Understanding how the food system is shaped by policy, politics and food regulation is a fundamental skill for nutritionists and public health nutritionists. This unit focuses on translating how politics, food regulation and policy affect how we approach important nutritional issues such as healthy eating, environmental sustainability, food security, obesity and other chronic diseases and how we manage them at a population level. Applied case studies on current food policy, politics and regulation are used to illustrate these concepts in action, for example the fortification of bread-making flour with folic acid to reduce the risk of Neural Tube Defects in Australia. -- Course Website
Instructor: M Lawrence (B)
