This
course develops students' understanding of public health nutrition with a focus
placed on the importance of building a sustainable, nutritious and healthy food
supply for all.
Health inequities, as explained by the social determinants of health, and their
impact on nutritional health and well-being are covered in detail.
Consideration is given to factors which influence consumer food choices,
dietary habits and food consumption patterns including social, cultural and
environmental factors. An overview of the different types of food systems as
well as historical events which have influenced the Zimbabwean diet over time,
are used to illustrate how people's day-to-day living circumstances can impact
on their food choices and consumption patterns. Students are introduced to
major nutrition and health policies which underpin intervention programs and
initiatives aiming to promote healthy eating behaviours in consumers and/or
healthy food production in food industry. Students are required to design and
plan a nutrition intervention project around the recommendations of one or more
of these policies.
- Lecturer: Namo Gwisai
- Lecturer: Godknows Mujinda
- Lecturer: Nomagugu Ndlovu
- Lecturer: Innocent Sigauke