Provides an overview of homelessness and food insecurity, discussing the benefits and barriers associated with creating a food program for the homeless. Various food programs in the United States are highlighted as examples, and resources for starting food programs for the homeless are provided.
Course Objectives:
Identify the correct definition of homelessness
List some of the most prominent causes of homelessness
Describe the link between homelessness and food insecurity
Summarize the possible benefits of creating a food program for the homeless
Explain the barriers that are associated with creating a food program for the homeless
Compare and contrast varying examples of food programs for the homeless that are well established within Southern Arizona as well as on a national level
Course Designers:
Lauren Kemmer, BS
Jennie Altman, BS
University of Arizona, Dietetic Interns, Class of 2016
Continuing Education Information: 0.5 CECH (6/22/19)
The Center for Disease Control and Prevention (CDC) estimates that 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases each year in the US. US consumers report that they consider health professionals as the most trustworthy sources of food safety information, especially for the elderly (older than 65) who are vulnerable to foodborne illnesses.
This training provides an overview of planning and developing a program evaluation and includes a virtual role play, where you will have a chance to apply the knowledge and skills learned.
Given that not all statewide public health systems include local health departments (LHD), it is important to provide educational materials regarding public health practice for local health officials in these systems.