Johns Hopkins University
Department of Public Health
Instructor Name:
Course Title: Public Health Considerations to Food Access in
Seung Hee Lee, M.S, R.D
America's Urban Settings
Instructor Contact Information (Campus Address, email,
Course Number: AS 280.205.41
telephone):
Distribution:
Suite E5038, 615 N Wolfe Street, Baltimore MD 21205
seulee@jhsph.edu
Instructor Office Hours/Location: by scheduling
Class Hours: 9:30am- 4:00pm
Credits:1
Term Dates: July 22 Aug 4
Classroom:
COURSE DESCRIPTION
This course looks closely at the complexity of food systems and what it would take to improve these systems to
assure widespread access to nutritious, adequate and affordable food. Students will gain hands-on experience
through visiting a restaurant, corner stores and an emergency food distribution center. The in-class sessions are
structured primarily as discussion seminars based around the readings and trips, supplemented with some lectures
and guest lectures. Class sessions will engage students to think critically and will provide background and
frameworks for understanding the field trips. All texts will be sent out by email or by handout, and all grades will be
administered pass/fail. Prompt attendance and class participation are required.
COURSE LEARNING OBJECTIVES
Students should obtain a good working knowledge and basic understanding of the following areas:
1 Definition and importance of healthy eating
2 Complex food systems in 21st century: Availability and affordability
3 Socio-economic disparities in obesity and access to food
4 What is food security and how does it affect the quality of lives in disadvantaged populations?
5 What are some possible and creative ways to improve the food environment?
REQUIRED MATERIALS
TEXTBOOKS
Readings will be provided by email or hand-out
Recommended: Mark Winnie, Closing the Food Gap. 2008
Beacon Press.
SUPPLIES
COURSE WEBSITE
EVALUATION AND GRADING
Grades will be based on the following assessments:
ASSESSMENT TYPE
Assignments
Exams
Participation
Final grades will be based upon the following scale:
PERCENT OF FINAL GRADE
30%
50%
20%
PERCENT
GRADE
PERCENT
GRADE
PERCENT
GRADE
90 - 100%
A+
85 - 90 %
A
80 – 85%
A-
76 – 80%
B+
72 – 76%
B
68 – 72%
B-
55-68%
C
Below 55%
F
ATTENDANCE POLICY
Due to the compressed time-format of this course, one class meeting ‘counts’ for the equivalent of a full week of a normal
semester. This is unfortunate but unavoidable. For this reason, and because participation is so important for the conduct of the
course, you are required to attend every class meeting, with three qualifications:
1)
2)
3)
You will be allowed 1 (one) unexcused absence. No questions asked.
Excused absences (for reasons of illness, family tragedy, etc) are permitted, provided that you notify me as far in
advance as possible, and document these absences to my satisfaction.
Absences do not affect your other obligations, such as written assignments and presentations. In extreme cases,
and at my discretion, the due date for assignments can be modified.
Subject to those two qualifications, each unexcused absence beyond your 1 (one) permitted absence will lower your participation
grade by a full letter (i.e. a B- would become a C-, then a D-, etc). If you have 3 (three) or more unexcused absences, you will
receive no credit for participation.
JOHNS HOPKINS POLICIES AND SUPPORT SERVICES
This course is governed by the policies set forth in The Johns Hopkins University Undergraduate Student Handbook, which
contains information on a wide variety of topics, such as support services, and policies relating to student rights and
responsibilities. This course is governed by the policies set forth in this document.
Some JHU student support services you may find useful include…
SUPPORT SERVICE
Library E-Reserves
LOCATION
http://www.library.jhu.edu/services/forms/reserves.h
tml
PHONE NUMBER / WEBSITE
reserves@jhu.edu
Summer & Intersession
Programs
3505 N. Charles Street, Suite 101
410-516-4548
http://www.jhu.edu/summer
CLASSROOM ACCOMODATIONS FOR STUDENTS WITH DISABILITIES
If you are a student with a documented disability who requires an academic adjustment, auxiliary aid or other similar
accommodations, please contact The Office of Student Disability Services at studentdisabilityservices@jhu.edu, call 410-5164720 or visit 385 Garland Hall.
STATEMENT OF DIVERSITY AND INCLUSION
Johns Hopkins University is a community committed to sharing values of diversity and inclusion in order to achieve and sustain
excellence. We believe excellence is best promoted by being a diverse group of students, faculty and staff who are committed to
creating a climate of mutual respect that is supportive of one another’s success. Through its curricula and clinical experiences, we
purposefully support the University’s goal of diversity, and in particular, work toward an ultimate outcome of best serving the
needs of students. Faculty and candidates are expected to demonstrate an understanding of diversity as it relates to planning,
instruction, management, and assessment.
A WORD ON ETHICS
The strength of the university depends on academic and personal integrity. In this course, you must be honest and truthful.
Ethical violations include cheating on exams, plagiarism, reuse of assignments, improper use of the Internet and electronic
devices, unauthorized collaboration, alteration of graded assignments, forgery and falsification, lying, facilitating academic
dishonesty, and unfair competition.
Report any violations you witness to the instructor.
COURSE SCHEDULE
Week
I
II
Dates
Topics
7/23
7/24
Introduction to healthy eating
We are what we eat
7/25
Importance of sustainable food systems :
Farm to table
7/26
What is junk food?
7/27
Food, culture and nutrition – Implication of
interventions
7/30
7/31
8/1
8/2
Food, culture and nutrition – Implication of
interventions 2
Assignment 1 due
Food security in disadvantaged populations 1
Food security in disadvantaged populations 2
Food policy implications
8/3
Final exam
Field trips/ Guest speakers
Field trip to an organic farm
Guest speaker: Owner chef from Woodberry
Kitchen
Anne Palmer, Director of Eating for the
Future program, Center for a livable Future,
Johns Hopkins University
Food mapping with Campus Kitchen
Assignment 1
Dr. Joel Gittelsohn, Professor, Center for
Human Nutrition, Bloomberg School of
Public Health
Baltimore Healthy carryouts team
Volunteering at Fransiscan Center
Volunteering at MD food bank
Dr. Sara Bleich, Assistant Professor,
Department of Health Policy and
Management, Bloomberg School of Public
Health