Competencies and objectives
- Course context for academic year 2016-17
- Course content (verified by ANECA in official undergraduate and Master’s degrees)
- Learning outcomes (Training objectives)
- Specific objectives stated by the academic staff for academic year 2016-17
Course context for academic year 2016-17
La asignatura pretende proporcionar a los alumnos una introducción teórica y práctica de los conocimientos básicos necesarios para comprender los aspectos históricos, sociales y culturales de la alimentación humana desde una visión interdisciplinar, y abordar los elementos que condicionan la alimentación desde una perspectiva relativista y fuera de etnocentrismos. En el acto de la alimentación, el ser humano biológico y el ser humano social, cultural e histórico, están estrechamente ligados y recíprocamente implicados.
Course content (verified by ANECA in official undergraduate and Master’s degrees)
Specific Competences (CE)
- E16 : Describe and justify the cultural and social inequalities that may affect eating habits.
Specific transversal competences of the degree course :>>Foreign language proficiency
- CT1 : Read and understand texts in a foreign language.
Specific transversal competences of the degree course :>>IT and information competences
- CT2 : Show computer and information system skills and abilities.
Specific transversal competences of the degree course:>>Oral and written communication competences
- CT3 : Show oral and written communication skills.
General Competences of the Degree Course (CG):>>Basic training module
- 10 : Describe the anthropological foundations of human diet. Describe and justify the cultural and social inequalities that can affect eating habits.
- 5 : Understand the historical, anthropological and sociological evolution of diet, nutrition and dietetics in the context of sickness and health.
Learning outcomes (Training objectives)
No data
Specific objectives stated by the academic staff for academic year 2016-17
No data
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