Food Habits - An Integrated Approach I

Code:

CN11005

Acronym:

HABA I

Keywords
Classification	Keyword
OFICIAL	Health Sciences
OFICIAL	Social Science

Instance: 2012/2013 - 1S

Active?	Yes
Course/CS Responsible:	Nutrition Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
CNUP	119	Plano oficial	1	-	5,5	56	148,5

Teaching language

Portuguese

Objectives

To provide the skills required for the understanding of the food phenomenon in all its complex range.
To provide knowledge on:
a) the evolution of food practices of Mankind from its origins to the present date;
b) the evolution of the study on Nutritional Sciences.

Program

1. Introduction.
Social and cultural influences of eating habits.
2. The contribution of history of nourishment to the knowledge human food behaviour
3. From the oldest cooking traditions to the present cuisine
4. Evolution of the study on Nutritional Sciences
5. Present food situation of Mankind

Teaching methods and learning activities

The course unit is organised into theoretical and theoretical-practical classes. In these theoretical-practical classes students shall proceed to bibliographic research and to the preparation of monographs that they shall present and discuss.

Evaluation Type

Distributed evaluation with final exam

Eligibility for exams

According to FCNAUP's academic rules

Calculation formula of final grade

Training: Assessment of the student's participation in theoretical-practical classes: 0 - 5 points
Summative: Final Exam: 0 - 15 points

Sum of training and summmative (final exam classifications) evaluation.

Examinations or Special Assignments

Theoretical-practical classes include bibliographic search, preparation and oral presentation of monographies in the classroom. Students can work in groups of 3 to 5 people.

Special assessment (TE, DA, ...)

To be assessed in the theoretical-practical classes, working students have to submit group work or prepare individual monographies according to the lecturers'instructions at the begining of academic years.

Classification improvement

According to FCNAUP's academic rules

Observations

Main Bibliography
. História da Alimentação - 1. Dos primórdios à Idade Média – J. L. Flandrin e M. Montanari (eds) Terramar, Lisboa 1998.
. História da Alimentação - 2. Da Idade Média aos tempos actuais - J. L. Flandrin e M. Montanari - Terramar, Lisboa 2001.

Complementary Bibliography
. Food in History - Reay Tannahill - Penguim Press, London - 1983.
. Alimentação e sociedade na Antiguidade Clássica – Aspectos materiais e simbólicos dos alimentos – Peter Garnsey – Ed. Replicação, Lisboa, 2002.
. A Arte de Comer em Portugal na Idade Média - Salvador Dias Arnaut - Imprensa Nacional, Lisboa 1986.
. The Medieval Cookbook - Maggie Black - British Museum Press, Londres 1993.
. Fabulous Feasts - Madeleine Pelmer Cosman - G. Braziller, N. York, 1989.
. A Alimentação em Portugal no Século XVIII - Carlos Veloso - Minerva História, Coimbra 1992.
. Portugal à mesa – Alimentação, etiqueta e sociabilidade 1800 – 1850 – Isabel M. R. Mendes Drumond Braga – Ed. Hugin, Lisboa, 2000.
. Arqueologia dos Hábitos Alimentares - João Pedro Ferro - Publicações D. Quixote, Lisboa 1996.
. History of Food - Maguelonne Toussaint -Samat - Brasil Blackwell, 1992.
. European Food History - Leiscester University Press, 1992.