HNE-30306 Psychobiology of Food Choice and Eating Behaviour


Studiepunten 6.00

Practical intensively supervised25
Problem-based learning12
Course coordinator(s)prof. dr. ir. C de Graaf
dr. G Jager
Lecturer(s)prof. dr. ir. C de Graaf
dr. ir. ID Brouwer
dr. ir. NM de Roos
dr. G Jager
dr. ir. M Mars
dr. S Boesveldt
dr. JV Meijering
Examiner(s)prof. dr. ir. C de Graaf

Language of instruction:


Assumed knowledge on:

Courses on social/behavioral aspects of nutrition in the first two years of the BSc programma in Nutrition and Health, HNE-20306 Nutrition Behaviour

Continuation courses:

Theses in Nutrition, Communication and Innovation, Marketing and Consumer Sciences


This 6 credit course is focused on recent development in Nutrition Behaviour Research. The course will contain several parts:
- 20 lectures;
- a practical course where students will learn the basics of E-Prime®, a software program to create and run computerized questionnaire and experiments. Students will work in small groups (4-5 students), with the objective to design and make a simple questionnaire and a psychological experiment in order to study determinants of food habits/nutrition behaviour. At the end of the course, students give a presentation of the results;
- discussion groups, with the objective to discuss the latest development of nutrition behaviour issues. This discussion refers to the following topics: a) development of food preferences, b) psychology of overeating, and c) impact of media on food choice. satiety. Students prepare a short manuscript and give a short presentation according to the literature that is provided by the supervisors.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- describe the most important characteristics of nutrition behaviour and food choice using cultural, social, psychological and biological models;
- apply the obtained knowledge to situations in industrialized as well as in developing countries;
-the learning outcome of the practical part is that students become familiar with a modern software tool used in research on eating behaviour. After the practicals students are expected to be able to design and construct simple questionnaires and experimental tasks which measures social psychological determinants of food choice;
-student are expected to present a comprehensive summary of their practical work to the participating staff;
-the learning outcome of the discussion groups is that students are expected to write a short paper and present a critical summary of the literature (3-5 scientific papers) with respect to one of the three available topics;
-in the discussion groups, student are also expected to lead a fruitful scientific discussion following their paper and presentation.


- follow lectures;
- involved in computer practicals;
- involved in group discussions on specific issues;
- write and present a scientific report.


- written examination;
- judgement of contribution in group work during practicals;
- judgement of quality of presentation of results of the practical;
- judgement of contribution in group discussions, quality of report, and quality of - presentation.


The Psychology of Food Choice, Eds R. Shepherd and M Raats, University of Surrey, UK. August 2006 / Paperback/ 384 pages/ ISBN 9781845937232 (price Euro 45,50). There is also a hardback-version with ISBN 9780851990323 (price Euro 121,50) A Course reader will be available at WUR-Shop, Forum.
Additional literature, documentation and tasks will be provided at practicals and also through the digital Blackboard learning environment of the course.

Keuze voor: MNHNutrition and HealthMScB: Nutritional Physiology and Health Status5MO
MNHNutrition and HealthMScA: Epidemiology and Public Health5MO
MNHNutrition and HealthMScC: Molecular Nutrition and Toxicology5MO