Build Your Own Certificate

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build-your-own-certificate

Current Controversies in Nutrition

Few disciplines attract more public attention or generate more controversies than nutrition.  In this course students will explore several topics and the reasons why they might be considered controversial, while gaining an appreciation of the current state of scientific evidence as well as gaps in knowledge.  Students will have the opportunity to research, evaluate, and present their findings on a nutrition-related topic that is of concern to them. The class will engage in debates and group discussions designed to illuminate different perspectives. 

Robert Guillemin

Robert Guillemin is the Sustainable Food Retail Lead for the Environmental Protection Agency’s Sustainability and Innovations Unit in New England where he works with public and private sector stakeholders to promote sustainable business practices within the food retail sector.  At EPA, he also manages the Federal Green Challenge initiative in New England, a program that helps federal agencies meet their sustainability goals.  While at EPA, he has concentrated on technical assistance, educational, and partnership projects that leverage institutional behavioral change to improved environmenta

Ashley Desrosiers

Ashley is a vice president at FoodMinds, a division of PadillaCRT. FoodMinds provides consulting and communications services specializing in harnessing science, public affairs, food values and communications to meet business and public health objectives.

She joined FoodMinds after spending more than six years in the Public Relations/Social Influence practice at MullenLowe where she established the nutrition communications capability after being the first registered dietitian brought on staff at the agency.

Sarah Sliwa

Sarah Sliwa is an Instructor teaching in the Developing Healthy Communities Online Graduate Certificate program at Friedman. Sarah brings nearly a decade of experience working on childhood obesity prevention initiatives.

Natalie Valpiani

Natalie Valpiani, PhD, MPH, has worked as a nutrition and food policy researcher for domestic and international non-profit organizations. Through this research and related teaching experience, Natalie has developed expertise in the design, implementation, and analysis of survey-based research projects. Her most recent consulting work, for the international research organization WorldFish, has involved analyzing data on animal source food preferences, knowledge about aquaculture, and fish consumption habits, among low-income households in Egypt and Bangladesh.

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