Food and Nutrition Policy
| Rating: | Not rated yet |
| Rate item | |
| Type: | Course Related Materials |
| Grade Level: | Post-secondary |
Author: Klemm, Rolf, West, Keith
Subject: Science and Technology, Social Sciences
Institution Name:
Johns Hopkins Bloomberg School of Public Health
Collection Name: JHSPH OpenCourseWare
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).
Details
Course Type: Full Course
Material Types: Lecture Notes, Syllabi
Media Formats: Text/HTML, Downloadable docs, Graphics/Photos
Language: English
Additional Information
Geographic
Regional Relevance: All
Notable Hardware, Software, and Network Requirements:
Adobe Acrobat
Adobe Acrobat
