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Course description
  FOOD AND CULTURE

Competencies and objectives

 

Course context for academic year 2010-11

La asignatura pretende proporcionar a los alumnos una introducción teórica y práctica de los conocimientos básicos necesarios para comprender los aspectos históricos, sociales y culturales de la alimentación humana desde  una visión interdisciplinar y que permitan comprender los elementos que condicionan la alimentación desde una perspectiva relativista y fuera de etnocentrismos. No debemos olvidar que en el acto de la alimentación, el ser humano biológico y el ser humano social, cultural e histórico, están estrechamente ligados y recíprocamente implicados.  

 

 

Course content (verified by ANECA in official undergraduate and Master’s degrees)

Specific Competences (CE)

  • E16 : Describe and justify the cultural and social inequalities that may affect eating habits.

 

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.

 

General Competences of the Degree Course (CG):>>Basic training module

  • 10 : Describe the anthropological foundations of human diet. Describe and justify the cultural and social inequalities that can affect eating habits.
  • 5 : Understand the historical, anthropological and sociological evolution of diet, nutrition and dietetics in the context of sickness and health.

 

 

 

Learning outcomes (Training objectives)

No data

 

 

Specific objectives stated by the academic staff for academic year 2010-11

  • Introducir al alumno en la diversidad de factores biológicos, científicos, culturales, económicos, políticos, sociales, etc., que han determinado y condicionado históricamente el binomio alimentación/nutrición.
  • Abordar los aspectos sociales y culturales de la alimentación humana desde la perspectiva de la Antropología Social y Cultural.
  • Abordar el significado social del comportamiento alimentario del ser humano.
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    General

    Code: 27505
    Lecturer responsible:
    VARGAS LLOVERA, MARIA DOLORES
    Credits ECTS: 6,00
    Theoretical credits: 2,00
    Practical credits: 0,40
    Distance-base hours: 3,60

    Departments involved

    • Dept: CONTEMPORARY HUMANITIES
      Area: SOCIAL ANTHROPOLOGY
      Theoretical credits: 0,67
      Practical credits: 0,13
    • Dept: COMMUNITY NURSING, PREVENTATIVE MEDICINE AND PUBLIC HEALTH
      Area: HISTORY OF SCIENCE
      Theoretical credits: 0,67
      Practical credits: 0,14
      This Dept. is responsible for the course.
      This Dept. is responsible for the final mark record.
    • Dept: SOCIOLOGIA I
      Area: SOCIOLOGY
      Theoretical credits: 0,66
      Practical credits: 0,13

    Study programmes where this course is taught