HE 333 Diet, Food Systems and Public Health

Food is at the center of many critical public health issues, from hunger to obesity, chronic disease to climate change. This course examines the interactions between food production and consumption, health, and the environment through public health and food justice lenses. It explores topics such as public health disparities and their structural causes, environmental toxins in the food system, their impact on workers and consumers, and policies that could impact these outcomes in both historical and contemporary contexts. Students will work together to apply classroom knowledge to investigating food sovereignty/food security and health at the neighborhood level in our region (Polk, Marion, Yamhill, Linn, or Benton counties). This course includes field trips and guest lectures to complement readings, assignments, and in-class discussions.
Credits: 4

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