Abstract
Developing and implementing a new, non-traditional, web-based graduate program in Environmental Nutrition at an urban, public university in the United States was unlikely. In a climate of budget reductions, program eliminations, and decreasing state revenues the timing seemed wrong, when actually it proved to be the perfect timing. Proposing a forward- thinking curriculum designed around sustainable food and nutrition issues that impact the health of humans and the earth led to program approval by the numerous university and state committees. Interdisciplinary content in the courses of humanitarian nutrition, alternative and complementary nutrition, food and culture, and sustainable food systems introduces new definitions of what it means to live healthy and create healthy communities. The emphasis on applied practices culminates with an internship and hands-on project experience. Contrary to our initial expectations, declining resources and economic trends did not prevent positive change. Recognition that sustainable food and nutrition practices are not fleeting trends, but essential links to health and wellness led to approval of a new graduate degree program.
Presenters
Robin RoachAssociate Professor, College of Health Sciences, The University of Memphis, Tennessee, United States
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