Skills AcquisitionNA_SLNCT07038031
Nutrition in Action: Service-Learning Project
An observational study of Skills Acquisition and Satisfaction, run by University of Vic - Central University of Catalonia at 1 site in Spain.
Trial summary
Service-learning methodology (SL) combines training and community processes in a single project where participants are trained while working on real needs of the environment with the aim of improving it. Read more about this study
- Who is it for?
- Ages 18 years and older
- Conditions the study is for
- Skills Acquisition, Satisfaction
- What is being tested?
- Promotion a food habits
- Type of treatment
- Lifestyle or therapy programme
- How many people
- 65 participants
- Where
- 1 siteSpain
- Study dates
- 1 Feb 2026to 30 Jun 2026
- Phase
- Observational
- Are there results?
- Not yet: the study is under way
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 years and older
- All sexes
- No healthy volunteers
- Adult, Older adult
Study population: All students enrolled in the Food Education Strategies subject, who are doing the Nutrition and Dietetics Degree in a presencial modality, in the UVic-UCC.
Who may be able to join
- University students enrolled in the Food Education Strategies subject of the Nutrition and Dietetics Degree at the UVic-UCC.
Who cannot join
- Online students.
- Students who do not voluntarily agree to participate in the study
Trial locations and contacts
1 site in 1 country. Contact the study team or a site near you to ask about taking part.
Spain1 site
UVic-UCC
Vic, Barcelona, 08500
Cristina C Vaqué Crusellas, Doctrate, 619151904, cristina.vaque@uvic.cat
About this study
Service-learning methodology (SL) combines training and community processes in a single project where participants are trained while working on real needs of the environment with the aim of improving it. This methodology enhances the professional skills of the students, their personal and competence development, and develops a deeper sense of civic responsibility.
The Human Nutrition and Dietetics Degree (ND) of the Faculty of Health and Welfare Sciences (FCSB) of the University of Vic-Central University of Catalonia decided to incorporate this methodology, according to University's training model, with the aim of generating learning situations that allow them to act, reflect and solve problems based on significant learning. We applied SL in the subject of Food Education Strategies designing and implementing a small food education program with 1 contact to detect the needs of the users, and 3 educational sessions. The implementation of the SL is based on the SL guide proposed by the Service Learning Network of Catalan Universities and we make it with 4 local social entities.
Read more
The teacher responsible for the SL is coordinated with responsibles from entities who act as facilitators, authorizing the collection of data from the people of the entities, recruiting, informing and collecting the willingness to participate from the users.
We plan to study the experience of participating in the SL activity in terms of student acquisition of skills and satisfaction of all the parties involved, based on an observational study carried out during 4 academic years (2025-2029).
Through convenience sampling, a participation of 65 people is expected (20 students, 40 users, 5 responsible from entities).
Data collection plans to compile information on: a.Experience of the SL of the university student body. b. Assessments of the users and responsibles from entities on the impact, quality and satisfaction with the SL activity. c. Proposal for improving the SL activity with the entities using the rubric for self-assessment and improvement of SL projects.
Data collection will take place at the end of the activity using the REDCap platform (Research Electronic Data Capture) and the statistic analysis is planned using the SPSS statistical program.
Read the detailed description
The local social entities are: the St. Tomàs Foundation, the Vic Red Cross, the Miquel Martí i Pol Adult Education Center and the Montseny Adult Education Center.
The students developed content and resources to adapt the dietary advice to one of the 4 entities in small groups of 3-5 people. They prepared the material during the subject guided by the teacher taking into account the characteristics of the users (elderly people living alone, people with disabilities, multicultural diversity).
The entities welcome the university students and the managers of each entity guide them in developing the sessions. At the end of the Vic Classroom activity, the entities evaluate the students and the activity.
- Conditions
- Skills Acquisition, Satisfaction
- Being tested
- Promotion a food habits
- Keywords
- Service-learning, Skills, Food habits, Higher education
- Medical subject headings
- Personal Satisfaction, Feeding Behavior
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Promotion a food habitsBehavioural
They develop the service learning project to promote a healthy food habits in diferent social organitzations of the territory. It consists to do an interview to identify nutritional educational needs, and do 3 nutritional workshops to participants from this organitzations. Each workshop has 1 hour, and is addreced to a small group of participants (8-15 maximum), always with the supervision of the professional of the social organitzation.
| Study group | Role | What they receive |
|---|---|---|
| Intervention group | The intervention group are university students from the food education strategies (FES) subject from the 6th term of the Human Nutrition and Dietetics Degree (ND) of the Faculty of Health and Welfare Sciences (FCSB) of the University of Vic-Central University of Catalonia (UVic-UCC).
