This course will seek to build on the momentum created by these 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.
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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% 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 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 region’s persistent problems. This course will seek to build on the momentum created by these 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.
Number of credits: 3
How You Will Learn and Work
This is a Global Classrooms Signature Course. This course will include a blend of synchronous and asynchronous learning. The course will be taught online by the faculty from the University of Maryland (UMD) 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.
General Education Credits
College of Agriculture and Natural Resources
Prerequisites & Restrictions
Dr. Margaret Udahogora
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 inter-professional 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. Udahogora 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.