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 module 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 module details tobacco, alcohol, and food corporate strategies that can have harmful effects on population health. This module also provides examples of health departments that have used research, advocacy, and education to tackle these industry tactics and advance a public health agenda.
By the end of this module participants will be able to:
- 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.
Continuing Education Available: 1.0 CHES, 1.0 CPH
Council on Linkages Core Competencies for Public Health Professionals (2014 Version)
- Primary Competency Domain: Analytic / Assessment skills
- Specific competencies:
1B1, 1B2, 1B14, 1B15, 2B3, 2B6, 3B4, 3B5, 3B6, 3B8, 4B6, 5B10, 6B7, 6C2, 7B1, 7B2, 8B2, 8B3, 8B5
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If you are employed by NYS or a local health department in NYS, we recommend that you register for this course through the NYS Department of Health Learning Management System (DOH LMS).