FN626 Public Health Nutrition
This course provides a foundation in the core functions and essential services of public health and examines the current burden of chronic disease, environmental nutrition, and food insecurity. Principles of epidemiology, cultural competence, behavioral interventions, coalition building, and grantsmanship are reviewed. Emphasis is placed on identifying strategies for promoting health equity using the social-ecological model, legislative advocacy, and social media tools that maximize population health. An important theme of the course is that decisions regarding public health should be evidence-based. Includes 12 hours of simulated experiential learning for MS/DI students. (3 credits)Prerequsite: Admitted to Graduate Program in Nutrition