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Prerequisite: You must have completed three of the following courses: HUMBIO 2A, 2B, 3A, 3B, 4A, or 4B. Everyone eats. But why do we eat what we do? This course explores the forces that shape what we eat and why, with an emphasis on how organizational and governmental policies influence our food systems, from farm to grocery store to fork, from food labels to dining tables. In this class, we will examine and apply frameworks for evaluating food policies, asking, what makes a policy worth pursuing? We will also examine and critique key methodologies used to study food policy, including dietary assessment methods and experimental and quasi-experimental study designs. We will use these tools to evaluate major debates in contemporary food policy, including policies related to the Supplemental Nutrition Assistance Program; the Special Supplemental Nutrition Assistance Program for Women, Infants, and Children (WIC); taxes on sugary drinks and 'junk' foods; warning labels; school meal programs; and tribal food policies. Our focus will be on domestic food policies, though international topics will occasionally be covered. You will learn and practice useful research critique skills, including evaluating threats to causal inference in academic research papers. You will also gain exposure to the policy adoption process and consider how different stakeholders affect this process. Finally, you will gain expertise in identifying and advocating for a policy position in written and oral formats.