Courses Taught by Andrew Jones

NUTR525: U.s. Food Policy

Graduate level
Residential
Winter term(s) for residential students;
3 credit hour(s) for residential students;
Instructor(s): Andrew Jones (Residential);
Not offered 2026-2027
Prerequisites: None
Advisory Prerequisites: None
Undergraduates are allowed to enroll in this course.
Description: This course examines how food policies in the U.S. are developed and implemented as well as their impacts on public health, food security and societal well-being. It also examines theories of the policy process and frameworks for undertaking policy analysis.
Learning Objectives: During this course, students will: 1) read and critically assess empirical analyses of U.S. food policies through texts, scientific articles, and policy case studies; 2) practice communicating critical analysis of research and policies through formal presentations; 3) facilitate in-class discussion and debate amongst peers; 4) practice developing legislative histories and policy memos that involve critical analysis of the policy process; 5) practice receiving constructive feedback from peers and incorporating it into theoretical thinking and writing; and 6) provide respectful and thoughtful feedback to their peers.

Graduate level
Residential
Fall term(s) for residential students;
3 credit hour(s) for residential students;
Instructor(s): Andrew Jones (Residential);
Prerequisites: None.
Advisory Prerequisites: An introductory course in biology, environmental science, ecology, urban planning, food policy, epidemiology, and/or human nutrition
Undergraduates are allowed to enroll in this course.
Description: This course teaches about food systems through interdisciplinary, experiential learning and dialogue-based inquiry. In addition to learning how to bridge worldviews and apply systems thinking, students will study the unique perspectives of public health nutritionists involved in addressing complex food systems problems.

Graduate level
Residential
Winter term(s) for residential students;
3 credit hour(s) for residential students;
Instructor(s): Andrew Jones (Residential);
Not offered 2026-2027
Prerequisites: None
Advisory Prerequisites: At least one foundational course in both biostatistics and epidemiology.
Description: This course will provide students with an understanding of the principles of program evaluation with an emphasis on global nutrition programs. The course will create a space for discussion and practice in which knowledge can be applied to current global nutrition issues through research and critical analysis.

Concentration Competencies that NUTR633 Allows Assessment On
Department	Program	Degree	Competency	Specific course(s) that allow assessment
NUTR		MPH	Develop appropriate designs to rigorously monitor and evaluate nutrition programs and policies in diverse contexts	NUTR633, NUTR650, NUTR677
NUTR		MPH	Apply public health theoretical frameworks and nutrition research evidence to inform public health actions	NUTR642, NUTR650, NUTR677, NUTR633

Graduate level
Residential
Fall, Winter term(s) for residential students;
1-6 credit hour(s) for residential students;
Instructor(s): Dana Dolinoy, Suzanne Cole, Kendrin Sonneville, Karen Peterson, Peter Mancuso, Andrew Jones, Ana Baylin, Olivia Anderson, Susan Aaronson, (Residential);
Prerequisites: None
Undergraduates are allowed to enroll in this course.
Description: This course will be used by faculty members to teach special topics related to Nutritional Sciences.

Undergraduate level
Residential
Fall term(s) for residential students;
3 credit hour(s) for residential students;
Instructor(s): Andrew Jones (Residential);
Prerequisites: None.
Advisory Prerequisites: None
Description: This course examines global food systems through a geographic lens, exploring how food is produced, processed, traded, and consumed. Through lectures, case studies and GIS analysis, students will learn core geographic concepts, and assess how environmental, economic, and cultural factors shape food systems and food access across regions.
Learning Objectives: During this course, you will: 1) Read and critically interpret academic and applied research on food systems to develop evidence-based perspectives; 2) Apply geographic concepts to real-world food system issues and case studies examining how global food production, supply chains and consumption are spatially organized; 3) Engage in discussions with your peers critically assessing diverse viewpoints from the academic literature on food systems issues broadly, as well as geographic perspectives on these issues; 4) Communicate critical analysis of geographic case studies and research questions through formal presentations, written reports, and maps; 5) Receive constructive feedback from peers and incorporate it into critical thinking and writing; and, 6) Provide respectful and thoughtful feedback to your peers.