Nutrition in Action: Service-Learning Project

NCT07038031 | Not Yet Recruiting

• 1 other identifier: Nutrition_SLp_UVic-UCC
• Study Type: observational
• Target: 65
• Locations: 1 country
• Sites: 1

Brief Summary

Service-learning methodology (SL) combines training and community processes in a single project where participants are trained while working on real needs of the environment with the aim of improving it. This methodology enhances the professional skills of the students, their personal and competence development, and develops a deeper sense of civic responsibility. The Human Nutrition and Dietetics Degree (ND) of the Faculty of Health and Welfare Sciences (FCSB) of the University of Vic-Central University of Catalonia decided to incorporate this methodology, according to University's training model, with the aim of generating learning situations that allow them to act, reflect and solve problems based on significant learning. We applied SL in the subject of Food Education Strategies designing and implementing a small food education program with 1 contact to detect the needs of the users, and 3 educational sessions. The implementation of the SL is based on the SL guide proposed by the Service Learning Network of Catalan Universities and we make it with 4 local social entities. The teacher responsible for the SL is coordinated with responsibles from entities who act as facilitators, authorizing the collection of data from the people of the entities, recruiting, informing and collecting the willingness to participate from the users. We plan to study the experience of participating in the SL activity in terms of student acquisition of skills and satisfaction of all the parties involved, based on an observational study carried out during 4 academic years (2025-2029). Through convenience sampling, a participation of 65 people is expected (20 students, 40 users, 5 responsible from entities). Data collection plans to compile information on: a.Experience of the SL of the university student body. b. Assessments of the users and responsibles from entities on the impact, quality and satisfaction with the SL activity. c. Proposal for improving the SL activity with the entities using the rubric for self-assessment and improvement of SL projects. Data collection will take place at the end of the activity using the REDCap platform (Research Electronic Data Capture) and the statistic analysis is planned using the SPSS statistical program.

Conditions

Skills Acquisition; Satisfaction

Keywords

Service-learning; Skills; Food habits; Higher education

Outcome Measures

Primary Outcomes (1)

• Assessment of the Service-Learning methodology

  We want to describe: Attitudes toward self, attitudes toward school and learning, civic engagement, social skills, and academic performance, using a validated questionnaire for an spanish university' students from León-Carrascosa, Sánchez-Serrano, i Belando-Montoro (2020). It is validated in the Spanish university population and includes a total of 35 items to which students must respond on a 1 to 5 Likert-type scale (1 indicates not at all, and 5 indicates completely).

  Through study completion, an average of 1 month

Secondary Outcomes (1)

• Satisfaction with Service-learning

  Through study completion, an average of 1 month

Study Arms (1)

Intervention group

The intervention group are university students from the food education strategies (FES) subject from the 6th term of the Human Nutrition and Dietetics Degree (ND) of the Faculty of Health and Welfare Sciences (FCSB) of the University of Vic-Central University of Catalonia (UVic-UCC). They develop the service learning project to promote a healthy food habits in diferent social organitzations of the territory. It consists to do an interview to identify nutritional educational needs, and do 3 nutritional workshops to participants from this organitzations. Each workshop has 1 hour, and is addreced to a small group of participants (8-15 maximum), always with the supervision of the professional of the social organitzation.

Behavioral: Promotion a food habits

Interventions

Promotion a food habits BEHAVIORAL

They develop the service learning project to promote a healthy food habits in diferent social organitzations of the territory. It consists to do an interview to identify nutritional educational needs, and do 3 nutritional workshops to participants from this organitzations. Each workshop has 1 hour, and is addreced to a small group of participants (8-15 maximum), always with the supervision of the professional of the social organitzation.

Intervention group

Eligibility Criteria

• Age: 18 Years+
• Sex: all
• Healthy Volunteers: No
• Age Groups: Adult (18-64), Older Adult (65+)
• Sampling Method: Non-Probability Sample

Study Population

All students enrolled in the Food Education Strategies subject, who are doing the Nutrition and Dietetics Degree in a presencial modality, in the UVic-UCC.

You may qualify if:

• University students enrolled in the Food Education Strategies subject of the Nutrition and Dietetics Degree at the UVic-UCC.

You may not qualify if:

• Online students.
• Students who do not voluntarily agree to participate in the study

Sponsors & Collaborators

• University of Vic - Central University of Catalonia: lead
• Fundació sant tomàs: collaborator
• Creu Roja Osona: collaborator
• Centre Formació Persones Adultes Montseny: collaborator
• Centre Formació Persones Adultes Miquel Martí i Pol: collaborator
• Adults Training Centers: collaborator

Study Sites (1)

UVic-UCC

Vic, Barcelona, 08500, Spain

Location

Related Links

• The rubric is a tool designed to facilitate self-evaluation and improvement of service-learning experiences. Twelve dynamics are presented, organized into three sections-basic, pedagogical, and organizational-and four levels for each of the dynamics.

MeSH Terms

Conditions

Personal Satisfaction; Feeding Behavior

Condition Hierarchy (Ancestors)

Behavior; Behavior, Animal

Central Study Contacts

Cristina C Vaqué Crusellas, Doctrate

CONTACT

+34619151904; cristina.vaque@uvic.cat

Study Design

• Study Type: observational
• Observational Model: ECOLOGIC OR COMMUNITY
• Time Perspective: PROSPECTIVE
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: May 28, 2025
• First Posted: June 26, 2025
• Study Start: February 1, 2026
• Primary Completion (Estimated): June 30, 2026
• Study Completion (Estimated): June 30, 2026
• Last Updated: June 26, 2025

Record last verified: 2025-06

Data Sharing

• IPD Sharing: Will not share

Locations

ES (1)