Nutritional Sciences Program


May 3, 2022

New UW course explores food systems innovation

Autumn 2022 Special Topics: Food Systems Innovation NUTR 490 C

University of Washington will offer a new course in autumn 2022 which examines multi-sectoral approaches to innovation in the food system, with a focus on nutrition and health as they relate to personal and public health.  The new 3-credit course is taught by Alissa Bilfield, an assistant teaching professor in the Nutritional Sciences Program and…

New UW course explores how weight stigma affects health

Autumn 2022 Special Topics: Body Weight and Size Inclusivity

University of Washington will offer a new course in autumn 2022 which will explore how the culture’s obsession with body weight affects health while exploring the evidence for size-inclusive approaches to health and well-being. The new course is taught by Cristen L. Harris, an associate teaching professor in the Nutritional Sciences Program and Department of…

April 29, 2022

UW undergraduate courses in nutrition and food systems in autumn 2022


If you are a UW student looking for an interesting elective focused on a topic related to nutrition, health, culinary arts, or food systems, check out these exciting offerings for autumn 2022. All course offerings on this list are open to any UW undergraduate student regardless of declared major with some courses prioritized for majors….

April 28, 2022

UW panel to discuss sustainability in coffee and tea industries May 18

Woman and children at tea farm

Attend a free panel discussion on May 18 which will discuss current developments in the coffee and tea industries focused on creating just and sustainable supply chains that benefit people and the environment. Brewing Sustainability in the Coffee and Tea Industries May 18, 12:30 – 1:30 p.m.  University of Washington Hans Rosling Center, Room 101…

April 7, 2022

Undergraduate student scholarships for 2021-22


Congratulations to the 2021-22 undergraduate scholarship recipients supported by the Food Systems, Nutrition and Health Major Fund, established by dedicated alumni and friends to ensure the Food Systems major thrives in its early years. This year’s outstanding scholarship recipients were selected for their excellent academic achievement, dedication to community service and extracurricular activities, professional promise,…

March 3, 2022

UW food seminar explores bread in spring 2022 course

Bread ready to go into oven

Registration is now open for NUTR 390, a 1-credit food seminar course which will focus on the topic of bread for spring quarter 2022. Bread has long been a staple source of nutrients throughout history, and this spring quarter in NUTR 390, we’ll examine bread from scientific, nutritional, historical, culinary, and cultural perspectives. There are…

February 22, 2022

UW course explores sustainable food systems for population health

Spring 2022 Sustainable Food Systems for Population Health NUTR 512

A course offered by the Nutritional Sciences Program in the School of Public Health will use food systems as a lens for viewing and understanding public health principles in spring quarter 2022. The course, NUTR 514 Sustainable Food Systems for Population Health which is a 3-credit elective course, is now open for registration to all…

January 24, 2022

Pandemic disrupts food access for tribal communities

Salal berries

DEOHS Blog highlights how tribal communities in Washington state experienced food insecurity during the pandemic, according to according to a new report by researchers at the Northwest Tribal Epidemiology Center (NWTEC), a division of the Northwest Portland Area Indian Health Board, the University of Washington and Tacoma Community College.

January 20, 2022

Survey shows disproportionate food insecurities in Washington tribal communities

Hands holding red berriers

Highlights findings from a recent study, WATRIBAL, which shows the significant impact of the COVID-19 pandemic on food disparities and food sovereignty among American Indian/Alaska Native communities in Washington State.

Resiliency of food systems during COVID-19

Graphic of microphone and sound waves

A UW study focuses on the adaptations made to keep food systems going during the pandemic. It found a third of farmers formed new working relationships while coping with supply chain failures, worker shortages and more.

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