El alumno como influencer: nuevos modelos educativos en el aula del siglo XXI
[EN] The term superfoods used in marketing in recent years has been used to describe foods with questionable health benefits, and there is no agreed definition. Television, internet, influencers, actors, etc. encourage and reinforce their consumption in the general population. The general objective...
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| Tipo de recurso: | capítulo de libro |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | español |
| OAI Identifier: | oai:riunet.upv.es:10251/200597 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/200597 |
| Access Level: | acceso abierto |
| Palabra clave: | Influencers Superalimentos Aprendizaje Bromatología Ciencia Superfoods Learning Bromatology Science |
| Sumario: | [EN] The term superfoods used in marketing in recent years has been used to describe foods with questionable health benefits, and there is no agreed definition. Television, internet, influencers, actors, etc. encourage and reinforce their consumption in the general population. The general objective of this project was to improve scientific knowledge of this type of food by transforming students into scientific influencers or popularisers. The experiment was carried out in the Bromatology subject of the Degree in Human Nutrition and Dietetics (Catholic University of Valencia San Vicente Mártir) during the 2018-2019 academic year with a population sample of 37 students. The title of the project was: "Superfoods: truth or lie? and it was subsidised by this university and awarded as good teaching practice. The project was carried out during the whole term as a group and was structured in two phases: delivery of a written document and editing of a video. The degree of participation in the work registered statistically significant differences when compared with other tasks carried out in different academic years. The implementation of this methodology contributed to the development of different competences through the learning outcomes established in the subject and the objectives initially set were met. The project improved the scientific knowledge of superfoods and led to an increase in motivation, enjoyment and involvement of the students. |
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