Competencies and objectives

Provisional information. Pending approval by the Department Council.

 

Course context for academic year 2025-26

The subject aims to introduce students to the world of gastronomy and culinary traditions, highlighting their importance in promoting healthy, enjoyable and culturally significant eating.

At present, there is scientific evidence of the problems derived from an inadequate diet. Faced with this reality, gastronomy can play a key role not only in improving health, but also in consolidating sustainable eating habits adapted to people's tastes and needs.

Eating is not only a physiological need, it is also a cultural, social and sensory act. Therefore, when planning a diet, even if it is nutritionally correct, it has little chance of success if it is not attractive and coherent with the habits and preferences of those who follow it. In this context, gastronomy is an essential element in achieving a quality diet, understood as one that, in addition to being nutritionally adequate, is varied, healthy, sustainable and acquires the dimension of “ delicious, appetising and adapted to the tastes and needs of consumers”.

Promoting and preserving health involves developing and acquiring, through culinary and gastronomic traditions, appropriate eating habits; hence the importance of integrating into the discourse of human nutrition and dietetics the idea that gastronomy (the art and science of food and drink) is a way to promote and preserve health.

 

 

Course competencies (verified by ANECA in official undergraduate and Master’s degrees) for academic year 2025-26

Specific transversal competences of the degree course :>>Foreign language proficiency

  • CT1 : Read and understand texts in a foreign language.

 

Specific transversal competences of the degree course :>>IT and information competences

  • CT2 : Show computer and information system skills and abilities.

 

Specific transversal competences of the degree course:>>Oral and written communication competences

  • CT3 : Show oral and written communication skills.

 

 

 

Learning outcomes (Training objectives)

No data

 

 

Specific objectives stated by the academic staff for academic year 2025-26

  • Understand the evolution of culinary and gastronomic trends and assess their effectiveness in promoting a healthy diet within the context of food and nutritional transitions.
  • Integrate gastronomic discourse into the work of dieticians, connecting it to the fields of gastronomic and culinary sciences.
  • Analyse the role that culinary traditions can play in promoting and encouraging the consumption of healthy, sustainable and culturally accepted food.
  • Recognise and appreciate the Valencian culinary tradition and how it has developed within the context of Mediterranean food culture.

 

 

 

General

Code: 27535
Lecturer responsible:
Tormo Santamaria, Maria
Credits ECTS: 6,00
Theoretical credits: 1,80
Practical credits: 0,60
Distance-base hours: 3,60

Departments involved

  • Dept: COMMUNITY NURSING, PREVENTATIVE MEDICINE AND PUBLIC HEALTH
    Area: HISTORY OF SCIENCE
    Theoretical credits: 1,8
    Practical credits: 0,6
    This Dept. is responsible for the course.
    This Dept. is responsible for the final mark record.

Study programmes where this course is taught