Environmental issues pose challenges. What are the biophysical and social causes of environmental change? What exactly is an environmental issue and why are they often controversial and difficult to resolve? How can we make a difference? You'll address all of these questions as you explore four key global environmental concerns ? life, water, carbon, and food ? through a rich and interactive set of study materials. As you do so, you'll develop a distinctive way of thinking about environments and environmental issues that draws on the insights of both natural and social sciences to be at once intellectually innovative and practically relevant.
Chemistry is fundamental to our modern world, touching all aspects of our lives; food, health, materials, energy and our environment. Indeed, the solutions for many of the challenges facing the world will require Chemistry as a key facilitating science. This highly interactive module provides a broad foundation in organic, inorganic, and physical chemistry. It explores organic compounds and their synthesis, spectroscopic analysis, the Periodic Table and the reactivity of metals and non-metals, bonding and molecular shape, thermodynamics and kinetics. The practical nature of chemistry will be emphasised throughout. There will be an optional, laboratory-based residential school. The cost of accommodation, meals and travel for the optional residential school is not included in the module fee.
‘You are what you eat’, goes the old adage, but what you eat also has an impact on the environment.
This free course, Eating for the environment, will explore the links between food, nutrition and environmental sustainability. It will start by exploring the diversity on your dinner plate and encourage you to reflect on it in relation to dietary choices and preferences of people around the world. It will explore the connections between food, culture and traditions, and the challenges in providing healthy and nutritious food to the world’s growing population. The course will examine innovative approaches to food that also help environmental sustainability.
This free course, The science of nutrition and healthy eating, looks at the science behind nutrition, covering aspects of biology, chemistry and physics as well as giving some insight into healthier eating. Reading food labels, choosing healthier foods, hydrating appropriately and understanding how we taste food will allow you to be more informed about the choices you make about the food you eat.
This free course, Children and young people: food and food marketing, examines food as a health issue and addresses children and young people’s agency and their rights. It addresses obesity, food marketing and also food as a way of expressing children’s and young people’s identities (family, class, cultural, generational). Discussing key issues that in research and thinking about food, including how policies tackling obesity are framed, it draws across work from Childhood and Youth Studies and Psychology to challenge the rhetoric of 'healthy choices' and consider why it's essential to go beyond the individual to understand systems and environments that currently fail children and their health.
The following video explores the concepts covered in this course.
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This free course, Exploring health: is your lifestyle really to blame?, explores the extent to which a person's 'lifestyle' impacts on their health and wellbeing. It also examines how non-lifestyle related factors – in particular social, economic, cultural and political dimensions – influence a person's health.
This free course, Beginners' Italian: food and drink, focuses on buying drinks and snacks in an Italian café, as well as on greeting and introducing yourself in Italian. It does not require any previous knowledge of Italian.