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On what basis a food and nutrition policy should be formed? If so then who are the stakeholders? Who will support or resist the policy? What impact is expected? How is it evaluated?

This course will introduce you to the steps and dynamics of policy making processes that address nutrition problems and issues. You will focus on explicit government policies. You will know the backgrounds, the contexts, the processes and interaction of stakeholders, the evaluation of nutritional and other impacts.


This course does not involve any written exams. Students need to answer 5 assignment questions to complete the course, the answers will be in the form of written work in pdf or word. Students can write the answers in their own time. Each answer needs to be 200 words (1 Page). Once the answers are submitted, the tutor will check and assess the work.


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Course Credit: JHSPH Open

Course Curriculum

Lecture 1 Course Introduction and Overview Policy Definition Framework Food & Nutrition Problems PrinciplesConstructs 00:30:00
» Lecture 2 US Food & Nutrition Policies The Actors, Structures & Instruments FDA & USDA Dietary Guidelines & Food Labels 01:00:00
Lecture 3 Methods of Evaluating Food & Nutrition Policies How Do We Assess Costs in Relation to Effect and Benefit and Against Alternative Programs 00:40:00
Lecture 4 US Food & Nutrition Policies Ideal vs Reality US Food Indusstry Agricultural Policy Food Availability Consumer Demand and Impact on Dietary Choices 01:00:00
Lecture 6 Developing Country Policies Food Aid 00:30:00
Lecture 7 Developing Country Policies International Bilateral and National Agencies and Policy Instruments 00:40:00
Submit Your Assignment 00:00:00
Certification 00:00:00

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