HNH-36406 Food Systems for Healthier and Sustainable Diets


Code last year: (HNE-36406)

Course

Credits 6.00

Teaching methodContact hours
Individual Paper0
Lecture28
Tutorial20
Practical5
Group work60
Course coordinator(s)dr. ir. EF Talsma
Lecturer(s)dr. ir. EF Talsma
dr. ir. ID Brouwer
ir. DRB Bosch
Examiner(s)dr. ir. ID Brouwer

Language of instruction:

English

Assumed knowledge on:

HNH-26806 Introduction to global nutrition and health; HNH-39806 Hidden Hunger.

Students from BSc or MSc programmes other than Nutrition and Health are advised to enrol in a computer-based self-study tutorial of about 40 hours,which will be shared 2 weeks before the course starts.

Continuation courses:

MSc Thesis Global Nutrition or MSc Thesis Nutrition and Disease.

Contents:

This full time course focuses on food systems for healthy diets and targets MSc students Nutrition and Health (or related) as well as international participants through the Wageningen Centre for Development Innovation.
Food systems considers all the actors, elements and activities that relate to primary producing, processing, distributing, preparing and consuming food and waste disposal; and the socio-economic and environmental outcomes of these activities. In this course we explore food systems from a dietary perspective and discuss which components are related to the diet gaps for different populations groups at national, regional and global level, with a focus on low- and middle- income countries. We also discuss the possible actions to be taken to transform the food system for addressing the gaps and how these actions can be leveraged in a sustainable way.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- understand the concepts food systems, healthy diets and sustainability and their interconnection;
- apply food system innovations in designing strategies, and interventions for healthier and sustainable diets;
- evaluate food systems innovations for healthier and sustainable diets for policy and decision making.

Activities:

Each module is scheduled full-time (morning and afternoon), contact the coordinator for detailed scheduling information.
The training approach is interactive and experience-based: it provides the students with the possibility to learn from expert facilitators as well as from each other.
Especially the combination with the international professionals through the Wageningen Centre for Development Innovation, will offer the students an excellent opportunity to exchange ideas and explore what is possible in (scientific) programme settings. Transfer in knowledge goes hand in hand with application of this knowledge to case studies, working groups, etc.

Examination:

Attending all sessions is mandatory.
The breakdown of marks contributing to the final grade received upon completion of this course is 40% from the case study report presentation and 60% from an essay reflecting on own learning objectives.
The case study report presentation is based on a case study of a food system innovation in a specific context and country and has to be developed in closely supervised group work.
The essay comprises 2-4 pages and reflects on the learning objectives formulated in the first week of the course.

Literature:

A study guide and literature will be handed out at the beginning of the course.

ProgrammePhaseSpecializationPeriod
Restricted Optional for: MNHNutrition and HealthMScB: Nutritional Physiology and Health Status4WD
MNHNutrition and HealthMScA: Nutritional and Public Health Epidemiology4WD