Dr. Claude Fischler
Centre National de la Recherche Scientifique
Paris, France
Why Nutrition is (should be) a Social Science
In his presentation “Why Nutrition is (should be) a Social Science” Dr. Fischler shows that eating is both the primary biological function and the primary determinant for early social organisation. Nutrition needs to be interdisciplinary to take this into account: It should integrate socio-anthropological, psychological and nutritional approaches.
Prof. Dr. Paul Rozin
Department of Psychology
University of Pennsylvania, Philadelphia, USA
The Modern Food World: Meat, Morality, Technology and Sustainability
Dr. Laura König received the Stiftung Schmieder award 2018 for her doctoral dissertation. The award ceremony took place during the Dies academicus. Learn more about her work in this video.
In der Arbeitsgruppe Psychologische Diagnostik und Gesundheitspsychologie besteht die Möglichkeit, ein Forschungspraktikum ab Oktober 2018 oder später für einen Zeitraum von 3-6 Monaten zu absolvieren. Das Praktikum richtet sich an Studierende der Psychologie, Ernährungs- oder Sportwissenschaften sowie verwandter Disziplinen. Weitere Informationen finden Sie in der Ausschreibung.
A new paper was accepted for publication:
Klusmann, V., Sproesser, G., Wolff, J., & Renner, B. (in press). Positive self-perceptions of aging promote healthy eating behavior across the lifespan via social-cognitive processes. The Journals of Gerontology, Series B: Psychological Sciences and Social Sciences.
New paper
'Healthy food choices are happy food choices: Evidence from a real life sample using smartphone based assessments' published in Scientific Reports. The study is part of the BMBF-project SMARTACT.
Using a new visualization tool and combining field and experimental designs, the paper in Science of the Total Environment suggests that although bottled and tap water consumer groups differ greatly in their beliefs, perceived health risks and taste, these differences seem to reflect illusionary beliefs rather than actual experiences or product characteristics.
The DONE (Determinants of Nutrition and Eating) Framework has been published online. This framework was created by a multidisciplinary group of researchers and positively evaluated by over 100 external experts. The DONE framework is a DEDIPAC Knowledge Hub output.
As we just moved to a new webpage, here is a list of some older news:
