Trends in diet and nutritional behaviour

Course Description

COURSE CONTENT

Factors influencing the eating habits and preferences for food choices; Nutritional and health status of the nation; National Food Policy and population groups in focus; New knowledge regarding the nutritional value of food; Trends in diet and nutrition behavior; The application of new techniques in food production (eg. Laser, 3D printing, etc.). Trends in advertising and food labeling; The crises in the food chain and their impact on food behavior and preferences in choosing food.

LEARNING OUTCOMES

• Identify the causes and consequences of the factors that have an impact on dietary habits and preferences;
• Draw a logical conclusion from the available information relating to the nutritional and health status;
• Integrate knowledge about the nutritive value of foods
• Develop personal approach to the problem concerning the trends in human nutrition and behavior

Lectures

Lectures: 20 hours

Seminars: 10 hours

Description of the manner in which direct instruction is conducted:

Lectures and seminars

Description of the performance of duties:

Attendance on the class, written and presented seminar, written and oral exams

Literature

1. Overview of Consumer Trends in Food Industry  ( FP7 project: http://www.recapt.org/images/PDF/D2.1_public.pdf)
2. Consumer attitudes to food quality emphasis on Southern Europe, EAAP Scientific series 133, Klopčič M., Kuipers A., Hocquette JF (ed.), Wageningen Academic Publishers, The Netherlands, 2013.
3. Novel technologies in food science: their impact on products, consumer trends and the environment, Edition: 2012
4. http://ec.europa.eu/eurostat
5. Sustainalbe food, European Sustainable Consumption and Production Policies; European food strategy (http://ec.europa.eu/environment/eussd/food.htm)