Determinants of Food Consumption

Code:

CN4005

Acronym:

CN4005

Level:

400

Keywords
Classification	Keyword
OFICIAL	Nutritional Sciences

Instance: 2014/2015 - 2S

Active?	Yes
Responsible unit:	Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible:	Master in Food Science and Technology

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
M:TCA	18	Official Study Plan	1	-	6	58	162

Teaching language

Portuguese

Objectives

It is intended that the students know the individual(physiological, psychological, etc.), social, economic, political and religious factors and their influence on food consumption. In particular, students would be able to identify the participation of the various individual and environmental factors affecting food choice and how they continuously interact. It is intended that students recognize the complexity of the causal model involved in food choice.

Learning outcomes and competences

At the end of this course students will recognize the complexity of the causal model involved in food choice and know to identify and discuss the determinants of food consumption.

Working method

Presencial

Program

Determinants of food consumption, a global approach: we are what we eat? we eat what we are? The influence of availability, social and cultural factors and lifecycle on food choice. Behavioural change and food Policies.

Mandatory literature

Marshall David; Food choice and the consumer, Springer, 1995. ISBN: 0-7514-0234-6
Pfannhauser Werner, Reichhart Markus ; Consumer attitude and food choice, 2003. ISBN: 2-7380-1122-5

Complementary Bibliography

Wansink Brian; Comer sem pensar – O que nos influencia na hora de comer?, Sinais de fogo, 2008
Fieldhouse Paul; Food and nutrition: customs and culture, 1995. ISBN: 0-7487-3723-5
Anderson Harvey; Food Selection from Genes to Culture, Danone Institute, 2012. ISBN: 2-909050-06-8

Teaching methods and learning activities

Theoretical presentation of themes complemented with discussion.
Practical activities for oral discussion and/or written critical comments.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Participação presencial	10,00
Trabalho escrito	90,00
Total:	100,00

Eligibility for exams

In accordance with the rules in force.

Calculation formula of final grade

Distributed evaluation: consists of the evaluation of participation and ability to problem-solving and discussion during classes.

Final evaluation: consists in preparing a critical commentary of a scientific paper.

Classification improvement

Preparing a critical commentary of another scientific paper.

Observations

Marshall David 340;Food choice and the consumer. ISBN: 0-7514-0234-6

Pfannhauser Werner;Consumer attitude and food choice. ISBN: 2-7380-1122-5

Anderson Harvey 340;Food selection. ISBN: 2-909050-06-8

Fieldhouse Paul;Food and nutrition. ISBN: 0-7487-3723-5

Brian Wansink. Comer sem pensar – O que nos influencia na hora de comer? Sinais de fogo, Lisboa 2008.