Base Knowledge
As a first-year and first-semester course unit, knowledge inherent to Access to Higher Education is only required.
Teaching Methodologies
The curricular unit will be developed according to a theoretical model with moments of structured exposition of the contents and respective analysis and discussion or debate.
An interrogative and interactive methodology will be used prior to the presentation of the main contents and concepts, and demonstration/exemplified of them through their practical application in everyday situations and resorting, whenever justified, to videos, computer programs, professional tools. It also includes, and whenever justified, the autonomous study with research on the exposed contents and the reading and critical analysis of articles/texts.
Students will have the opportunity to discuss and ask questions with the teacher within the scheduled time.
Learning Results
(i) Understanding Sociology as a Science;
(ii) Recognize the main structuring theoretical axes of the field of Sociology;
(iii) Provide knowledge to understand the sociological context surrounding Food;
(iv) Recognize which social factors interfere with Eating Behavior;
(v) Understand the food situation in Portugal and in the world;
(vi) Understand the dietary patterns of consumer societies, their historical evolution and the sociological factors that contribute to food-related pathologies.
Program
1. Introduction to sociology
1.1 Object of study of the social sciences
1.2 Synthesis of central concepts in sociology
2. Evolution of food - sociological context
3. Food and Health
3.1 The concepts of Food and Health
3.2 Ambivalences of Daily Food
3.3 Food modernity and its effects on health
4. The paradoxes of contemporary food
4.1 Obesity and Eating Practices
4.1.1 Obesity as a social construction
4.1.2 Obesity and the medicalization of daily food
5. Eating Disorders
5.1 Anorexia
5.2 Bulimia
5.3 Other eating disorders
6. Food Risks and Fears
6.1 Food insecurity
6.2 Food waste
6.3 Food sustainability
Curricular Unit Teachers
Internship(s)
NAO
Bibliography
Primary:
FLANDRIM, J.L. & MONTANARI, M. (2001). Historia da Alimentação – 1. Dos primórdios à Idade Média. Lisboa: Terramar.
FLANDRIM & MONTANARI (2001). Historia da Alimentação – 2. Da Idade Média aos tempo actuais. Lisboa: Terramar.
WARIN. M. & BARRETT, P.M. (2004). A sociology of food and nutrition: The social appetite. Australia: John Germov and Lauren Williams.
CÂMARA, F. (2011). Alimentos ao sabor da história – receitas e curiosidades. Portugal: Colares Editora.
Secondary:
GIDDENS, A. (2013). Sociologia. Lisboa: Fundação Calouste Gulbenkian.
CARNEIRO, H. (2003). Comida e sociedade – uma história da alimentação. Elsevier. CAMPUS. Brasil.
POULAIN, JP (2004) Sociologias da Alimentação. Editora da UFSC.
MORRIS, D. (2000). Doença e cultura na era pós-moderna. Portugal: Instituto Piaget.
NUNES, M.; APPOLINARIO, JC; GALVÃO, AL; COUTINHO, W. (2006) Transtornos Alimentares e Obesidade – 2.ª Edição. Artmed Editora, Brasil.
KIPPLE, K. (2008). Uma história saborosa do mundo. Dez milénios de globalização alimentar. Casa das letras. Brasil
MCINTOSH, A. (1996) Sociologies of food and nutrition. New York : Plenum Press, 1996