221.611.01 | AY 2013-2014 - 4th Term | 2 Credit(s)
W 8:30:00 AM
  • Contact Information
    Shannon Doocy
  • Course Learning Objectives

    Upon successfully completing this course, students will be able to:

    • define common nutritional deficiencies in emergencies, and specify how these should be corrected
    • assess the nutrition status of a population and food security at the household level
    • determine how a food should be distributed, monitored, and targeted
    • Discuss the dynamics of food aid in the emergency context, including policy factors, key organizations involved in provision of food assistance, determinants of receipt of aid, and the location and basis for current food shortages
  • Course Description
    Examines food aid, food insecurity, and nutritional deficiencies as they appear in different types of humanitarian emergencies. Discusses profiles of major international relief organizations involved in nutrition and food delivery and common programmatic interventions used in response to food crises. Presents data and issues related to current global food-shortages with an emphasis on development of practical skills and knowledge that can be applied in field settings. Students learn to appraise and compare nutrition content, cost, and logistical considerations associated with large-scale feeding programs, assess nutrition status, and consider factors contributing to food security at both the household and regional levels.
  • Intended Audience
    masters and doctoral students

    Additional Faculty Notes:
    Students and professionals with an interest food security and provision of food aid in the contexts of natural disasters and complex emergencies.

  • Methods of Assessment
    Student evaluation based on attendance and series of assignments.
  • Prerequisites
  • Required Text(s)

    Additional Faculty Notes:
    No text book required. Readings will be available on the course supplement or distributed in class.

  • Course Schedule

    Please see the course Session for a full list of dates and items for this course.

  • Academic Ethics Code

    Students enrolled in the Bloomberg School of Public Health of The Johns Hopkins University assume an obligation to conduct themselves in a manner appropriate to the University's mission as an institution of higher education. A student is obligated to refrain from acts which he or she knows, or under the circumstances has reason to know, impair the academic integrity of the University. Violations of academic integrity include, but are not limited to: cheating; plagiarism; knowingly furnishing false information to any agent of the University for inclusion in the academic record; violation of the rights and welfare of animal or human subjects in research; and misconduct as a member of either School or University committees or recognized groups or organizations.

  • Welcome Message
    Welcome to the course!   If you have any questions about course content, objectives, or enrollment please do not hesitate to email me at
  • Course topics
    This course provides an overview of food and nutrition in emergencies.  This encompasses general food distributions and selective feeding programs, ration content, and cost and logistical considerations associated with the delivery of food aid.  Nutrition assessment, management of acute malnutrition, micronutrient deficiencies, and food security will also be addressed. 
  • Disability Support Services
    If you are a student with a documented disability who requires an academic accommodation, please contact the Office of Student Life Services at 410-955-3034 or via email at