Promoting Healthy Eating Habits in European Schools
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EE
ERASMUS+
"THE EUROPEAN COMMISSION SUPPORT FOR THE PRODUCTION OF THIS PUBLICATION DOES NOT CONSTITUTE AN ENDORSEMENT OF THE
CONTENTS WHICH REFLECTS THE VIEWS ONLY OF THE AUTHORS, AND THE COMMISSION CANNOT BE HELD RESPONSIBLE FOR ANY USE WHICH
MAY BE MADE OF THE INFORMATION CONTAINED THEREIN."
2019-1-FR01-KA229-062301_1
R
ESPONSIBLY
E
ATING
ACTIVELY
V
ALUES
E
UROPEAN
E
DUCATION
•
KA2 COOPERATION FOR INNOVATION AND THE EXCHANGE OF GOOD PRACTICES
•
KA229 SCHOOL EXCHANGE PARTNERSHIPS
•
2019-1-FR01-KA229-062301_1
•
2019-2021
BACKGROUND
•
OBESITY KILLS A LOT MORE THAN MALNUTRITION – IN EU NUMBER OF OVERWEIGHTED PEOPLE CONTINUES
TO INCREASE
•
STUDENTS ARE TURNING THEIR BACK TO TRADITIONAL NUTRITIONAL BENCHMARKS. FAST FOOD>SLOW
FOOD
•
ESPECIALLY WHEN STUDENTS ARE PART OF LOWER SOCIOPROFESSIONAL CATEGORIES
•
NOT EVERY EUROPEAN SCHOOL IS SHOWING A LOT OF INTEREST TO THIS PROBLEM
PROJECT PRIORITIES
•
HORIZONTAL: SUSTAINABLE INVESTMENT, QUALITY AND EFFICIENCY OF EDUCATION, TRAINING AND
YOUTH SYSTEMS
•
YOUTH: PROMOTING ENGAGING, CONNECTING AND EMPOWERING YOUNG PEOPLE
•
HORIZONTAL: SUPPORTING INDIVIDUALS IN ACQUIRING AND DEVELOPING BASIC SKILLS AND KEY
COMPETENCES
EXCHANGE OF GOOD PRACTICES
TOPICS ADDRESSED
•
SOCIAL/ENVIRONMENTAL RESPONSIBILITY OF EDUCATIONAL INSTITUTIONS
•
HEALTH AND WELLBEING
•
ICT - NEW TECHNOLOGIES - DIGITAL COMPETENCES
PROJECT FIRST OBJECTIVE
•
DRAW UP AN INVENTORY OF STUDENTS' EATING HABITS IN DIFFERENT SCHOOLS IN DIFFERENT
COUNTRIES AND TO CARRY OUT A CRITICAL ANALYSIS OF THESE HABITS :
•
RELEVANCE OF THIS DIET
•
QUALITY OF MEALS (FAT, SUGAR, PRESENCE OF PESTICIDES, BUT ALSO THE ECOLOGICAL IMPACT…
•
WASTE MANAGEMENT...
OTHER OBJECTIVES
•
REDISCOVERING TRADITIONAL GASTRONOMY (GOOD OR NOT, HOW TO IMPLEMENT THEM IN OUR
SCHOOLS…)
•
IN-DEPTH REFLECTION ON THE ECOLOGICAL IMPACT OF OUR FOOD HABITS AT SCHOOL
•
INFORMING ON THE QUALITY OF FOOD: SET UP POSTERS, PLAYS, VIDEOS ENCOURAGING GOOD PRACTICES
MATERIAL THAT CAN THEN BE USED IN SCHOOL CLASSES
GENERAL OBJECTIVES FOR STUDENTS
•
INCREASE THEIR AWARENESS OF POOR DIETARY PRACTICES AND THEIR IMPACT ON HEALTH AND
DEPLETION OF THE PLANET'S RESOURCES.
•
DEFINE AND SHARE GOOD PRACTICES, SUGGEST AND IMPLEMENT SOLUTIONS IN EACH SCHOOL.
•
THROUGH THEIR INVOLVEMENT IN THE PROJECT, OPEN THEIR MINDS, OVERCOME PREJUDICES AND
RECEIVE INPUTS.
