Abstract:

The aim of this Network is to introduce students to the theoretical, methodological and professional model of community interventions in health, food and culinary and gastronomic practices. All this from a community perspective of health problems, with special emphasis on their social, cultural and environmental determinants, and from the concept of community participation as a premise for addressing the health care and nutrition of individuals, families and communities. The Network is based on the 2030 Agenda and the Sustainable Development Goals (SDGs), which gives solidity and a vision of the future and progress by following the guidelines for improving the living conditions and health of the population. The general objective of this Network is to incorporate the SDGs in the subjects of Health Sciences at the University of Alicante in order to achieve a higher level of training and success in transversal competences through innovative educational actions.

The specific objectives are:
a) To analyse the competences related to the SDGs in the subjects Community Nursing I of the 2nd year of the Degree in Nursing, Food Education and Gastronomy, Culinary Traditions and Health of the 4th year of the Degree in Human Nutrition and Dietetics and the subject Advances in Collective Catering of the 1st year of the University Master's Degree in Nutrition and Food;
b) To incorporate the learning outcomes and contents related to the SDGs in the guides of the selected subjects;
c) To assess the degree of implementation of the learning outcomes and contents related to the SDGs and included in the teaching guides (2020-2021);
d) To favour the multidisciplinary approach and cooperation in achieving health and well-being objectives among the students of the Bachelor's Degrees in Nursing, Human Nutrition and Dietetics and the Master's Degree in Nutrition and Food.

In order to carry out this experience, the following phases have been developed:
a) Creation of a working group with the teaching staff responsible for each subject;
b) Analysis of the teaching guides of the aforementioned subjects for the 2020-2021 academic year to identify the competences, learning outcomes and content related to the SDGs;
c) Consensus among the teaching staff involved for the incorporation of the learning outcomes and content related to the SDGs in the teaching guides for the 2020-2021 academic year;
d) Proposal of 4 seminars by the teaching staff responsible (one for each subject) in which, using a common agreed methodology adapted to the specific contents of each of the subjects, an educational project or initiative incorporating the SDGs is developed;
e) Assessment of the degree of implementation.

The Moodle platform and YouTube have been used as tools to upload videos and materials and the Flipped classroom methodology. The evaluation of the educational experiences or actions developed has been carried out on the basis of questionnaires that include closed response questions on a Likert scale and open response questions, in order to know the scope and impact of the activity, as well as the degree of student satisfaction with both the teaching-learning process proposed, as well as the new materials generated. The preliminary results have made it possible to achieve most of the objectives set. It can be concluded that it is an innovative and effective teaching initiative that works on the inclusion of the SDGs in community interventions in health, food and gastronomy.

Keywords:

Sustainable Development Goals, Health Sciences, Teaching Innovation, Nursing, Nutrition.