Determinants of Food Consumption

Code:

CN4005

Acronym:

CN4005

Level:

400

Keywords
Classification	Keyword
OFICIAL	Nutritional Sciences

Instance: 2015/2016 - 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

The students are expected to acquire knowledge on the complexity of the causal model involved in food choice. They are expected to know the individual (physiological, psychological, etc.), cultural, religious, social, economical and political factors and their influence on food consumption. In particular, students should be able to identify the participation of the various individual and environmental factors affecting food choice and how they continuously interact and modulate each other.

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 determinants of food consumption.

Working method

Presencial

Program

Determinants of food consumption, a global approach, an holistic vision. We are what we eat? We eat what we are?

Physical, economical and political determinants;

Historical perspective of food and eating;

Psico-social determinants;

Behaviour change models;

Cultural and religious determinants;

Food consumption determinants in several population groups.

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.

Development of a survey (with field work) of determinants of food consumption choice.

Evaluation Type

Distributed evaluation without final exam

Assessment Components

designation	Weight (%)
Participação presencial	10,00
Prova oral	15,00
Trabalho de campo	15,00
Trabalho escrito	60,00
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

1. participation and ability to problem-solving and discussion during classes (10%)
2. participation in field work (15%)
3. written report of field work (10%)
4. oral presentation of field work results (15%)
5. written presentation of field work results, organized as a scientific paper (50%).

 

Correspondence between the above distribution to the evaluation components:

1 = participated presence

2 = field work

3 e 5 = written work

4 = oral presentation

Classification improvement

Resubmission of the following assessment components:

 
3. written report of field work;

 5. written presentation of field work results, organized as a 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.