Program Highlights and Learning Objectives
Graduates of the Nutrition Science and Food Systems Program develop the knowledge and skills to:
- Identify the biological and chemical foundations of nutrition-related health outcomes.
- Identify evidence and practice-based nutrition and food system approaches for addressing disparities of diet and health.
- Describe the relationships between food systems with social environmental determinants affecting disparities in diet and health.
- Illustrate the intersections of food-system factors (i.e. production, processing, distribution, preparation, marketing, consuming and disposing) with adequacy of diets and health.
- Interpret the impact of cultural and social forces, environmental factors, food-nutrition related policies, and human rights approaches to procurement of adequate and affordable food for individuals and communities.
- Apply community food system frameworks for assessing adequacy, affordability of food for different individuals and communities.