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General information |
Course unit name: Anthropology of Food
Course unit code: 568599
Academic year: 2021-2022
Coordinator: Laura Monica Martinez Martinez
Department: Department of Evolutionary Biology, Ecology and Environmental Sciences
Credits: 2,5
Single program: S
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Estimated learning time |
Total number of hours 62.5 |
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Face-to-face and/or online activities |
18 |
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- Lecture |
Face-to-face |
18 |
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Supervised project |
6 |
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Independent learning |
38.5 |
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Learning objectives |
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Referring to knowledge — Describe and discuss human nutritional requirements and how they vary among populations.
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Teaching blocks |
1. Introduction: Homeostasis
1.1. Open and closed food systems.
1.2. Animals as an example of an open system
1.3. Obtaining matter and energy: diet
2. Adaptation for food
2.1. Feeding in mammals, primates, hominoids and hominids: dental anatomy and variability
2.2. Nutrition and human nutritional requirements
2.3. Nutrition and life cycle
3. Evolution of the human diet
3.1. Paleo diets: diet study techniques. From Ardipithecus to Homo sapiens.
3.2. The transition from the Paleolithic to the Neolithic Age: from hunter-gatherers to farmers
3.3. Adaptation for food: the emergence of food intolerances
4. Nutrition, health and sustainability
4.1. Problems derived from poor nutrition in human populations: malnutrition and obesity. Nutritional deficiencies.
4.2.
The nutrition transition: nutrition and sustainability
Note that the total completion of this content may be subject to official COVID-19 restrictions.