Català Castellano
DEGREE CURRICULUM
FOOD PSYCOPATHOLOGY
Coordination:
ALCANTARA TADEO, ANTONIO
Academic year 2019-20
DEGREE CURRICULUM: FOOD PSYCOPATHOLOGY 2019-20

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
CoordinationALCANTARA TADEO, ANTONIO
DepartmentMEDICINE
Teaching load distribution between lectures and independent student workContact hours 60
- Master classes 40
- Practice 10
- Seminars 10

Non-classroom hours 90
Teaching staffE-mail addressesCredits taught by teacherOffice and hour of attention
ALCANTARA TADEO, ANTONIOalcantara@medicina.udl.cat6
Learning objectives

 

 

Objectives:

 

Conceptual objectives:

 

Among the learning objectives of the subject, the following must be highlighted: 

  1. Foster reflection on d the nature of Food Psychopathology. Theoretical and empirical arguments will be presented to encourage class discussion. 
  2. Promote an analysis of psychopathological processes in general and their implications on human nutrition
  3. Mastery of the psychological vocabulary in general,and of the subject in particular.It is important that the student familiarises with psychological and linguistic terms and learns how to properly use them.Objectives:

 

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: 

  1. Analyse research on this topic, being able to identify the problems, the variables involved and reflecting on the interpretation of the results, as well as possible issues that could derive from them.
  2. Develop teamwork skills, both in the debates that take place in the classroom activities and the preparation of other reports (e.g. during practice sessions)

    Attitudinal objective

     

    This last section includes some objectives that are frequently not included in university syllabus: 

  3. Foster a critical vision on the subject and psychological and scientific knowledge in general, recognizing that science does not establish absolute truths
  4. Develop a critical vision on the relationship between food and the culture of human beings.  
Significant 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

. 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

Methodology

Teaching methodology: 

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.

Evaluation

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%. 

Bibliography

Recommended text book: 

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

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