ALCANTARA TADEO, ANTONIO
Academic year 2019-20
|Subject name||FOOD PSYCOPATHOLOGY|
|Semester||1st Q(SEMESTER) CONTINUED EVALUATION|
|Course number of credits (ECTS)||6|
|Type of activity, credits, and groups|
|Coordination||ALCANTARA TADEO, ANTONIO|
|Teaching load distribution between lectures and independent student work||Contact hours 60
- Master classes 40
- Practice 10
- Seminars 10
Non-classroom hours 90
|Teaching staff||E-mail addresses||Credits taught by teacher||Office and hour of attention|
|ALCANTARA TADEO, ANTONIOfirstname.lastname@example.org||6|
Among the learning objectives of the subject, the following must be highlighted:
The abovementioned imply the reflection on the main theoretical and methodological problems that have arisen in the study of human eating disorders.
Procedural or strategy objectives
Apart from the knowledge objectives, there are other things of great importance such as the mastery of certain skills, referring to the familiarity with the bases of the scientific methodology in relation to the subject:
This last section includes some objectives that are frequently not included in university syllabus:
CB1.Understand basic aspects on the topic of the subject.
CB2. Be able to apply the acquired knowledge in the work environment.
CG1. Develop the necessary skills inherent in the profession of nutritionist / dietitian.
CG2. Capacity to work in multidisciplinary teams and collaborate efficiently with other professionals.
CG3. Identify the needs of the recipients and adequately communicate the results of the tests and diagnoses performed
CG4. Differentiate amongst the multiple fields of application of human nutrition and dietetics in order to promote health and quality of life in individuals, groups, communities and organizations
Detection of needs
CE1. Identify and analyse the requirements and psychological needs of people who visit the nutritionist / dietitian
CE2. Define a set reasonable objectives and goals with the patients / clients
CE3. Communicate effectively, adapting to the patience/client’s characteristics
CE4. Communicate in a professional manner with other service professionals
CT1. Acquire satisfactory oral and written understanding/expression skills in both Catalan and Spanish
CT2. Acquire basic knowledge on professional environments dynamics
CT3. Acquire essential notions of scientific reasoning
. AGENDA / CURRICULUM
Part I. CONCEPTUAL BASES
• Topic 1. Introduction to Psychopathology
• Unit 2. Concepts and models in Psychopathology
• Unit 3. Classification and diagnosis in Psychopathology
• Unit 4. Differential diagnosis of eating disorders
Part II. ANOREXIA AND BULIMIA.
• Topic 5. Introduction
• Topic 6. Historical review of anorexia and bulimia
• Unit 7. Aetiopathogenesis of anorexia and bulimia
• Unit 8. Anorexia nervosa
• Unit 9. Bulimia nervosa
• Unit 10. Treatments of anorexia and bulimia
• Unit 11. Prevention of anorexia and bulimia
Part III. OTHER DISORDERS. (TCANE)
• Unit 12. Eating disorders in childhood
• Unit 13. Binge eating disorder
• Unit 14. Obesity and its circumstances
• Unit 15. Bigorexia, Orthorexia and new emerging pathologies
Teaching hours will be devoted to the presentation and discussion of fundamental concepts on the topic of the subject: Food Psychopathology.
Master classes will focus on explaining the most relevant aspects of the “thematic blocks”. Diverse material will be presented - articles, readings, documents, audio-visuals, etc. – with the aim of favouring student participation and self-reflection.
Also, it is expected to receive the visit of experts on the field (preferably clinical psychologists and psychiatrists), for them to share insights related to their experience.
Final exam with two sections: (1) open questions; and (2) multiple-choice test.
The evaluation will consist on the following criteria:
10 % Class attendance/participation, including individual/group exercises to be carried out in class.
90% Exam, which will consist of two parts: (1) the study of a case (analysis and diagnostic orientation) on “genogram” – 40% ; (2) multi-choice test – 50%.
Recommended text book:
Serra Arias, M. (2015) Los trastornos de la conducta alimentaria. Barcelona, Editorial UOC.