Hosted by SALL , contributed by katerinar on 18 October 2023
Students are familiarised with the concept of nutrition, different type of food, modernnutrition habits, healthy and mediterenean diet. They do action research by refl ecting ontheir own eating habits and they investigate other students' eating habits. They study foodadvertisements and discuss how these infl uence eating patterns.
They present and discuss their research results with their classmates and parents.Through this project students are familiarised with healthy food and diet, and integratehealthier nutrition patterns into their everyday life.
Background
Obesity is a major problem globally in Europe and in Greece particularly, instead of the tradition about Mediterranean diet.
Students are not adhering with healthy eating habits and need to realise on the selection they need to take when buing/consuming food in the school enviroment and beyond
Aim
a. familiarise students with healthy/unhealthy food and diet b. help students integrate healthy nutrition patterns into their everyday life c. cultivate students' critical thinking skills
Co-creation with societal actors
A nutritionist/expert is invited to visited the school to discuss with students about the healthy and sustainable eating patterns and what criteria we need to follow when buing food products
Implementation
Students after discussing with the nutritionist and making a research on internet and/or resources provided by the teacher regarding healthy and sustainable diets, create and propose a list of selection criteria for food products for the school canteen (e.g. place of origin of the product or its ingredients, packaging, product organic farming - without fertilizers or pesticides - etc.).
Reflection
Students reflect on the process and the food impact (social, envrironmental etc on health)
After exchanges with experts students can revise the initially created list of criteria
Futurel Plans
Students create a committee and meet with the School principal/Municipality representatives in order to present the outcomes of their survey, the importance of the criteria for the school canteen food, raise the importane of the topic and ask them to be respected by the caterers