SHN5682 - Food Culture and Behaviour

Objectives:

On successful completion of the module students will be able to:

(1) demonstrate a knowledge of historical, anthropological and cultural media perspectives on food;
(2) demonstrate an understanding of social consequences of changing technologies of food production
(3) understand the nature of processes underlying food preference and avoidance;
(4) interpret a relationship between emotional state and eating patterns;
(5) undertake a sensory analysis of foods/beverages and relate findings to physiological and psychological aspects of food choice.

Content:

The relationship between socio-economic factors, social values and food consumption. The role culture plays in determining eating patterns and eating. The political aspects of food production will be introduced through a case study approach. The factors affecting the change in eating patterns. Environmental, cultural, social, physiological, and psychological factors influencing food choices. Eating patterns. Food aversions and avoidance. Children’s food preferences. Emotional influences on eating behaviour. Consumer behaviour. Sensorial perception of foods/beverages. Psychology of drinking behavior: mechanisms of thirst; excessive alcohol intake.

Learning and Teaching Information:

Independent study requirements:
This will involve 160 hours of background reading, data collection, interview preparation and criteria analysis, preparation for the book review and assignment.

Lectures
Contact Hours 16
Number of Groups 1

Seminars/tutorials
Contact Hours 24
Number of Groups 1

Assessment: