Practices of deep-frying processes among food handlers in social food services in Navarra, Spain

Autor: Garayoa, Roncesvalles, Sanz-Serrano, Julen, Vettorazzi, Ariane, López de Cerain, Adela, Azqueta, Amaya, Vitas, Ana Isabel

Publikováno v: In International Journal of Gastronomy and Food Science December 2021 26

Feasibility of a self-applied weight management intervention based on portion control: The PORTIONS-4 Pilot Study Protocol

Autor: Rachyla, Iryna, Luís, Elkin O., Martínez, Martín, Robayo, Gabriela, Garayoa, Roncesvalles, Brunstrom, Jeffrey M., Almiron-Roig, Eva

Publikováno v: In Appetite 1 August 2024 199 Supplement

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Application of the service-learning methodology in the Degree in Human Nutrition and Dietetics at the University of Navarra

Autor: Santiago, Susana, Garayoa, Roncesvalles, Zazpe, Itziar

Publikováno v: RIDAS. Revista Iberoamericana de Aprendizaje-Servicio; No 11 (2021); 128-138
RIDAS. Revista Iberoamericana de Aprendizaje-Servicio; No. 11 (2021); 128-138
RIDAS. Revista Iberoamericana de Aprendizaje-Servicio; Núm. 11 (2021); 128-138
RCUB: Revistas Científicas de la Universidad de Barcelona
instname
RCUB. Revistas Científicas de la Universidad de Barcelona

Service-learning is an innovative teaching methodology that fosters learning through an approach to reality. In the subjects of Nutritional Education, Collective Restoration and Community Nutrition, a service-learning project was conceived within the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::535da16b67021bde4e53ec395d2faba8
https://revistes.ub.edu/index.php/RIDAS/article/view/34838