Course Objective
- Explain the rationale for expanding public health practice to promote health and equity by changing corporate practices;
- Describe at least four ways that practices of the food, alcohol and tobacco industries contribute to prevalence and inequitable distribution of chronic diseases in the US and globally;
- Identify some of the conceptual and organizational obstacles that state and local health departments face in taking on food, alcohol and tobacco industry’s influence on health;
- Explain how to apply “upstream” strategies to define and achieve feasible goals in their own practice.
Date: August 12, 2016
Reviewed June 30, 2020
Presenter:
Nicholas Freudenberg
Distinguished Professor of Public Health
City University of New York School of Public Health
Emily Franzosa
Senior Researcher
City University of New York School of Public Health
Tobacco and alcohol use and the consumption of unhealthy foods and beverages are all major causes of preventable deaths and disease in the United States and around the world. While individuals are responsible for the use and consumption of these substances, this webinar emphasizes how public health can take a new approach to this issue: by changing the ways that the tobacco, alcohol, and food industries currently promote their products and make a profit at the expense of community health. This webinar details tobacco, alcohol, and food corporate strategies that can have harmful affects on population health. This webinar also provides examples of health departments that have used research, advocacy, and education to tackle these industry tactics and advance a public health agenda.
