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)

Outcomes
  • 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

Enrollment Information
Syllabi: 1 available
  •   Regular Academic Session.  Combined with: AEM 4485NS 4480NS 6480

  • 3 Credits Graded

  • 16327AEM 6485  LEC 001