ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Student's work ECTS: 99 Hours of tutorials: 3 Expository Class: 24 Interactive Classroom: 24 Total: 150
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Philosophy and Anthropology
Areas: Social Anthropology
Center Faculty of Sciences
Call: Second Semester
Teaching: With teaching
Enrolment: Enrollable | 1st year (Yes)
Putting the study of the foods from a technological point of view with the antropológica discipline in contact taking that the human feeding is also a cultural fact into account.
Knowing the theoretical contributions of the antropología and his evolution in the study of the food behaviors of the human being.
Perceiving the production, distribution and consumption of foods as factors that mark the guidelines of differentiation and identification of the different societies from a double perspective: diachronic and synchronic.
Subject 1: Culture and cultures. Defining and associated concepts
Subject 2: The feeding as cultural tradition. The cultural variability of the feeding
Subject 3: Relations between feeding and culture
Subject 4: Basic notions of the symbolism. The feeding as fact symbolic.
Subject 5: Producción, distribution and consumption of the foods in the different types of societies. The evolution of the techniques of crop and the industrialization of the prosecution of the foods
Subject 6: The feeding and the cultural identidad
Subject 7: Feeding and social differentiation
Subject 8: Obesity, anorexia, vigorexia, ortorexia: ailments partner-cultural of the societies of the abundance
Seminars
Literature, cinema, art and feeding.
Marketing and feeding: the advertising language and the fashion.
Global gastronomy: the reinforcement of the local identities.
Food paradigms: Mediterranean diet versus Atlantic diet
Contreras, J. (1993) Antropología de la Alimentación. Eudema.
Contreras, J. (comp.)(1995) Alimentación y cultura. Barcelona, Gedisa.
Contreras, J. y Gracia, M. (2002) Alimentación y cultura desde la perspectiva antropológica. Barcelona Gedisa.
Fischler, C. (1995) El (H)Omnívoro, Barcelona, Anagrama.
Goody, Jack (1995) Cocina, cuisine y clase,Barcelona, Gedisa.
Gracia, M. (1998) La trasformación de la cultura alimentaria. Cambios y permanencias en su contexto, Madrid, Ministerio de Cultura.
Gracia Arnaiz, M. (2002) Somos lo que comemos estudios de alimentación y cultura en España, Barcelona, Ariel.
Gefre, Ch. et alt. (1988) El imperio de la hamburguesa, Barcelona, Gedisa.
Harris, M. (1997) Canivales y Reyes, Madrid, Alianza Editorial.
Harris , M. (1999) Bueno para comer, Madrid, Alianza Editorial.
Mintz, S. (1996): “Enduring substances, trying theories: the Caribean region as oikoumene”, en Royal Anthropological Institute: 2(2): pp.291-311.
Mintz, S. (1999), “La comida como un campo de combate ideológico”, en VIII Congreso de Antropología, Santiago de Compostela, FAAEE.
Medina, F. Xavier , ed. / Alonso, R. / Grande Covián, Francisco , pr., (1996) La Alimentación mediterránea historia, cultura, nutrición, Barcelona, Institut Català de la Mediterrània d'Estudis i Cooperació Icaria cop.
Mennell, S. et alt. (1992) The sociology of food: eating, diet and culture, Londres, Sage Publications.
Ritchie, C. (1988) Comida y civilización, Madrid, Alianza.
Sasson, A. (1993) La alimentación del hombre del mañana, Barcelona, Reverté.
CB1. - That the students have proved poseer and to understand knowledge in an area of study what part of the base of the general secondary education, and it sounds to be found to a level that, yes well it leans in advanced text books, inclúee also some aspects that knowledge implicates proceeding from the vanguard of his field of study.
CB2. - That the students know how to apply his knowledge to his work or vocation in a professional way and have the competences that sound to be proved by the elaboration and defense of arguments and the resolution of problems in his area of study
CB3. - That the students have the capacity to bring together and to interpret relevant data (normally in his area of study) to emit xuizos that includes a reflection on relevant subjects of social, scientific or ethical kind.
CB4. - That the students can transmit information, ideas, problems and solutions to a public as much specialized as not specialized.
CB5. - That the students have developed those skills of learning necessary to start subsequent studies with a high degree of autonomy
CG1 To Recognize the essential elements of the profession of the DietistaNutricionista, incluindo the ethical beginnings, legal responsibilities and the exercise of the profession, applying the beginning of social justice to the professional practice and desenvolvendoa with regard to the people, his habits, beliefs and cultures.
CG22 To Collaborate in the planning and development of policies on the subject of feeding, nutrition and food safety based on the needs for the population and on the proteción of the health.
CG29 To Acquire the basic formation for the investigative activity, being capable of formulating hypotheses, to collect and to interpret the information for the resolution of problems following the scientific method, and understanding the importance and the limitations of the scientific thought in sanitary and nutritional matter.
