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The Food Industry vs Public Health

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The Food Industry vs Public Health is a Continuing Professional Development (CPD) course designed to provide healthcare professionals with a comprehensive understanding of the relationship between dietary habits, the food industry, public health policy, and chronic disease prevention. The course explores how food environments, marketing practices, government regulation, and healthcare education influence nutrition-related health outcomes across Australia and globally. Poor diet is one of the leading contributors to preventable chronic disease, including obesity, cardiovascular disease, type 2 diabetes, hypertension, and certain cancers. Highly processed foods, excess sugar, salt, and unhealthy fats contribute significantly to the growing burden of non-communicable diseases and healthcare costs. Obesity and Type 2 Diabetes are strongly influenced by dietary patterns and food environments.

7 Modules1 hour
$169$0
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The Food Industry vs Public Health
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Learning Outcomes

What you'll learn

  • Understand the burden of disease caused by poor diet in Australia.
  • Identify the relationship between diet and chronic disease development.
  • Recognise the current challenges to dietary improvement across industry, government, and public health systems.
  • Understand the influence of food marketing, processing, and labelling on dietary choices.
  • Assess the current regulatory framework supporting dietary decision-making.
  • Identify barriers to healthy eating including socioeconomic and environmental factors.
  • Discuss the role of healthcare professionals in nutrition education and advocacy.
  • Recognise strategies used in public health nutrition campaigns.
  • Support patients in making evidence-based dietary choices.
  • Apply public health principles to promote healthier food environments and preventive healthcare.

Modules

Module 1

Diet and the Burden of Chronic Disease

Module 2

The Food Industry and Dietary Behaviour

Module 3

Public Health Challenges and Government Regulation

Module 4

Understanding Food Labels and Dietary Guidelines

Module 5

The Role of Healthcare Professionals in Nutrition Education

Module 6

Future Directions and Public Health Advocacy

Module 7

Summary

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Frequently Asked Questions

Poor diet contributes to chronic diseases including obesity, diabetes, and cardiovascular disease.

Marketing, packaging, pricing, and product availability may affect consumer behaviour and food selection.

Highly processed foods are manufactured products often high in sugar, salt, unhealthy fats, and additives.

Food labels help consumers understand nutritional content and make informed dietary choices.

Healthcare professionals provide dietary guidance, preventive care, and public health advocacy.

Common barriers include food cost, limited access to healthy food, low nutrition literacy, and time constraints.