•
DEVELOP SOFT, INTERPERSONAL AND ORGANIZATIONAL SKILLS SUCH AS PROBLEM SOLVING AND
CRITICAL THINKING, ENHANCE THE ABILITY TO WORK IN A TEAM, TALK IN FRONT OF AN AUDIENCE AND
DEFEND IDEAS.
•
DEVELOP THEIR FOREIGN LANGUAGE, ICT AS WELL AS SCIENTIFIC AND CULTURAL SKILLS.
GENERAL OBJECTIVES FOR TEACHERS
•
PROMOTE HEALTH EDUCATION USING MODERN TOOLS, ESPECIALLY ICTS, IMPROVE THEIR SKILLS
THROUGH DISCUSSIONS AND EXCHANGES.
•
PROMOTE THE USE OF FOREIGN LANGUAGES AND ICT AS WELL AS SCIENTIFIC AND CULTURAL SKILLS.
•
IMPROVE THEIR LEVEL OF ENGLISH - THE WORKING AND COMMUNICATION LANGUAGE OF THE PROJECT;
AND UPGRADE THEIR IT SKILLS
•
UPGRADE THEIR PEDAGOGICAL SKILLS BY EXCHANGING AND SHARING TEACHING METHODS, GOOD
PRACTICES AND IDEAS THAT WILL ENRICH THEIR PROFESSIONAL EXPERTISE
LES PARTENAIRES
•
LE COORDONNATEUR :
HTTPS://LYC-CLOSMAIRE-BEAUNE.ECLAT-BFC.FR/
Beaune
LES PARTENAIRES
•
WWW.EM-STANEV.ORG
VELIKO TARNOVO
LES PARTENAIRES
•
WWW.PASCAL.AC.CY
LARNACA
LES PARTENAIRES
•
WWW.IPSEOSANTACESAREA.GOV.IT
•
Santa Cesarea Terme
LES PARTENAIRES
•
WWW.GSM-NIS.EDU.RS
NiS
BUDGET
•
MAXIMUM GRANT : 165000 €
AGENDA
1
ST
YEAR
AGENDA
2
ND
YEAR
SERBIA
Short-term exchange3
2 teacher 6 students
How can traditional food help
to get a healthy nutrition in
modern life?
10
12
11
13
BEAUNE
Final Meeting 8
Report
Assessment
Feedback
GENERAL TASKS
•
ORGANIZING THE SURVEY ON FOOD AND NUTRITION AT SCHOOL FOR CYPRUS;
•
ORGANIZING AN ONLINE LOGO COMPETITION, CREATING A SOCIAL MEDIA GROUP (FACEBOOK,
INSTAGRAM, ETC.) FOR SERBIA;
•
BEING RESPONSIBLE FOR THE ETWINNING GROUP OF THE PROJECT FOR ITALY;
•
CREATING THE NEWSLETTERS FOR BULGARIA;
•
FRENCH TEAM WILL BE RESPONSIBLE FOR THE REPORTS OF THE MEETINGS AND THE COMMON SHARED
CLOUD DRIVE.
THE FRENCH TEAM
•
DANIEL MATKOVIC (COORDONNATEUR)
•
YASMINA MARMET (REFERENT LINGUISTIQUE)
•
ANNE-SOPHIE CLERGET (ECO DELEGUE PROFESSEUR DE SCIENCES PHYSIQUES)
•
BRUNO UHL (PROFESSEUR DE SI)
•
FRANCOIS MEUNIER (PROFESSEUR DE SI)
•
FREDERIC MAZUIR (PROFESSEUR D’ELECTROTECHNIQUE – ENSEIGNANT EN 3DP6)
•
…
TO DO LIST
•
CREATE THE GOOGLE GROUP – MAILING RING – CLOUD
•
PREPARE THE VIRTUAL AND 1ST MANAGEMENT MEETING
•
CHOOSE THE STUDENTS (WHAT IS THE TARGET GROUP? SELECTION?)
•
SELECT THE STUDENTS
•
ASK FOR LOGOS (STUDENTS)
•
ENROLL IN THE E-TWINNING GROUP (WHEN IT WILL BE READY)
•
PREPARE THE MOBILITY IN BEAUNE FEBRUARY 2020 :
•
CREATING THE « SURVIVAL KIT » (LANGUAGE, FOOD, HABBITS….)
•
THINKING OF WHAT KIND OF PRESENTATIONS WE WILL LIKE OTHER COUNTRIES TO PREPARE
1ST MOBILITY BEAUNE FEB 2020
ACTIVITIES
•
A DISCOVERY OF LOCAL TRADITION, INCLUDING VISITS (PAY ATTENTION THAT STUDENTS AND
TEACHERS INVOLVED WILL GET SOME BENEFIT FROM EACH ACTIVITY AND INCREASE THEIR
COMPETENCIES.
•
THE 5 DAYS OF WORK WILL BE BALANCED BETWEEN LABORATORY (BOTH SCIENTIFIC AND IT)
ACTIVITIES, WORKSHOPS ABOUT HEALTHY AND EQUILIBRATED DIET, CONFERENCES/DEBATES AND
MULTIMEDIA PRESENTATIONS.
1ST MOBILITY BEAUNE FEB 2020
•
CALCULATION OF THE FOOTPRINT OF OUR NUTRITION – IMPACT OF EATING ON THE PLANET.
•
LAB ACTIVITY: WHAT’S THE BENEFIT OF EATING MATURE FRUITS? COMPARISON OF THE NUTRITIONAL QUALITIES OF A RIPE FRUIT TO AN UNRIPE ONE.
•
LAB ACTIVITY: HOW ENERGETIC ID YOUR FOOD? ANALYSIS OF THE ENERGY CONTAINED IN FOOD - COMPARISON OF THE AMOUNT OF SUGAR IN DIFFERENT
JUICES, SODAS…
•
CONFERENCE: A HEALTHY DIET, MEETING WITH A NUTRITIONIST.
•
LAB ACTIVITY: HOW TECHNOLOGY CAN HELP TO HAVE A HEALTHY WAY OF EATING? PROGRAMMING ARDUINO CARDS AND A GYROSCOPE TO AVOID FAST
EATING.
•
MEETING WITH THE LOCAL GROUP RESPONSIBLE FOR THE MEALS AT SCHOOL. HOW IS MADE A SCHOOL MENU?
•
VISIT OF A FOOD CHEESE FACTORY. WHAT IS THE COMPOSITION OF CHEESE?
•
VISIT OF AN ORGANIC BAKERY, WHAT IS FRENCH TRADITIONAL BREAD?
•
VISIT OF A LOCAL WINERY, IS WINE HEALTHY?
1ST MOBILITY BEAUNE FEB 2020
•
CALCULATION OF THE FOOTPRINT OF OUR NUTRITION – IMPACT OF EATING ON THE PLANET.
•
LAB ACTIVITY: WHAT’S THE BENEFIT OF EATING MATURE FRUITS? COMPARISON OF THE NUTRITIONAL QUALITIES OF A RIPE FRUIT TO AN UNRIPE ONE.
•
LAB ACTIVITY: HOW ENERGETIC ID YOUR FOOD? ANALYSIS OF THE ENERGY CONTAINED IN FOOD - COMPARISON OF THE AMOUNT OF SUGAR IN DIFFERENT
JUICES, SODAS…
•
CONFERENCE: A HEALTHY DIET, MEETING WITH A NUTRITIONIST.
•
LAB ACTIVITY: HOW TECHNOLOGY CAN HELP TO HAVE A HEALTHY WAY OF EATING? PROGRAMMING ARDUINO CARDS AND A GYROSCOPE TO AVOID FAST
EATING.
•
MEETING WITH THE LOCAL GROUP RESPONSIBLE FOR THE MEALS AT SCHOOL. HOW IS MADE A SCHOOL MENU?
•
VISIT OF A FOOD CHEESE FACTORY. WHAT IS THE COMPOSITION OF CHEESE?
•
VISIT OF AN ORGANIC BAKERY, WHAT IS FRENCH TRADITIONAL BREAD?
•
VISIT OF A LOCAL WINERY, IS WINE HEALTHY?
