Professional training in good practices of control and sanitary surveillance of food services in students of the Nutrition and Dietetics career

Abstract

Introduction: The Nutrition and Dietetics major shows to be more holistic by integrating theoretical and practical issues in its curriculum; thus, it is necessary the articulation between teaching, social linkage and research. 

Objective: To propose a procedure for training on good practices of control and sanitary surveillance of food services in students of the Nutrition and Dietetics major of the UTB in Ecuador, by combining university teaching with pre-professional practice and the use of scientific research and innovation.

Methods: A descriptive research of documentary type was developed through a critical analysis of documentary sources that allowed, once these were interpreted and understood, to contextualize the knowledge that emerges from them to support a training procedure, using analysis and synthesis, induction, and deduction, as well as documentary review and the system approach for the development of the procedure.

Results: A procedure for training on good practices of control and sanitary surveillance of food services in the Nutrition and Dietetics major is founded.

Conclusions: The proposed procedure constitutes a methodological tool that allows the combination of teaching with pre-professional practice and the use of research, based on professional learning contents that guide and direct the formative logic of the training activity.