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222.657.01
Food and Nutrition Policy

Location
East Baltimore
Term
1st Term
Department
International Health
Credit(s)
2
Academic Year
2018 - 2019
Instruction Method
TBD
Class Time(s)
Monday, 3:30 - 5:20pm
Auditors Allowed
Yes, with instructor consent
Available to Undergraduate
Yes
Grading Restriction
Letter Grade or Pass/Fail
Contact Name
Frequency Schedule
Every Year
Prerequisite

There are no formal prerequisites for taking the course; however, students are expected to be familiar with the basic principles of nutrition. Students are strongly encouraged to broaden their reading in the subjects related to the nutritional problems and policies that are addressed in the course in order to fully participate in class discussions and in order to prepare a paper critiquing a specific food or nutrition policy.

Description
Examines the policy making process underlying large-scale governmental, bilateral, and multilateral agency policies and initiatives that directly or indirectly affect 1) the availability and quality of food and 2) the health and nutrition status of populations. Draws examples from the United States as well as low and middle income countries. Faculty and guest lecturers with diverse experience in developing and implementing food and nutrition policies lead the discussions.
Learning Objectives
Upon successfully completing this course, students will be able to:
  1. Identify food and nutrition problems amenable to policy intervention and the various policy options that are commonly used to address population-level problems
  2. Describe key stages in the policy process and identify facilitators and barriers to successful policy formation and implementation
  3. Critique a specific food and/or nutrition policy with respect to its evidence-base, adequacy of design, and forces which hinder or help policy adoption and implementation