Kaisa_2012_3_photo by Veikko Somerpuro

Enrol
4.10.2019 at 09:00 - 22.10.2019 at 23:59

Timetable

Here is the course’s teaching schedule. Check the description for possible other schedules.

DateTimeLocation
Tue 29.10.2019
12:00 - 15:00
Tue 5.11.2019
12:00 - 15:00
Tue 12.11.2019
12:00 - 15:00
Tue 19.11.2019
12:00 - 15:00
Tue 26.11.2019
12:00 - 15:00
Tue 3.12.2019
12:00 - 15:00
Tue 10.12.2019
12:00 - 15:00

Description

Obligatory as a part of the Food-related Behaviour in a Changing Society core module. Open to students from Public Health Nutrition core module and Nutritional Physiology and Molecular Nutrition core module. If there is room, students from other applicable programmes can also participate.

Preceding studies are not required.

  • EDUM504 Sustainable culinary culture
  • SOSM-SP305 Behaviour change and intervention planning
  • HNFB-201The kaleidoscope of food and human nutrition studies

After completing the course, the student…

  • Understands various sociological and social psychological approaches that can be used in studying food and eating.
  • Is able to analyse differences (e.g. in terms of research questions that can be addressed) between these various theoretical and empirical approaches as well as their potential practical applications.
  • Is able to apply these different approaches in the study of food-related behaviour, e.g. in her/his own master thesis.

HNFB programme, 1st year, 2nd period

The course familiarises the student with various social scientific, particularly social psychological and sociological approaches to studying food and eating. The course focuses on how eating behaviours and food choices are shaped by emotions, self-regulation, habits, social norms, self-presentation and identity construction, how they are part of social practices, and how they are associated with social structures and cultural variations. The course covers research conducted with both qualitative and quantitative methods.

Literature will be given during the course.

Activities supportive of learning include interactive contact teaching, independent reading of the literature and searching for the literature, group work (written assignment and seminar presentation based on the selected literature), discussions based on the literature with students and teachers, and essay written independently.

The course will be evaluated by using the grading 0–5. Details can be found on the Moodle learning platform.

The Moodle learning platform is used in the course.

Course structure: Lectures and seminars 21 h, group work 50 h, independent studies 64 h

Course performance: Active participation in lectures and seminars (100% attendance required; compensatory assignments for those lectures/seminars that the student does not attend), group work (written assignment and seminar presentation based on the selected literature), independent writing work.

Mari Niva, Professor of Food Culture; Hanna Konttinen, Academy Research Fellow