AEM 4485 - Economics of Food and Malnutrition (3 Credits)
Crosslisted with NS 4480
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.
Prerequisites: ECON 1110, AEM 2100, or equivalent, and 9 additional credits in economics, applied economics, or nutrition. Recommended prerequisite: ECON 3140, NS 3600, or equivalent.
Enrollment Information: Enrollment limited to: seniors and juniors.
Distribution Requirements: (AFS-AG, D-AG, SBA-AG), (SBA-HE)
Exploratory Studies:
(CU-ITL, CU-SBY)
Last Four Terms Offered: Fall 2025, Fall 2024, Fall 2023, Fall 2022 Learning 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.