TecnoCampus Foundation
eCampus
University Business
eCampus

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General information

Subject type: Basic

Coordinator: Jordi Sarola Gassiot

Trimester: First term

Credits: 6

Teaching staff: 

Jordi Sarola Gassiot
Emilio Ferrer Romero 
Eduard Domínguez Room 

Academic year: 2025

Teaching course: 1

Languages ​​of instruction

  • Catalan

Oral face-to-face classes will be taught in Catalan. There are documents in Spanish and English, as well as audiovisual materials in Spanish and English.

Competencies / Learning Outcomes

Specific skills

  • RAE9- Will explain the anthropological foundations of human nutrition, arguing the cultural and social inequalities that can affect eating habits
     

Presentation of the subject

The subject of Anthropology of Health belongs to module 1 of Basic Training of the Degree in Human Nutrition and Dietetics. It is a branch of anthropology that focuses the study on health and illness from a cultural and social perspective. It is concerned with understanding how different cultures and societies perceive, experience and respond to health, illness and well-being. We will add the alimentary fact, transversal to all societies. 

The subject recognizes that health is not simply a biological issue, but is deeply intertwined with social, economic, political and cultural factors. The study of traditional belief and healing systems, alternative medicine practices, the influence of food at a social and cultural level. 

The anthropology of health is concerned with understanding health and illness from a cultural and social perspective, exploring the diversity of practices, beliefs and knowledge systems related to health, especially food, in the different cultures and societies. 

This subject aims to introduce the human being in the field of health and nutrition. The social sciences relate the concept of culture to the beliefs, values, symbols and lifestyles of a group. The representations regarding the food of the cultural groups are intimately linked to the practices that are transmitted from generation to generation. 

The aim of the course is to bring the student closer to understanding and development in the acquisition of tools and skills that allow responding to the different needs raised in a social and multicultural context. And understand the theoretical and/or methodological content that the social sciences have developed in the sociocultural study of food-related processes. 

The classroom (physical or virtual) is a safe space, free of sexist, racist, homophobic, transphobic and discriminatory attitudes, either towards students or teachers. We trust that together we can create a safe space where we can make mistakes and learn without having to suffer the prejudices of others.

Contents

Topic 1. Introduction to the anthropology of health

Topic 2. Anthropology of human nutrition 1 

Topic 3. Human adaptation and sociocultural context 

Topic 4. Food and cultural identity 

Topic 5. Food and social differentiation 

Topic 6. Globalization and food particularisms 

Seminar 1, 2, 3 and 4.

Activities and evaluation system

The assessment system for the skills and learning outcomes of this subject includes different assessment activities for Subject 1 - Basic Training:

 

Evaluation of the face-to-face modality
Code Evaluation system Minimum weighting Maximum weighting
EP1 Partial and/or final in-person exam for the subject. True, false, multiple choice, matching, short answer or development questions. 20%. 40%.
EP2 Oral, individual and/or group presentations 15%. 60%.
EP3 Presentation of a written report, partial and/or final, of individual or group work, evaluating the adequacy to the proposed topic, methodology, results, bibliography and conclusions 15%. 60%.
EP4 Activities proposed within the classroom evaluating participation, debate and/or attendance. Specific evaluation rubric(s). 10%. 30%.

 

 

 

 

 

 

 

 

 

 

 

                                          Evaluation of the virtual modality

Code Evaluation system Minimum weighting Maximum weighting
EV1  Exam through the e-Campus, partial and/or final. True-or-false, multiple-choice, matching items, short answers or development quizzes. 5% 15%.
EV2 Oral presentations of cases or synchronous or asynchronous practical exercises by the student evaluating: suitability to the proposed topic, methodology, results, bibliography and conclusions, as well as the ability to understand and present in written and oral form. 10%. 30%.
EV3 Appropriate use of the virtual campus and ICT applied to their subject (attendance at synchronous classes, viewing of audiovisual material, participation in debate forums, resolution of online questionnaires). Participation in the activities and/or debates proposed on the e-Campus. 10%. 25%.

Evaluation activities

Seminars 1, 2, 3 and 4

Group work and oral presentation

Virtual self-assessment questionnaires

Evaluation questionnaires associated with a reading, audiovisual material or podcast

A system of quantitative (from 0 to 10) and qualitative (suspended, approved, notable, excellent, honorary registration) is used according to RD 1125/2003.

In order for the exam grade to be averaged with the rest of the grades obtained during the course of the subject, it will be necessary to obtain a grade equal to or higher than 5 points out of a total of 10 points.

According to UPF regulations, students who have the option to make up the subject are those who have obtained a grade of "fail". If the subject is not passed, the only part that can be retaken is the exam, with an extraordinary exam (retake) within the same academic year.

The evaluation system and recovery period are detailed in the Learning Plan available in the virtual classroom at the beginning of the subject.

Any form of academic fraud will be sanctioned in accordance with the center's assessment regulations. If signs of fraud are detected, including the improper use of generative artificial intelligence tools, the subject's teaching staff may call the student for an individual interview with the aim of verifying their authorship.

The use of artificial intelligence (AI) in this subject is regulated in the Learning Plan. It should be consulted to find out the specific conditions of use. 

Bibliography

Basic

Counihan, Carole, van Esterik, Penny, & Julier, Alice (Eds.). (2018). Food and Culture. Routledge. https://doi.org/10.4324/9781315680347   

Fischler, Claude (1995). The (h)omnivore The taste, the kitchen and the body, Barcelona, ​​Ed. anagram  

Germov, John & Williams, Lauren (2017). In Sociology of Food and Nutrition: The Social Appetite. Oxford, UK: University Press.