Willingness to pay, opportunity costs, externalities, and market failures in natural resource markets; dynamic efficiency; economic applications including mineral, marine, forest, land, water, and biodiversity.
Characteristics, processes and sources of economic growth, role of agricultural and resource sectors in economic growth, analysis of output and input markets in those sectors, policy failures, tools for empirical analysis of rural markets, growth, and the environment.
An overview of global food markets including recent trends (e.g., vertical coordination, strategic alliances, multinationals and small firms in niche markets), marketing and trade institutions such as state-trading enterprises and WTO regulations, issues specific to developing nations, and case studies.
Analytical methods in forest hydrology and their applications in the planning of forest operations with a focus on the hydrologic and hydraulic design procedures for stream crossings.
The cultural, historical, political, economic, and gender dynamics that structure the relationship between Indigenous peoples and the state in Canada; Indigenous self-determination struggles in relation to constitutional recognition, self-government, land claims, and economic development. Credit will be granted for only one of FNSP 200, FNIS 210, or FNSP 210.
The historical, cultural, political, economic and legal issues that inform the experiences of Indigenous peoples in Canada, examined from both Indigenous and non-Indigenous perspectives. Credit will be granted for only one of FNIS 100, FNSP 100, or FNSP 200.
Theory and methods in public health nutrition and health promotion program planning to assess, plan, implement, and evaluate nutrition-related programs for communities and populations. Considers factors affecting behavior and the social determinants of health.
Applying nutrition concepts and principles in addressing problems of malnutrition and food insecurity in international settings. Basics of developing culturally acceptable, sustainable nutrition intervention programs.
Conceptualization and scientific analyses of global problems in food and nutrition; complexities of food habits and malnutrition in various cultures around the world.
Personal, collective, and policy factors affecting food choices, including perceptions of healthy eating, gender, identity, family structures, and economic, sociocultural, and political forces.