Introduction to Consumer Sciences and Nutrition

Code:

CN4001

Acronym:

CN4001

Keywords
Classification	Keyword
OFICIAL	Nutritional Sciences

Instance: 2013/2014 - 1S

Active?	Yes
Responsible unit:	Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible:	Master in Consumer Sciences and Nutrition

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
M:CCN	23	Plano de estudos do Mestrado em Ciências do Consumo e Nutrição - 2013_2014	1	-	3	21	81

Teaching language

Portuguese

Objectives

"Nutrition"-Identify the constituents of foods, nutritional and nutrition not, their functions, and use metabolic interrelations; -Meet nutritional recommendations and their methodological bases; -Characterize the optimum nutritional pattern; -Identify factors that interfere in the supply and quality of food, and nutritional quality.  

"Consumer" measure the buying behavior of consumers in relation to food, taking into account the main mechanisms and the main variables that influence the purchase decision processes of the products

Learning outcomes and competences

Learning outcomes

Working method

Presencial

Program

"Nutrition Part" 1. Constituents of foods, nutritional and
nutrition not, their functions, and use metabolic interrelations. 

2. nutritional Recommendations and their methodological bases; 

3. optimum nutritional Pattern; 

4. Factors that interfere in the supply and quality of food, and
nutritional quality.  

"Consumer"

1. Integrating models of consumer buying behavior: Howard-Stheth
model, model of Engel, Kollat Blacwell base model of consumer buying behavior

2. Purchase decision process: stages of the process, stimuli,
responses, explanatory variables 2.1. Typology of buying behavior: complex
decision, limited decision, sensitivity to brand, inertia.

3. formation of attitudes: components of attitude; relationship
between attitudes and State involvement; hierarchy of effects; mechanisms of
formation of attitudes; changing attitudes. Presentation and discussion of case
study:

4. Mechanisms of perception: perceptual mechanism-related variables. 

5. individual food choice Criteria. Case study for Portuguese
consumers. 

6. food Risk and its intervention in the decision to purchase food
products: relevance of risk variable in the purchase of foodstuffs, food risk:
technical risk and perceived risk. Presentation and discussion of case study:
perceived risk in relation to food on the part of the Portuguese consumer.  6.1. amplification of risk.

Mandatory literature

Introduction to Human Nutrition, 2ed, Michael Gibney (ed), Willey-Blackwell, Nutrition Society, 2009
Armaiz, M. G. Nutritional discourse in food advertising: between persuasion and cacophony, Antropology of Food, Abril, 2001
Dholakia, U. M. A motivational process of product involvement and consumer risk perception, European Journal of Marketing, 35, 11/12, 1340-1360, 2000
Grunert, K. G., Bech-Larsen, T., Lähteenmäki, L., Ueland, O. and Äström, A. Attitudes towards the use of GMOs in food production and their impact on buying intention: the role of positive sensory experience, Agribusiness, 20, 1, 95-107, 2004
McWilliam, G. Low involvement brands: in the brand manager to blame, Marketing Intelligence and Planning, 15, 2, 60-70, 1997
Moura, A. P. O comportamento do consumidor face às promoções de vendas: uma aplicação para os bens de grande consumo, AJE, Lisboa, 2000
Moura, A. P. Análise do comportamento do consumidor, Caderno de Apoio, Universidade Aberta, Lisboa, 1999
Ratchford, B. T. New insights about the FCB grid, Journal of Advertising Research, Agosto/Setembro, 24-38, 1987

Complementary Bibliography

Luís Miguel Cunha, Ana Pinto de Moura, Zulmira Lopes, Maria do Céu Santos, Isidro Silva; "Public perceptions of food-related hazards: an application to Portuguese consumers", British Food Journal, Vol. 112 Iss: 5, pp.522 - 543, Emerald Publishing Group, 2010
Moura, A. P; Cunha, L. M.; Understanding the role of printed media in the social amplification of food risk during the new millennium. In Consumer Citizenship: Promoting New Responses - Making a Difference, 144 - 155, A. Klein and W. Thoresen , 2009. ISBN: 978-82-7671-754-9

Teaching methods and learning activities

Contents presentation using Visual support materials. Presentation of case studies.

Evaluation Type

Distributed evaluation without final exam

Assessment Components

designation	Weight (%)
Participação presencial	5,00
Trabalho escrito	95,00
Total:	100,00

Eligibility for exams

According to FCUP's rules

Calculation formula of final grade

Individual or group work part "nutrition": 47.5%

Teamwork part "consumer": 47.5%

Attendance and class participation: 5%