Meal Satisfaction and Sustainability for Psychology

Lee, Jen (Coe College)
With Contributions from Kent Simmonds (Luther College) and Betsy Hutula (ACM)

This activity was selected for the On the Cutting Edge Reviewed Teaching Collection

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This page first made public: Mar 18, 2011

Summary

To teach students about the content and impact (environmental, psychological, social) of different meals with differing levels of satisfaction, we will consider 3 meals: 1) Fast Food; 2) Least Satisfactory Meal; and 3) More satisfactory meal.

Learning Goals

  1. Teach students about the contents of the (non-natural food, e.g., meat, bun, ketchup, onions, fries, soda, etc.) consumed regularly by US citizens.
  2. Teach students what natural resources are required to create one fast food meal.
  3. Encourage students to reflect on the impact of a single fast food meal on natural resources.
  4. Encourage students to reflect on the personal satisfaction created by a single natural vs. non-natural meal.
  5. Encourage students to reflect on the nutritional satisfaction created by a single natural vs. non-natural meal.
  6. Encourage students to reflect on the relative satisfaction of different meals and what biological, psychological, and social factors.
(Origins of food satisfactions and what is their cost on the earth)

Context for Use

  • Introductory through Advanced Undergraduates
  • 8-20 students
  • Lecture with follow-up assignment and discussions.

Description and Teaching Materials

McDonald's (or other) double cheeseburger, fries, and Diet Coke.

Lee Psych Assignment (Microsoft Word 33kB Jun9 10)

Teaching Notes and Tips

Open-ended questions; Let students guide start of discussion.

Assessment

  1. Has their satisfaction with Meals 1-3 changed since the exercise.
  2. Have they developed a better understanding of how different meal choices affect the environment?
  3. Have they developed a better understanding of certain foods affect and are affected by biological, psychological, and social factors?
  4. Can they make better-informed food decisions in the future and/or teach peers to.

References and Resources