2023
Food, Health and Society
Name: Food, Health and Society
Code: CMS14337L
3 ECTS
Duration: 15 weeks/78 hours
Scientific Area:
Health Sciences
Teaching languages: Portuguese
Languages of tutoring support: Portuguese, English
Regime de Frequência: Presencial
Presentation
Study of the relationships between dietary practices, the social context and the food system, and their effects on health, including modes of production, distribution and determinants of choice and consumption of different foods.
Sustainable Development Goals
Learning Goals
Objectives:
-Provide students of biomedical sciences with an interdisciplinary understanding of the phenomenon of food and its impacts on the populations health in contemporary societies.
-Enable students with main knowledge about food sciences.
Identify determinants and issues of eating behavior;
-Develop critical thinking and capacity for reflective analysis about food sustainability, promotion of healthy eating practices and lifestyles in contemporary societies.
We intend that, by the end of teaching and learning sessions, students have acquired the following skills:
-Understands the interdisciplinary relevance of the phenomenon of food in the context of biomedical sciences.
-Understands the core issues of interdisciplinary approach of food science to describe the dilemmas and challenges of eating behavior;
-Identifies, list and summarizes from an interdisciplinary perspective, healthy eating habits and lifestyles.
-Provide students of biomedical sciences with an interdisciplinary understanding of the phenomenon of food and its impacts on the populations health in contemporary societies.
-Enable students with main knowledge about food sciences.
Identify determinants and issues of eating behavior;
-Develop critical thinking and capacity for reflective analysis about food sustainability, promotion of healthy eating practices and lifestyles in contemporary societies.
We intend that, by the end of teaching and learning sessions, students have acquired the following skills:
-Understands the interdisciplinary relevance of the phenomenon of food in the context of biomedical sciences.
-Understands the core issues of interdisciplinary approach of food science to describe the dilemmas and challenges of eating behavior;
-Identifies, list and summarizes from an interdisciplinary perspective, healthy eating habits and lifestyles.
Contents
1. FOOD AND HEALTH: KEY CONSIDERATIONS
1.1. Food habits and meal patterns and their impacts on health
1.3. Theoretical-methodological foundations of food sciences
2. EATING BEHAVIOR IN CONTEMPORARY SOCIETIES
2.1. Biological determinants of eating behavior
2.2. Psychosocial and socio-demographic determinants of eating behavior
2.3. Economic determinants of food consumption
2.4. Research in consumer sciences
2.5. Behavior change models
2.6. Eating behavior diseases
3. GLOBALIZATION, SUSTAINABILITY AND PROMOTION OF HEALTHY EATING PRACTICES
3.1. Globalization, new consumption trends and their relationship with sustainability and health
3.2. Food sovereignty, food and food safety and food waste
3.3. Food and health policies
3.4. Promotion of healthy eating practices and lifestyles
1.1. Food habits and meal patterns and their impacts on health
1.3. Theoretical-methodological foundations of food sciences
2. EATING BEHAVIOR IN CONTEMPORARY SOCIETIES
2.1. Biological determinants of eating behavior
2.2. Psychosocial and socio-demographic determinants of eating behavior
2.3. Economic determinants of food consumption
2.4. Research in consumer sciences
2.5. Behavior change models
2.6. Eating behavior diseases
3. GLOBALIZATION, SUSTAINABILITY AND PROMOTION OF HEALTHY EATING PRACTICES
3.1. Globalization, new consumption trends and their relationship with sustainability and health
3.2. Food sovereignty, food and food safety and food waste
3.3. Food and health policies
3.4. Promotion of healthy eating practices and lifestyles
Teaching Methods
Curricular unit to be taught in theoretical-practical sessions, classroom-based, and eventually remote sessions can be applied via the moodle-uevora platform. The theoretical-practical sessions are intended to enhance the experiences of assessment and intervention.
Tutorial sessions and self-study in accordance with Bologna Process recommendations.
For contact hours with the teacher and the teaching and learning process will be organized in classes essentially theoreticals. In addition to the content teaching exhibition by the teacher, classes also count with students participation, individually or in small groups, and based on previously distributed resources or gathered through self-study.
a) Continuous Evaluation:
- Working paper (1): 100%
b) Evaluation by final exam:
- Written test (a comprehensive final exam): 100%
Tutorial sessions and self-study in accordance with Bologna Process recommendations.
For contact hours with the teacher and the teaching and learning process will be organized in classes essentially theoreticals. In addition to the content teaching exhibition by the teacher, classes also count with students participation, individually or in small groups, and based on previously distributed resources or gathered through self-study.
a) Continuous Evaluation:
- Working paper (1): 100%
b) Evaluation by final exam:
- Written test (a comprehensive final exam): 100%
Teaching Staff
