Català Castellano
DEGREE CURRICULUM
FOOD PSYCOPATHOLOGY
Coordination:
HUGUET MIGUEL, ANNA
Academic year 2022-23
DEGREE CURRICULUM: FOOD PSYCOPATHOLOGY 2022-23

Subject's general information
Subject nameFOOD PSYCOPATHOLOGY
Code100627
Semester1st Q(SEMESTER) CONTINUED EVALUATION
Typology
DegreeCourseCharacterModality
Bachelor's Degree in Human Nutrition and Dietetics4OPTIONALAttendance-based
Course number of credits (ECTS)6
Type of activity, credits, and groups
Activity typePRACLINPRAULATEORIA
Number of credits1.51.53
Number of groups111
CoordinationHUGUET MIGUEL, ANNA
DepartmentMEDICINE
Teaching load distribution between lectures and independent student workContact hours 60
- Master classes 40
- Practice 10
- Seminars 10

Non-classroom hours 90
Important information on data processingConsult this link for more information.
Teaching staffE-mail addressesCredits taught by teacherOffice and hour of attention
HUGUET MIGUEL, ANNAanna.huguet@udl.cat6
Subject's extra information

 

 

Learning objectives

Objectives:

Conceptual objectives:

1) Promote an analysis of psychopathological processes in general and in an introductory way to point out their involvement in human nutrition. Theoretical models will be presented that emphasize the importance of environmental factors and sociocultural aspects versus models determined by exclusively biological and organic approaches.

2) Know the psychological vocabulary in general, and of the subject in particular.

3) Know the basic concepts of the psychology of food, nutritional education and modification techniques.

4) Delve into the psychology of motivation: motivation against changes in eating habits.

5) Implication of emotions in eating.

6) Promote reflection on the psychopathology of food. Theoretical aspects and arguments based on scientific evidence that promote a conceptual change in the way of understanding and analyzing this subject will be presented and worked on.

7) Know the different eating behavior disorders.

8) Delve into the evaluation of eating behavior disorders taking into account all the variables involved.

9) Know the important aspects in the intervention of eating disorders and the main treatment strategies

10) Promotion of healthy eating habits.

11) Prevention of eating behavior disorders.

 

Procedure goals:

1) Analyze and interpret the results of scientific studies through the theoretical knowledge acquired and critical reflection.

2) Develop teamwork skills.

 

Competences

Basic competences: 

 

CB1.Understand basic aspects on the topic of the subject.

CB2. Be able to apply the acquired knowledge in the work environment.

Generalcompetences:

 

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

 

Specificcompetences:

 

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

 

Professional communication

CE3. Communicate effectively, adapting to the patience/client’s characteristics

CE4. Communicate in a professional manner with other service professionals

 

Transversalcompetences 

 

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

 

Subject contents

CONTENTS

 

Part I. CONCEPTUAL BASES

• Topic 1. Introduction to Psychopathology

• Unit 2. Concepts and models in Psychopathology

• Unit 3. Classification and diagnosis in Psychopathology

 

Part II. EATING DISORDERS

• Topic 4. Introduction and historical review of eating disorders

• Topic 5. Incidence of culture and social media in eating disorders

• Unit 6. Epidemiology and Aetiopathogenesis of eating disorders

• Unit 7. Introduction eating disorders

• Unit 8. Anorexia nervosa

• Unit 9. Bulimia nervosa

• Unit 10. Differenctial diagnosis in eating disorders

• Unit 11. Body image and eating disorders

• Unit 12. Emotions and eating disorders

• Unit 13. Self-esteem and eating disorders

 

Part III. THERAPEUTIC RELATIONSHIP AND CLINICAL INTERVIEW

• Unit 14. Therapeutic relationship. Verbal and nonverbal communication.

• Unit 15. Clinical interview

• Unit 16. Psychology of motivation

 

Part III. TREATMENT

• Unit 17. Treatments of eating disorders

• Unit 18. Prevention of eating disorders

 

Part IV. OTHER DISORDERS.

• Unit 19. Eating disorders in childhood

• Unit 20. Binge eating disorder

• Unit 21. Obesity

• Unit 15. Vigorexy, Orthorexia and new emerging pathologies

Methodology

Teaching methodology:

Master Classes.

Discussion of concepts in the field of food psychopathology through articles and audiovisual material.

Presentation of clinical cases and practical exercises.

Evaluation

4. Evaluation

Continuous evaluation activities:

Infographic basic concepts eating disorders. 10% of the Note.

Presentation on a specific topic related to the psychopathology of eating (group work). 10% of the Note.

Study of a case with genogram, analysis and diagnostic orientation.10% of the Note.

Multiple choice final exam (4 answer options). 65% of the Note.

Assistance and participation at class. 5% of the Note.

 

Single assessment:

Multiple choice final exam (4 answer options). 100% of the Note.

Bibliography

1. American Psychiatric Association (APA) (2014). Diagnostical and statistical manual of mental disorders (DSM-V). Barcelona: Elsevier-Masson.

2. Belloch A., Sandín B., Ramos F (2020). Manual de Psicopatología, Vol. I Madrid: McGraw-Hill.

2. Organización Mundial de la Salud (OMS) (1992). The ICD-10 Classification of Mental and Behavioural Disorders: Diagnostics criteria for research (CIE-10). Madrid: Meditor.

3. Toro, J. (1996). El cuerpo como delito. Anorexia, bulimia, cultura y sociedad. Barcelona: Ariel.

4. Gómez del Barrio J.A., García Gómez, MªC., Corral Collantes P. (2009). Convivir con los trastornos de la conducta alimentaria: anorexia, bulímia y trastorno por atracones. Madrid: Panamericana.

5. Turón Gil, V.J. (2005). Trastornos de la conducta alimentaria. Palma de Mallorca: Intersalud, Internet y Salud (libro electrónico).

6. Hebebrand J., Herpertz-Dahlmann B. (2019). Trastornos de la conducta alimentaria  y obesidad en niños y adolescentes. Madrid: Elsevier.

7. Morandé G. et al. (2021). Trastornos de la conducta alimentaria y obesidad: un enfoque integral. Madrid: Panamericana.

8. Raich RM. (2011). Anorexia, bulímia y otros trastornos alimentarios. Barcelona: Pirámide.

9. Almodóvar MA (2014). El segundo cerebro. Madrid: Espasa Libros.

10. Herrero G., Andrades C. (2020). Psiconutrición: aprende a tener una relación saludable con la comida. Madrid: Almuzara.

11. Caballo V., Salazar I., Carrobles JA. (2014). Manual de Psicopatología y trastornos psicológicos. Madrid: Pirámide.

 

Recommended text book: 

Serra Arias, M. (2015) Los trastornos de la conducta alimentaria. Barcelona, Editorial UOC.

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