330043 VO Psychology of Nutrition (2020W)
Labels
Registration/Deregistration
Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).
Details
Language: German
Examination dates
Lecturers
Classes
6.10., 13.10., 20.10., 27.10., 3.11., 10.11.2020, 9:00-13:00 am
will be held via ZOOM
https://bokuvienna.zoom.us/j/87811041021Meeting-ID: 878 1104 1021
Information
Aims, contents and method of the course
Assessment and permitted materials
1) written or oral exam (preferred during corona pandemy) of VO 754351 Nutritional Psychology at BOKU: 4 questions out of a question list: each answer gets 0 to 4 points. <9 points = 5; 9-10 = 4; 11-12=3; 13-14=2; 15-16=1
Minimum requirements and assessment criteria
In addition to LV 754351 Ernährungspsychologie (2 ECTS) at BOKU students have to write a scientific text on a selected topic of nutritional psychology, which will be defined individually.
Examination topics
Exam topics are covered by a list of question for learning purposes, which can be found on BOKU learn Website by the end of the course.
The topic of the written work will defined by the lecturer and the student, who may suggest a certain topic she/he is interested in.
The topic of the written work will defined by the lecturer and the student, who may suggest a certain topic she/he is interested in.
Reading list
Pudel, V. / Westenhöfer, J.: Ernährungspsycholgie. Eine Einführung. Hogrefe, Göttingen 2003.
A.W. Logue: Die Psychologie des Essens und Trinkens. Spektrum Akademischer Verlag, Heidelberg 1995.
Jane Ogden: The Psychology of Eating from Healthy to disordered Behavior. Blackwell 2003.
Christoph Klotter: Einführung in die Ernährungspsychologie. UTB 2020
A.W. Logue: Die Psychologie des Essens und Trinkens. Spektrum Akademischer Verlag, Heidelberg 1995.
Jane Ogden: The Psychology of Eating from Healthy to disordered Behavior. Blackwell 2003.
Christoph Klotter: Einführung in die Ernährungspsychologie. UTB 2020
Association in the course directory
Last modified: We 21.04.2021 11:27
Biological and non-biological approaches will be described and discussed. Central topics are hunger and satiation, regulation theories, sensory, genetical and situational factors influencing food choice. How perception, experience and behavior are influenced and manipulated in gastronomy and supermarkets will be discussed. Another topics are the foundations of hedonic experience between pleasure and disgust and how preferences and aversions develop. Examples come from food taboos, strange food and food of subcultures. Important topics are also overweight and obesity, restrained eating, eating disorders, alcohol abuse and selected goals in nutrition. Gender aspects and ecological implications will be discussed in most topics.