AEM 6485

AEM 6485

Course information provided by the Courses of Study 2017-2018.

This course focused on the economics of food and malnutrition from the perspective of individuals and households; that is, a micro-economic approach. Topics include characteristics and constraints associated with food production in both developed and developing countries; the determinants of household food security; the social and economic causes and consequences of undernutrition; the social and economic causes and consequences of obesity; intervention design to reduce food insecurity, undernutrition and obesity.

When Offered Spring.

Prerequisites/Corequisites Prerequisite: ECON 1110 , AEM 2100 , or equivalent, and 9 additional credits in Economics, Applied Economics, or Nutrition. Recommended prerequisite: ECON 3140 , NS 3600 , or equivalents.

Distribution Category (SBA-HE)
Course Attribute (CU-ITL)

  • Ability to analyze problems of food security and nutrition using perspectives and tools drawn from both economics and nutrition; critically assess studies of the determinants of these; understand the strengths and limitations of interventions designed to ameliorate these.
  • Integrate knowledge from the biological and social sciences to address nutrition problems facing individuals, societies and governments.
  • Ability to understand and analyze quantitative data on food security and nutrition.
  • Ability to access and critically evaluate scientific information from the primary research literature to investigate the causal effects of nutrition.
  • Motivation to engage in debates surrounding the design and implementation of innovative solutions to current existing and future problems related to food, hunger, and nutrition.

View Enrollment Information

  •   Regular Academic Session.  Combined with: AEM 4485NS 4480NS 6480

  • 3 Credits Graded

  • 16327 AEM 6485   LEC 001