Food habits: an integrated perspective

Code:

MNCSP1104

Acronym:

HABALI

Keywords
Classification	Keyword
OFICIAL	Nutritional Sciences

Instance: 2022/2023 - 1S

Active?	Yes
Course/CS Responsible:	Master in Community Nutrition and Public Health

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
MNCSP	12	Official plan	1	-	6	54	162

Teaching language

Portuguese

Objectives

1. To acquire the theoretical basis for understanding the complex nature of food habits

2. To acquire competencies to identify the determinants of food habits

Learning outcomes and competences

The topics will be presented in conjunction with questioning and discussion within its framework, underlying causes, consequences and interconnections. These methodologies will enable to reach the learning outcomes in a coherent manner. 

In line with the syllabus, the students will be able to reach the following learning outcomes:

• Describe the historical changes in food habits; 

• Describe and compare models of food consumption in the world; 

• Identify the diverse nature of food habits determinants and acknowledge its complexity;

• Describe and apply methods for researching food habits;

• Apply their knowledge to use research methods in food habits;

• Apply their knowledge to help solve a problem in the area of food habits.

Working method

Presencial

Program

1. Food habits in a historical perspective;

2. Research methods in food habits;

3. Models of food consumption in the world and public health. Demographic, epidemiologic and nutrition transition;

4. Food habits determinants: food ideology, including across the life cycle, food and emotions, food and culture and society;

 5. Food practices of special groups relevant to Public Health Nutrition: migrants, refugees, ethnic minorities, and groups with special needs. 

Mandatory literature

Fieldhouse Paul; Food and nutrition: customs and culture
David Marshall; Food choice and the consumer. ISBN: 0-7514-0234-6
HARRIS, Marvin; Food and evolution: Toward a theory of human food habits, Temple University Press, 2009

Teaching methods and learning activities

Lectures and guided studies will prepare students for active learning through participation in seminars, individual and group work.  

Mandatory participation in the TP classes.

Oral and written reports of group research based either on a literature review or field work. Final individual essay on a topic relevant to the study of food habits.

A weighed average of all parts makes up the final score: 50% final essay and 50% group work reports.

Evaluation Type

Distributed evaluation without final exam

Assessment Components

Designation	Weight (%)
Participação presencial	50,00
Trabalho escrito	50,00
Total:	100,00

Amount of time allocated to each course unit

Designation	Time (hours)
Frequência das aulas	54,00
Total:	54,00

Eligibility for exams

In line with FCNAUP's regulations.

Calculation formula of final grade

Group work : 50% + Individual work : 50%

Special assessment (TE, DA, ...)

In line with FCNAUP's regulations and the curricular unit specificity.

Classification improvement

In line with FCNAUP's regulations.