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Undergraduate PHS
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Food: Farm to Table—Summer Institute 2014

June 2 - June 27

Learn about: Food safety, how to cook healthy, how to eat healthy, where food comes from all while getting public health elective credit!

The Public Health Summer Institute for undergraduate students is a new innovative opportunity to experience public health through interdisciplinary learning, gain practical skills, and earn 6 credits in public health (counts towards a major or minor in public health).

Have fun learning, take field trips and connect to the Southeastern Louisiana food production, distribution, and service community while learning about the vibrant food culture of Southeastern Louisiana. Students will learn how to prepare regional dishes, experience hands-on visits with local restaurants, and much more!

This program is also open to non-public health majors!


 
Community garden at Ye Old College Inn, New Orleans

Urban Garden at Ye Old College Inn

Sugar cane

Presentation at USDA Sugar Cane Production Facility

Look at the oysters!

Students on tour at oyster processing facility

Motivatit

Students in front of oyster producer Motavit

Spinning-the-hive-frames

Students harvesting honey from urban beekeepers


Details

SPHU 3400 Nutrition, Cooking and Public Health: covers basic nutritional theory, food chemistry, culture and food practices, planning and evaluating meals, nutritional epidemiology related to wellness, health, and disease associations.  It also provides an introduction to concepts of wellness and nutrition, practical skills for adapting cooking methods to healthier alternatives and demonstrating examples to use epidemiology as a tool.

SPHU 3410 Food Safety, Community and Policy: covers food safety including the common pathogens and environmental factors that lead to food borne illness, the regulatory aspects for food preparation, packaging and manufacturing of foods, restaurant inspections, and pesticides in food.  This course also examines urban agriculture and locally produced foods from an economic, community engagement, cost benefits of organic and non-organic foods and food policy.  Disparities in food availability, famine and abundance and malnutrition obesity are discussed.

  • SPHU 3400 Nutrition, Cooking, and Public Health, June 2–13, 2014, 3 credits
  • SPHU 3410 Food Safety, Community, and Policy, June 16-27, 2014, 3 credits
  • Both courses taught by Elisabeth Gleckler, PhD and Lorelei Cropley, DrPH

Registration Information

Tulane students can register via the registrar website - http://classschedule.tulane.edu or on Gibson

Non-Tulane students will register via the School of Continuing Studies as follows:

  • visit http://www.scs.tulane.edu/campuses/uptown.html
  • Click on “Apply Now Online” (located on the bottom/right corner of page; please note that there is a $25.00 non-refundable application fee)
  • Fill out the application as requested. NOTE: Select “Summer Only” in the drop down menu under the heading “Term.”
  • Once admitted, you will receive a Tulane email address and password. This will enable you to register for your course through our Gibson online system indicated above.

Accommodations

Summer School Housing is available on Tulane’s Uptown Campus and can be paid for by the day. Billing will be through Tulane’s Bursar & Accounts Receivable Office. Students interested in living on-campus during the summer should check this summer housing website for an application and further information: http://tulane.edu/studentaffairs/housing/under/summer-school.cfm. Students planning to come to Tulane and live on campus during the summer should submit an application for a dormitory at least 7 days before arrival, and preferably earlier.

Summer Institutes Home


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1440 Canal Street, New Orleans, LA 70112 504-988-5388 or 800-676-5389 website@tulane.edu