NCHU Course Outline
Course Name (中) 世界糧食問題(0647)
(Eng.) World Food Problems
Offering Dept General Education Center
Course Type Required Credits 2 Teacher Szu-Hung Chen
Department General Language English Semester 2025-SPRING
Course Description 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.
Prerequisites
self-directed learning in the course Y
Relevance of Course Objectives and Core Learning Outcomes(%) Teaching and Assessment Methods for Course Objectives
Course Objectives Competency Indicators Ratio(%) Teaching Methods Assessment Methods
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.International Perspective
6.Social Concern
50
50
topic Discussion/Production
Exercises
Discussion
Lecturing
Other
Attendance
Oral Presentation
Assignment
Quiz
Course Content and Homework/Schedule/Tests Schedule
Week Course Content
Week 1 Introduction and Background Overview(I)
1. Introduction to the course;
2. Ice-breaking section;
3. Introduction to world food issues.
Week 2 Introduction and Background Overview(II)
1. Historical context of food problems
2. SDGs implementation and world good issues
Week 3 Introduction and Background Overview(III)
1.Understanding malnutrition: definition and types
2.How to measure ”Hunger?”
Week 4 Impacts and Distribution of Hunger
Consequences of hunger on health and society

In-class discussion(Tentative): Who is affected, when, and where?
Week 5 Economic Perspectives on Food Supply and Demand
1.Basic economic principles of supply and demand in food markets
2.Factors influencing food availability
Week 6 Population Growth and Food Demand
1.Impact of increasing population on food resources
2.Carrying capacity and sustainability
Week 7 Poverty, Prosperity, and Food Access
1.Economic disparities and their effect on food security
2.Eaquility issues regarding food distribution
Week 8 Review section
1.Synthetic reviews regarding contents from Week 1 to 7;
2.Mid-term review section
Week 9 Mid-term Exam
Week 10 Environmental Challenges to Agriculture
1.Issues related to agricultural land and water resources
2.Effects of environmental degradation and climate change on food production
Week 11 Technological Innovations in Food Production
1.Potential and challenges of new agricultural technologies
2.Case studies on technological interventions
Week 12 Education and Food Security; Final Project Instruction

In-class discussion(Tentative): creative ideas regarding food and agriculture education
Week 13 Policy Approaches to Alleviating Hunger
1. Philosophical perspectives on food policy
2. Roles of governments, NGOs, and international organizations

In-class activity: Group arrangement; Brain-storming for potential subject
Week 14 Future Scenarios and Sustainable Solutions
1.Projections for global food supply and demand
2.Strategies for achieving long-term food security
Week 15 Final Project Development
Week 16 Group Project Oral Presentation (Final)
Week 17 Self-Learning Week

Complete individual post-project assessment
Week 18 Self-Learning Week

Watch supplementary case study video
Evaluation
Group project development and oral presentation: 30%; Individual post-project Assessment:10%
Mid-term exam: 25%;
Class activities and engagement (e.g., discussion, short quiz, in-class exercises, etc.): 25 %;
Class attendance: 10%
Textbook & other References
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.
Teaching Aids & Teacher's Website
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.
Office Hours
By Appointment
Sustainable Development Goals, SDGs
02.Zero Hunger   03.Good Health and Well-Being   04.Quality Education   05.Gender Equality   06.Clean Water and Sanitation   10.Reduced Inequalities   12.Responsible Consumption   13.Climate Action   14.Life Below Water   15.Life On Land   16.Peace and Justice   17.Partnerships for the Goalsinclude experience courses:N
Please respect the intellectual property rights and use the materials legally.Please respect gender equality.
Update Date, year/month/day:2025/02/12 14:36:37 Printed Date, year/month/day:2025 / 2 / 16
The second-hand book website:http://www.myub.com.tw/