Teaching and training

SHE has designed and taught a number of courses for universities and international organisations such as the American University of Paris, WHO, Ryerson Polytechnical University, WECF and Mutuelle Radiance Humanis. 

Health Promotion

This course provides the foundation for health promotion theory and practice. It includes interactive lectures and practical community based assignments.

Culture and Health

This courses explores the fascinating way in which culture influences health perceptions, beliefs and attitudes and how this affects the way in which programs and policies should be delivered. It includes case studies and practical field experience.

Participatory Evaluation

This course provides practical tools and methods to conduct participatory evaluations for project and programmes. It includes case study work and a community based assignment to use the methods learned in the course.

Environment, Health and Sustainability

This interactive course explores the interrelated nature of environment and health and how this influences sustainability. 

Chemicals and Health

This interactive workshop and module takes participants through a series of games and exercises to discover the health impacts of chemical products in their everyday life. These include cleaning products, cosmetics, toys, pesticides. It explores not only individual purchasing behavior but also larger regional and global loopholes that allow toxic products on the market.

Climate Change and Health

This course examines the various climate change scenarios that have significant health impacts including diseases realted to extremes of heat and cold, natural disasters, vector and food borne diseases. It also explores examples of community based adaptation and prevention measures.

Food, Health and Sustainable Development

This interactive course introduces participants to the nature of food and the various issues that relate to production, distribution and consumption. It takes participants through an experential process of discovering their food habits as it relates to their health, the environment and sustainable consumption.