WHY DO WE EAT WHAT WE EAT FOOD

“WHY DO WE EAT WHAT WE EAT? FOOD AND HEALTH » TEACHERS TRAINING 2019 Erasmus + K 1 in GRANADA, Spain, course aimed at teachers who want to understand how to educate forhealthy nutrition. ALL COSTS COVERED BY ERASMUS + More information aifed@aifed. es

FORMATION OBJECTIVES • Why the overweight and the obesity affect rather poor people? Why are not health messages always understood and when they are it, why are not they necessarily applied? Why does our social environment determine largely what we eat? To answer these questions and many others else, the objective of the formation is to understand better in what our environment influences strongly the contents of our plate and, by extension, our health. For that purpose, four themes will be approached helping us to understand " why we eat what we eat ":

FORMATION CONTENTS - The modes of agricultural production and consumption and their transformations during the last 30 years in a context of globalization of food market and which influence strongly our food choices. - The emergence of nutritional public policies and the profusion of health messages in connection with food, which sometimes confer on cacophony, even if the set of nutritional actions has authority to improve the individuals and their households food. The evolutions of individuals food habits, but also the households, about which we know that they vary strongly according to social backgrounds but also between men and women. - And if the family remains an important institution, the school is an other one which more and more has authority to spread nutritional messages and "best practices". However, this role attributed to the school is not obvious because conditions of dissemination depend in particular on relations between teachers and pupils as well as between the pupils. The study of these themes helps to understand better the link between health and food, the stakes around the overweight and around the obesity, in particular infantile, as well as the other diseases linked to the food. We shall see so how much, for example, the success of a medical diet depends closely on social contexts (family, school) in which live individuals.

MÉTHODOLOGY • Based on an interactive pedagogy, the formation builds itself in the set of questions - answers between public and teaching trainer. Runner of a teaching structured around thematic poles evoked above, the objective is to leave let's move to the discussion and the exchanges. It allows the trainer to specify elements of the formation, even to approach new elements which interest particularly the public.

TEACHER • Philippe Cardon is Lecturer in sociology of the Lille University (France). Specialized in food sociology is currently visiting profesor in the University of Granada (Spain). His works concern quite at the same time the evolutions of individuals (according to the social origin, the sex, the age in particular) and households food habits at various life cycles (young couples, couples with children, retired people), the nutritional public policies, as well as the links between health and food in a context of agricultural production and food market transformation on a global scale.