Our day-to-day decisions surrounding food have important personal, local and global consequences, but misinformation and conflicting messages are common, making it difficult to know what to eat. Our objective is to examine why what we eat matters through various interdisciplinary lenses, including nutrition, agricultural, and environmental sciences; occupational and human health; and economics and ethics. The course covers topics ranging from understanding different production systems and paradigms, ancient to modern, to identifying major food and nutrition problems and generating sustainable solutions from individual, local, and global perspectives. Lectures, readings, and in-class activities are designed to challenge students to examine their belief systems about what they eat, and why. Assignments allow students to analyze their diet and consider how their shopping and eating behaviors have an impact on their own health and society. Designed for both candidates in the graduate program in sustainability and environmental management as well as students with a limited science background, a major goal of the course is to expose individuals to cutting-edge research and philosophies to help participants identify accurate sources of information and utilize evidence-based tools for guiding everyday food choices. At the course's conclusion, students have a solid scientific foundation for understanding why what we eat matters, farm to fork, and the tools and skills to make the healthiest food choices for their individual bodies and our shared planet. (4 credits)
Fall term 2014 (13744)
Gary Adamkiewicz, PhD. Assistant Professor of Environmental Health and Exposure Disparities, Harvard School of Public Health.
P. K. Newby, ScD. Nutrition Scientist and Food Writer.
Wednesdays beginning Sept. 3, 5:30-7:30 pm.
Course tuition: noncredit $1,250, undergraduate credit $1,250, graduate credit $2,200.