For the InstructorThese student materials complement the Future of Food Instructor Materials. If you would like your students to have access to the student materials, we suggest you either point them at the Student Version which omits the framing pages with information designed for faculty (and this box). Or you can download these pages in several formats that you can include in your course website or local Learning Managment System. Learn more about using, modifying, and sharing InTeGrate teaching materials.
Module 3.2: Food System Issues for Nutrition
In module 3.2., we will incorporate some of the basic information about healthy diets presented above in module 3.1 with the exploration of food systems that you have made throughout the course. In particular we want to highlight (1) the challenges of malnutrition and low food access for impoverished populations around the world, which can represent a failure of adaptive capacity of human societies to providing a socially sustainable future; (2) the phenomena of low food access for marginalized areas of the 'developed' world, which can take the form of what are called 'food deserts' without easily accessible healthy foods; (3) The rise of so-called chronic and nutrition-related 'diseases of affluence' related to caloric overconsumption (which in fact also affect poor, urban populations worldwide as well). We also will examine the potential food-system responses to these challenges, and how different food system types contribute to these challenges and their solutions.
- Malnutrition (Undernutrition) Among Poor and Vulnerable Populations
- "Diseases of Affluence": Not Just for the Affluent
- Human System Factors in Nutrition: Challenges in the Globalized Food System
- Local and Alternative/ Organic Foods and Food System Challenges
- The "Happy Medium" in Nutrition and Diets
- Case Study: Fat
- Case Study: Lactose Tolerance
- Case Study: Whole Grains, Starch, and Dysentery
- Changes in Food Availability