Students promote healthy eating among vulnerable groups

Writing/Raúl García Hémonnet

The initiative aims to promote healthy and safe eating habits for vulnerable groups, and is carried out in collaboration with the Spanish Association of Eosinophilic Esophagitis (AEDESEO) and TEAF Visual FoundationThe goal is to provide practical tools and knowledge about nutrition, food labeling, and good handling practices to improve the quality of life of people affected by eosinophilic esophagitis and young people with Fetal Alcohol Spectrum Disorders (FASD).

A need detected, a solution proposed

The project is being carried out thanks to the approval and funding of the URJC's University Office of Service Learning and the collaboration of the School of Science and Technology (ESCET). The idea arose after observing the needs of two vulnerable groups: patients with eosinophilic esophagitis, who need to understand food labels to avoid ingredients that aggravate their condition; and young people with FASD, who face cognitive and social limitations that hinder their independence regarding food.

The students responsible for the project organized interactive workshops and recreational activities tailored to the needs of each group. For patients with eosinophilic esophagitis, a workshop was held on March 18 on how to read and understand food labels, identify allergens, and select safe alternatives. For young people with FASD, the approach was both educational and recreational. On March 22, after a theoretical introduction, participants participated in interactive activities to learn about nutrition, food labeling, and good food handling practices in an engaging and personalized way.

For the students, the experience has been very enriching, allowing them to apply their academic knowledge in a real-life context and develop key professional skills for their future careers. Furthermore, they have developed important social skills, such as empathy and resilience, by interacting with people from both groups. Margarita Lizcano, one of the participants, highlighted how the experience allowed her to naturally connect with young people with FASD, despite the barriers they face in their daily lives.

According to Judith Gañán, coordinator of the 4th year of the Degree in Food Science and Technology and professor responsible for the project: "These types of projects are very beneficial for students, as they take them out into the street to face real-life problems in society and they must try to solve them by putting into practice the knowledge acquired in the classroom. This means that we are training future professionals with a greater commitment to society."

'Food and Healthy Living' is a clear example of how service-learning can have a positive impact on society, promoting the well-being and inclusion of people with specific health conditions, demonstrating how collaboration between academic institutions and organizations can generate effective solutions to real social problems.