This course provides an overview of the principles of economics. It uses these principles to examine the role of economic factors the causes of, and the solutions to, environmental health science problems. An introduction to the composition, structure, and properties of food. Topics include an overview of human nutrition, comparative nutritional value of foods, additives, contamination, spoilage and preservation of food with a focus on foods such as meat, fish, milk, and milk products. It emphasizes examples from First-Nations settings, including a comparison of traditional foods and commercially produced foods, as well as environmental hazards affecting fish, game, and wild plants.
Students gain experience in the identification and analysis of food contamination.
A field trip will be conducted to explore traditional sources of food for First Nations and the threats these sources face from environmental contamination. It reviews relevant legislation regarding food and food facilities, inspection techniques, hazard analysis, and control strategies. Uses examples of food handling situations in First-Nations settings. Students learn biostatistical methods to critically evaluate data and study conclusions. Topics include conducting disease investigation, vital statistics, data gathering methods, basic methods of health data analysis.