This course will provide an overview of the common nutritional and food security assessment tools. Laboratory and field methods for population wide nutritional deficiency assessment, nutritional screening and surveillance, dietary assessment, hunger and food security as well as diet diversity and food group indices will be examined. Clinical methods including body composition, biochemical and clinical factors related to macro and micronutrient deficiency will be discussed.
Food Policy & Applied Nutrition
This course covers issues in modern nutrition, public health and chronic disease. We will focus on the major non-infectious diseases present in Western countries that are caused by modifiable lifestyle choices and the role that diet plays in maintenance of health and the risk of chronic diseases. This is a 1/2 credit course and meets in the second half of the spring semester.
First class session: March 13th
Last class session: May 1st
This course will cover knowledge of advanced Stata statistical computing, data base construction, error detection and correction, creation of composite variables, descriptive statistics, univariate analyses, regression analysis of continuous, binary and categorical outcomes, ANOVA & ANCOVA, analysis of clustered data including cluster randomized trials, panel data analysis & introduction to multilevel modeling, factor analysis; and the construction of scales and factor scores.
This course teaches principles and practical skills of qualitative methods in an interactive seminar format. Participants will learn how to design and carry out qualitative research by drawing on weekly background readings and writings, critical case-study discussions, and practical class exercises.
This course encourages critical, evidence-driven analysis of effective government policy responses to food security and nutrition challenges in low-income countries.
Focuses on government food-related programs from an economic and political perspective. Reviews the evolution of a range of policies and programs, analyzing their effects on the U.S. economy and on household consumption and the farm economy, as well as on food consumption at the national, household, and individual level. Existing policies and programs are related to the political and economic environment and to changing food consumption patterns in American society.
This course covers nutrition issues from preconception throughout life, with a particular emphasis on nutrition correlates of normal growth and development and on the consequences of under and over nutrition. It briefly considers the role of nutrition in the context of the normal physiologic changes that occur with aging. This is a 1/2 credit course and meets during the first half of the semester beginning January 23 until March 6.
This course is for AF&E, FPAN, and Nutrition Interventions, Communication, and Behavior Change students completing their Internship degree requirement during the Summer semester.
This course equips students with the economic principles used for food policy analysis, applying the methods of economics to the major food and nutrition policy problems of the United States and the world.