The Psychology, Biology and Politics of Food

Open Yale
Online
1 opinion

Free

Important information

  • Course
  • Online
  • When:
    Flexible
Description

This course encompasses the study of eating as it affects the health and well-being of every human. Topics include taste preferences, food aversions, the regulation of hunger and satiety, food as comfort and friendship, eating as social ritual, and social norms of blame for food problems. The politics of food discusses issues such as sustainable agriculture, organic farming, genetically modified foods, nutrition policy, and the influence of food and agriculture industries. Also examined are problems such as malnutrition, eating disorders, and the global obesity epidemic; the impact of food advertising aimed at children; poverty and food; and how each individual's eating is affected by the modern environment.

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Venues

Where and when

Starts Location
Flexible
Online

Opinions

T

01/08/2016
What I would highlight All the reason why sick food may be diabetic and cholesterol related...not people but food....

What could be improved Price...

Course taken: August 2016 | Recomendarías este centro? Sí.

What you'll learn on the course

Nutrition
Biology
Sustainability
Food
World of Plenty

Course programme

Lecture 1 Introduction: What We Eat, Why We Eat and the Key Role of Food in Modern Life

Lecture 2 Food Then, Food Now: Modern Food Conditions and Their Mismatch with Evolution

Lecture 3 Biology, Nutrition and Health I: What We Eat

Lecture 4 Biology, Nutrition and Health II: What Helps Us and Hurts Us

Lecture 5 Biology, Nutrition and Health III: The Psychology of Taste and Addiction

Lecture 6 Culture and the Remarkable Plasticity of Eating (Presentation by Ashley Gearhardt)

Lecture 7 Hunger in the World of Plenty

Lecture 8 Nutrition Transition and Global Food Issues

Lecture 9 From Ancient to Modern Farming: The Green Revolution and the Prospect of Feeding the World

Lecture 10 Sustainability I: The Impact of Modern Agriculture on the Environment and Energy Use

Lecture 11 Sustainability II: The Impact of Modern Agriculture on Biodiversity, Genetic Modification and Animal Welfare

Lecture 12 Public Health vs. Medical Models in Nutrition Change: Saving Lives One or a Million at a Time

Lecture 13 Eating Disorders and Obesity (Guest Lecture by B. Timothy Walsh)

Lecture 14 Perspectives of the Food Industry (Guest Lecture by Derek Yach)

Lecture 15 Economics, Nutrition and Health: Subsidies, Food Deserts and More

Lecture 16 Everyone but Me: The Pervasive Reach and Powerful Influence of Food Marketing on Food Choices

Lecture 17 The Politics of Food I: How Politics Affects National Nutrition Policy (Guest Lecture by Rogan Kersh)

Lecture 18 The Politics of Food II: The Issues, the Fights and Who Controls the Frame

Lecture 19 The Law and Opportunities to Improve Nutrition and Health (Guest Lecture by Stephen Teret)

Lecture 20 Schools and Nutrition: Where Health and Politics Collide (Guest Lecture by Marlene B. Schwartz)

Lecture 21 The Morphing of the Modern Diet (Guest Lecture by Brian Wansink)

Lecture 22 Sustainability and Health Food Access (Guest Lecture by Melina Shannon-DiPietro and Jennifer McTiernan)

Lecture 23 Success Stories, Innovation and Change from the Grass Roots