They develop the service learning project to promote a healthy food habits in diferent social organitzations of the territory. It consists to do an interview to identify nutritional educational needs, and do 3 nutritional workshops to participants from this organitzations. Each workshop has 1 hour, and is addreced to a small group of participants (8-15 maximum), always with the supervision of the professional of the social organitzation. Receives: Behavioral: Promotion a food habits |
What is being measured
The primary outcome is the main question the study is designed to answer.
Assessment of the Service-Learning methodology
We want to describe: Attitudes toward self, attitudes toward school and learning, civic engagement, social skills, and academic performance, using a validated questionnaire for an spanish university' students from León-Carrascosa, Sánchez-Serrano, i Belando-Montoro (2020). It is validated in the Spanish university population and includes a total of 35 items to which students must respond on a 1 to 5 Likert-type scale (1 indicates not at all, and 5 indicates completely).
Measured: Through study completion, an average of 1 month
Secondary outcomes (1)
Satisfaction with Service-learning
We would like to ask to the participants their satisfaction with the activity. We use a Visual Analog Scale we 0 is very bad experience, and 10 is very good experience.
Measured: Through study completion, an average of 1 month
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted26 Jun 2025
- Study start1 Feb 2026 (estimated)
- Primary completion30 Jun 2026 (estimated)
- Study completion30 Jun 2026 (estimated)
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Skills AcquisitionStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Observational
- Observational model
- Ecologic or community
- Time perspective
- Prospective
- Enrolment
- 65 participants (estimated)
Sponsor and investigators
- Lead sponsor
- University of Vic - Central University of Catalonia
- Sponsor type
- University, hospital or other
- Collaborators
- Fundació sant tomàs, Creu Roja Osona, Centre Formació Persones Adultes Montseny, Centre Formació Persones Adultes Miquel Martí i Pol, Adults Training Centers
- Responsible party
- Sponsor
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT07038031
- Sponsor's protocol ID
- Nutrition_SLp_UVic-UCC
- Acronym
- NA_SL
- Status last verified
- Jun 2025
- First submitted
- 28 May 2025
- Last updated
- 26 Jun 2025
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Study at a glance
From the registry record, last updated by the sponsor on 26 Jun 2025. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Nutrition in Action: Service-Learning Project
- ClinicalTrials.gov ID
- NCT07038031
- Acronym / sponsor ID
- NA_SL / Nutrition_SLp_UVic-UCC
- Conditions
- Skills Acquisition, Satisfaction
- Keywords
- Service-learning, Skills, Food habits, Higher education
- Study type
- Observational
- Recruitment status
- Not yet recruiting
- Enrolment
- 65 participants (estimated)
- Lead sponsor
- University of Vic - Central University of CataloniaUniversity, hospital or other
- Collaborators
- Fundació sant tomàs, Creu Roja Osona, Centre Formació Persones Adultes Montseny, Centre Formació Persones Adultes Miquel Martí i Pol, Adults Training Centers
- Study start
- 1 Feb 2026 (estimated)
- Primary completion
- 30 Jun 2026 (estimated)
- Study completion
- 30 Jun 2026 (estimated)
- First posted
- 26 Jun 2025 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
Service-learning methodology (SL) combines training and community processes in a single project where participants are trained while working on real needs of the environment with the aim of improving it. This methodology enhances the professional skills of the students, their personal and competence development, and develops a deeper sense of civic responsibility.
The Human Nutrition and Dietetics Degree (ND) of the Faculty of Health and Welfare Sciences (FCSB) of the University of Vic-Central University of Catalonia decided to incorporate this methodology, according to University's training model, with the aim of generating learning situations that allow them to act, reflect and solve problems based on significant learning. We applied SL in the subject of Food Education Strategies designing and implementing a small food education program with 1 contact to detect the needs of the users, and 3 educational sessions. The implementation of the SL is based on the SL guide proposed by the Service Learning Network of Catalan Universities and we make it with 4 local social entities.
The teacher responsible for the SL is coordinated with responsibles from entities who act as facilitators, authorizing the collection of data from the people of the entities, recruiting, informing and collecting the willingness to participate from the users.
We plan to study the experience of participating in the SL activity in terms of student acquisition of skills and satisfaction of all the parties involved, based on an observational study carried out during 4 academic years (2025-2029).
Through convenience sampling, a participation of 65 people is expected (20 students, 40 users, 5 responsible from entities).
Data collection plans to compile information on: a.Experience of the SL of the university student body. b. Assessments of the users and responsibles from entities on the impact, quality and satisfaction with the SL activity. c. Proposal for improving the SL activity with the entities using the rubric for self-assessment and improvement of SL projects.
