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Vyučující
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Pipová Helena, Mgr. Ph.D.
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Merhoutová Tereza, Mgr.
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Obsah předmětu
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1. Introduction to Nutritional Psychology 2. Food and Emotions 3. Women's Health 4. Neurobiology of relationship to food, ED, FA, craving 5. Obesity 6. Body Image 7. Technology's influence on eating 8. Eating Disorders 9. ED treatment 10. Weight Stigma 11. Nutritional Education and Prevention ED, Obesity 12. Intuitive Eating and Mindful Eating
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Studijní aktivity a metody výuky
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Přednášení, Dialogická (diskuze, rozhovor, brainstorming)
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Výstupy z učení
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Nutriční psychologie zkoumá vztah mezi stravováním, psychologií a duševním zdravím. Tento kurz integruje principy z psychologie, výživové a behaviorálních principů k porozumění, jak volby jídla, chování ve vztahu k jídlu a psychologické faktory ovlivňují celkové zdraví a pohodu. Důraz bude kladen na diagnostiku a léčbu. 2.10. 9:45 - 13:00 16.10. 9:45 - 13:00 30.10. 9:45 - 13:00 13.11. 9:45 - 13:00 27.11. 9:45 - 13:00 4.12. 9:45 - 13:00
Upon completing the course, the student will be able to: - Understand and explain the psychological factors influencing eating behaviour. - Identify the relationship between food, emotions, and mental health. - Explore the emotional aspects of eating, including emotional eating and the influence of stress on eating behaviour, and recognise food as a coping strategy. - Describe the concepts of body image, weight stigma, and their societal and psychological implications. - Identify the spectrum of eating disorders and the psychological factors that contribute to their development and maintenance. - Recognise the signs and risk factors of eating disorders and discuss their treatment approaches. - Understand the current approaches to the prevention and intervention of ED and obesity.
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Předpoklady
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nespecifikováno
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Hodnoticí metody a kritéria
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Písemný test
1. Class attendance, active in-class participation 2. Final presentation: a presentation on a selected topic related to one of the lessons - 15 minutes - PowerPoint, Canva, PDF, etc. - At least 10 peer-reviewed articles from WoS, Scopus or another database, with 5 published within the last 5 years. Include original studies, reviews, and meta-analyses. Background sources (books, reports) are allowed but do not count toward the 10 required. - Cite all sources according to APA 7. - Turn in two days before presenting in class via Moodle, including PDFs or links to the 10 academic sources used. 3. Myth presentation: a presentation on a selected nutritional myth - 5 minutes - PowerPoint, Canva, PDF, etc. - The presentation should: introduce the myth, including how it started and the science behind, and its public relevance, analyse scientific findings, noting agreements or debates. Conclude clearly: is the myth supported or debunked? - At least 10 peer-reviewed articles from WoS, Scopus or another database, with 5 published within the last 5 years. Include original studies, reviews, and meta-analyses. Background sources (books, reports) are allowed but do not count toward the 10 required. - Cite all sources according to APA 7. - Turn in two days before presenting in class via Moodle, including PDFs or links to the 10 academic sources used. 4. Final quiz Grading criteria: 1. Attendance: maximum of 24 points 2. Final presentation: maximum of 26 points 3. Myth presentation: maximum of 20 points 4. Final quiz: maximum of 30 points A: 79-100 B: 67-78 C: 56-66 D: 48-55 E: 40-47 F: 0-39
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Doporučená literatura
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