Teaching Methodologies
The theoretical classes will be developed in a theoretical model with structured exposure of the contents and the theoretical-practical ones according to active methodologies, analysis / discussion / debate. An interrogative / interactive methodology and demonstration / exemplification are used through its practical application in everyday situations and using audiovisual media. It contemplates the autonomous study of the contents and critical analysis of texts / articles.
Assessment: written work and a written summative test, consisting of questions that assess the extent and depth of theoretical knowledge acquired in the discipline and the ability to apply that knowledge to everyday and specific situations in the scientific area of the course. The approval in the discipline is obtained with a classification superior or equal to 10 val, resulting from the sum of the marks obtained in the work (20%) and in the test (80%). The rating cannot be less than 9.5 val
Learning Results
The student must:
Understand the relationship of food and nutritional status of the individual with the cultural and social framework of the individual and the community -Identify brain mechanisms involved in both eating behavior and cognitive functioning ere in controlling the emotions of eating behaviors, as well as the importance of food in the individual’s socialization.
Understand the relationship between neuropsychology and the modeling of human behavior
– Apply research methods and techniques used by psychology to study behaviors associated with health and illness
Program
1) Psychology of eating behavior
2) Hunger, Emotions and brain
3) Family, work and socio-cultural influences on behavior;
4) Pleasure and reward: the motivating mechanisms that determine eating behaviors.
5) Change in eating behavior
6) Basic techniques of communication and counseling in Clinical Nutrition. Motivational interview and treatment adherence.
7) Mental disorders in connection with changes in eating behavior (e.g. eating disorders, depression).
Internship(s)
NAO
Bibliography
Álamo et al. (2019). Fome, emoções e cérebro : comer com cabeça: Atlântico Press. ISBN 978-989-8965-82-0
Booth (2016) Psychology of Nutrition. London: Taylor & Francis (e-book).
Conner (2012). The Social Psychology of Food (applying social psychology), Brunner-Routledge.
Dierssen (2019). Como Aprende (e Recorda) o Cérebro? Princípios da neurociência para aplicar à educação, Atlântico Press.
Fonseca (2016). Importância das emoções na aprendizagem: uma abordagem neuropsicopedagógica. Revista Psicopedagogia, 33(102), 365-384.
Lauffer, J. (2019 Prazer e recompensa : os mecanismos da motivação. Atlântico Press, (Neurociências & Logue, A. W. (2015). The Psychology of Eating and Drinking (4ª Edição). Nova Iorque: Routledge
Jar, N. (2019). Comunicação Não Verbal. A linguagem silenciosa para além das palavras, Atlântico Press, 2019. ISBN: 978-989-8965-70-7