ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Student's work ECTS: 99 Hours of tutorials: 3 Expository Class: 24 Interactive Classroom: 24 Total: 150
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Philosophy and Anthropology
Areas: Social Anthropology
Center Faculty of Sciences
Call: Second Semester
Teaching: With teaching
Enrolment: Enrollable | 1st year (Yes)
Putting the study of the foods from a technological point of view with the antropológica discipline in contact taking that the human feeding is also a cultural fact into account.
Knowing the theoretical contributions of the antropología and his evolution in the study of the food behaviors of the human being.
Perceiving the production, distribution and consumption of foods as factors that mark the guidelines of differentiation and identification of the different societies from a double perspective: diachronic and synchronic.
Subject 1: Culture and cultures. Defining and characteristics of cultures
Subject 2: Feeding, as a biocultural phenomenon
Subject 3: The cultural variability of the feeding
Subject 4: Food as a symbolic and ideological fact.
Subject 5: Producción, distribution and consumption of the foods in the different types of societies. The process of food industrialization.
Subject 6: Food and cultural identity in a globalized world
Subject 7: Feeding and social differentiation: gender, generation and class
Subject 8: Obesity, anorexia, vigorexia, ortorexia: socio-cultural diseases of societies of abundance
Seminars
Food and migrations in Galicia
Food multidimensionality through our photographs (workshop)
Cineforum, with the documentary "Darwin's Nightmare"
Hunger in a multidimensional perspective
Bibliografía básica
Cantarero, L. (2012) Antropología de la alimentación en España, Barcelona, Editorial UOC
Contreras, J. y Gracia, M. (2005) Alimentación y cultura. Perspectivas antropológicas. Barcelona Ariel.
Goody, J. (1995) Cocina, cuisine y clase, Barcelona, Gedisa.
Gracia Arnaiz, M. (2002) Somos lo que comemos estudios de alimentación y cultura en España, Barcelona, Ariel.
Bibliografía complementaria
Conde, D.; Rivero, B.; Juárez, M. e Medina, F. (2024). Popular ayer, foodie hoy. Sabor, comida, clase y distinción en el siglo XXI, Madrid, Mc Graw Hill.
Contreras, J. (1993) Antropología de la Alimentación. Eudema.
Contreras, J. (comp.)(1995) Alimentación y cultura. Barcelona, Gedisa.
Fischler, C. (1995) El (H)Omnívoro, Barcelona, Anagrama.
Gracia, M. (1998) La trasformación de la cultura alimentaria. Cambios y permanencias en su contexto, Madrid, Ministerio de Cultura.
Gefre, Ch. et alt. (1988) El imperio de la hamburguesa, Barcelona, Gedisa.
Harris, M. (1997) Caníbales y Reyes, Madrid, Alianza Editorial.
Harris , M. (1999) Bueno para comer, Madrid, Alianza Editorial.
Mintz, S. (1996): “Enduring substances, trying theories: the Caribean region as oikoumene”, en Royal Anthropological Institute: 2(2): pp.291-311.
Mintz, S. (1999), “La comida como un campo de combate ideológico”, en VIII Congreso de Antropología, Santiago de Compostela, FAAEE.
Medina, F. Xavier , ed. / Alonso, R. / Grande Covián, Francisco , pr., (1996) La Alimentación mediterránea historia, cultura, nutrición, Barcelona, Institut Català de la Mediterrània d'Estudis i Cooperació Icaria cop.
Mennell, S. et alt. (1992) The sociology of food: eating, diet and culture, Londres, Sage Publications.
Ritchie, C. (1988) Comida y civilización, Madrid, Alianza.
Sasson, A. (1993) La alimentación del hombre del mañana, Barcelona, Reverté.
CB1. - That the students have proved poseer and to understand knowledge in an area of study what part of the base of the general secondary education, and it sounds to be found to a level that, yes well it leans in advanced text books, inclúee also some aspects that knowledge implicates proceeding from the vanguard of his field of study.
CB2. - That the students know how to apply his knowledge to his work or vocation in a professional way and have the competences that sound to be proved by the elaboration and defense of arguments and the resolution of problems in his area of study
CB3. - That the students have the capacity to bring together and to interpret relevant data (normally in his area of study) to emit xuizos that includes a reflection on relevant subjects of social, scientific or ethical kind.
CB4. - That the students can transmit information, ideas, problems and solutions to a public as much specialized as not specialized.
CB5. - That the students have developed those skills of learning necessary to start subsequent studies with a high degree of autonomy
CG1 To Recognize the essential elements of the profession of the DietistaNutricionista, incluindo the ethical beginnings, legal responsibilities and the exercise of the profession, applying the beginning of social justice to the professional practice and desenvolvendoa with regard to the people, his habits, beliefs and cultures.
