| CODE | FSN1014 | ||||||||
| TITLE | Food through the Ages | ||||||||
| UM LEVEL | 01 - Year 1 in Modular Undergraduate Course | ||||||||
| MQF LEVEL | 5 | ||||||||
| ECTS CREDITS | 4 | ||||||||
| DEPARTMENT | Food Sciences and Nutrition | ||||||||
| DESCRIPTION | The study-unit, offered in Semester 1, introduces the history, culture and composition of foods to students in their first year of study within the course. The lectures will connect cultural and historical events to the development of food preferences and diets. The perception of health and safety, and the effect of media on food selection will also be addressed systematically. Furthermore the study-unit also includes a review of food perception and phobias to foods. Study-Unit Aims: - The study-unit aims to enable students to recall and demonstrate knowledge of basic trends and preferences in food and the reported evidence based effects on health. - Given the content that will be delivered, the study-unit also aims to provide the student with the background necessary to deal with the concept of development of food traditions and trends and how these each changed with time. - The study-unit will provide the student with the necessary tools to assess the association between food consumption, health and lifestyle. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Assess the problem of changing food habits through the ages (the physiology and behavioral mismatch); - Assess and comprehend trends in food consumption (with reference to change in agricultural practices); - Define the factors that characterize a meal (agricultural,cultural and religious belief on food consumption); - Characterize nuances of appetite including food fads and phobias; and - Associate food culture choices with the incidence of disease. 2. Skills: By the end of the study-unit the student will be able to: - Recognize and interpret food trends and its effect on health, life style and society; - Characterize the physiological mismatch leading to food habit issues; and - Scan products on the market and analyze their suitability in healthy diets and those diets that have limitations due to health related of cultural limitations. Main Text/s and any supplementary readings: Main Texts: - Counihan, C. b., & Van Esterik, P. (Eds.). (2008). Food and culture : A reader (2nd ed.) Routledge. (GT2850.F66) - Atkins, P., & Bowler, I. (2001). Food in society : Economy, culture, geography Arnold. (HD9000.5.A85) - Harris, M. (1986). Good to eat : Riddles of food and culture Allen & Unwin. (GT2850.G66) |
||||||||
| STUDY-UNIT TYPE | Lecture and Independent Study | ||||||||
| METHOD OF ASSESSMENT |
|
||||||||
| LECTURER/S | Claire Copperstone |
||||||||
|
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. |
|||||||||