An approach to develop sustainability in a subject of Human Nutrition and Dietetics Degree, a pilot experience

被引：2

作者：

Angeles Bustamante, Maria ^{[1
]}

Miranda, Jonatan ^{[1
]}

Simon, Edurne ^{[1
]}

Larretxi, Idoia ^{[1
]}

Txurruka, Itziar ^{[1
]}

Lasa, Arrate ^{[1
]}

机构：

[1] Univ Basque Country UPV EHU, Dept Pharm & Food Sci, Fac Pharm, Leioa, Spain

来源：

2ND INTERNATIONAL CONFERENCE ON HIGHER EDUCATION ADVANCES,HEAD'16 | 2016年 / 228卷

关键词：

Sustainability; collective restoration; residue reuse; food's save; LEARNING CURRICULA;

D O I：

10.1016/j.sbspro.2016.07.036

中图分类号：

G40 [教育学];

学科分类号：

040101 ; 120403 ;

摘要：

The present study was aimed to develop the skill of sustainability among students of the subject "Collective Restoration" in Human Nutrition and Dietetics Degree. For that purpose activities that dealed with economic, environmental, sanitary and social sustainability were carried out. After defining the skill and learning results, different activities and evaluation criteria were proposed for their development. The skill was carried out in an active, collaborative and classroom-based way. The 75% of the students that attended classes mentioned concepts related to sustainability in the final exam. Concepts such as an adequate food distribution among people or the reduction of food wastes were considered by the students. In view of the obtained results, 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. (C) 2016 The Authors. Published by Elsevier Ltd. This is an open acess article under the CC BY-NC-ND license.

引用

页码：243 / 248

页数：6

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