CG2 Develop the profession with respect to other health professionals, acquiring skills to work in a team
CG3 - Recognize the need to maintain and update professional competence, giving special importance to learning, autonomously and continuously, new knowledge, products and techniques in nutrition and food, as well as motivation for quality.
CG4 Know the limits of the profession and its competences, identifying when interdisciplinary treatment or referral to another professional is necessary.
CG5 Communicate effectively, both orally and in writing, with people, health or sector professionals and the media, knowing how to use information and communication technologies, especially those related to food and lifestyle
CG6 Know, critically assess and know how to use and apply sources of information related to nutrition, food, lifestyles and health aspects.
CG7 Have the ability to prepare reports and complete records related to the professional intervention of the Dietitian-Nutritionist.
CG29 To Acquire the basic formation for the investigative activity, being capable of formulating hypotheses, to collect and to interpret the information for the resolution of problems following the scientific method, and understanding the importance and the limitations of the scientific thought in sanitary and nutritional matter.
CE3 Know statistics applied to Health Sciences. Know the psychological bases and biopsycho-social factors that affect human behavior.
CE4. Learn about the historical, anthropological and sociological evolution of food, nutrition and dietetics in the context of health and illness.
CE5. Know the different educational methods of application in the health sciences, as well as the communication techniques applicable in food and human nutrition.
CE7. To acquire teamwork skills as a unit in which the multidisciplinary and interdisciplinary professionals and other personnel related to the diagnostic evaluation and the treatment of dietetics and nutrition are structured in a unified way.
CE8. Get to know the Spanish health system and the basic aspects related to the management of health services, mainly those related to nutritional aspects.
CE9. Describe the anthropological foundations of human nutrition.
Describe and argue the cultural and social inequalities that can affect eating habits.
ME1. - The magisterial classes will consist of the explanation, on the part of the academic staff, it being helped of the means that he considers appropriate, of the contents of the matter reflected in the annual educational guide.
ME2. - The seminars will be prepared by the student body divided up into groups, carrying out revisions of the advanced aspects of the asignatura, compiling, analyzing critically and presenting the information with support of technologies of the information.
All the tasks of the student (study, works, readings) will be orientated by the academic staff in the sessions of tuition in group (ME4) or individual (ME8).
As basic resource the Virtual Campus of the USC (Moodle) will be used.
Study visits
2 outings are planned in the city, related to the subject (market, food bank, hotel area), which will be held on Friday (two-hour session).
A study trip outside the city is also planned, to learn about the reality of the province's fishing sector (A Mariña).
The evaluation of the level of skills and theoretical knowledge acquired by the students, corresponding to the expository and interactive classes, will be carried out through an examination, which will consist of a written test. The skills assessed in this test will be CB 1, 2, 3, 4 and 5; CX 1 and 29; CT 1, 6, 9, 10 and 11 and CE 4, 5, 6, 9. The grade obtained will represent 70% of the total grade.
The assessment of the level of competences, knowledge, abilities, skills, attitudes and values acquired through the preparation and implementation of the interactive sessions will be carried out continuously throughout the semester and specifically through two group presentations in the sessions reserved for that purpose throughout the semester. The skills assessed in this test will be CB 1, 2, 3, 4 and 5; CX 22; CT 1, 3, 6, 9, 10 and 11 and CE 4, 5, 6, 7 and 9. The grade of this assessment will account for 30% of the total grade.
It is essential to achieve a grade of 5 out of 10 in both parts of the assessment to pass the subject.
Students who request an exemption from attending classes must, OBLIGATORY, contact the teacher at the beginning of the semester to communicate this exception. Throughout it, that contact will be maintained through electronic means (specifically, through the virtual classroom, but also through e-mail), being subject to the same tests as the attending students.
PERCENTAGE WEIGHT IN THE FINAL QUALIFICATION OF BOTH SECTIONS
Continuous assessment 30% - Exam 70% - Total 100%
COMPETENCES ASSESSED IN CONTINUOUS ASSESSMENT: CB1, CB2, CB3, CB4, CG1, CG22, CT3, CT6, CT10, CE5, CE7 AND CE9.
COMPETENCES ASSESSED IN THE EXAM: CB5, CG29, CT1, CT9, CT11, CE4 ECE6.
Assessment for students with a dispensation to attend classes:
Students who request a dispensation to attend classes MUST contact the teacher before the beginning of the semester to communicate this exception. Throughout it, that contact will be maintained through electronic means (specifically through the virtual classroom, but also through e-mail).
