HNE-30306 Advances in Nutrition Behaviour

Course

Credits 6.00

Language of instruction:

English

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

Contents:

This 6 credit course is focused on recent development in Nutrition Behaviour Research. It is divided into two parts of three credit points each:
- working groups, with the objective to design and make a questionnaire in order to study determinants of food habits/nutrition behaviour. This is done in groups of about 4-5 students, and is focused on three main areas: a) Attitudes/beliefs, functional and novel foods b) Quality of life related to clinical nutrition issues and c) food ethnography, acceptability of fortified food to be used in developing countries. 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) urbanisation b) nutrition and households in developing countries c) European eating culture d) sensory influences on food choice e) development of food preferences and f) biomarkers of satiety. Students prepare a short manuscript and give a short presentation according to the literature that is provided by the supervisors.

Learning outcomes:

-the learning outcome of the working group part is that students are expected to be able to design and construct a valid survey questionnaire which measures either social psychological determinants of food choice, quality of life, or a food etnographic issue;
-student are expected to present in public a comprehensive summary of their work to the participating students and 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 six available topics;
-in the discussion groups, student are also expected to lead a fruitful scientific discussion following their paper and presentation.

Activities:

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

Examination:

- judgment of contribution in group discussions - judgment of quality of report, and quality of presentation - written examination.

Literature:

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) Course reader will be available at WUR-Shop, Forum.