The goal of the Amuse Bouche section at the beginning of each chapter is to provide an interesting concept or topic to be further developed within the chapter. In these ancillary materials, we expand upon the questions posed in the Amuse Bouche and offer suggestions for class discussion.
In Chapter 1, we ask the reader to brainstorm the topics relevant to the psychology of eating.
To whom is the psychology of eating relevant? Follow up by asking students why they were interested in taking the course.
How does the psychology of eating differ from nutrition? Ask if any students have completed a nutrition class and prompt them to brainstorm the goals of nutrition sciences.
Highlight the scientific approach to the course material and textbook. Students should be familiar with these approach from introductory or research methods courses.
It is useful to explain and frame the approach to the course early in the academic term to dispel any myths around the course content.
The utility of the scientific approach is covered in greater detail in Chapter 2.
These discussions may be useful even before beginning to read the text.
When paired with the syllabus and introduction to the goals for the course, these discussions prepare students to adopt a critical thinking approach to course material.
Chapter 1 Learning Objectives
Describe the possible “ways of knowing” about food and eating:
Define the academic discipline of the food studies
Identify the contributions of various fields to the study of eating
Articulate the importance of traditional and indigenous knowledge in the study of eating
Argue for the role of psychology in the study of eating:
Indicate the subdisciplines of psychology relevant to the study of eating
Apply the biopsychosocial approach to specific explanations around eating
Note the dimensions by which the psychology of eating is addressed
Differentiate the goals of the nutritional sciences from the psychology of eating:
Describe the process of digestion
Identify the role of macronutrients and micronutrients from dietary sources
Define the construct of healthy and examine the role of nutritionism in discussion of health
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