GENERAL OBJETIVE:To improve practical trainings in Dietetics Education and the promotion of a community/service-learning approach related to nutrition and healthy habits as a social responsibility of the university. SPECIFIC OBJECTIVES SO1: to produce practical scenarios of EXPERIENTIAL LEARNING around the most relevant clinical cases and general practice of the community dietitian. SO2:to produce educational technologies for training practical and INTERPERSONAL SKILLS in health issues related to dietetics. SO3:to increase SOCIAL RESPONSIBILITY of the higher education institutions giving response to the third mission of the University and promoting healthy and sustainable eating habits. SO4:to promote and better ALIGN EDUCATION IN DIETETICS with the health systems and policy-makers
N1: PROVIDE A RESPONSE TO THE INCREASING HEALTH ISSUES RELATED TO HUMAN NUTRITION. Skills in human nutrition are crucial since they are the basis of good health practices. Educators must provide specific insights and tools in order to enhance diet and physical activity orientations to dietitian learners. N2:TO HAVE ACCESS TO PRACTICAL DIETETICS EDUCATION. The practical education in HEIs is not as good as it should be. Practical education is complex, difficult to organize and physical workplaces offering clinical internships are very scarce, while this is and has always been a large part of the dietetics work field. N3: IMPROVE INTERPERSONAL SKILLS OF DIETITIANS AND LEARN FROM THE GENERATED INTERACTIONS. Difficulty of following a diet treatment without a proper connection dietitian-patient. N4: PROMOTE THE THIRD MISSION OF THE UNIVERSITY: SOCIAL RESPONSABILITY It is necessary to give protagonist to the third mission of the University: its social responsibility related to solve community problems and promote students’ social commitment. N5: ALIGN EDUCATORS, HEALTH SYSTEM AND POLICY-MAKERS TOWARDS HUMAN NUTRITION HEALTH The health and education systems must promote healthy eating.