Determinants of Food Consumption

Code:

CN4000

Acronym:

CN4000

Keywords
Classification	Keyword
OFICIAL	Nutritional Sciences

Instance: 2022/2023 - 2S

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	7	Plano de estudos do Mestrado em Ciências do Consumo e Nutrição - 2013_2014	1	-	6	42	162

Teaching language

Suitable for English-speaking students

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

1. Introduction: determinants of food consumption, a global approach: Are we what we eat? Do we eat what we are? The influence of availability, social and cultural factors and the life cycle.
2. Cultural determinants of food intake: food taboos and social activity, religious fasting
3. Food supply and Household availability as influencing food consumption 
4. Determinants of fruit and vegetable consumption among young people and children
5. Determinants of food consumption in the older adults
6. Psychosocial determinants of behavior and eating habits
7. Social influence throughout history
8. Determinants of food consumption: the particular case of consumption outside the home
9. Determinants of food consumption: the particular case of cooking skills
10. Behavioral change models

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

Evaluation with final exam

Assessment Components

designation	Weight (%)
Exame	100,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Frequência das aulas	42,00
Estudo autónomo	120,00
Total:	162,00

Eligibility for exams

In accordance with the rules in force.

Calculation formula of final grade

Final evaluation: consists in a written exam that must have the minimum mark of 9.5.

Classification improvement

Doing a new final exam.

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.