國立中興大學教學大綱

課程名稱	(中) 世界糧食問題(0635)
	(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	開課學期	1151
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

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 *In-class Discussion (Tentative)
第3週	National Holiday: Mid-Autumn Festival
第4週	Introduction and Background Overview(III) 1.Understanding malnutrition: definition and types 2.How to measure ”Hunger?”
第5週	National Holiday: Make-up Holiday for National Day (Oct. 10th)
第6週	Impacts and Distribution of Hunger 1.Consequences of hunger on health and society 2.Impact of increasing population on food resources *In-class discussion(Tentative): Who is affected, when, and where?
第7週	Economic Perspectives on Food Supply and Demand 1.Basic economic principles of supply and demand in food markets 2.Factors influencing food availability *In-class activity: Mid-term review section
第8週	Mid-term Exam
第9週	Poverty, Prosperity, and Food Access 1.Economic disparities and their effect on food security 2.Equality issues regarding food distribution
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 Simulation” (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 education 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. Strategies and actions for achieving long-term food security
第15週	Final Project Group Presentation (I) *Friday, December 18
第16週	National Holiday: Constitution Day *Completing the individual post-project self-assessment by 23:30 pm of Thursday, December 24.
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 03.製作專題報告 05.參與本校各單位舉辦之各類工作坊活動 1. Nov. 9-10, self-participation for the GEAR-UP Forum and related lecture series. 2. Supplementary document reading and video watching.

學習評量方式

(1) Group project development and oral presentation: 20%;
(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.): 30 %;
(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

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更新日期西元年/月/日：2026/08/11 18:35:42	列印日期西元年/月/日：2026 / 10 / 23
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