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Food and Nutrition Policy

 
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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

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