UMD: A Globally Connected University

NFSC230: Global Nutrition Sensitive Food Systems

Virtual, Virtual
Terms offered: 
Fall
Program Type: 
Maryland Virtual
Credit Type: 
Non-UMD Students Eligible to Apply: 
Yes
EA Advisor: 
Maria Barra

Global Classrooms SignatureThe United Nations' Sustainable Development Goals (SDGs) (Goal 2) aims to end hunger, achieve food security, improve nutrition and promote sustainable agriculture by 2030. The West African sub region is among the most food insecure regions in the world, with an estimated 31% of the population projected to be food insecure by 2024. Additionally, the World Health Organization (WHO) estimates that by 2020, Non Communicable Diseases (NCDs) will account for 80 percent of the global burden of disease, causing seven out of every 10 deaths in developing countries. To avert this situation, an integrated approach that involves all stakeholders - producers, processors, distributors, consumers, policy makers and research institutions - must be developed. A number of initiatives have already been implemented to examine how agriculture could be leveraged to become a more powerful tool to tackle the persistent problems of food insecurity, malnutrition, and poor health. This course will seek to build on the momentum created by these and similar conversations and initiatives to prepare students and participants to develop global solutions fit for local contexts that bridge the gap between agricultural development and its largely unfulfilled health and nutritional benefits. Our focus will be on Ghana, Africa. The course will be taught online by the faculty from the University of Maryland and Kwame Nkrumah University of Science and Technology, Kumasi Ghana. Students from both institutions will examine contemporary nutrition and food systems problems and ways different disciplines address these "hot topics" of enduring significance. Students bring their own interests, knowledge and real-life experiences to the classroom and are active participants to enhance their own learnings. Students will apply their learning and gain insider knowledge about the topics and participate in team-based work to learn skills that are widely applicable.

Register in Testudo for the following three credit course:

This course will include a blend of synchronous and asynchronous learning (check Testudo for more details). 

Previous terms offered: Fall 2020

Dr. Margaret Udahogora, RD (PD), Dietetics Program Director and Professional Track Faculty in the Department of Nutrition and Food Science (NFSC). Dr. Udahogora is a registered dietitian and her research interests are food security and prevention of diet related chronic diseases. She teaches dietetics and students from various majors to encourage interprofessional collaborations, communication and creativity, and efficient use of technology platforms to provide students with real-life work experience at local and international level. In her teaching, Dr. U and her collaborators mentor students to conduct research and community outreach to promote nutrition and health. Student learning experience also includes public policy and leadership development. Dr. U will be teaching a signature course - NFSC230, Nutrition Sensitive Food Systems Fall 2021 and Fall 2022 - between UMD and the Kwame Nkrumah University of Science and Technology in Ghana. For general questions, please contact the Global Classrooms team.

Course costs are calculated based on the university’s standard tuition and fee rates.

Term Year Application Deadline Admission Notification Program Start Program End
Fall 2021 03/15/2021 01/01/2021