Food Psychology

Objectives

The Psychology of Food subject is part of the subject of Intervention Strategies in Food and Health, included in the Optional 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 needed to address changing eating habits.
• Know the psychological and social bases involved in eating behavior.
• Master strategies, individual and group, that allow implementing healthy lifestyles in terms of food.
• Know how to identify and know the characteristics of the main eating disorders.

Learning outcomes

• RA1. Know the main functions of food and its psychological bases and the relationship with human emotions.
• LO2. It applies the psychosocial bases of eating behavior for the dietary approach in user care.
• LO3. Get to know the main explanatory models for the acquisition of change 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 appropriately applies group and individual intervention techniques.

Skills

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 food
   3. Psychosocial factors and psychological bases of food
   4. Emotions and food
2. Approach to the theory of change
   1. Personal resources related to change
   2. Explanatory models of change acquisition
   3. Personal communication factors as a health professional
3. Motivational interview
   1. Ambivalence concept
   2. Phases of change
   3. Motivational interview technique
4. Resistance and change process
   1. Steps to follow and handling of contingencies in the consultation
5. Disorders of eating behavior and food intake
   1. Definition, symptoms and risk factors
   2. Synthesis of the main eating disorders

Evaluation

According to the academic regulations for undergraduate studies at UVic-UCC, there is only one official call that foresees two different evaluation periods:

1. Ordinary period: takes place during the academic period. There is continuous evaluation of the activities carried out by the student. Personal and group work activities are taken into account for the process evaluation of the subject. (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 tasks 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 mark of the subject is the result of the weighting of the marks obtained in each of the parts. The subject is passed if a grade equal to or higher than 5 is obtained. To be able to average all the items you must have passed the exam with a grade equal to or higher than 5.

2. Complementary assessment period: the student who does not pass some of the activities considered recuperable can make them up during this period, as long as the total of unpassed parts of the subject does not account for 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 the supplementary assessment. The subject is passed if a grade equal to or higher than 5 is obtained.

important

Plagiarism or copying someone else's work is penalized at all universities and, according to the UVic-UCC Coexistence Rules , constitutes serious or very serious offences. Therefore, in the course of this subject, plagiarism or the misappropriation of other people's texts or ideas (see what is considered plagiarism ) and the improper or undeclared use of artificial intelligence in an activity are translated automatically in suspension or other disciplinary measures.

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

Methodology

The work methodology combines:

• Face-to-face work sessions in the ordinary classroom with the whole class group
• Guided work sessions, individual and small group tutorials
• Theoretical sessions of the contents of the different subjects of the subject
• Analysis and critical reading of texts, with the aim of deepening and drawing the conclusions that derive from them
• Approaching problems based on clinical cases
• Theoretical and 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.