國立中興大學教學大綱
課程名稱 (中) 世界糧食問題(0638)
(Eng.) World Food Problems
開課單位 通識中心
課程類別 必修 學分 2 授課教師 陳思宏
選課單位 不限系所 授課使用語言 英文 英文/EMI Y 開課學期 1141
課程簡述 Through an interdisciplinary scope, this course explores the global challenges of food security, including hunger, malnutrition, food production, and distribution. It examines the social, economic, and environmental factors shaping food systems and investigates food sovereignty, poverty, climate change, and population growth. Students will develop a deeper understanding of the interconnected systems driving world food problems and evaluate sustainable solutions for global cooperation, ethical food practices, and agricultural sustainability; furthermore, link the SDGs implementation to solve real-world problems.
先修課程名稱
課程含自主學習 Y
課程與核心能力關聯配比(%) 課程目標之教學方法與評量方法
課程目標 核心能力 配比(%) 教學方法 評量方法
By the end of this course, students will:
1. Understand the causes and consequences of global food insecurity and malnutrition.
2. Analyze the social, economic, and environmental factors influencing food production and distribution systems.
3. Examine the impact of poverty, climate change, and population growth on global food systems.
4. Apply critical thinking to assess policies and strategies to ensure equitable and sustainable food security.
5. Foster awareness of global cooperation initiatives and their importance in addressing hunger and malnutrition.
5.國際視野
6.社會關懷
50
50
專題探討/製作
習作
討論
講授
其他
出席狀況
口頭報告
作業
測驗
授課內容(單元名稱與內容、習作/每週授課、考試進度-共16週加自主學習)
週次 授課內容
第1週 Introduction and Background Overview(I)
1. Introduction to the course;
2. Ice-breaking section;
3. Introduction to world food issues
第2週 Introduction and Background Overview(II)
1. Historical context of food problems
2. SDGs implementation and world good issues
第3週 Introduction and Background Overview(III)
1.Understanding malnutrition: definition and types
2.How to measure ”Hunger?”
*In-class activity (Tentative): Short quiz or interative group competition
*In-class activity(Tentative):
第4週 Impacts and Distribution of Hunger
1.Consequences of hunger on health and society
*In-class discussion(Tentative): Who is affected, when, and where?
第5週 Holiday: National Day (Oct. 10th)
第6週 Economic Perspectives on Food Supply and Demand
1.Basic economic principles of supply and demand in food markets
2.Factors influencing food availability
3.Impact of increasing population on food resources
第7週 Poverty, Prosperity, and Food Access
1.Economic disparities and their effect on food security
2.Eaquility issues regarding food distribution
*In-class discussion(Tentative): ”Food for Thought: Access and Equity”
第8週 Review section
1.Synthetic reviews regarding contents from Week 1 to 7;
2.Mid-term review section
第9週 Mid-term Exam
第10週 Environmental Challenges to Agriculture
1.Issues related to agricultural land and water resources
2.Effects of environmental degradation and climate change on food production
*In-class activity (Tentative): ”The Global Grain Market Similation” (Group)
第11週 Technological Innovations in Food Production
1.Potential and challenges of new agricultural technologies
2.Case studies on technological interventions
3.Final Project Instruction
第12週 Education and Food Security;
1.Concepts and examples of food and agriculture eduction
2.Final Project Development
*In-class discussion(Tentative): Group arrangement; Brain-storming for potential subject
第13週 Policy Approaches to Alleviating Hunger
1. Philosophical perspectives on food policy
2. Roles of governments, NGOs, and international organizations
*In-class exercise(Tentative): Mind-mapping (based on the final project subject)
第14週 Future Scenarios and Sustainable Solutions
1. Stratefies and actions for achieving long-term food security
2. Guest speaker: ”Harnessing Artificial Intelligence for Global Food Security: Pathways to Sustainable Development”
第15週 Final Project Group Presentation (I)
*Friday, December 19
第16週 Final Project Group Presentation (II)
*Friday, December 26
*Completing the individual post-project seld-assessment by 23:30 pm pf Tuesday, December 30
自主學習
內容		    01.參與專業論壇、講座、企業分享等產官學研相關交流活動
   02.閱覽產業及學術相關多媒體資料
1. Nov. 17-18, self-participation for the GEAR-UP Forum and related lecture series.
2. Supplementary documents (e.g.,case studies) reading and video watching.
學習評量方式
(1) Group project development and oral presentation: 25%;
(2) Individual post-project Assessment:15%;
(3) Mid-term exam: 25%;
(4) Class activities and engagement (e.g., discussion, short quiz, in-class exercises, etc.): 25 %;
(5) Class attendance: 10%
教科書＆參考書目(書名、作者、書局、代理商、說明)
There are no mandatory reference books. Course handouts will be made available through NCHU iLearning if needed.
However, essential reference books are provided below. Several selected chapters in these references may be synthesized or cited in class materials.
[Book #1] The World Food Problem: Toward Understanding and Ending Undernutrition in the Developing World (6th ed.) by H.D. Leathers and K.L. Leonard, 2022, Lynne Rienner Publishers, Inc.
[Book #2] The State of Food Security and Nutrition in the World 2023, FAO, IFAD, UNICEF, WFP and WHO.
課程教材（教師個人網址請列在本校內之網址）
NCHU iLearning may also be used to conduct quiz/exams, to submit course exercises, to broadcast announcements, and so on.
It can be accessed via NCHU iLearning Portal (https://lms2020.nchu.edu.tw/ ) or NCHU Single Sign On System.
課程輔導時間
By Appointment
聯合國全球永續發展目標(連結網址)
01.消除貧窮   02.消除飢餓   03.健康與福祉   04.教育品質   05.性別平等   08.就業與經濟成長   10.減少不平等   11.永續城市   12.責任消費與生產   13.氣候行動   14.海洋生態   15.陸地生態   16.和平與正義制度   17.全球夥伴提供體驗課程：N
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更新日期 西元年/月/日：2025/08/12 12:25:52 列印日期 西元年/月/日：2025 / 8 / 30
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