| CODE | FEH1008 | ||||||||||||
| TITLE | Psychology, Food Issues and Perceptions | ||||||||||||
| UM LEVEL | 01 - Year 1 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 5 | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Food Sciences and Nutrition | ||||||||||||
| DESCRIPTION | This study-unit delves into the relationship between psychology and food, exploring how food is intertwined with human behavior, emotions, and perceptions. It aims to provide students with a deep understanding of the psychological dimensions that influence our interaction with food, including its use as a tool for emotional expression or coping mechanism in various life scenarios. A key focus of the unit is the exploration of food-related psychological issues. This includes an in-depth analysis of food phobias and disorders, where students will examine the origins, manifestations, and impacts of such conditions. The course will methodically address how these disorders are not just about food itself, but also about the underlying psychological processes and issues. Additionally, the unit will scrutinize the concept of food perception, delving into how individual and societal views on food affect self-esteem, body image, and eating behaviours. The close links between food-related perceptions, self-esteem issues, phobias, and even addictive behaviours will be thoroughly explored. Study-Unit Aims: Through a blend of theoretical knowledge and case studies, the study unit aims to equip students with a comprehensive understanding of the psychological aspects of food issues. This includes an examination of the role of food in identity and culture, the psychological impact of dietary choices, and the relationship between food, mood, and mental health. Learning Outcomes: 1. Knowledge & Understanding By the end of the study-unit the student will be able to: - Understanding Psychological Aspects of Food Issues: Students will gain a deep understanding of how psychological factors influence eating behaviors, food choices, and perceptions of food; - Insight into Food-Related Disorders: Acquire knowledge about various food-related disorders and phobias, including their psychological underpinnings, symptoms, and impacts on individuals; - Food as a Psychological Tool: Develop an understanding of the ways in which food can be used as a tool for emotional expression, coping, and communication in various social and individual contexts; - Interplay between Food Perception and Self-Esteem: Understand the relationship between food perception, body image, self-esteem, and identity, including how societal standards and cultural norms influence these aspects; - Knowledge of Food and Mental Health: Gain insights into how food choices and eating habits can impact mental health, including the links between diet, mood, and psychological well-being. 2. Skills By the end of the study-unit the student will be able to: - Analytical Skills: Develop the ability to critically analyze the role of psychological factors in food-related issues and apply this understanding to real-world scenarios; - Assessment and Evaluation Skills: Ability to assess and evaluate the psychological aspects of eating behaviors and food-related disorders; - Communication Skills: Enhance skills in effectively communicating complex ideas about the psychology of food, both orally and in written form, suitable for both academic and non-academic audiences; - Research Skills: Cultivate research skills specific to psychology and food studies, including the ability to design, conduct, and interpret studies related to food perceptions and behaviors; - Empathy and Understanding: Develop a heightened sense of empathy and understanding towards individuals dealing with food-related psychological issues, fostering a more compassionate approach in professional or personal contexts. Main Text/s and any supplementary readings: Main Texts: - Logue, A.W. The Psychology of Eating and Drinking. 4th ed. Routledge, Taylor & Francis Group, 2015. - Wenk, Gary. Your Brain on Food. 2nd ed. Oxford: Oxford UP, 2010. Web. - Fraser, Suzanne, David Moore, and Helen Keane. Habits: Remaking Addiction. Palgrave Macmillan, 2014. Web. - Calcagno, Cheri. The Psychology and Physiology of Reaching a Healthy Weight. 2015. Health Psychology Collection. Web. - Warde, Alan, and Lydia Martens. Eating Out. 1st ed. Cambridge: Cambridge UP, 2000. Web. |
||||||||||||
| STUDY-UNIT TYPE | Practical | ||||||||||||
| METHOD OF ASSESSMENT |
|
||||||||||||
| LECTURER/S | Therese Bugeja Mario Caruana (Co-ord.) Josianne Scerri |
||||||||||||
|
The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2024/5. It may be subject to change in subsequent years. |
|||||||||||||