222.620.01
Nutrition-Related Non-Communicable Diseases: Global Burden and Prevention Through Food Policy
Location
East Baltimore
Term
4th Term
Department
International Health
Credit(s)
3
Academic Year
2025 - 2026
Instruction Method
In-person
Friday, 9:00 - 11:50am
Auditors Allowed
Yes, with instructor consent
Available to Undergraduate
No
Grading Restriction
Letter Grade or Pass/Fail
Course Instructor(s)
Contact Name
Frequency Schedule
Every Year
Resources
Prerequisite
No prerequisites for this course.
Enrollment Restriction
This course is not restricted.
Are you interested in how food policy can shape healthier populations?
The global rise in diet-related non-communicable diseases demands bold public health action. This course explores policies such as front-of-pack labeling, beverage taxes, trans fat bans, and sodium reduction programs, and teaches you how to evaluate their real-world impact.
Examines the global burden of nutrition-related non-communicable diseases (NCDs) and the role of food policy interventions in prevention and management. Evaluates scientific evidence, analyzes case studies from multiple regions, and assesses the effectiveness and cost-effectiveness of policies such as labeling, taxation, and reformulation. Emphasizes the translation of nutrition science into policy and understanding how governments, global organizations, industry, and other stakeholders influence food environments.
Learning Objectives
Upon successfully completing this course, students will be able to:
- Describe the global burden and epidemiology of specific nutrition-related NCDs.
- Determine how consumption of specific nutrients, foods, and dietary patterns contribute to disease burden.
- Summarize the scientific evidence supporting key food policies for NCD prevention, including taxation, labeling, food reformulation, and industry regulation.
- Explain the roles of key stakeholders (global organizations, government, industry, civil society) in policy design, implementation, and enforcement.
- Interpret results of cost-effectiveness and health impact analyses of nutrition policies and list ways results are used policy decision-making.
- Critique the effectiveness and feasibility of food policy interventions in different socio-political and economic contexts.
Upon successfully completing this course, students will be able to:
Methods of Assessment
This course is evaluated as follows:
- 25% Quizzes
- 20% Participation
- 30% Written Assignment(s)
- 25% Group Presentation
Submitting for a section .01 in-person for Term 4. Upon approval, we will create a paired virtual Section .41 that runs concurrently. Sessions are streamed live and recorded with captions for parity. Limited CTL support is requested for set-up and up to two short recordings this term. CPI is Assistant Professor Matti Marklund. A request has been submitted to add him to the CMS.