1ST MOBILITY BEAUNE FEB 2020
•
THE MAIN OBJECTIVES HERE ARE TO:
•
DEVELOP NEW SKILLS FOR THE LEARNING/TEACHING PROCESS OBSERVING SOME NEW TEACHING METHODS
INCLUDING THE USE OF TIC ANS SOME ORIGINAL LAB EQUIPMENTS.
•
IMPROVE ENGLISH LANGUAGE AND ICT SKILLS
•
ALLOW INTERCULTURAL DIALOGUE
•
INCREASE AWARENESS OF POOR DIETARY PRACTICES AND THEIR IMPACT ON HEALTH AND DEPLETION OF THE PLANET'S
RESOURCES.
•
HELP INTRODUCING THE PARTNERS, MAKING THE BOND BETWEEN THEM.
•
THE ACTIVITIES CARRIED OUT IN FRANCE WILL BE, AFTER THE MOBILITY, DISCUSSED WITHIN THE TEAMS AND HAVE
SOME IMPACT ON THE ANALYSIS OF NUTRITIONAL HABITS IN THEIR SCHOOL AND ON THE RECOMMENDATIONS THEY
WILL MAKE AT THE END OF THE PROJECT.
WHAT ELSE ?
Encouraging responsible eating habits and addressing the increasing issue of obesity among European students through a cooperation project focusing on evaluating diet quality, the ecological impact of food habits, and rediscovering traditional gastronomy. The project aims to raise awareness, share good practices, and develop essential skills among students to make informed dietary choices for better health and environmental sustainability.
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Presentation Transcript
RESPONSIBLYEATINGACTIVELYVALUES EUROPEANEDUCATION KA2 COOPERATIONFOR INNOVATION AND THE EXCHANGE OF GOOD PRACTICES KA229 SCHOOLEXCHANGE PARTNERSHIPS 2019-1-FR01-KA229-062301_1 2019-2021 REVEE 2019-1-FR01-KA229-062301_1
BACKGROUND OBESITYKILLSA LOT MORE THANMALNUTRITION IN EU NUMBEROF OVERWEIGHTEDPEOPLE CONTINUES TO INCREASE STUDENTSARE TURNINGTHEIRBACK TO TRADITIONALNUTRITIONALBENCHMARKS. FASTFOOD>SLOW FOOD ESPECIALLYWHENSTUDENTSARE PART OF LOWERSOCIOPROFESSIONALCATEGORIES NOT EVERYEUROPEANSCHOOLISSHOWINGA LOT OF INTERESTTO THISPROBLEM REVEE 2019-1-FR01-KA229-062301_1
PROJECT PRIORITIES HORIZONTAL: SUSTAINABLEINVESTMENT, QUALITYAND EFFICIENCYOF EDUCATION, TRAINING AND YOUTHSYSTEMS YOUTH: PROMOTINGENGAGING, CONNECTINGAND EMPOWERINGYOUNGPEOPLE HORIZONTAL: SUPPORTINGINDIVIDUALSIN ACQUIRINGAND DEVELOPINGBASIC SKILLSAND KEY COMPETENCES EXCHANGE OF GOOD PRACTICES REVEE 2019-1-FR01-KA229-062301_1
TOPICS ADDRESSED SOCIAL/ENVIRONMENTALRESPONSIBILITYOF EDUCATIONALINSTITUTIONS HEALTHAND WELLBEING ICT -NEW TECHNOLOGIES -DIGITAL COMPETENCES REVEE 2019-1-FR01-KA229-062301_1
PROJECT FIRST OBJECTIVE DRAWUP AN INVENTORYOF STUDENTS' EATINGHABITS IN DIFFERENTSCHOOLSIN DIFFERENT COUNTRIES AND TO CARRY OUT A CRITICALANALYSISOF THESEHABITS : RELEVANCE OF THISDIET QUALITYOF MEALS(FAT, SUGAR, PRESENCEOF PESTICIDES, BUT ALSOTHE ECOLOGICALIMPACT WASTEMANAGEMENT... REVEE 2019-1-FR01-KA229-062301_1
OTHEROBJECTIVES REDISCOVERINGTRADITIONALGASTRONOMY(GOOD OR NOT, HOW TO IMPLEMENTTHEMIN OUR SCHOOLS ) IN-DEPTHREFLECTIONON THE ECOLOGICALIMPACT OF OURFOODHABITS AT SCHOOL INFORMINGON THE QUALITYOF FOOD: SET UP POSTERS, PLAYS, VIDEOSENCOURAGINGGOOD PRACTICES MATERIALTHATCANTHENBEUSEDIN SCHOOLCLASSES REVEE 2019-1-FR01-KA229-062301_1
GENERALOBJECTIVES FOR STUDENTS INCREASETHEIRAWARENESSOF POORDIETARYPRACTICES AND THEIRIMPACT ON HEALTHAND DEPLETIONOF THE PLANET'SRESOURCES. DEFINEAND SHAREGOOD PRACTICES, SUGGESTAND IMPLEMENTSOLUTIONS IN EACHSCHOOL. THROUGHTHEIRINVOLVEMENTIN THE PROJECT, OPEN THEIRMINDS, OVERCOMEPREJUDICESAND RECEIVEINPUTS. DEVELOPSOFT, INTERPERSONALAND ORGANIZATIONALSKILLSSUCHAS PROBLEMSOLVINGAND CRITICALTHINKING, ENHANCETHE ABILITYTO WORKIN A TEAM, TALK IN FRONT OF AN AUDIENCE AND DEFENDIDEAS. DEVELOPTHEIRFOREIGNLANGUAGE, ICT AS WELLAS SCIENTIFICAND CULTURAL SKILLS. REVEE 2019-1-FR01-KA229-062301_1
GENERALOBJECTIVES FOR TEACHERS PROMOTEHEALTHEDUCATIONUSINGMODERN TOOLS, ESPECIALLYICTS, IMPROVETHEIRSKILLS THROUGHDISCUSSIONS AND EXCHANGES. PROMOTETHE USE OF FOREIGNLANGUAGESAND ICT AS WELLAS SCIENTIFICAND CULTURAL SKILLS. IMPROVETHEIRLEVELOF ENGLISH -THE WORKINGAND COMMUNICATION LANGUAGEOF THE PROJECT; AND UPGRADE THEIRIT SKILLS UPGRADE THEIRPEDAGOGICALSKILLSBY EXCHANGINGAND SHARING TEACHINGMETHODS, GOOD PRACTICES AND IDEASTHATWILLENRICHTHEIRPROFESSIONALEXPERTISE REVEE 2019-1-FR01-KA229-062301_1
LES PARTENAIRES LE COORDONNATEUR : HTTPS://LYC-CLOSMAIRE-BEAUNE.ECLAT-BFC.FR/ Beaune REVEE 2019-1-FR01-KA229-062301_1
LES PARTENAIRES WWW.EM-STANEV.ORG VELIKO TARNOVO REVEE 2019-1-FR01-KA229-062301_1
LES PARTENAIRES WWW.PASCAL.AC.CY LARNACA REVEE 2019-1-FR01-KA229-062301_1
LES PARTENAIRES WWW.IPSEOSANTACESAREA.GOV.IT Santa CesareaTerme REVEE 2019-1-FR01-KA229-062301_1
LES PARTENAIRES WWW.GSM-NIS.EDU.RS NiS REVEE 2019-1-FR01-KA229-062301_1
BUDGET TOTAL TOTAL Clos MAIRE Clos MAIRE Project Management and Implementation 36000 12000 Learning TeachingTraining Activities 120720 25160 Total Grant 156720 37160 MAXIMUM GRANT: 165000 REVEE 2019-1-FR01-KA229-062301_1
Virtual Meeting 1 Virtual Meeting 1 Virtual Meeting 3 Virtual Meeting 3 Virtual Meeting 4 Virtual Meeting 4 Introduction partners Dates meeting-mobility 1st activities Preparation of short term exchange 1 Preparation of short term exchange 2 04/2020 04/2020 01/2020 01/2020 10/2019 10/2019 AGENDA 1STYEAR 02/2020 02/2020 05/2020 05/2020 11/2019 11/2019 CYPRUS CYPRUS CYPRUS CYPRUS FRANCE FRANCE Short-term exchange2 2 teacher 6 students Management Meeting 2 3 teachers :Matkovic Mazuir Uhl Calendar Rules Europasses Risk management Communication Short-term exchange1 2 teacher 6 students We are what we eat How healthy and sustainable is your nutrition? 2 4 6 REVEE 2019-1-FR01-KA229-062301_1
