AIMS AND CONTENT

AIMS AND LEARNING OUTCOMES

The course aims to acquire knowledge and skills related to the main stages of development, particularly in the cognitive and emotional relational areas. This knowledge will be aimed at providing useful elements to understand how eating behavior and the relationship with food change during development.

Learning outcomes

Knowledge and understanding: Students must acquire adequate knowledge and an effective ability to understand the psychological development of how this can influence eating behavior.
Ability to apply knowledge and understanding: Students must be able to apply the acquired knowledge and to understand any problematic situations for the development.

Making judgments: Students must be able to use the knowledge acquired autonomously, with the ability to evaluate and skillfully, on a conceptual and operational level.
Communication skills: Students must acquire the technical language to communicate clearly and unambiguously with specialist and nonspecialist interlocutors.
Learning skills: Students must develop adequate learning skills that allow them to continue to independently deepen the main topics of the discipline, especially in the working contexts in which they will operate.

TEACHING METHODS

The course will take place through lectures, individual, and group exercises to be carried out using Aulaweb.

SYLLABUS/CONTENT

The main stages of development and the aspects that influence eating behavior will be illustrated. In particular, the following aspects will be addressed:

• Change in individuals: sources of influence
• Early skills and the importance of early interactions
• Psychomotor development and body changes;
• The role of emotions in development
• Development of taste and eating habits
• Development of regulatory skills with reference to eating behavior

This course contributes to the achievement of the following Sustainable Development Goals of the UN 2030 Agenda:

• Goal 3. Ensure healthy lives and promote well-being for all at all ages;
• Goal 4. Ensure inclusive and equitable quality education and promote lifelong learning opportunities for all.

RECOMMENDED READING/BIBLIOGRAPHY

The main sources that Students can use are:

• slides made available on Aulaweb
• A.S. Bombi e E. Cannoni. Bambini e Salute. Psicologia dello sviluppo per le professioni sanitarie. Bologna, Il Mulino, 2014.
• M. Bellati e M. Vallarino. Psicologia del gusto. Roma, Carocci, 2019.

TEACHERS AND EXAM BOARD

Exam Board

MANUELA ALBERTELLI

CECILIA SERENA PACE

FRANCESCA SIBILLA

FRANCESCA TAGLIOTTI

LUCIA VALENTINI

MARINA BELLOMO (President and Coordinator of Integrated Course)

LESSONS

Class schedule

L'orario di tutti gli insegnamenti è consultabile all'indirizzo EasyAcademy.

EXAMS

EXAM DESCRIPTION

Written test with multiple choice and open questions. If necessary, the written test could be followed by an oral exam.

ASSESSMENT METHODS

For all students, the exam includes a written test with multiple-choice questions on the program. The test is intended to assess understanding of the topics covered in class, the acquired knowledge, and the ability to use this information to understand the developmental changes in eating behavior.

Exam schedule

FURTHER INFORMATION

Students with certified learning disabilities can contact the teacher for any measures aimed at supporting the learning process.

Foreign students may contact the teacher to substitute the suggested bibliography in Italian with books or articles in English. In addition, they can take the exam in English.