In order to be able to offset the qualifications corresponding to that section in the final mark of the subject ALL students who share these circumstances must carry out a commented reading on a specific scientific material in addition to the tasks that the whole class (including students with official dispensation) must to deliver through the virtual classroom. The communication of the choice of supplementary materials (marked based on the interests of each student covered by the attendance dispensation) will be carried out by the teacher through electronic means that accurately record the assigned tasks, and the dates of fixation and delivery, as long as when there are students who meet the requirements marked for that purpose.
he assessment of the level of competences, knowledge, abilities, skills, attitudes and values acquired through the preparation and implementation of the interactive sessions will be carried out continuously throughout the semester and specifically through two group presentations in the sessions reserved for that purpose throughout the semester. The skills assessed in this test will be CB 1, 2, 3, 4 and 5; CX 22; CT 1, 3, 6, 9, 10 and 11 and CE 4, 5, 6, 7 and 9. The grade of this assessment will account for 30% of the total grade.
It is essential to achieve a grade of 5 out of 10 in both parts of the assessment to pass the subject
Students who request an exemption from attending classes must, OBLIGATORY, contact the teacher at the beginning of the semester to communicate this exception. Throughout it, that contact will be maintained through electronic means (specifically, through the virtual classroom, but also through e-mail), being subject to the same tests as the attending students.
PERCENTAGE WEIGHT IN THE FINAL GRADUATION OF BOTH SECTIONS (assistant and exempt students): Continuous assessment 30% - Exam 70% - Total 100%
STUDENTS OF THE 2ND CALL (repeat) can choose to be involved in all the activities carried out by ordinary students from the beginning of the semester, and in this case it would be for all purposes within the general casuistry.
If you decide not to participate in the ordinary activity of the subject, for the evaluation you must only take the final test (the same as regular students) and the qualifications obtained the previous year in the remaining sections subject to evaluation will be respected, if you have completed the activities established evaluations. If you have not carried out these activities: the continuous assessment activities will not be counted, adding the exam to 100%:
Continuous assessment activities – weighting 30%; Exam – weighting 70%.
In any case, in general, repeating students must contact the teacher (using the tutoring schedule) within the first two weeks of the course, in order to agree on the specific work plan that will be followed in each case.
For cases of fraudulent exercises or tests, the provisions of the "Regulations for the evaluation of the academic performance of students and review of qualifications" will apply.
Activity: student working hours Credits ECTS
Lectures 40 60
Seminar 8 16
Mentoring group 3 3
Individual work 3 67
SubTotal 51
Implementation and revision tests 4 4
The assistance to the eyewitness classes, the participation in the sessions and the accomplishment of the practical tasks.
The continued dedication to the study of the matter.
The acquisition of an agile reader habit and effective, beside a critical and analytic attitude of the texts and didactic materials.
The domination of the theoretical concepts that will be seen very reinforced with the constant use of the readings recommended in the bibliography.
- Language in which the subject is taught: Galician.
- The work done by the students must be delivered, preferably, through the virtual classroom, unless otherwise indicated.
- For cases of fraudulent completion of exercises or tests, the regulations for the evaluation of students' academic performance and review of qualifications will apply.
- Gender perspective: It is recommended to use non-sexist language, both in everyday classroom work and in assigned academic work, according to USC recommendations.
- Compulsory use of the rai email account.
- Mandatory use of institutional technological tools: Virtual Campus, Microsoft Office 365, MS-Teams and other institutional tools.
- The mobile phone may not be used, except when it is used as a work tool following the instructions given by the teacher, the students being responsible for the legal and academic consequences that may arise from inappropriate use of it.
- Mandatory compliance with the Data Protection Regulations
Luzia Oca Gonzalez
Coordinador/a- Department
- Philosophy and Anthropology
- Area
- Social Anthropology
- Phone
- ext 24732
- luzia.oca [at] usc.es
- Category
- Professor: LOU (Organic Law for Universities) PhD Assistant Professor
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| 11:00-12:00 | Grupo /CLE_01 | Galician | 0P CLASSROOM 6 GROUND FLOOR |
| Wednesday | |||
| 11:00-12:00 | Grupo /CLE_01 | Galician | 0P CLASSROOM 6 GROUND FLOOR |
| Thursday | |||
| 11:00-12:00 | Grupo /CLE_01 | Galician | 0P CLASSROOM 6 GROUND FLOOR |
| Friday | |||
| 10:00-12:00 | Grupo /CLIS_01 | Galician | 0P CLASSROOM 6 GROUND FLOOR |
| 12:00-14:00 | Grupo /CLIS_02 | Galician | 0P CLASSROOM 6 GROUND FLOOR |
| 05.29.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 05.29.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| 07.02.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 4 GROUND FLOOR |
| 07.02.2025 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 7 GROUND FLOOR |