11 13 Virtual Meeting 5 Virtual Meeting 5 Virtual Meeting 6 Virtual Meeting 6 Virtual Meeting 7 Virtual Meeting 7 BEAUNE BEAUNE Preparation of short term exchange 3 Preparation of short term exchange 4 Preparation of short term exchange 5 Final Meeting 8 Report Assessment Feedback AGENDA 2NDYEAR 09/2020 09/2020 02/2020 02/2020 11/2020 11/2020 03/2020 03/2020 10/2020 10/2020 12/2020 12/2020 ITALY ITALY BULGARIA BULGARIA SERBIA SERBIA Short-term exchange3 2 teacher 6 students Short-term exchange5 2 teacher 6 students Short-term exchange4 2 teacher 6 students How can traditional food help to get a healthy nutrition in modern life? Foods and recipes for healthy eating Why eating too much carbohydrates is unhealthy? 12 10 8 REVEE 2019-1-FR01-KA229-062301_1
GENERAL TASKS ORGANIZING THE SURVEY ON FOOD AND NUTRITION AT SCHOOL FOR CYPRUS; ORGANIZING AN ONLINE LOGO COMPETITION, CREATING A SOCIAL MEDIA GROUP (FACEBOOK, INSTAGRAM, ETC.) FOR SERBIA; BEING RESPONSIBLE FOR THE ETWINNING GROUP OF THE PROJECT FOR ITALY; CREATING THE NEWSLETTERS FOR BULGARIA; FRENCH TEAM WILL BE RESPONSIBLE FOR THE REPORTS OF THE MEETINGS AND THE COMMON SHARED CLOUD DRIVE. REVEE 2019-1-FR01-KA229-062301_1
THE FRENCH TEAM DANIEL MATKOVIC(COORDONNATEUR) YASMINA MARMET(REFERENTLINGUISTIQUE) ANNE-SOPHIECLERGET(ECODELEGUEPROFESSEUR DE SCIENCES PHYSIQUES) BRUNO UHL(PROFESSEUR DE SI) FRANCOISMEUNIER (PROFESSEUR DE SI) FREDERIC MAZUIR(PROFESSEUR D ELECTROTECHNIQUE ENSEIGNANT EN 3DP6) REVEE 2019-1-FR01-KA229-062301_1
TO DO LIST CREATETHE GOOGLEGROUP MAILING RING CLOUD PREPARETHE VIRTUALAND 1ST MANAGEMENT MEETING CHOOSETHE STUDENTS(WHATISTHE TARGETGROUP? SELECTION?) SELECT THE STUDENTS ASKFOR LOGOS (STUDENTS) ENROLLIN THE E-TWINNINGGROUP (WHENITWILLBEREADY) PREPARETHE MOBILITY IN BEAUNEFEBRUARY2020 : CREATINGTHE SURVIVALKIT (LANGUAGE, FOOD, HABBITS .) THINKINGOF WHATKINDOF PRESENTATIONSWEWILLLIKEOTHERCOUNTRIES TO PREPARE REVEE 2019-1-FR01-KA229-062301_1
1ST MOBILITYBEAUNE FEB2020 ACTIVITIES A DISCOVERY OF LOCAL TRADITION, INCLUDING VISITS (PAY ATTENTION THAT STUDENTS AND TEACHERS INVOLVED WILL GET SOME BENEFIT FROM EACH ACTIVITY AND INCREASE THEIR COMPETENCIES. THE 5 DAYS OF WORK WILL BE BALANCED BETWEEN LABORATORY (BOTH SCIENTIFIC AND IT) ACTIVITIES, WORKSHOPS ABOUT HEALTHY AND EQUILIBRATED DIET, CONFERENCES/DEBATES AND MULTIMEDIA PRESENTATIONS. REVEE 2019-1-FR01-KA229-062301_1
