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.