Research line 1: Evidence-based Practice, Models, Leadership and Results in Health and Social Sciences.
Coordinated by Emilia Chirveches Pérez
This research line is intended to evaluate person-centered care and to provide evidence to improve management outcomes and clinical practice. It’s integrated by 13 members and 2 external collaborators, mainly from nursing sciences but also from other disciplines like computing sciences.
Research line 2: Social and Emotional Wellbeing, Arts/Humanities and Bioethics
Coordinated by Laura Coll Planas
This line has among its purposes to analyze the health and social model as well as the structure of the mechanisms of participation of health professionals in the system, in such a way as to allow them influence planning, management and professional development policies. Understanding the concepts of health-illness from a professional point of view, but also from a social, ethical and community point of view of the people involved in order to promote empowerment and shared decision-making. Analyzing chronic health problems, dependence and morbidity at any time in the life cycle, as well as analyzing adolescent health problems – burnout, alcohol consumption, among others, are also challenges of our line.
Research line 3: Nutrition, eating behaviour, gastronomy and sustainability
Coordinated by Miriam Torres-Moreno
The research carried out in the line of research on nutrition, eating behaviour, gastronomy and sustainability focuses on the knowledge and improvement of the population’s eating habits to achieve a positive impact on their health, quality of life, as well as in the health of the planet. For this reason, research is being carried out both in the prevention and promotion of health and in the treatment of pathology in the field of community nutrition, clinical nutrition, mass catering and the food industry.
The projects that are being developed focus on: the study of eating patterns and the determinants of eating behaviour in different population groups and their impact on the nutritional status, health and well-being of people; the design and evaluation of interventions to promote healthy and sustainable eating in different problem groups; healthy and sustainable dietary adaptations in situations of diversity and complexity; food reformulation and the development of new healthy and sustainable food products; the analysis of the physico-chemical and sensory properties of food; the nutritional assessment of diets and menus aimed at different communities; as well as the design of healthy and sustainable gastronomic solutions adapted to different population groups and their application to collective catering; and ultimately to scientific communication in nutrition, food, gastronomy and sustainability.
Research line 4: Healthy Ageing and Functional Diversity
Coordinated by Javier Jerez-Roig
This research line studies Healthy Ageing and Functional Diversity from a multidisciplinary and integrated point of view. It consists of 14 members and 6 collaborators from different disciplines: physiotherapy, occupational therapy, nursing, odontology, medicine and psychology. At the present, this group of researchers have obtained 4 predoctorate or posdoctorate grants for research stages and are conducting several research projects. Among the latter, it is worth highlighting its participation in 3 projects funded by the Catalan Board of Physiotherapists and 1 Industrial Doctorate funded by the Government of Catalonia.