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CoursePSYC 12323 lectures

The Psychology, Biology and Politics of Food

Kelly D. Brownell · Yale University

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About

This course encompasses the study of eating as it affects the health and well-being of every human. Topics include taste preferences, food aversions, the regulation of hunger and satiety, food as comfort and friendship, eating as social ritual, and social norms of blame for food problems. The politics of food discusses issues such as sustainable agriculture, organic farming, genetically modified foods, nutrition policy, and the influence of food and agriculture industries. Also examined are problems such as malnutrition, eating disorders, and the global obesity epidemic; the impact of food advertising aimed at children; poverty and food; and how each individual's eating is affected by the modern environment.

Lectures

  1. Introduction: What We Eat, Why We Eat and the Key Role of Food in Modern Life Lecture 1 · Audio
  2. Food Then, Food Now: Modern Food Conditions and Their Mismatch with Evolution Lecture 2 · Audio
  3. Biology, Nutrition and Health I: What We Eat Lecture 3 · Audio
  4. Biology, Nutrition and Health II: What Helps Us and Hurts Us Lecture 4 · Audio
  5. Biology, Nutrition and Health III: The Psychology of Taste and Addiction Lecture 5 · Audio
  6. Culture and the Remarkable Plasticity of Eating (Presentation by Ashley Gearhardt) Lecture 6 · Audio
  7. Hunger in the World of Plenty Lecture 7 · Audio
  8. Nutrition Transition and Global Food Issues Lecture 8 · Audio
  9. From Ancient to Modern Farming: The Green Revolution and the Prospect of Feeding the World Lecture 9 · Audio
  10. Sustainability I: The Impact of Modern Agriculture on the Environment and Energy Use Lecture 10 · Audio
  11. Sustainability II: The Impact of Modern Agriculture on Biodiversity, Genetic Modification and Animal Welfare Lecture 11 · Audio
  12. Public Health vs. Medical Models in Nutrition Change: Saving Lives One or a Million at a Time Lecture 12 · Audio
  13. Eating Disorders and Obesity (Guest Lecture by B. Timothy Walsh) Lecture 13 · Audio
  14. Perspectives of the Food Industry (Guest Lecture by Derek Yach) Lecture 14 · Audio
  15. Economics, Nutrition and Health: Subsidies, Food Deserts and More Lecture 15 · Audio
  16. Everyone but Me: The Pervasive Reach and Powerful Influence of Food Marketing on Food Choices Lecture 16 · Audio
  17. The Politics of Food I: How Politics Affects National Nutrition Policy (Guest Lecture by Rogan Kersh) Lecture 17 · Audio
  18. The Politics of Food II: The Issues, the Fights and Who Controls the Frame Lecture 18 · Audio
  19. The Law and Opportunities to Improve Nutrition and Health (Guest Lecture by Stephen Teret) Lecture 19 · Audio
  20. Schools and Nutrition: Where Health and Politics Collide (Guest Lecture by Marlene B. Schwartz) Lecture 20 · Audio
  21. The Morphing of the Modern Diet (Guest Lecture by Brian Wansink) Lecture 21 · YouTube
  22. Sustainability and Health Food Access (Guest Lecture by Melina Shannon-DiPietro and Jennifer McTiernan) Lecture 22 · Audio
  23. Success Stories, Innovation and Change from the Grass Roots Lecture 23 · Audio

Syllabus and materials

At Open Yale Courses, as the course publishes them.

Credits and licence

Institution
Yale University
Department
Psychology
Teacher
Kelly D. Brownell
Term
Fall 2008
Level
Undergraduate
Language
English
Subjects
Psychology and the brain
Source
Open Yale Courses
Licence
CC BY-NC-SA 3.0 US, as Open Yale Courses states it. Non-commercial use only. Open Yale Courses's terms
Attribution
Open Yale Courses, Yale University. Licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 licence; third-party material in the lectures is not.
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