| CODE | MRT2002 | ||||||||||||
| TITLE | Food Ethics | ||||||||||||
| UM LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 5 | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Moral Theology | ||||||||||||
| DESCRIPTION | After a short introduction on ethical theory, this study-unit will introduce students to the ethical issues food presents from farm to table in the context of the right to healthy and nutritious food in a hungry world. These will be grouped around four main responsible actors in this discussion, namely, industry (production and advertising), consumers (and dietary choices), government (policy); and food professionals (dietitians, nutritionists, food scientists). The study unit ends with a focus on the future of food (biotechnology, patenting, etc) as well as food activism. Study-Unit Aims: The study-unit aims to expose students to ethical theories and concepts, leading them to apply this to selected issues in the planning, production, marketing and consumption of food. It will also focus on professionalism and Codes of Ethics. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: (1) Describe different ethical approaches and theories, and explain how these ground different ethical choices; (2) Discuss the relevance of an ethics of responsibility in the area of food and nutrition; (3) Identify the responsibilities of producers, consumers, government and professionals in the area of food and nutrition. (4) List a number of ethical issues in the area of food and nutrition. 2. Skills: By the end of the study-unit the student will be able to: (1) Assess and evaluate choices in the production, consumption and regulation of food; (2) Justify particular recommendations with respect to food and nutrition; (3) Analyse one's own personal and professional actions. Main Text/s and any supplementary readings: - Pence Gregory E., The Ethics of Food: A Reader for the Twenty-First Century, Rowman & Littlefield Publishers 2002. - Mepham T.B., Food Ethics (Professional Ethics), Routledge 1996. - Council for the Professions Complementary to Medicine, Code of Practice (Dietetics), Malta, 2016. - Academy of Nutrition and Dietetics, Code of Ethics for the Nutrition and Dietetics Profession, eatright.org, 2018. |
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| STUDY-UNIT TYPE | Lecture and Independent Study | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Raymond Zammit |
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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. |
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