- Introduction: What We Eat, Why We Eat and the Key Role of Food in Modern Life
- Food Then, Food Now: Modern Food Conditions and Their Mismatch with Evolution
- Biology, Nutrition and Health I: What We Eat
- Biology, Nutrition and Health II: What Helps Us and Hurts Us
- Biology, Nutrition and Health III: The Psychology of Taste and Addiction
- Culture and the Remarkable Plasticity of Eating (Presentation by Ashley Gearhardt)
- Hunger in the World of Plenty
- Nutrition Transition and Global Food Issues
- From Ancient to Modern Farming: The Green Revolution and the Prospect of Feeding the World
- Sustainability I: The Impact of Modern Agriculture on the Environment and Energy Use
- Sustainability II: The Impact of Modern Agriculture on Biodiversity, Genetic Modification and Animal Welfare
- Public Health vs. Medical Models in Nutrition Change: Saving Lives One or a Million at a Time
- Eating Disorders and Obesity (Guest Lecture by B. Timothy Walsh)
- Perspectives of the Food Industry (Guest Lecture by Derek Yach)
- Economics, Nutrition and Health: Subsidies, Food Deserts and More
- Everyone but Me: The Pervasive Reach and Powerful Influence of Food Marketing on Food Choices
- The Politics of Food I: How Politics Affects National Nutrition Policy (Guest Lecture by Rogan Kersh)
- The Politics of Food II: The Issues, the Fights and Who Controls the Frame
- The Law and Opportunities to Improve Nutrition and Health (Guest Lecture by Stephen Teret)
- Schools and Nutrition: Where Health and Politics Collide (Guest Lecture by Marlene B. Schwartz)
- The Morphing of the Modern Diet (Guest Lecture by Brian Wansink)
- Sustainability and Health Food Access (Guest Lecture by Melina Shannon-DiPietro and Jennifer McTiernan)
- Success Stories, Innovation and Change from the Grass Roots
%%
 | Yale University. Some rights reserved. All content on this web page is licensed under a Creative Commons License. |
No comments:
Post a Comment