Teaching Methodologies
The teaching methodologies adopted in this course unit include theoretical-practical classes, where content is presented in a structured manner, followed by moments of analysis, discussion, and debate to deepen the topics. An interrogative and interactive approach is used to stimulate critical thinking, encouraging active student participation before introducing fundamental concepts. Demonstration and exemplification of content are applied through practical use in everyday situations and professional contexts, reinforcing the link between theory and practice The analysis of case studies allows for the exploration of nutrition policies and successful experiences, as well as practical exercises in stakeholder identification and mapping. Additionally, integrative exercises are developed to connect specific professional situations with the theoretical and regulatory framework, enabling students to apply acquired knowledge to real-life scenarios.
Guided debates and discussions contribute to exploring different perspectives on food and nutrition policies, promoting a critical and multidimensional understanding of the subject. These methodologies ensure a dynamic and applied learning experience, facilitating the development of essential theoretical and practical skills for students’ education.
The assessment of the course unit reflects this theoretical-practical approach, allowing students to demonstrate their understanding of the content and their ability to apply it critically. Continuous assessment consists of: A summative written test (60%), with open-ended questions to evaluate students’ analytical skills regarding regulations and policy strategies. A group case study (40%), involving a critical analysis of a nutrition policy, encouraging collaborative work and the application of content to real-world scenarios. Alternatively, students may opt for a final written exam, composed of open-ended questions. The passing grade follows the current academic regulations, requiring a minimum score of 9.5/20.
Learning Results
1. To know the normative foundations of public health and health policies related to food and nutrition in regional, national, and international contexts.
2. To identify, consult, and engage stakeholders and key partners.
3. To plan, implement, manage, and evaluate food and nutrition policies that encompass the entire food chain and its relationships and interactions with public health at the local, regional, national, and international levels.
Program
1. Regulations in Public Health and Health Policies Related to Food and Nutrition in Regional, National, and International Contexts.
2. Stakeholder Mapping: Tools for Identifying and Analyzing Stakeholders.
2.1. Case Studies:
2.1.1. Public-Private Partnerships in the Food Sector.
2.1.2. International Cooperation Networks in Nutrition.
3. Strategic and Operational Planning of Food and Nutrition Policies.
3.1. Intersectoral Approaches to Food Policies.
3.2. Phases of the Public Policy Cycle.
3.3. Development of Food and Nutrition Policies.
3.4. Methodologies for Evaluating Food and Nutrition Policies.
3.4.1. Monitoring and Evaluation Indicators in Health and Nutrition.
3.4.2. Impact and Cost-Benefit Assessment Tools for Public Policies.
3.5. Case Study: Successful Experiences in Food and Nutrition Policies.
Internship(s)
NAO
Bibliography
Spark, Arlene; Dinour, Lauren M.; Obenchain, Janel – Nutrition in public health: principles, policies, and practice. Second edition. Boca
Raton: CRC Press, Taylor & Francis Group, 2016. xxiv, 623 p. ISBN 978-1-4665-8994-0
Paarlberg R. Food Politics: What Everyone Needs to Know. Oxford University Press, 2010.
Nestle M. Food Politics: How the Food Industry Influences Nutrition and Health. University of California Press, 2007.