Students' Perceptions of Team-based Learning in an Undergraduate Nutrition School.

This article was migrated. The article was marked as recommended. Current challenges in the food and nutrition fields have required training nutritionists to develop teamwork skills, demanding the use of active methodologies. This qualitative descriptive study aimed at knowing Nutrition students' perceptions about the use of Team Based Learning (TBL) in a course. Focus groups were conducted and submitted to content analysis. Categories were grouped into three axes: (1) principles of the method ( , and ), (2) results of the experience ( , and ) and (3) meanings of the experience ( and ). was the most frequent category (51 occurrences), followed by (44) and (35). Axis 1 categories came out linked to each other and to at least one Axis 2 category, revealing the course's coherence with TBL principles, thus allowing better knowledge acquisition, communication skills, and development of critical judgment. Axis 3 was connected to the others, pointing out that both principles of the method and results of the experience contributed to students' engagement and preference for the method. According tostudents' perceptions, TBL can contribute to provide nutritionists with better technical training, critical judgment, and communication skills.