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Science and Cooking

Science and Cooking

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To help you make the link between cooking and science, an “equation of the week” will capture the core scientific concept being explored. You will also have the opportunity to be an experimental scientist in your very own laboratory — your kitchen. By following along with the engaging recipe of the week, taking measurements, and making observations, you will learn to think both like a cook and a scientist.
Weight Training

Weight Training

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This 12 session course is designed for the beginning or novice weight lifter, or for those who have experience lifting but lack proper instruction. We will provide an understanding of the biomechanics involved, muscles used for a given exercise, and program development.
International Nutrition

International Nutrition

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Presents major nutritional problems that influence the health, survival, and developmental capacity of populations in developing societies. Covers approaches implemented at the household, community, national, and international levels to improve nutritional status. Explores the degree to which malnutrition can be prevented or reduced prior to achieving full economic development through targeted public and private sector interventions that address the causes of malnutrition.
Obesity Economics

Obesity Economics

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This course introduces students to the economic approach to evaluating obesity. It focuses on attributable health care expenditures, quality adjusted life years, productivity changes, consumer sovereignty, and the incentives and regulations that can be used to change individual adult, parent, and child behavior.
Global Tobacco Control

Global Tobacco Control

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Provides an introduction to global tobacco control. Presents the health and economic burden of tobacco use worldwide and highlights practical approaches to tobacco prevention, control, surveillance, and evaluation. Examines transnational tobacco control issues, including the following: the interpretation and packaging of epidemiologic evidence for policy makers, the determinants of tobacco addiction, the economics of global tobacco control, tobacco industry strategies, legal foundations for regulation, and basic surveillance and evaluation methods using lectures, case-studies, and discussion.
Food Production, Public Health, and the Environment

Food Production, Public Health, and the Environment

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This course provides an understanding of the complex and challenging public health issue of food security and in a world where one billion people are under-nourished while another billion are overweight. Explores the connections among diet, the current food and food animal production systems, the environment and public health, considering factors such as economics, population and equity. Case studies are used to examine these complex relationships and as well as alternative approaches to achieving both local and global food security and the important role public health can play. Guest lecturers include experts from a variety of disciplines and experiences.
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