Campus and Apothecary Shoppe
5005 S. Macadam Ave.
Portland, OR 97239
Monday through Friday
8:30 a.m. to 5:30 p.m. PST
This course explores the web-like interplay between nutrition, our food supply, and the environment demonstrating a complex interlinking between our environment and the food we eat. Students gain an understanding about sustainable food supplies and the effect of environmental issues on nutritional status and overall health. This course includes information on genetically engineered foods (GMOs), and presents information about Persistent Organic Pollutants (POPs) and their role in endocrine disruption. Resource materials focus on the environmental and nutritional issues surrounding childhood health and development. The course also covers the different methodology between organically and commercially raised meats, dairy, and agricultural products.
Assess environmental issues that affect nutritional status and overall health;
Develop techniques to educate the health profession and public to mitigate environmental issues;
Evaluate current resources of politics and environmental health and nutrition;
Summarize knowledge about exposure to Persistent Organic Pollutants (POPs) and other environmental chemicals in endocrine disruption and health;
Explain epigenetics and nutrigenomics;
Evaluate the benefits and risks of genetic food product engineering.
Required Course Pack:
View the required textbooks for this class, including ISBN, edition, and retail price, by visiting our Required Textbooks page.
Total Course Price:
View the total course price including tuition, fees, course materials, and shipping online here.
Candidates must possess a baccalaureate degree or higher from an institution accredited by an agency recognized by the US Department of Education. Candidates must submit official transcripts directly from the issuing institution along with one professional letter of recommendation. All applicants must be recommended for admission by the ACHS Admissions Committee.