Nutritional Anthropology

Level
Undergraduate
Semester
4th Semester
Credit
4
Method
Lectures, Meetings, Visit in the fields
Type
Compulsory
Language
English, Greek

Learning Outcomes

On successful completion of the module the student will be able to:

  • describe the role of environmental and cultural factors in shaping peoples’ diets.
  • appreciate the nutritional and environmental importance of local food products and cuisines.
  • use knowledge and understanding in communicating qualitative data on procurement and consumption  of food. 
  • understand the origin of the dietary habits that are characteristic of various ethnic and religious groups. 
  • handle literature and other data for producing short scientific essays.
  • identify the background of the dietary habits that prevail in Greece.

General Abilities

  • Team work
  • Work in a multidisciplinary environment
  • Promotion of unrestrained, creative and deductive thoughts
  • Respect diversity and multiculturalism
  • Be critical

COURSE PAGE (URL)