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| AGEC 53200 - World Food Problems |
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Credit Hours: 3.00. (NUTR 53200) This course focuses on the multi-disciplinary challenges that exist in meeting the food and nutrition needs of a growing world population. The course aims to instill an appreciation of the importance of economics, food production and technology, trade, culture, communication, political processes and institutions, demography and related factors in determining adequate food availability and health globally. Permission of instructor required. Typically offered Fall.
0.000 OR 3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture, Recitation Offered By: College of Agriculture Department: Agricultural Economics Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Understand global food production and consumption, food trade and its history including: the major plants produced and consumed; where they are grown; patterns and extent of global food trade; major food animals and animal production systems; countries involved in food trade; urbanization and food transportation; and effects of post-harvest processing on food trade and availability. 2. Understand basics of world population growth and its relationship to past and future food production and consumption globally. 3. Understand what malnutrition looks like, where it occurs, how it is measured, and the interactions between malnutrition (both under nutrition and obesity) and human health. 4. Understand the basic economic principles that affect consumer food costs and consumption patterns globally. 5. Understand how culture, communication and politics influence food availability, world food problems and malnutrition. 6. Predict, based on available information, likely scenarios for the future of world food problems and malnutrition. Restrictions: May not be enrolled as the following Classifications: Freshman: 15 - 29 hours Sophomore: 45 - 59 hours Freshman: 0 - 14 hours Sophomore: 30 - 44 hours |
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