ACTIVE AND COLLABORATIVE METHODOLOGIES TO DEVELOP "SUSTAINABILITY AND SOCIAL RESPONSIBILITY" AS A CROSS CURRICULAR SKILL IN THE DEGREE OF HUMAN NUTRITION AND DIETETICS

The aim of the present work was to design and implement different active and collaborative methodologies in the Degree in Human Nutrition and Dietetics (HND) in the University of the Basque Country to integrate and to interiorize sustainability and social responsibility cross curricular skills for the future profession of the students. Following the gradual competences' achievement plan designed in the first part of the study, several courses from different years throughout the Degree were selected to develop progressively this competence: from the first year Food deontology, legislation and management and Food chemistry and biochemistry; from the second year Human Nutrition; from the third year General and Applied Dietetics, Food Safety and Quality and Nutritional Epidemiology and, finally, from the last year Collective Restoration. Activities to work on sustainability and social responsibility in each of the mentioned courses were selected by the lecturer in charge, attending to previous experiences and bibliography. All the final designs had an important active and collaborative component. These activities allowed the coordinated approach for sustainability and social responsibility competence in HND Degree, considering the knowledge students gain over the years, and also applied to their field of knowledge.