Communication and Information: Integrative Activity

Description

Guide the student in accessing specialized, technical, and scientific information relevant to the field of food and nutrition, covering topics such as the main scientific communication systems at national and global levels, types and characteristics of published literature, use of the FSP Library, databases relevant to nutrition, and virtual health libraries. Similarly, guide the student in constructing an academic text based on information obtained from various information sources, i.e., the practice of preparing an academic paper. By the end, the student should be able to produce an academic text presenting search results obtained from indexed publications in bibliographic information systems and disseminate it as an academic, journalistic text, or on social media.