About this paper

Appears in:
Pages: 1878-1883
Publication year: 2020
ISBN: 978-84-09-17979-4
ISSN: 2340-1117
doi: 10.21125/edulearn.2020.0600

Conference name: 12th International Conference on Education and New Learning Technologies
Dates: 6-7 July, 2020
Location: Online Conference

LEARNING ABOUT NUTRITIONAL LABELING AND PRESENCE OF ALLERGENS IN FOODS. A SERVICE LEARNING EXPERIENCE

M. Cámara1, M.C. Matallana1, M.L. Pérez-Rodríguez1, M.C. Sánchez-Mata1, V. Fernández-Ruiz1, P. Morales1, R.M. Cámara1, P. García-Herrera1, E. Dorta2, J.I. Alonso-Esteban1, M. Ciudad1, L. Domínguez1

1Complutense University Madrid (SPAIN)
2Instituto Canario de Investigaciones Agrarias (SPAIN)
Spanish consumers perceive that, in relation to food labeling, they have not enough information and that food labeling is difficult to understand. Despite the efforts made to improve the labeling, its interpretation by consumers is not always adequate. Almost half of the consumers asked consider they are not enough informed in nutrition and labeling interpretation. This project provides novel strategies and direct and accessible help to the citizen, not only to improve knowledge, but also to combat misinformation or false beliefs that so easily reach the consumer through the media. In addition, there are vulnerable groups, such as those who have intolerances and / or allergies who need to have clear information in order to make adequate dietary choices.

The general objective of this work is to design, program and develop health promotion activities aimed at the population of Madrid, as well as to help consumers to interpret nutritional labeling and presence of food allergens, as a service learning experience. Undergraduate students of different degrees of the Complutense University of Madrid (Degree in Pharmacy, Human Nutrition and Dietetics, and Food Science and Technology,) will conduct it in collaboration with postgraduate students and professors.

This project is based on the ApS service learning methodology. Within Pedagogical Innovations in Education, ApS service learning methodology is included in the idea of Learning by doing and Experiential Learning area. The University, in addition to being the temple of knowledge, is an institution at the service of the demands of the society in which it is included. This value is even greater in the case of Health Sciences, because any action that leads to an improvement in the health of the population implies a benefit for society from many points of view.

Students should reflect on the need to train the population in relation to the understanding of nutritional labeling and the presence of food allergens so that they can make informed choices about the food they buy and consume, which is an action to promote health and, therefore, improve the quality of life of the general population.

Practical theoretical workshops will be performed by students of the Degrees of Pharmacy, Human Nutrition and Dietetics and Food Science and Technology in different cultural centers of the city of Madrid. Students, in their task of helping the understanding of food labeling, will influence the following aspects:
• The nutritional composition of food and caloric value.
• The presence of allergens.

Acknowledgement:
This work is part of the following UCM projects: Aprendiendo sobre el etiquetado nutricional y presencia de alérgenos en los alimentos (#ref. Proyecto UCM 19); Generación de materiales gráficos para el aprendizaje sobre el etiquetado de los alimentos, a través de la metodología ApS. (#ref. UCM 197 /2019).
@InProceedings{CAMARA2020LEA,
author = {C{\'{a}}mara, M. and Matallana, M.C. and P{\'{e}}rez-Rodr{\'{i}}guez, M.L. and S{\'{a}}nchez-Mata, M.C. and Fern{\'{a}}ndez-Ruiz, V. and Morales, P. and C{\'{a}}mara, R.M. and Garc{\'{i}}a-Herrera, P. and Dorta, E. and Alonso-Esteban, J.I. and Ciudad, M. and Dom{\'{i}}nguez, L.},
title = {LEARNING ABOUT NUTRITIONAL LABELING AND PRESENCE OF ALLERGENS IN FOODS. A SERVICE LEARNING EXPERIENCE},
series = {12th International Conference on Education and New Learning Technologies},
booktitle = {EDULEARN20 Proceedings},
isbn = {978-84-09-17979-4},
issn = {2340-1117},
doi = {10.21125/edulearn.2020.0600},
url = {http://dx.doi.org/10.21125/edulearn.2020.0600},
publisher = {IATED},
location = {Online Conference},
month = {6-7 July, 2020},
year = {2020},
pages = {1878-1883}}
TY - CONF
AU - M. Cámara AU - M.C. Matallana AU - M.L. Pérez-Rodríguez AU - M.C. Sánchez-Mata AU - V. Fernández-Ruiz AU - P. Morales AU - R.M. Cámara AU - P. García-Herrera AU - E. Dorta AU - J.I. Alonso-Esteban AU - M. Ciudad AU - L. Domínguez
TI - LEARNING ABOUT NUTRITIONAL LABELING AND PRESENCE OF ALLERGENS IN FOODS. A SERVICE LEARNING EXPERIENCE
SN - 978-84-09-17979-4/2340-1117
DO - 10.21125/edulearn.2020.0600
PY - 2020
Y1 - 6-7 July, 2020
CI - Online Conference
JO - 12th International Conference on Education and New Learning Technologies
JA - EDULEARN20 Proceedings
SP - 1878
EP - 1883
ER -
M. Cámara, M.C. Matallana, M.L. Pérez-Rodríguez, M.C. Sánchez-Mata, V. Fernández-Ruiz, P. Morales, R.M. Cámara, P. García-Herrera, E. Dorta, J.I. Alonso-Esteban, M. Ciudad, L. Domínguez (2020) LEARNING ABOUT NUTRITIONAL LABELING AND PRESENCE OF ALLERGENS IN FOODS. A SERVICE LEARNING EXPERIENCE, EDULEARN20 Proceedings, pp. 1878-1883.
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