Academic Item Menu


This course consists of lecture and discussion classes that build on the basic concepts of nutrition with respect to the food supply, giving advanced treatment of the following topics. Food and nutrition policy: structure of the population; food supplies, food consumption, nutritional epidemiology; population dietary references; food programs such as food fortification, supplementary feeding schemes, nutritional rehabilitation, nutritionally modified foods, nutritional regulations and standards, nutrition education, dietary and nutrition interventions (ORT, family planning, infection control, growth monitoring); principles, practice and evaluation of applied nutrition programs; advanced assessment methods in nutrition: nutrient bioavailability studies, nitrogen balance tests, vitamin load tests, sodium and potassium excretion, creatinine excretion, fitness assessment, biochemical assessment, design and evaluation of nutritional epidemiology studies, food intake studies.
Study Level


Offering Terms

Term 2



Indicative contact hours


Conditions for Enrolment

Course Outline

To access course outline, please visit:


Pre-2019 Handbook Editions

Access past handbook editions (2018 and prior)

Helpful utilities like sharing or printing this page
Share Link via Email
Download PDF