>> The second and third prizes went to IES Sineu and IES Alcúdia.
>> ADEMA highlights the success of this event and wishes to consolidate NutriOlympics as a benchmark in the promotion of nutrition and health, committing to educational innovation and collaborative learning.
>> The event has the following collaborators: Carrefour, Eroski, Alcampo, Boisa Nutrición, Megasport, Decathlon, Univers del Comic, Distribuidora Rotger, Aficine, Reclam 2012 and Gluty.
The ADEMA University School today hosted the grand final of the second edition of the NutriOlympics, an “Educational Challenge in Nutrition and Health” conceived by the Bachelor in Human Nutrition and Dietetics. The event has established itself as a pioneering initiative that aims to bring the Science of Food closer to young people, encourage vocations in the healthcare field, and promote the importance of healthy habits as an essential tool for Public Health.
IES Albuhaira has won the II NutriOlympics ADEMA. Second and third place went to IES Sineu and IES Alcúdia.
After passing a qualifying round held a few weeks ago, in which more than 120 students from different schools in the Balearic Islands participated, around thirty students from the following schools qualified: CC Sant Francesc, IES Alcúdia, IES Son Cladera, Lycée Français International de Palma, CC Sant Josep Obrer, IES Inca, CIFPF Borja Moll, IES Albuhaira Muro, IES Mossèn Alcover, IES Sineu, and IES Santa Maria d’Eivissa. During the final held today at ADEMA’s Coll d’en Rebassa Campus, the different teams demonstrated their skills through three themed stations designed to put into practice the real-world competencies of future dietitians and nutritionists.
In the first station, “On-Screen Consultation,” students conducted a complete patient history in a simulated consultation. This exercise assessed their ability to analyze habits, medical history, context, and nutritional needs, applying criteria specific to professional practice and developing fundamental communication skills.
The second station, “Food Control and Safety,” placed the finalists in the role of technicians at a fictional food industry company. There, they evaluated quality parameters in eggs, fruits, and vegetables, applying criteria of freshness, size, and labeling. The test highlighted the responsibility of professionals in ensuring that food reaches the consumer in optimal condition, following current regulations and understanding the impact of food safety on public health.
The third station, “Oído Cocina” (Heard in the Kitchen), was the most creative. Students designed healthy and sustainable dishes using available ingredients, following the Harvard Healthy Eating Plate model and justifying their proposals. In addition to nutritional value, criteria such as seasonality, sustainability, and the balance between ingredients and energy needs were taken into account.
The jury, comprised of specialists in Nutrition and Dietetics and professors from the Human Nutrition and Dietetics Degree program at ADEMA, highlighted not only the high level of preparation of the participants, but also their motivation and the surprising maturity with which they approached tests designed to replicate real-life professional situations. They emphasized that many teams demonstrated analytical skills and patient sensitivity typically developed in advanced university studies, underscoring the educational potential of initiatives like this one.
The jury agreed that the finalists successfully integrated technical knowledge with communication skills, critical thinking, and responsible decision-making—three essential dimensions in the practice of a registered dietitian nutritionist. They also valued the creativity with which the students addressed the challenges, particularly in the design of healthy dishes, where they combined scientific rigor with originality and a conscious approach to sustainability.
The meeting concluded with a healthy snack prepared by Carlota Sobrino, an alumni of the Bachelor in Human Nutrition and Dietetics at ADEMA, who brought to a close a day dedicated to scientific dissemination, creativity and commitment to a healthier future.