1ST MOBILITYBEAUNE FEB2020 CALCULATION OF THE FOOTPRINT OF OUR NUTRITION IMPACT OF EATING ON THE PLANET. LAB ACTIVITY: WHAT S THE BENEFIT OF EATING MATURE FRUITS? COMPARISON OF THE NUTRITIONAL QUALITIES OF A RIPE FRUIT TO AN UNRIPE ONE. LAB ACTIVITY: HOW ENERGETIC ID YOUR FOOD? ANALYSIS OF THE ENERGY CONTAINED IN FOOD - COMPARISON OF THE AMOUNT OF SUGAR IN DIFFERENT JUICES, SODAS CONFERENCE: A HEALTHY DIET, MEETING WITH A NUTRITIONIST. LAB ACTIVITY: HOW TECHNOLOGY CAN HELP TO HAVE A HEALTHY WAY OF EATING? PROGRAMMING ARDUINO CARDS AND A GYROSCOPE TO AVOID FAST EATING. MEETING WITH THE LOCAL GROUP RESPONSIBLE FOR THE MEALS AT SCHOOL. HOW IS MADE A SCHOOL MENU? VISIT OF A FOOD CHEESE FACTORY. WHAT IS THE COMPOSITION OF CHEESE? VISIT OF AN ORGANIC BAKERY, WHAT IS FRENCH TRADITIONAL BREAD? VISIT OF A LOCAL WINERY, IS WINE HEALTHY? REVEE 2019-1-FR01-KA229-062301_1
1ST MOBILITYBEAUNE FEB2020 CALCULATION OF THE FOOTPRINT OF OUR NUTRITION IMPACT OF EATING ON THE PLANET. LAB ACTIVITY: WHAT S THE BENEFIT OF EATING MATURE FRUITS? COMPARISON OF THE NUTRITIONAL QUALITIES OF A RIPE FRUIT TO AN UNRIPE ONE. LAB ACTIVITY: HOW ENERGETIC ID YOUR FOOD? ANALYSIS OF THE ENERGY CONTAINED IN FOOD - COMPARISON OF THE AMOUNT OF SUGAR IN DIFFERENT JUICES, SODAS CONFERENCE: A HEALTHY DIET, MEETING WITH A NUTRITIONIST. LAB ACTIVITY: HOW TECHNOLOGY CAN HELP TO HAVE A HEALTHY WAY OF EATING? PROGRAMMING ARDUINO CARDS AND A GYROSCOPE TO AVOID FAST EATING. MEETING WITH THE LOCAL GROUP RESPONSIBLE FOR THE MEALS AT SCHOOL. HOW IS MADE A SCHOOL MENU? VISIT OF A FOOD CHEESE FACTORY. WHAT IS THE COMPOSITION OF CHEESE? VISIT OF AN ORGANIC BAKERY, WHAT IS FRENCH TRADITIONAL BREAD? VISIT OF A LOCAL WINERY, IS WINE HEALTHY? REVEE 2019-1-FR01-KA229-062301_1
1ST MOBILITYBEAUNE FEB2020 THE MAIN OBJECTIVES HERE ARE TO: DEVELOP NEW SKILLS FOR THE LEARNING/TEACHING PROCESS OBSERVING SOME NEW TEACHING METHODS INCLUDING THE USE OF TIC ANS SOME ORIGINAL LAB EQUIPMENTS. IMPROVE ENGLISH LANGUAGE AND ICT SKILLS ALLOW INTERCULTURAL DIALOGUE INCREASE AWARENESS OF POOR DIETARY PRACTICES AND THEIR IMPACT ON HEALTH AND DEPLETION OF THE PLANET'S RESOURCES. HELP INTRODUCING THE PARTNERS, MAKING THE BOND BETWEEN THEM. THE ACTIVITIES CARRIED OUT IN FRANCE WILL BE, AFTER THE MOBILITY, DISCUSSED WITHIN THE TEAMS AND HAVE SOME IMPACT ON THE ANALYSIS OF NUTRITIONAL HABITS IN THEIR SCHOOL AND ON THE RECOMMENDATIONS THEY WILL MAKE AT THE END OF THE PROJECT. REVEE 2019-1-FR01-KA229-062301_1
WHATELSE? REVEE 2019-1-FR01-KA229-062301_1
