3.0

credits

Average Course Rating

Explores the food industry’s immense role in shaping public health through effects on our physiology, preferences, environments, culture, public policies, and understanding of nutrition science. Critically evaluates governmental and private sector activities designed to promote healthier eating, including state and local policy initiatives intended to reduce morbidity and mortality. Presents challenges and considerations for engaging with the food and beverage industry to promote public health and issues of health disparities as they relate to food environments and policies.