A food system encompasses the activities, people and resources involved in getting food from field to plate. Along the way, it intersects with aspects of public health, equity and the environment. In this course, we will provide a brief introduction to the U.S. food system and how food production practices and what we choose to eat impacts the world in which we live. We will discuss some key historical and political factors that have helped shape the current food system and consider alternative approaches from farm to fork. The course will be led by a team of faculty and staff from the Johns Hopkins Center for a Livable Future. Guest lecturers will include experts from a variety of disciplines, including public health, policy and agriculture.
Introdução ao Hábitos Alimentares Americano: Uma Perspectiva de Saúde Pública
oferecido por
Universidade Johns Hopkins
Programa - O que você aprenderá com este curso
Semana
1Is Climate Change Vindicating Malthus? Food Security and the Right to Food
Welcome to our short course on the U.S. food system. In this first series of lectures, we dig into the very important concepts of food systems, food security and intergenerational equity and begin to explore what we eat, how that food is produced, and how our dietary choices impact our health and the health of the planet. This broad overview lecture lays the foundation for the rest of the course.
10 vídeos (total de (Total 102 mín.) min), 5 leituras, 1 teste
10 videos
The Vicious Spiral and the CLF Concept Model I (Lawrence)9min
The Vicious Spiral and the CLF Concept Model II (Lawrence)13min
The Vicious Spiral and the CLF Concept Model III (Lawrence)7min
Food Production, the Ecosystem, Diet, and Public Health I (Lawrence)9min
Food Production, the Ecosystem, Diet, and Public Health II (Lawrence)13min
Food Production, the Ecosystem, Diet, and Public Health III (Lawrence)9min
Intergenerational Equity and the Right to Food I (Lawrence)8min
Intergenerational Equity and the Right to Food II (Lawrence)9min
Intergenerational Equity and the Right to Food III (Lawrence)12min
5 leituras
Course Syllabus10min
Optional Textbook, "Intro to US Food System: Health, Environment and Equity"5min
Pre-Course Survey10min
Optional: Research Study on MOOC participation5min
Week 1 Readings and Resources15min
1 exercício prático
Week 1 Quiz (required)30min
Semana
2Food System Sustainability and Resilience
This lesson expands on the concepts of food system sustainability and resilience, and describes strategies that could dramatically improve the food system and the ability of future generations to feed themselves.
5 vídeos (total de (Total 81 mín.) min), 1 leitura, 1 teste
5 videos
Converging Crises (Neff)18min
Wasted Food: Putting 40% of Our Food Supply in the Landfill (Neff)9min
What We Can Do: Policy, Sustainable Diets, and More (Neff)17min
Food Resilience: No Regrets; Conclusions: Don’t Press Snooze! (Neff)17min
1 leituras
Module 2 Readings and Resources15min
1 exercício prático
Module 2 Quiz (required)30min
Semana
3Ecological Perspectives on Food Production
The 1938 USDA Yearbook of Agriculture stated, “Essentially, all life depends upon the soil ... There can be no life without soil and no soil without life; they have evolved together”. In this module, we will take a very brief look at the importance of methods of food production for sustainability, resilience, food security and health.
7 vídeos (total de (Total 79 mín.) min), 1 leitura, 1 teste
7 videos
Soil Composition (Kim)6min
Soil Ecosystem Services (Kim)4min
Soil Degradation (Kim)10min
Soil Conservation Measures (Kim)11min
Modern Agriculture (Kirschenmann)20min
Limits to Therapeutic Intervention (Kirschenmann)12min
1 leituras
Week 3: Readings and Resources15min
1 exercício prático
Week 3 Quiz (required)30min
Semana
4Food Animal Production and Public Health
We will now examine the livestock and seafood industries, which we have touched on in previous modules as a key driver of the global food system. As incomes rise around the world, so too does the global collective appetite for meat. Some of our greatest challenges and debates of the 21st century are rooted in the rising demand for animal protein in an era of dwindling resources and climate change. NOTE: This lecture refers to other lectures offered in this or related full for-credit courses at the Bloomberg School of Public Health.
7 vídeos (total de (Total 99 mín.) min), 1 leitura, 1 teste
7 videos
What Are We Feeding Food Animals?17min
Antibiotic Use in Industrial Food Animal Production22min
International Food Animal Production4min
How Much Seafood Do People Eat, and Which Do We Eat Most?12min
How and Where Is Seafood Caught and Produced?6min
How Does Seafood Production Impact the Environment and Public Health?25min
1 leituras
Module 4 Readings and Resources15min
1 exercício prático
Week 4 Quiz (required)30min
67%
comecei uma nova carreira após concluir estes cursos
75%
consegui um benefício significativo de carreira com este curso
Melhores avaliações
por RD•Apr 29th 2018
Loved it! I recommend it to anyone new to public health, horticulture, agriculture, farming, agroecology and the like. I wish I took this course sooner. A+
por YF•Aug 28th 2017
I really enjoyed learning about all the different aspect surrounding the U.S. food system. The video lectures were very clear and informative!
Instrutores
Keeve Nachman, PhD, MHS
Assistant Professor, Environmental Health SciencesBloomberg School of Public Health
Robert S. Lawrence, MD
Professor, Department of Environmental Health SciencesBloomberg School of Public Health
Pamela Rhubart Berg
Food Systems Education Program ManagerJohns Hopkins Center for a Livable Future, Department of Environmental Health and Engineering
Sobre Universidade Johns Hopkins
The mission of The Johns Hopkins University is to educate its students and cultivate their capacity for life-long learning, to foster independent and original research, and to bring the benefits of discovery to the world.
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