The Human Nutrition students visit the Fundació Monti-sion Solidària to reflect on the importance of a basic food basket
Reflecting on key tools such as the Basic Food Basket, designed to guarantee adequate nutrition in an accessible and equitable way, was one of the central points of the experience that students of the Degree in Human Nutrition and Dietetics have lived during their visit to the Monti-sion Solidària Foundation. Within the framework of the Community Nutrition course, students had the opportunity to collaborate directly with people at risk of social exclusion, closely observing their needs and actively contributing to the distribution of food and clothing. In addition, students shared different moments such as the distribution of snacks and the realization of different games with children who attended with their families. This activity highlighted the importance of ensuring access to essential foods, especially for those people who face economic limitations that prevent them from meeting basic nutritional requirements. According to the Head of Studies of the Degree in Human Nutrition and Dietetics at our centre, Dr Alicia Julibert, “thanks to the educational approach based on projects that characterises the training of the Degree in Human Nutrition, students can apply the knowledge acquired in a real environment and reflect on the impact of health promotion in vulnerable groups”. This experience has not only contributed to their professional development, but has also reinforced their commitment to building strategies that promote well-being and equity in the most disadvantaged communities.
Future students of Dentistry, Nutrition and Fine Arts at ADEMA will have to take a personal aptitude test for admission
>> The order of priority for the registration of candidates will be determined by passing this admission test and the grades obtained in the PBAU or in the studies of origin, according to current regulations. >> The resgistration period will be from February 3 to 21, 2025 Future students of the University Degrees in Dentistry, Human Nutrition and Dietetics and Fine Arts will have to take a personal aptitude test for admission to the ADEMA-UIB University School. According to the academic secretary of the ADEMA-UIB University School, Dr. Pilar Tomás, “this test, which was already implemented in previous years for the degrees in Dentistry and Human Nutrition and Dietetics and which comes into force for the 2025/26 academic year for Fine Arts, guarantees that future students who join meet a recommended profile and are provided with greater stability in their studies. The registration period will be open from February 3 to 21, 2025.” Future students who wish to study these university degrees must have a vocation and motivation, as well as basic cognitive skills that allow them to optimally acquire the competencies, abilities and skills specific to these degrees. The final grade for these tests will be “pass” or “fail”. The order of priority for the enrolment of candidates will be determined by passing the personal aptitude test and the grades obtained in the PBAU or in the studies of origin, according to current regulations. Preparation of tests Experts from various institutions of reference in these sectors, as well as members of the Board of Trustees of the University School and the management team of ADEMA, participate in the process of preparing these admission tests. On the other hand, Dr. Pilar Tomás has stressed that “the admission tests that have been carried out to date have been a great success due to their acceptance and normalisation of the processes among students. This type of test is a reality that is applied in different countries such as Finland, the United Kingdom, the United States, as well as at a national level in private universities and in some degrees in public centres, such as the case of the Degrees in Early Childhood and Primary Education at the UIB”. Phases and dates The 2025-26 exams will be held according to the following schedule. The tests and personal interviews will take place on March 8. The publication of the provisional results of these tests will be on March 28. The request for review will be from March 31 to April 2; and the final results on April 15. Persons with disabilities or special needs may request the organizing committee to establish appropriate adaptations so that they can take the exam in conditions appropriate to their situation. More information by Degree:
Nutrition and Dietetics students connect theory and work practice during their visit to Megarawbar, an innovative company with a strong commitment to sustainability and km 0 foods
>>ADEMA teacher, Dr. Lluís Rodas: “We have been able to observe how a company with a strong commitment to sustainability and healthy eating rigorously applies key concepts that we work on in the classroom. It has been a very positive experience.” This morning, students from the Degree in Human Nutrition and Dietetics at the ADEMA University School visited the facilities of Megarawbar, an innovative food company located in Lloseta. Megarawbar specialises in the production of products aimed at athletes, such as energy bars, gels and protein recovery products. Their hallmark is their commitment to sustainability: they work exclusively with organic, local food (Km 0) and maintain close collaboration with professional athletes. The main objective of the visit was to learn about the sustainable principles that guide their activity and to deepen the practical application of the knowledge acquired in the subjects of Hygiene, Food Safety and Quality Control (Degree in Human Nutrition and Dietetics). During the visit, students had the opportunity to observe up close how a flow chart works on a food production line, the implementation of the HACCP (Hazard Analysis and Critical Control Points) system and the key aspects of labelling and traceability. These tools are essential to ensure that products are safe and healthy for end consumers. The University Degree teacher, Dr. Lluís Rodas, thanked the company’s staff for transferring their knowledge and experience to our students. He also explained that “the activity has been a very enriching experience for both students and teachers. We have been able to observe how a company with a strong commitment to sustainability and healthy eating rigorously applies key concepts that we work on in the classroom. These types of experiences are essential to connect theory with practice and allow students to visualize how academic knowledge is transferred to the professional environment.” She also explained that “the educational methodology we apply, based on projects and experiential learning, encourages students to develop key skills, such as critical analysis skills and teamwork. In this case, they have not only learned about production and labelling processes, but they have also been able to reflect on the importance of incorporating ethical and sustainable principles in their future professional practice.”