Ezarpen esperientzia: iraunkortasuna eta erantzukizun soziala giza dietetikako eta nutrizioko graduan
- Olaia Martínez González
- Jonatan Miranda Gómez
- Arrate Lasa Elguezua
- Edurne Simón Magro
- Iñaki Etaio Alonso
- Marian Bustamante Gallego
- Diego Rada Fernández de Jaúregui
- Virginia Navarro Santamaría
- Itziar Txurruka Ortega
ISSN: 1887-9810
Año de publicación: 2017
Número: 8
Páginas: 219-232
Tipo: Artículo
Otras publicaciones en: Revista Forum de Sostenibilidad = Forum Iraunkortasun aldizkaria = Sustainability Forum journal
Resumen
Even if sustainability and social responsibility (SSR) are important aspects in health workforce, they are not sufficiently defined, systematically addressed nor evaluated at Universities. “Food Responsibility” working group from the University of the Basque Country started to implement a methodology approach to this issue in the Human Nutrition and Dietetics (HND) degree. This approach pretended to address SSR competence in a gradual and coordinated way. Ten courses from HND degree took part in the project. First, continuous and sequential-evaluation criteria, were established and second, active and collaborative activities for students were defined for each course. Experience taken place in the course of Food Safety and Quality (3th year) is described here as a methodological example. Systems-thinking capacity, anticipatory competence, as well as, intervention analysis were the main tasks addressed in FSQ. Two activities were proposed with a total weight on the final mark of 10%, which were evaluated by students as interesting. When asked if these activities affected on their behaviour linked to sustainability and social responsibility, 38.5% affirmed they did. It could be concluded that activities conducted for the implementation of SSR competence in FSQ were very interesting from the students ́ point of view.