Curricular Unit:			Code:
History and Anthroposociology of Nourishment			1080HAAL
Year:	Level:	Course:	Credits:
1	Undergraduate	Nutrition Sciences	4 ects
Learning Period:		Language of Instruction:	Total Hours:
Winter Semester		Portuguese/English	52
Learning Outcomes of the Curricular Unit:
- Mastering in historical context and antropossociológico, changes in eating habits and the evolution of the study of Nutritional Sciences; - Understanding the phenomenon of food in all its historical complexity and antropossociológica; - Understand the relationship between behavioral and psychological factors and food / nutrition in health.
Syllabus:
1. General concepts about food and nutrients 2. The contribution of anthropossociology of feed for the knowledge of human eating behavior 3. Manifestations of the oldest culinary preparations dining today: Paleolithic, Neolithic, early civilizations, Europe in the early centuries of the Christian era and during the Medieval Period, the expansion (XV - XVIII), Portugal in the eighteenth century, the power of Man in the Age Modern. The Industrial Revolution. The evolution of food handling and processing. The Scientific Revolution. 4. The Evolution of the study of Nutritional Sciences 4.1. Important contributions of some Portuguese (Gonçalves Ferreira and Emilio Peres) 4.2. Discoveries to the present 4.3. Challenges ahead 5. Realization, presentation and discussion of work: History of food; Anthropossociology of feed.
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
The syllabus aimed at achieving the desired objectives. All objectives have one correspondent content in the syllabus.
Teaching Methodologies (Including Evaluation):
The sessions will focus more on aspects of information, taking the lecture method in sessions such as "lectures". There will also be sessions that focus the discussion initiated by several "stimulus material". Continuous assessment (test and oral presentation of papers).
Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:
All the objectives of the course, which in turn correspond to contents taught are subject to continuous evaluation. The subjects taught in the form of exhibition and debate will be subject to continuous assessment.
Reading:
- História da Alimentação - 1. Dos primórdios à Idade Média – J. L. Flandrin e M. Montanari (eds) Terramar, Lisboa 1998. - História da Alimentação - 2. Da Idade Média aos tempos actuais - J. L. Flandrin e M. Montanari - Terramar, Lisboa 2001. - História da Alimentação Mediterrânica – César Aguilera. Terramar, 2001.
Lecturer (* Responsible):
Cláudia Silva (csilva@ufp.edu.pt)