Food Psychology

Objectives

The subject Food Psychology is part of the subject Intervention Strategies in Food and Health, included in the Elective module, corresponding to the optional training of the degree in Human Nutrition and Dietetics.

The general objectives of this subject are:

• Master the psychological strategies necessary to address changes in eating habits.
• Know the psychological and social bases that influence eating behavior.
• Mastering individual and group strategies that allow implementing healthy lifestyles in terms of nutrition.
• Know how to identify and understand the characteristics of the main eating disorders.

Learning outcomes

• LO1. Know the main functions of food and its psychological bases and the relationship with human emotions.
• LO2. Apply the psychosocial bases of eating behavior for the dietary approach in user care.
• LO3. Know the main explanatory models for the acquisition of changes in habits and diet.
• LO4. Know and apply the motivational interviewing strategy and the main theoretical concepts related to it.
• LO5. Know the main existing disorders of eating behavior and food intake.
• LO6. Uses resources and applies group and individual intervention techniques appropriately.

Competencies

Specific skills

• Actively participate in the planning and development of food and nutrition policies through knowledge of the operation of local, national and international health systems, and health and nutrition policies.

Basic skills

• Students can communicate information, ideas, problems and solutions to both specialists and non-specialists.

Content

1. Introduction to the psychology of food
   1. Evolution of food
   2. Basic functions of nutrition
   3. Psychosocial factors and psychological bases of nutrition
   4. Emotions and food
2. Approach to the theory of change
   1. Personal resources related to change
   2. Explanatory models of change acquisition
   3. Factors of personal communication as a health professional
3. Motivational interview
   1. Concept of ambivalence
   2. Phases of change
   3. Motivational interviewing technique
4. Resistance and change process
   1. Steps to follow and addressing unforeseen issues during the consultation
5. Eating and food intake disorders
   1. Definition, symptoms and risk factors
   2. Summary of the main eating disorders

Evaluation

According to the Academic Regulations for undergraduate studies at UVic-UCC, there is only one official call that provides for two different evaluation periods:

1. Ordinary period

It takes place during the school period. Continuous evaluation of the activities carried out by the student is carried out. For the process evaluation of the subject, personal and group work activities are taken into account. (The delivery/execution of all assessment activities cannot be extended.)

The overall score for the subject is the result of the sum obtained from the different assignments and the final exam. To be able to make this sum, you must have passed the exam.

The percentages are as follows:

• Individual assignments and exercises: 20%; non-recoverable
• Group work: 30%; non-recoverable
• Exam: 50%; recoverable

The final grade for the subject is the result of the weighting of the grades obtained in each of the parts. The subject is passed if a grade equal to or greater than 5 is obtained. In order to average all the items, it is necessary to have passed the exam with a grade equal to or greater than 5.

2. Complementary evaluation period

Students who do not pass some of the activities considered retakeable may retake them during this period, as long as the total number of parts of the subject not passed does not represent 50% of the final grade.

The final grade for this period is calculated by taking the weighted average of the grades obtained in each of the parts, using the last grade obtained in the ordinary and complementary evaluation. The subject is passed if a grade equal to or greater than 5 is obtained.

Important

Plagiarism or copying someone else's work is penalized in all universities and, according to the UVic-UCC coexistence rules, constitute serious or very serious faults. Therefore, during the course of this subject, plagiarism or the improper appropriation of texts or ideas from other people (see What is considered plagiarism?) and the improper or undeclared use of artificial intelligence in an activity automatically result in a suspension or other disciplinary measures.

To cite texts and materials appropriately, you must consult the academic citation guidelines and guidelines available on the UVic Library website.

Methodology

The working methodology combines:

• Face-to-face work sessions in the ordinary classroom with the whole class group
• Directed work sessions, individual and small group tutorials
• Theoretical sessions on the contents of the different topics of the subject
• Analysis and critical reading of texts, with the aim of delving deeper and drawing the conclusions that arise from them
• Problem solving based on clinical cases
• Theoretical-practical workshops with joint participation

Bibliography

Key references

• Miller, William R.; Rollnick, Stephen (2015). La entrevista motivacional: Ayudar a las personas a cambiar (3 ed.). Paidós.
• Ogden, J. (2005). Psicología de la alimentación: comportamientos saludables y trastornos alimenticios. Morata.
• Ogden, J. (2018). Health Psychology (6 ed.). Open University Press.
• Ogden, J. (2018). The Psychology of Dieting (The Psychology of Everything). Taylor&Francis.
• Wansink, B. (2011). Mindless Eating: Why we eat more than we think. Random House.

Further reading

Teachers will provide complementary bibliography and compulsory reading throughout the course via the Virtual Campus.