This course covers the basic concepts of nutritional epidemiology and it’s link public health nutrition, emphasizing on food-diet-dietary state associations with chronic diseases and other health issues (preventive or risk).
The main aim of this course is το familiarize students how notions of nutritional epidemiology & public health, are translated into community nutrition programs, that will alter dietary habits & behaviors, based on population needs, with main aim to promote health, help population meet set dietary guidelines. The aim of the government in establishing public health policies will also be underlined. This course will introduce key concepts related to nutritional assessment at the population level, dietary recommendations, policies for changing eating habits at the individual, community and population level, the role of the state in public health, and setting global and national priorities as well as policy-making and leadership skills.

By the end of this course the students will be able to:

• Have a good understanding of the basic concepts of epidemiology and its role in public health, as well as how these are interrelated in promoting well-being and/or preventing disease.
• Be knowledgeable of the tools and techniques required for assessing nutritional guidelines and policies and how these can be used to help achieve changes in terms of individual, community and population level.
• To list and distinguish the main roles in planning a nutrition prevention program, and to assess the role each interested party plays in achieving results.
• Analyzes and accounts for all key elements that are required in creating nutritional policies that ensures public health.
• Collaborates with fellow students in evaluating dietary/nutritional intervention programs aimed to alter eating habits and ultimately ensuring public health promotion.