Module EW2420-KP05
Culture and Ethics in Nutritional Sciences (Bioethik)
Duration
1 Semester
Turnus of offer
each summer semester
Credit points
5
Course of studies, specific fields and terms:
- Bachelor Nutritional Medicine 2024, optional subject, Nutritional Sciences
- Bachelor Nutritional Medicine 2018, compulsory, interdisciplinary competence
- Bachelor Nutritional Medicine 2016, compulsory, interdisciplinary competence
Classes and lectures:
- Bioethics (seminar, 2 SWS)
- Bioethics (lecture, 1 SWS)
Workload:
- 30 hours written report
- 45 hours in-classroom work
- 75 hours private studies and exercises
Contents of teaching:
- Basic terms, methods and key concerns of ethics as moral philosophy
- Significance of cultural and historical contexts for bioethics
- Social functions, politics, culture and cultural history of eating
- From dietetics to medical designer food and molecular nutrition
- Producer-consumer-relationships and the food industry
- Ethical dilemmas of product design and PR (allergies, GM)
- Social aspects of eating and nutrition (rituals, dietary rules, interculturality, identity)
- Sex and gender in nutrition (social roles, eating disorders, metabolism)
- World population, hunger and food security
- Ethics of medical dietary alternatives (diets, liquid food, infusion)
- Ethics of research with humans and animals
Qualification-goals/Competencies:
- Students can recognize and formulate ethical problems
- They understand relevant ethical aspects in their historical, social and cultural contexts
- They can apply methods of ethics to cases of nutrition sciences
- Starting from cases and examples they can recognize ethical problems and develop nuanced arguments
- They can defend ethical arguments in discussions, demonstrate them by using concrete examples and also understand and respect the counter arguments
- They can formulate the ethical rationale of a scientific trial for the research ethics committee.
Grading through:
- portfolio exam
Responsible for this module:
Literature:
- Stephen Mennel : Die Kultivierung des Appetits: die Geschichte des Essens vom Mittelalter bis heute Frankfurt am Main: Athenäum, 1988.
- John S. Allen : The omnivorous mind: our evolving relationship with food Cambridge, Mass.: Harvard Univ. Press, 2012
- H-J. Kaatsch et al. (Hg.) : Ethik der Agrar- und Ernährungswissenschaften Lit Verlag, 2008
- Gregory E. Pence (ed.) : The Ethics of Food. A Reader for the 21st Century Rowman & Littlefield, 2001
- Eva Barlösius : Soziologie des Essens. Eine sozial- und kulturwissenschaftliche Einführung in die Ernährungsforschung 3. Auflage Beltz Juventa Verlag, 2016
- Kikuko Kashiwagi-Wetzel, Anne-Rose Meyer (ed.) : Theorien des Essens Suhrkamp, 2017
Language:
- offered only in German
Notes:
Prerequisites for the module:- nothing
Prerequisites for admission to the written examination:
- Active participation in small group workshops as assigned at the beginning of the semester.
Module exam:
- EW2420-L1: Culture and Ethics in Nutrional Sciences, portfolio exam: a total of 50 points for reading logs, and a presentation given during the semester, and 50 points in the form of a final essay.
The grade is calculated as follows:0 to 54 points for a 4.0, then 55 to 59 points for a 3.7, then 60 to 64 points for a 3.0, then 65 to 70 points for a 2.7, then 74 to 79 points for a 2.3, then 80 to 84 points for a 2.0, then 85 to 89 points for a 1.7, then 90 to 94 points for a 1.3, and finally 95-100 points for a 1.0.
Last Updated:
25.07.2023