An Approach to Develop Sustainability in a Subject of Human Nutrition and Dietetics Degree, a Pilot Experience☆
María Ángeles Bustamante,Jonatan Miranda,Edurne Simón,Idoia Larretxi,Itziar Txurruka,A. Lasa +5 more
TLDR
The skill of sustainability might be developed coordinately in more subjects of this degree in order to make students be competent in this field for their future profession.About:
This article is published in Procedia - Social and Behavioral Sciences.The article was published on 2016-07-20 and is currently open access. It has received 4 citations till now. The article focuses on the topics: Sustainability organizations & Social sustainability.read more
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Proceedings ArticleDOI
Nutritional education: a gluten-free cooking workshop for families
Sara Piñeiro-Fernández,Maite López-Pérez,Idoia Larretxi,Jonatan Miranda,Edurne Simón,Arrate Lasa,Marian Bustamante,Olaia Martínez,Virginia Navarro,Itziar Txurruka +9 more
TL;DR: A family-oriented cooking workshop about celiac for children accompanied by an adult, designed to be carried out during 150 minutes, in a market equipped with a kitchen, and allows students to embrace the concept of professional ethics and responsibility.
Proceedings ArticleDOI
Nutritional education: a teaching learning sequence about celiac and gluten for primary school children
Maite López-Pérez,Sara Piñeiro-Fernández,Arrate Lasa,Marian Bustamante,Olaia Martínez,Jonatan Miranda,Idoia Larretxi,Edurne Simón,Itziar Txurruka,Virginia Navarro +9 more
Abstract: Social Responsibility (SR) is a transversal competence for undergraduates and graduates that has been addressed insufficiently and irregularly in the curricula in most of the Degrees and Masters. Likewise, research teams must put into practice this competence and reflect about their SR. The Gluten Analysis Laboratory (LAG) works in the detection of gluten in foods and the assessment of nutritional status and dietary balance of celiac population. The LAG incorporated a new working line about Nutritional Education that aims to increase the knowledge about the disorder, as well as educate not only celiac people but also general society in the field of balanced and sustainable feeding. As a result of this line of work, and keeping celiac and gluten as a common thread, the LAG has designed material for two target populations: families with children and schools. For the elaboration of this material, students developing their Final Master Dissertation (FMD) joined the team in order to work this competence during their training. Here we describe the school-oriented material: an Inquiry-oriented Teaching Learning Sequence (TLS) about celiac and gluten for children from the last years of Primary Education. This TLS consists of a notebook for the teacher, a notebook for the student, and various laboratory and audiovisual tools for the activities. The material has been designed to be carried out during a school day (3h), in a classroom with audiovisual resources and access to nearby running water. The TLS begins with a brief interactive talk. Key questions determine the children's prior knowledge and first doubts about what gluten is, where it is, and what happens to the celiac person are clarified. Afterwards, students work in groups, in the following four workshops, answering some questions in their respective notebooks. In this way, students learn by themselves, handling the materials and carrying out meaningful learning: 1 Making doughs. They must make three different doughs, only one of them being a glutencontaining dough, describing their differences and washing them under a stream of running water to see an elastic gluten residue. 2 Sensory analysis. They compare a regular product with gluten and its gluten-free counterpart, reflecting on the technological function of this protein. 3 Food labelling. They learn to identify gluten-free sure products. They also reflect on the presence of gluten in other commonly used products, as well as on cross contamination. 4 Gluten detection. The qualitative detection of gluten by means of immunochromatographic strips is proposed, where gluten causes the appearance of a colour mark on the column. The results of the pilot implementation in two schools of Vitoria-Gasteiz (Spain) have allowed improving and adapting the TLS to the needs of the children and the classrooms, resulting in an attractive, effective and complete material that can be used in a self-sufficient way by any professional on education. We believe that enhancing the knowledge and sensitivity of children about celiac would influence in the integration and quality of life of this collective. Thus, it is important to make efforts in order to spread scientific work to general population. Besides, the fact that this project was carried out by students in their FMD is an important added value, as it allows students to embrace the concept of professional ethics and responsibility.
Un nuevo horizonte: la evaluación por competencias en el Espacio Europeo de Educación Superior
TL;DR: In contrast, la evaluación se convierte, a partir de ahora, en un proceso continuo que facilitara al docente información permanente sobre la progresion del alumno.
Proceedings ArticleDOI
Sustainability and social responsibility in the degree in human nutrition and dietetics: definition of the competence and development of evaluation tools
A. Lasa,Iñaki Etaio,María Ángeles Bustamante,Olaia Martínez,Jonatan Miranda,Diego Rada,Edurne Simón,Idoia Larretxi,Virginia Navarro,Itziar Txurruka +9 more
TL;DR: In this article, the authors defined the criteria that define sustainability and social responsibility competence for the degree in Human Nutrition and Dietetics and developed a matrix to evaluate the competence in all its dimensions.
References
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