Food and Nutrition Policy

Author:

Klemm, Rolf, West, Keith

Subject:

Science and Technology, Social Sciences

Institution Name:

Johns Hopkins Bloomberg School of Public Health

Collection:

JHSPH OpenCourseWare

Grade Level:

Post-secondary

Abstract:

The purpose of this course is to familiarize and engage the student in the steps and dynamics of policy making processes that address nutrition problems and issues. An underlying tenant is that, where ever nutrition problems exist, policy and program options may be enacted to address the problem directly (e.g. food subsidies to the poor) and/or indirectly (e.g. income generation or job creation).

Languages:

English

Material Type:

Full Course, Lecture Notes, Syllabi

Media Format:

Graphics/Photos, Text/HTML, Downloadable docs

Technical Requirements:

Adobe Acrobat

Conditions of Use:

Creative Commons Attribution-Noncommercial-Share Alike 2.5