, local, and global consequences. In this course, we examine why what you eat matters through various lenses including nutrition, human health, environmental degradation, occupational health, sustainability, and climate change. Using an interdisciplinary framework, we explore the development of our modern food production and distribution system and how it affects our health, environment, and planet. The course covers such topics as food production systems, major food and nutrition problems, and sustainable solutions for health from local and global perspectives. The course highlights recent research and trends while challenging students to think through their own personal food choices and how they have an impact on health and society. A major goal of the course is to expose individuals to cutting-edge scientific research on food-based topics, farm to fork, and help course participants identify accurate sources of information and develop tools for guiding everyday food choices. (4 credits)

Fall term 2013 (13744)
Gary Adamkiewicz, PhD, Senior Research Scientist in Exposure, Epidemiology and Risk, Harvard School of Public Health.
P. K. Newby, ScD, Nutrition Scientist and Food Writer.
Tuesdays beginning Sept. 3, 5:30-7:30 pm.
Course tuition: noncredit $1,070, undergraduate credit $1,070, graduate credit $2,050.