Data collection will take place at the end of the activity using the REDCap platform (Research Electronic Data Capture) and the statistic analysis is planned using the SPSS statistical program.
Detailed description
The local social entities are: the St. Tomàs Foundation, the Vic Red Cross, the Miquel Martí i Pol Adult Education Center and the Montseny Adult Education Center.
The students developed content and resources to adapt the dietary advice to one of the 4 entities in small groups of 3-5 people. They prepared the material during the subject guided by the teacher taking into account the characteristics of the users (elderly people living alone, people with disabilities, multicultural diversity).
The entities welcome the university students and the managers of each entity guide them in developing the sessions. At the end of the Vic Classroom activity, the entities evaluate the students and the activity.
Study design
- Observational model
- Ecologic or community
- Time perspective
- Prospective
- Number of arms
- 1
| Arm | Type | Receives |
|---|---|---|
| Intervention group | – | Behavioral: Promotion a food habitsThe intervention group are university students from the food education strategies (FES) subject from the 6th term of the Human Nutrition and Dietetics Degree (ND) of the Faculty of Health and Welfare Sciences (FCSB) of the University of Vic-Central University of Catalonia (UVic-UCC). They develop the service learning project to promote a healthy food habits in diferent social organitzations of the territory. It consists to do an interview to identify nutritional educational needs, and do 3 nutritional workshops to participants from this organitzations. Each workshop has 1 hour, and is addreced to a small group of participants (8-15 maximum), always with the supervision of the professional of the social organitzation. |
Who may qualify
- Ages
- 18 years and older
- Sex
- All
- Healthy volunteers
- Not accepted
- Age groups
- Adult, Older adult
- Study population
- All students enrolled in the Food Education Strategies subject, who are doing the Nutrition and Dietetics Degree in a presencial modality, in the UVic-UCC.
Key inclusion criteria (1 listed)
- University students enrolled in the Food Education Strategies subject of the Nutrition and Dietetics Degree at the UVic-UCC.
Key exclusion criteria (2 listed)
- Online students.
- Students who do not voluntarily agree to participate in the study
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Promotion a food habitsThey develop the service learning project to promote a healthy food habits in diferent social organitzations of the territory. It consists to do an interview to identify nutritional educational needs, and do 3 nutritional workshops to participants from this organitzations. Each workshop has 1 hour, and is addreced to a small group of participants (8-15 maximum), always with the supervision of the professional of the social organitzation. | Behavioural | Intervention group |
Primary outcome
Assessment of the Service-Learning methodology
Time frame: Through study completion, an average of 1 month
We want to describe: Attitudes toward self, attitudes toward school and learning, civic engagement, social skills, and academic performance, using a validated questionnaire for an spanish university' students from León-Carrascosa, Sánchez-Serrano, i Belando-Montoro (2020). It is validated in the Spanish university population and includes a total of 35 items to which students must respond on a 1 to 5 Likert-type scale (1 indicates not at all, and 5 indicates completely).
1 secondary outcome
Satisfaction with Service-learning
Time frame: Through study completion, an average of 1 month
Results and safety
This study is still under way. Results are not available in the source record yet.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 26 Jun 2025.
- The rubric is a tool designed to facilitate self-evaluation and improvement of service-learning experiences. Twelve dynamics are presented, organized into three sections-basic, pedagogical, and organizational-and four levels for each of the dynamics.Link provided by the sponsor.
- Individual participant dataSharing planned: No
Related trials for Skills Acquisition
Not yet recruiting
HMD-Based Virtual Reality Simulation in Nursing Skills Education
Nursing Education Research, Nursing Education
Recruiting
Brain Stimulation Enhance Post-stroke Walking Survivors and Healthy Adults
Cerebral Vascular Accident
Recruiting
Optimizing Digital Health Technology Interventions to Increase Skill Acquisition and Utilization
Bulimia Nervosa, Bulimia
Not yet recruiting
AI-Assisted Feedback for Learning Standardized Tuina Skills
Medical Education, Clinical Skills
Recruiting
Brain Stimulation Paired With Structured Language Learning in Adults
Language Development, Learning
Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
An observational study of Skills Acquisition and Satisfaction, run by University of Vic - Central University of Catalonia at 1 site in Spain.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 1 inclusion and 2 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: opening soon, as of the sponsor's last update on 26 Jun 2025. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in Spain. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
This study is still under way. Results are not available in the source record yet.
How can a doctor refer a patient or contact the research team?
Contact Cristina C Vaqué Crusellas, Doctrate (+34619151904, cristina.vaque@uvic.cat), or a site near the patient. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Assessment of the Service-Learning methodology (time frame: Through study completion, an average of 1 month). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 26 Jun 2025.