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 Galician (100%)
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 associated concepts
Subject 2: The feeding as cultural tradition. The cultural variability of the feeding
Subject 3: Relations between feeding and culture
Subject 4: Basic notions of the symbolism. The feeding as fact symbolic.
Subject 5: Producción, distribution and consumption of the foods in the different types of societies. The evolution of the techniques of crop and the industrialization of the prosecution of the foods
Subject 6: The feeding and the cultural identidad
Subject 7: Feeding and social differentiation
Subject 8: Obesity, anorexia, vigorexia, ortorexia: ailments partner-cultural of the societies of the abundance
Seminars
Literature, cinema, art and feeding.
Marketing and feeding: the advertising language and the fashion.
Global gastronomy: the reinforcement of the local identities.
Food paradigms: Mediterranean diet versus Atlantic diet
Bourdieu, P. (2016) La distinción: criterios y bases sociales del gusto, Barcelona, Taurus.
Cantarero, L. (2012) La antropología de la alimentación en España: perspectivas actuales, Barcelona, UOC. https://elibro-net.ezbusc.usc.gal/es/lc/busc/titulos/56600
Conde, D.; Mariano, L. e Medina, X.F. (2022) Gastronomía, cultura y sostenibilidad : etnografías contemporáneas, Barcelona, Icaria.
Contreras, J. (1993) Antropología de la Alimentación. Eudema.
Contreras, J. (comp.)(1995) Alimentación y cultura. Barcelona, Gedisa.
Contreras, J. y Gracia, M. (2002) Alimentación y cultura desde la perspectiva antropológica. Barcelona Gedisa.
Douglas, M. (1991) Pureza y peligro: un análisis de los conceptos de contaminación y tabú. Madrid, Siglo Veintiuno
Duch, G (2014) No vamos a tragar. Soberanía Alimentaria: una alternativa frente a la agroindustria, Barcelona, Los libros del lince.
Fischler, C. (1995) El (H)Omnívoro, Barcelona, Anagrama.
Goody, J. (1995) Cocina, cuisine y clase,Barcelona, Gedisa.
Gracia, M. (1998) La trasformación de la cultura alimentaria. Cambios y permanencias en un contexto urbano (Barcelona 1960-1990), Madrid, Ministerio de Cultura.
Gracia Arnaiz, M. (2002) Somos lo que comemos estudios de alimentación y cultura en España, Barcelona, Ariel.
Gracia Arnaiz, M. (2015) Comemos lo que somos: reflexiones sobre cuerpo, género y salud. Barcelona, Icaria. https://elibro-net.ezbusc.usc.gal/es/lc/busc/titulos/61560
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.
Kuper, J. (1985) La cocina de los antropólogos, Barcelona, Tusquets.
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.
Medina, F. X. (2014). Alimentación y migraciones en Iberoamérica, Barcelona, UOC, https://elibro-net.ezbusc.usc.gal/es/lc/busc/titulos/57710
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.
Sobral J. M. e Rodrigues, P. (2013) O “fiel amigo”: o bacalhau e a identidade portuguesa, Etnográfica, 17(3), 619-649. https://doi.org/10.4000/etnografica.3252
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.
CG22 To Collaborate in the planning and development of policies on the subject of feeding, nutrition and food safety based on the needs for the population and on the proteción of the health.
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.
CT1.Capacity of analysis and synthesis
CT3.Capacity to work in equips
CT6.Capacity to manage the information
CT9.Capacity to transmit knowledge
CT10.Capacity for the critical reasoning and the argumentation
CT11. Capacity for the autonomous learning
CE4 To Know the historical, anthropological and sociological evolution of the feeding, the nutrition and the dietetics in the context of the health and of the illness.
CE5 To Know the different educational methods of application in sciences of the health, as well as the applicable techniques of communication in feeding and human nutrition.
CE6 To Know the bases and bases of the feeding and the human nutrition.
CE7 To Acquire skills of work in equips as unit in which if estructuran in way uni the multidisciplinary and interdisciplinary one the professionals and others personal related to the diagnostic evaluation and the treatment of dietetics and nutrition.
CE9 To Describe the anthropological bases of the human feeding. Describing and putting forward the cultural and social inequalities that can affect the habits of feeding.
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.
The evaluation of the subject will be continuous and will be based on the evaluation of active participation in the classrooms and, above all, of the works prepared by the students autonomously. The teacher in charge of the subject will check the punctual delivery and the validity of these, particularly penalizing the verbatim copying of works between the students or the sources used. The evaluation system will include the combination of said continuous evaluation (30%) and the qualification achieved in the final exam (70%). It is considered necessary to have a minimum qualification of 5 (out of 10) in both parts to pass the subject.
The aspects to be taken into account in the evaluation will be:
Attendance and participation
Performance of work
Free contributions from the student
Realization and timely delivery of the works
Oral presentation of the project
The evaluation criteria will be:
Active attendance: participation in class, debates and group work
Capacity for synthesis and reasoned criticism
Scientific rigor and bibliographic management
Ability to organize and relate content
Originality in the work and quality of the research project
Oral and written expository maturity giving special importance to correct spelling and to coherence and clarity in the presentation of concepts.
Value and amount of sources
Quality of presentation
Argumentative capacity
Level of use of theoretical concepts
Quality of the bibliographic repertoire
Aside from the quality of the content itself, the final assessment of each assessment test will also take into account grammaticality, cohesion, coherence, adequacy and format. Plagiarism will involve the dismissal of the work.
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.
For cases of fraudulent completion of exercises or tests, what is established in 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.
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
| Monday | ||
|---|---|---|
| 09:00-10:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| Tuesday | ||
| 09:00-10:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| Wednesday | ||
| 09:00-10:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| Thursday | ||
| 09:00-10:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| Friday | ||
| 10:00-12:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| 05.30.2024 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 05.30.2024 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| 07.03.2024 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 4 GROUND FLOOR |
| 07.03.2024 16:00-20:00 | Grupo /CLE_01 | 0P CLASSROOM 7 GROUND FLOOR |
| Teacher | Language |
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| OCA GONZALEZ, LUZIA | Galician |
| Teacher | Language |
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| OCA GONZALEZ, LUZIA | Galician |
| Teacher | Language |
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| OCA GONZALEZ, LUZIA | Galician |
| Teacher | Language |
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| OCA GONZALEZ, LUZIA | Galician |
| Teacher | Language |
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| OCA GONZALEZ, LUZIA | Galician |
| Teacher | Language |
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| OCA GONZALEZ, LUZIA | Galician |
| Teacher | Language |
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| OCA GONZALEZ, LUZIA | Galician |
| Teacher | Language |
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| OCA GONZALEZ, LUZIA | Galician |
| Teacher | Language |
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| OCA GONZALEZ, LUZIA | Galician |
| Teacher | Language |
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| OCA GONZALEZ, LUZIA | Galician |