Food Consumption and Health Promotion
Cod: 22219
Department: DCET
Scientific area: Food Science and Technology
Total working hours: 156
Total contact time: 26

By focusing on consumer, one may analyze the impact of food consumption patterns and consumer food choice on environment in order to promote a sustainable agro system. Additionally, one may study the chronic non communicable diseases food related, environmental risks caused by physical and chemical agents and their effect on issues of ecology and living conditions and health of populations.

Food consumption
Environmental impacts
Public health
Sustainable consumption

Upon completion of this learning unit, the student should be able to:
1. Characterize the consumer behaviour when purchasing a certain food product as well as to evaluate the main criteria and patterns behind the choice of food during shopping;
2. Evaluation of consumer attitudes towards transgenic foods and its environmental impacts, including food security
3. Evaluate the main factors for a sustainable food consumption
4. Gather and integrate information collected on different sources related to the environment and health to help them to present arguments and recommendations
5. Analyze a methodology suitable for the practice and promotion of environmental health policies

1. Introduction to food system
2. Food consumption: consumer behaviour and food choice criteria
3. Food consumption and environment: sustainable food consumption, new food paradigms, food transgenic
4. Health promotion and nutrition:  concept of environmental health, assessing risks to human health, practices and policies for environmental health promotion

- Anderson, H., Bludell, J., Chiva, M., (eds) (2002), Food Selection: From Genes to Culture, Danone Institute.
-Organization for Economic Co-operation and Development (2002), Towards Sustainable Household Consumption? Trends and Policies in OECD Countries.
- Loureiro, I., Miranda, N. (2010) “Promover a Saúde. Dos Fundamentos à Ação”. 2010. Edições Almedina.
- Material a disponibilizar na plataforma de e-learning.


Evaluation is made on individual basis and it involves the coexistence of two modes: continuous assessment (60%) and final evaluation (40%). Further information is detailed in the Learning Agreement of the course unit.