2° Meeting "Taste of Freedom" / Presentations on Project activities - Spain

TASTE OF FREEDOM

2013-1-IT2-GRUO6-510407

ACTIVITIES• Talk about traditional food and a gofio workshop

• Readings and pasttimes about gofio and other traditional meals

• Personal stories

• Statistical analisis of the prison meniu.

• Visit to a gofio mill

• Visit to a homemade jam factory

• The vegetable garden of the penitentiary.

• Bakery workshop.

• The logo

Talk about traditional food and gofio workshop

Process of elaboration

Final products

Comprehensive readings and varied activities

Personal stories related to food

The prison menu (Math work)

The targets/aims of this work were the following:1. Introduce the students in the planification and works concerning a stadistic analysis.2. Determine the average energy, nutriens and minerals dayly on the prison menu.3. Compare the taken values with those recommended by the National Academy of Sciences (USA).

Tables of food composition, model menus and a prison menu

Data collection and calculations

NUTRIENTES Media diaria en menú (basada en 2 semanas): x

Coeficiente de variación de los datos c = s/x

Media diaria recomendada (DRI)

Desviación diaria media (valor en menú–valor recomendado)

Energía (kcal) 2292,39 15,6 % 2400 -107,6…4,48%

Agua (g) 1446,05 13,78 % 3700 -753,9..20,37%

Proteinas (g) 105,17 23 % 56 49,17 …87,8%

Hidratos de carbono (g) 211,39 24,7 % 130 81,39….62,6%

Grasa saturada (g) 36,86 26,5 % 22 (máx) 14,86….67,5%

Grasa mono-insaturada (g) 57,14 24,2 % 15 42,14…280,9%

Grasa poli-insaturada (g) 15,60 21,6 % 17 -1,4…..-8,23%

Fibra (g) 28,29 34,1 % 38 -9,71...-25,55%

Colesterol (mg) 437,91 52,1 % 300 137,9….45,97%

Sodio (mg) 2991,84 28,7 % 1500 1491,8...99,46%

Potasio (mg) 4138,10 12,9 % 4700 -561,9..-11,95%

Magnesio (mg) 373,53 20,7 % 420 -46,47…-11,1%

Calcio (mg) 1020,32 11,1 % 1000 20,32……2,03%

Fósforo (mg) 939,36 25,2 % 700 239,36…34,19%

Hierro (mg) 17,82 28,4 % 8 9,82…..122,75%

Statistics of nutrients and minerals (Dietary reference intakes)

OBSERVACIONES: Los valores medios se han calculado tomando una quincena (14 días) de menús consecutivos de tipo general, que cubren la

totalidad del ciclo de servicio. Los valores recomendados se han tomado de las tablas “Dietary reference intakes (DRI): Recommended intakes for

individuals. Macronutrients and elements” (2002), elaborados por el “Food and nutricional board (USA)”. Los valores recomendados se refieren al colectivo de hombres con edades comprendidas entre 31 y 50 años.

Partial results

Results graph

Visit to a gofio mill

Visiting a mill

Toasting and packaging

Visit to a jam factory

Talk and tasting

Garden with 3rd grade inmates

Planting and harvesting

Lettuces, tomatoes, potatoes, …

Bakery workshop

Work process

Tasting

The logo