CT1.Capacity of analysis and synthesis
CT3.Capacity to work in equips
CT6.Capacity to manage the information
CT9.Capacity to transmit knowledge
CT10.Capacity for the critical reasoning and the argumentation
CT11. Capacity for the autonomous learning
CE4 To Know the historical, anthropological and sociological evolution of the feeding, the nutrition and the dietetics in the context of the health and of the illness.
CE5 To Know the different educational methods of application in sciences of the health, as well as the applicable techniques of communication in feeding and human nutrition.
CE6 To Know the bases and bases of the feeding and the human nutrition.
CE7 To Acquire skills of work in equips as unit in which if estructuran in way uni the multidisciplinary and interdisciplinary one the professionals and others personal related to the diagnostic evaluation and the treatment of dietetics and nutrition.
CE9 To Describe the anthropological bases of the human feeding. Describing and putting forward the cultural and social inequalities that can affect the habits of feeding.
ME1. - The magisterial classes will consist of the explanation, on the part of the academic staff, it being helped of the means that he considers appropriate, of the contents of the matter reflected in the annual educational guide.
ME6. - The seminars will be prepared by the student body divided up into groups, carrying out revisions of the advanced aspects of the asignatura, compiling, analyzing critically and presenting the information with support of technologies of the information.
All the tasks of the student (study, works, readings) will be orientated by the academic staff in the sessions of tuition in group (ME4) or individual (ME8).
As basic resource the Virtual Campus of the USC (Moodle) will be used.
The evaluation of the level of capacities and theoretical knowledge acquired by the pupil, corresponding to the expositive classes, and other activities, in classroom it will be carried out through a final examination that will consist of a written test. The competences evaluated in this test will be CB 1, 2, 3, 4 and 5; CX 1 and 29; CT 1, 6, 9, 10 and 11 and CE 4, 5, 6, 9. The obtained note will mean 70% of the total note.
The evaluation of the level of competences, knowledge, skills, skills, attitudes and values acquired with the preparation and accomplishment of the interactive sessions will be carried out in a way continued throughout all the semester and in a specific way through an exhibition in the sessions reserved for such an effect in the last weeks of class. The same day of the exhibition, the student body will make delivery of a portfolio in which all the set of work carried out will be included. The competences evaluated in this test will be CB 1, 2, 3, 4 and 5; CX 22; CT 1, 3, 6, 9, 10 and 11 and CE 4, 5, 6, 7 and 9. The note of this evaluation will mean 30% of the total note.
It is essential to reach a qualification of 5 on 10 in both parts of the evaluation to passing the matter
Students who request waiver of attendance at the classroom MUST to contact the teacher before the beginning of the semester to communicate this exceptionality. Throughout this same contact will be maintained through electronic means (specifically through the virtual classroom, but also through the e-mail).
In cases of fraudulent performance of exercises or tests, the provisions of the “Regulations for evaluating student academic performance and reviewing grades will apply.
Activity: student working hours Credits ECTS
Lectures 40 60
Seminar 8 16
Mentoring group 3 3
Individual work 3 67
SubTotal 51
Implementation and revision tests 4 4
The assistance to the eyewitness classes, the participation in the sessions and the accomplishment of the practical tasks.
The continued dedication to the study of the matter.
The acquisition of an agile reader habit and effective, beside a critical and analytic attitude of the texts and didactic materials.
The domination of the theoretical concepts that will be seen very reinforced with the constant use of the readings recommended in the bibliography.
Language in which the subject is taught: Galician.
Elena Freire Paz
Coordinador/a- Department
- Philosophy and Anthropology
- Area
- Social Anthropology
- elena.freire [at] usc.es
- Category
- Professor: Temporary PhD professor
| Monday | |||
|---|---|---|---|
| 09:00-10:00 | Grupo /CLE_01 | Galician | 0P CLASSROOM 6 GROUND FLOOR |
| Tuesday | |||
| 09:00-10:00 | Grupo /CLE_01 | Galician | 0P CLASSROOM 6 GROUND FLOOR |
| Wednesday | |||
| 09:00-10:00 | Grupo /CLE_01 | Galician | 0P CLASSROOM 6 GROUND FLOOR |
| Thursday | |||
| 09:00-10:00 | Grupo /CLE_01 | Galician | 0P CLASSROOM 6 GROUND FLOOR |
| Friday | |||
| 10:00-12:00 | Grupo /CLE_01 | Galician | 0P CLASSROOM 6 GROUND FLOOR |
| 05.30.2023 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 05.30.2023 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| 07.04.2023 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 4 GROUND FLOOR |
| 07.04.2023 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 7 GROUND FLOOR |