课程信息
4.7
55 个评分
16 个审阅
A food system encompasses the activities, people and resources involved in getting food from field to plate. Along the way, it intersects with aspects of public health, equity and the environment. In this course, we will provide a brief introduction to the U.S. food system and how food production practices and what we choose to eat impacts the world in which we live. We will discuss some key historical and political factors that have helped shape the current food system and consider alternative approaches from farm to fork. The course will be led by a team of faculty and staff from the Johns Hopkins Center for a Livable Future. Guest lecturers will include experts from a variety of disciplines, including public health, policy and agriculture....
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100% 在线课程

立即开始,按照自己的计划学习。
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Beginner Level

初级

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建议:6 modules. Each contains approximately 2 hours of lecture, 30 minutes of reading, and a short quiz.

完成时间大约为16 小时
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Globe

100% 在线课程

立即开始,按照自己的计划学习。
Calendar

可灵活调整截止日期

根据您的日程表重置截止日期。
Beginner Level

初级

Clock

建议:6 modules. Each contains approximately 2 hours of lecture, 30 minutes of reading, and a short quiz.

完成时间大约为16 小时
Comment Dots

English

字幕:English

教学大纲 - 您将从这门课程中学到什么

1

章节
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完成时间为 3 小时

Is Climate Change Vindicating Malthus? Food Security and the Right to Food

Welcome to our short course on the U.S. food system. In this first series of lectures, we dig into the very important concepts of food systems, food security and intergenerational equity and begin to explore what we eat, how that food is produced, and how our dietary choices impact our health and the health of the planet. This broad overview lecture lays the foundation for the rest of the course. ...
Reading
10 个视频(共 102 分钟), 5 个阅读材料, 1 个测验
Video10 个视频
The Vicious Spiral and the CLF Concept Model I (Lawrence)9分钟
The Vicious Spiral and the CLF Concept Model II (Lawrence)13分钟
The Vicious Spiral and the CLF Concept Model III (Lawrence)7分钟
Food Production, the Ecosystem, Diet, and Public Health I (Lawrence)9分钟
Food Production, the Ecosystem, Diet, and Public Health II (Lawrence)13分钟
Food Production, the Ecosystem, Diet, and Public Health III (Lawrence)9分钟
Intergenerational Equity and the Right to Food I (Lawrence)8分钟
Intergenerational Equity and the Right to Food II (Lawrence)9分钟
Intergenerational Equity and the Right to Food III (Lawrence)12分钟
Reading5 个阅读材料
Course Syllabus10分钟
Optional Textbook, "Intro to US Food System: Health, Environment and Equity"5分钟
Pre-Course Survey10分钟
Optional: Research Study on MOOC participation5分钟
Week 1 Readings and Resources15分钟
Quiz1 个练习
Week 1 Quiz (required)30分钟

2

章节
Clock
完成时间为 2 小时

Food System Sustainability and Resilience

This lesson expands on the concepts of food system sustainability and resilience, and describes strategies that could dramatically improve the food system and the ability of future generations to feed themselves....
Reading
5 个视频(共 81 分钟), 1 个阅读材料, 1 个测验
Video5 个视频
Converging Crises (Neff)18分钟
Wasted Food: Putting 40% of Our Food Supply in the Landfill (Neff)9分钟
What We Can Do: Policy, Sustainable Diets, and More (Neff)17分钟
Food Resilience: No Regrets; Conclusions: Don’t Press Snooze! (Neff)17分钟
Reading1 个阅读材料
Module 2 Readings and Resources15分钟
Quiz1 个练习
Module 2 Quiz (required)30分钟

3

章节
Clock
完成时间为 3 小时

Ecological Perspectives on Food Production

The 1938 USDA Yearbook of Agriculture stated, “Essentially, all life depends upon the soil ... There can be no life without soil and no soil without life; they have evolved together”. In this module, we will take a very brief look at the importance of methods of food production for sustainability, resilience, food security and health....
Reading
7 个视频(共 79 分钟), 1 个阅读材料, 1 个测验
Video7 个视频
Soil Composition (Kim)6分钟
Soil Ecosystem Services (Kim)4分钟
Soil Degradation (Kim)10分钟
Soil Conservation Measures (Kim)11分钟
Modern Agriculture (Kirschenmann)20分钟
Limits to Therapeutic Intervention (Kirschenmann)12分钟
Reading1 个阅读材料
Week 3: Readings and Resources15分钟
Quiz1 个练习
Week 3 Quiz (required)30分钟

4

章节
Clock
完成时间为 3 小时

Food Animal Production and Public Health

We will now examine the livestock and seafood industries, which we have touched on in previous modules as a key driver of the global food system. As incomes rise around the world, so too does the global collective appetite for meat. Some of our greatest challenges and debates of the 21st century are rooted in the rising demand for animal protein in an era of dwindling resources and climate change. NOTE: This lecture refers to other lectures offered in this or related full for-credit courses at the Bloomberg School of Public Health. ...
Reading
7 个视频(共 99 分钟), 1 个阅读材料, 1 个测验
Video7 个视频
What Are We Feeding Food Animals?17分钟
Antibiotic Use in Industrial Food Animal Production22分钟
International Food Animal Production4分钟
How Much Seafood Do People Eat, and Which Do We Eat Most?12分钟
How and Where Is Seafood Caught and Produced?6分钟
How Does Seafood Production Impact the Environment and Public Health?25分钟
Reading1 个阅读材料
Module 4 Readings and Resources15分钟
Quiz1 个练习
Week 4 Quiz (required)30分钟
4.7

热门审阅

创建者 RDApr 29th 2018

Loved it! I recommend it to anyone new to public health, horticulture, agriculture, farming, agroecology and the like. I wish I took this course sooner. A+

创建者 YFAug 28th 2017

I really enjoyed learning about all the different aspect surrounding the U.S. food system. The video lectures were very clear and informative!

讲师

Keeve Nachman, PhD, MHS

Assistant Professor, Environmental Health Sciences
Bloomberg School of Public Health

Robert S. Lawrence, MD

Professor, Department of Environmental Health Sciences
Bloomberg School of Public Health

Pamela Rhubart Berg

Food Systems Education Program Manager
Johns Hopkins Center for a Livable Future, Department of Environmental Health and Engineering

关于 Johns Hopkins University

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