Academic Year/course:
2023/24
441 - Degree in Human Nutrition and Dietetics
29203 - Food anthropology and sociology
Syllabus Information
Academic year:
2023/24
Subject:
29203 - Food anthropology and sociology
Faculty / School:
229 - Facultad de Ciencias de la Salud y del Deporte
Degree:
441 - Degree in Human Nutrition and Dietetics
ECTS:
6.0
Year:
1
Semester:
First semester
Subject type:
Basic Education
Module:
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1. General information
Eating is a complex social event with multiple biological, technological, symbolic, cultural and social determinants that must be taken into account when addressing necessary and/or voluntary changes in eating patterns.
Understanding and approaching Human Nutrition and Dietetics in a professional manner necessarily requires a broader view of a discipline that can expand the perspective on food and nutrition. The main objective of the subject is focused on understanding the complexity of human nutrition (in its double biological and cultural dimension), understanding nutrition as a complex social fact.
These approaches and objectives are aligned with the Sustainable Development Goals (SDGs) of the 2030 Agenda of United Nations (https://www.un.org/sustainabledevelopment/es/), in such a way that the acquisition of the learning results of the subject provides training and competence to contribute to some extent to their achievement: Goal 2: Zero hunger.
Goal 3: Health and wellness
Goal 5: Gender Equality.
Goal 6: Clean Water and Sanitation.
Goal 12: Responsible Production and Consumption
2. Learning results
- Demonstrate an understanding of the historical, anthropological and sociological evolution of food, nutrition and dietetics in the context of health and disease.
- Demonstrate an understanding of the anthropological foundations of human nutrition
- Demonstrate the ability to argue cultural and social inequalities that may affect eating habits
- Apply the basic concepts related to Social and Cultural Anthropology in Human Nutrition and Dietetics
3. Syllabus
ANTHROPOLOGY AS A SCIENCE OF CULTURE
Lesson 1.- A historical introduction to Anthropology and its definition
Lesson 2.- The concept of culture FOOD AND CULTURE
Lesson 3.- Biological and socio-cultural bases of nutrition
Lesson 4.- Food between Nature and Culture
FOOD AND ITS CULTURAL VARIABILITY
Lesson 5.- Ecological, technological and economic-political factors.
Lesson 6.- Ideological-Symbolic Factors
Lesson 7.- Commensality, Ritual and Communication
ETHNOGRAPHY OF FOOD
Lesson 8.- A food ethnography
PRACTICAL ISSUES.
FOOD SHORTAGES AND HUNGER
MEANINGFUL CONSUMPTION IN AN INDUSTRIALIZED AND GLOBAL ENVIRONMENT
ANOREXIA AS A CULTURAL EATING DISORDER
4. Academic activities
The activities of this subject consist of:
- the teacher's presentations following a syllabus
- practice based on the reading of different texts that will be given to the students to summarize - team work on a topic chosen by the students from among three proposed topics
- audio-visuals that will be shown to encourage reflection and debate.
Specific dates for these activities will be announced in advance during the term.
5. Assessment system
On-site evaluation of the subject
The final grade is composed of 40% of the evaluation on the theoretical contents, and 60% of the evaluation on the practices.
The evaluation of the theoretical contents will consist of two exercises related to the fundamental concepts presented in the theoretical topics. The result of these tests will account for 40% of the grade:
1. an individual written test with questions related to the theoretical topics included in the syllabus;
2. a commentary of a proposed audiovisual, with the characteristics that will be explained at the beginning of the term, to be submitted prior to the official call for exams.
For the evaluation of the practices, two documents will be handed in on the date indicated by the faculty. The result of these tests will account for 60% of the grade:
1. individual report of practical cases whose characteristics will be explained in class at the beginning of the term.
2. team work done for the practical topics, assigning to each team member the result of such joint evaluation
Single evaluation of the subject
Alternatively, there will be an evaluation for those who have not taken this subject in face-to-face modality. This evaluation will be based on:
1. the individual written test mentioned above.
2. the completion of text and/or audiovisual commentaries proposed by the teacher.
In this case, the practices will represent 40% of the grade and the individual written test together with the text commentary will represent 60%
Calls other than the first call
Global assessment test. It will consist of an individual written test with 20 multiple choice questions on the theoretical syllabus of the subject together with the completion of text and/or audiovisual comments proposed by the teacher. In this case, the comments will represent 40% of the grade and the individual written test 60%.