Introduction:

Virtual service learning (APSv) is defined as an innovative modality that develops significant learning in students and responds to the needs of the community without geographical restrictions. In the nutrition and dietetics career of a public university in southern Chile, the APSv was implemented, in the subject “Adult clinical nutrition workshop”.

Objective:

To determine the perception of students and community partners about the virtualization experience of the implemented service-learning strategy.

Method:

Design of mixed, exploratory, non-experimental, descriptive and cross-sectional model. The sample was intentional non-probabilistic of 43 students and 22 community partners who met the inclusion criteria. The APSv strategy was carried out through 5 stages and at the end the perception of the students was evaluated through a focus group and self-evaluation. Community partners responded to the “Evaluation of the servicelearning methodology in virtuality”. The ethical aspects were safeguarded according to the ethical principles of Helsinki.

Results:

A high level of satisfaction was observed on the part of community partners (about 90% “strongly agree”). The average self-assessment of the students was 6.52 (scale of grades 1.0 to 7.0). Highlighting that over 90% agree or strongly agree with their performance in relation to generic competencies. Regarding the perception of the time spent, motivation, study of the contents and satisfaction, the students expressed an average of 66% to be “very much in agreement”. The APSv strategy was associated with the concepts of; Professional skills, motivation, effective communication, strengths, feelings, emotions, reflection, feedback, teamwork, virtuality and suggestions.

Conclusions:

The APSv favors the integration of competences that link students with the community through digital tools, achieving meaningful learning, favoring university social responsibility.