This course covers basic epidemiologic methods and concepts, including study design, calculation and interpretation of measures of disease frequency and measures of effect, sources of inaccuracy in experimental and observational studies, causal inference, and an introduction to the statistical evaluation and interpretation of epidemiological data. Students will discuss historical examples and recent studies in order to apply their understanding of abstract concepts and specific quantitative methods to the interpretation and critique of published work.
Food Policy & Applied Nutrition
Bea Rogers is Professor of Economics and Food Policy and Director of the Food Policy and Applied Nutrition Program, which draws on the multidisciplinary expertise of the School, and focuses on the economic, political, and social science dimensions of global nutrition challenges.
James Tillotson is a professor of food policy and international business at the Friedman School. His research interests are the global food supply chain and the economic, technological, political and social factors influencing its development and functioning. Tillotson is currently researching for a book outlining the events and people that formed the American food industry. His past research includes industrial research and management in the food and chemical industries, specifically in the area of product development.
Sean B. Cash is an economist with the Friedman School of Nutrition Science and Policy at Tufts University. His research focuses on how food, nutrition, and environmental interventions and policies affect both producers and consumers.
This is a course that will allow students at the Friedman School to become familiar with policy processes (domestic and international), typologies of policy initiatives (laws, regulations, program interventions, legal restrictions and systems, institutional mandates), and to be able to critically analyze and discuss how policy and science interact with regard to food and nutrition.
The goals of the Nutrition Innovation Lab are to generate empirical evidence on the effectiveness of integrated interventions targeting nutrition outcomes in vulnerable populations such as women, infants and young children and to generate human and institutional capacity at local and national levels to identify problems, apply appropriate research tools, assess intervention options, implement best practices, and document impact.
Will Masters is a Professor in the Friedman School, with a secondary appointment in Tufts University's Department of Economics. His research uses economic methods to inform and improve the food system, especially in developing countries.
“We were helping a real company with a real task,” says Marissa Donovan, RD, N16, a student in James Tillotson’s popular Health Claims & the Food Industry course this past spring.
Diane McKay is the program director for Friedman's Online Graduate Certificate Programs. A scientist in the Antioxidants Laboratory at the JMHNRCA, McKay holds a PhD in Human Nutrition, and currently is researching antioxidant-rich foods and formulas on oxidative stress and clinical outcomes as well as effects of multivitamin supplementation.
Patrick Webb is engaged in research and policy guidance around the globe as Director for USAID’s Feed the Future Nutrition Innovation Lab (fieldwork ongoing in Nepal, Uganda, Malawi, Bangladesh, Egypt and Cambodia), and leads the US government’s Food Aid Quality Review (cost-effectiveness trials in Burkina Faso, Sierra Leone and Malawi). Until 2005, he worked for the United Nations' World Food Programme as Chief of Nutrition. During that time he was a first-responder to the Asian tsumani disaster in Aceh.