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).

• Course Type: Full Course
• Languages: English
• Material Types: Lecture Notes, Syllabi
• Media Formats: Text/HTML, Downloadable docs, Graphics/Photos
• Technical Requirements: Adobe Acrobat

• Conditions of Use: Creative Commons Attribution-Noncommercial-Share Alike 2.5