The Healthy Sustainable Diets MOOC (17th June - 21st July, 2013)
|Here's what a few of our previous participants on the MOOC have said about it...|
Best bits: the webinars, simple useful, intelligent, uplifting. The subject matter - challenging and broadening. The people. Wow this MOOC has been so much fun. Hope everyone else enjoyed letting their brain off the leash to run around and come back tired but happy,thanks for the MOOC experience. (Michelle Conway)
|First and foremost, I take the opportunity to congratulate the University of Sheffield and all the organizers for putting together such a well-planned and beautifully executed online course.... ...I had never before taken a MOOC.However,my apprehensions kept fading once the course began with each passing week as everything was so systematically arranged as if one step leading on to another (Puneet Sandu)
"The Healthy and Sustainable Diets class helped me access numerous helpful resources: articles, books, journals, presentations, highly interactive webinars, videos of rich content, and interviews with stakeholders and policy drivers like Professor Tim Lang, Sue Dibbs of the eating better initiative and Mary H. Higgins.......I recommend it to anyone with the interest in improving his/her ways in living a healthier and sustainable life and to provide the unborn generations with same!" (Hannatu Ayuba Usman)
|We were arranged into groups, composed of 50 or so participants and were given exercises to blog each week, based upon the excellent collection of learning material.(Duncan Hedges)
This course introduces you to sustainable diets as a concept (what might a sustainable diet look like, what does it not look like?) and then takes you through some of the challenges involved in choosing food which is both healthy and sustainable:
- Identifies key changes required to make our diets healthier and sustainable
- Considers some of the current dilemmas around eating a healthy and sustainable diet
- Examines the role of current sustainability labelling, and explores options for a multi health and sustainability label
- Discusses the possibilities of policy options to enable citizens to make the required shift from unhealthy and unsustainable consumption patterns
Besides University of Sheffield academic staff, guest contributors who have expertise in this area will be joining in, and it is anticipated that the course will provide a lively forum for learning, engaging and debating the complexities of sustainable diets.
We anticipate that participants on this MOOC should plan for approximately 20 hours of study time over the 5 week period (roughly 4 hours per week).
My research interests lie in exploring dietary choices, particularly those taken with health, environmental, ethical, or sustainable motivations in mind. Tensions exist currently between food based dietary guidelines, and environmental capabilities, for example in the case of fish. There is a pressing need to revise current dietary recommendations to incorporate sustainability criteria, and I am very keen to explore how this might be done to enable clearer choices for consumers when purchasing food.
I have significant research experience which has involved working in different cultural contexts (especially the UK, North Africa, sub-Saharan Africa and more recently in Asia), falling broadly within three areas of public health nutrition: Nutrition transition in low and middle-income countries, obesity policy development and integrating sustainability into nutrition policy.