Objectives and competences
Define sociological concepts relating to culture, socialization and health; to know sociological theories about modern societies and multiculturalism, nutrition and health.
Identify the social constraints on human consumption of food; to understand the contributions of sociology to interventions in the field of food and nutrition.
Use different concepts and models in understanding specific social realities; use different methodologies for the analysis of behavior and social representations about the food; build models of analysis on the institutional practices in health settings.
Diagnose dimensions of social contexts that allow the planning of projects in the areas of prevention and promotion for health; to correlate socio-cultural dimensions with aspects related to health behavior.
Critically examine interventions in socio-cultural settings to promote behaviors for health and nutrition.
Teaching Methodologies
The methodology, given the theoretical nature of the discipline, will be lecture, using the visual methodologies to complement the oral presentations of the teacher. Whenever possible, preference will be given to the participation of students, in the form of oral interventions, trying to foster their critical analysis.
It also will be use the analysis of case studies.
Aspects relating to capacity for critical analysis of the content being taught and their applicability in current social contexts will be valued. In particular on the relationship between knowledge and social intervention in the field of health.
Syllabus
1. SOCIAL RELATIONS, GLOBALIZATION and MODERN SOCIETIES
1.1. The normative foundations of social action
1.2. Social aspects of contemporary Portugal
1.2.1. migration trends, health and nutrition
1.2.2. Poverty and social exclusion, health and nutrition
1.3. social intervention and health intervention programs
2. SOCIOLOGY of FOOD, NUTRITION and EATING BEHAVIORS
2.1. social representations about food
2.2. social factors and human consumption of food
2.3. social intervention and promotion of healthy eating habits
3. SOCIOLOGY of ORGANIZATIONS and WORKING IN HEALTH SETTINGS
3.1. organizational Theory and health organizations
3.2. technical and intellectual work and decision-making in a hospital
4. SOCIOLOGY of HEALTH
4.1. socio-economic factors of health and disease
4.2. role and status of the various agents in the health care system
4.3. Changes in the health professions
