PHE 428 / 528 – Stress, Food and Health
Biography
This survey course is designed to provide students with basic information concerning the interaction of biological, psychological, behavioral, social and cultural processes that function in the intersection of food, eating behaviors, and short- and long-term health outcomes. A particular emphasis will be placed on the impact of stress and social determinants on these relationships. In this course we will explore the complicated determinants of eating and physical activity behaviors and identify key leverage points for effective interventions for promoting healthy eating.
Prerequisite
Upper-division standing.
Slash Listed Courses
Also offered for graduate-level credit as PHE 528 and may be taken only once for credit.
¹ CEPH Primary Instructional Faculty
² CEPH Non-Primary Instructional Faculty
Experienced Faculty With Diverse Backgrounds
More than 150 faculty members work within the OHSU-PSU School of Public Health. They have a wide range of expertise, from monitoring and assessing health risks and opportunities in populations, to helping build health-supporting social environments through policy, advocacy, and programs. They are educators, advisors, researchers, practitioners and community leaders. They come from backgrounds in quantitative, behavioral, environmental and social sciences, policy and government, exercise and health sciences and anthropology, among many other areas. They all work in collaboration with each other and with community partners, and are especially focused on the training and education of future leaders and practitioners in the public health fields.
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