FOOD CONSUMPTION AND HEALTH PROMOTION
Code: 22219
ECTS: 6
Departament: Department of Sciences and Technology
Field of Study: Food Science and Technology
Keywords:
    Food consumption
    Environmental impacts
    Public health
    Sustainable consumption
Teachers:
Ana Pinto de Moura
Área Científica: Food Consumption Sciences.
E-mail: apmoura@uab.pt

Ana Paula Fernandes
Field of Study: Life Sciences
E-mail: paulavaz@uab.pt

Course Description:
By focusing on consumer, one may analyze the impact of food consumption patterns and consumer food choice on environment in order to promote a sustainable agro system. Additionally, one may study the chronic non communicable diseases food related, environmental risks caused by physical and chemical agents and their effect on issues of ecology and living conditions and health of populations.


Competences:
Upon completion of this learning unit, the student should be able to:
1. Characterize the consumer behaviour when purchasing a certain food product as well as to evaluate the main criteria and patterns behind the choice of food during shopping;
2. Evaluation of consumer attitudes towards transgenic foods and its environmental impacts, including food security
3. Evaluate the main factors for a sustainable food consumption
4. Gather and integrate information collected on different sources related to the environment and health to help them to present arguments and recommendations
5. Analyze a methodology suitable for the practice and promotion of environmental health policies


Contents:
1. Introduction to food system
2. Food consumption: consumer behaviour and food choice criteria
3. Food consumption and environment: sustainable food consumption, new food paradigms, food transgenic
4. Health promotion and nutrition:  concept of environmental health, assessing risks to human health, practices and policies for environmental health promotion


Bibliography:
- Anderson, H., Bludell, J., Chiva, M., (eds) (2002), Food Selection: From Genes to Culture, Danone Institute.
-Organization for Economic Co-operation and Development (2002), Towards Sustainable Household Consumption? Trends and Policies in OECD Countries.
- Loureiro, I., Miranda, N. (2010) “Promover a Saúde. Dos Fundamentos à Ação”. 2010. Edições Almedina.
- Material a disponibilizar na plataforma de e-learning.


Format:
E-learning


Workload (hours): 156
Contact Hours: 26

Assessment:
Evaluation is made on individual basis and it involves the coexistence of two modes: continuous assessment (60%) and final evaluation (40%). Further information is detailed in the Learning Agreement of the course unit.


Language(s) of Instruction: Portuguese.

Contact for virtual mobility students: Communication and International Relations Office – gcri@uab.pt