Introduction to Consumer Sciences and Nutrition

Code:

CN4001

Acronym:

CN4001

Keywords
Classification	Keyword
OFICIAL	Nutritional Sciences

Instance: 2021/2022 - 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	11	Plano de estudos do Mestrado em Ciências do Consumo e Nutrição - 2013_2014	1	-	3	21	81

Teaching language

Suitable for English-speaking students

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 behavior.
2. Purchase decision process.
3. Formation of attitudes.
4. Mechanisms of perception.
5. Individual food choice criteria.
6. Food Risk perception.

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 (%)
Prova oral	40,00
Trabalho escrito	60,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Apresentação/discussão de um trabalho científico	5,00
Estudo autónomo	20,00
Frequência das aulas	21,00
Trabalho escrito	35,00
Total:	81,00

Eligibility for exams

According to FCUP's rules

Calculation formula of final grade

Individual or group work part "nutrition": 50%

Teamwork part "consumer": 50%

 Both with oral presentation

Special assessment (TE, DA, ...)

Presentation of new reports on a new subject to be selected by the professor

Classification improvement

Presentation of new reports on a new subject to be selected by the professor