关键信息
关于内容
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.
课程大纲
Module 2: An Introduction to Food Systems, Sustainability and Resilience
Module 3: Food Security, Food Production and Public Health
Module 4: Food Animal Production
Module 5: US Agriculture Policy and the Farm Bill: Where is Health?
Module 6: Building a Healthier Food System: Two Case Studies
教师
Keeve Nachman, PhD, MHS
Assistant Professor, Environmental Health Sciences
Bloomberg School of Public Health
Robert S. Lawrence, MD
Professor, Department of Environmental Health Sciences
Bloomberg School of Public Health
Pamela Rhubart Berg
Food Systems Education Program Manager
Johns Hopkins Center for a Livable Future, Department of Environmental Health and Engineering
内容设计师
平台
Coursera是一家数字公司，提供由位于加利福尼亚州山景城的计算机教师Andrew Ng和达芙妮科勒斯坦福大学创建的大型开放式在线课程。
Coursera与顶尖大学和组织合作，在线提供一些课程，并提供许多科目的课程，包括：物理，工程，人文，医学，生物学，社会科学，数学，商业，计算机科学，数字营销，数据科学 和其他科目。
