Upload
dinhnga
View
226
Download
0
Embed Size (px)
Citation preview
Nutrition and Environment
a COMENIUS project
from 2013-2015
Participants
The participants from Germany
Students: Philipp Fieger, Jonathan Herth,
Bianca Keil, Daniel Malik, Jordana März,
Rieke Melching, Patrick Müller, Sandra
Permann, Maria-Paula Redzich, Lea
Schmitt, Stefanie Schmutz, Clarissa
Schultz, Ann-Sophie Schweizer, Natascha
Steinfeld, Natascha Stephan, Stephanie Wagner, Nicola Weber,
Sandra Wuchrer, Eda Yeniyol, Magdalena Zimmermann.
Teachers: Renate Görlitz, Ursula Smidt, Carolin Nistler, Anna Döme
da Silva, Dr Markus Vogt.
The participants from Guadeloupe
Students: Yasmina Albery, Débora Bethy, Katrina Jean, Kenny Jacques-André, Johéna Gau, Kevin Lafages, Kelly Lutin, Gabriel Delumeau, Kimah Mondes, Shaël Mondes, Noémie Regent, Corallie Siona-Hisry, Séphora Thelise. Teachers: Yvana Rosnel, Julien Selbonne, Jean Marc Augustin, Rachel Romain, Raymond Liber.
The participants from Italy Students: Amadin Jiulius, Caria Alessia, Carta Carlotta, Carusi Emma, Daga Nicolas, Kaewla Chalisa, Marras Fabiola, Mattutzu Valeria, Mereu Giulia, Pani
Benedetta, Peddis Andrea, Piras Roberta, Pusceddu Noemi, Sanna Francesca, Scaramagli Elisa, Spada Daniela, Zara Giada, Cinus Dafne, Congiu Giulia, Contini Giulio, Massidda Giulia, Mezzano Federica, Onali Martina, Orrù Michela, Peddis Arianna, Piras Emanuela, Puddu Silvia, Solinas Anna Maria, Steri Valentina, Figus Daniela, Figus Eleonora, Lenzu Giulia, Littera Ilaria, Manis Debora, Melis Erika, Mocci Veronica, Pinna Noemi, Puddu Alessandra, Sacco Daniele, Sedda Francesca, Senis Samuela.
Teachers: Giuseppe Melis, Antonietta Madeddu, Meloni Patrizia, Luisa Ferraro, Congia Donata, Serra Flordelmar, Muslewski Dominique, Manno Roberto, Zuddas Maria Grazia, Vacca Gianpiero, Wendelin Claudia, Andria Cinzia, Zedde Aldo, Loddo Dario, Zedda Loredana, Garippa Anna, Rosa Valentina.
The participants from Portugal
Students: André Ferreira, Carolina Brito, Cátia Mendes, César Varão, Daniel Pinto, Daniela Azevedo, Francisco Santos, Inês Escalda, João Pinheiro, José Miragaia, Maria Oliveira, Mª Manuela Abrantes, Micaela Reis, Miguel Reis, Mónica Fonseca, Paulo Cardoso, Pedro Teixeira, Rita Fernandes, Tiago Nunes, Vanessa Ressurreição, Amira Habal, Ana João Nogueira, Ana Margarida Marques, Ana Margarida Silva, Andreia Gouveia, Andreia Santos, Bernardo Almeida, Cristiana Correia, Daniel Duarte, Diana Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel Gonçalves, Miguel Gomes, Marlene Alves, Rafael Pina, Sara Ribeiro.
Teachers: Maria Emília Gomes Nascimento, Cândida Perpétua Carvalho Batista Pombo, Maria dos Anjos Poeira, Maria Fernanda
Brízida Quintela, Alexandra Maria Saraiva, Rosa da Conceição Machado, Maria das Dores Loureiro, Maria Manuela Silva, Luís Saraiva Pinto, Sérgio Martins.
The participants from Spain
Students: David Sáenz Navarro, Paula González Gutiérrez, Teresa Delgado Miranda, Ángel David Vilches Amaya, Manuel Jesús Barrera Núñez, Lucía Vázquez Ramírez, Gregorio Morales Falcón, José Enrique Ortega Sollero, Ana Morales Jiménez, Raul Fernández Domínguez, Luz Mª Calero Fernández, Christian Sosa Gago, Manuel Borge Guillén, Álvaro Ezequiel Martos Suero, Elena Gavira Rodríguez, José Luís Antúnez Míguez, Mario Vega Peso, María Guerra Carrión, Alba Sánchez Domínguez, Paola Vega Morales, Sonia Miranda Madroñal, Óscar Madroñal Sánchez, Jessica Guerrero Calvo, Lidia García Gavira, Antonio Sutil Carrión, Noelia Gómez Suárez, Andrea Valera Rivas, Jesús Navarro Rodríguez, Pablo Serván Piñero, Laura Otero Agudo, Sofía Sánchez Morales. Teachers: José Miguel Bohórquez Botana, Ana María Pérez Alfaro, Ana María Gómez Carmona, Yolanda Peral Vargas.
The partner schools
Lycée „LA
PRESEVER-
ANCE“, Les
Abymes,
Guadeloupe,
France
Augusta-Bender-Schule,
Mosbach, Germany
Liceo „C.
Baudi di
Vesme“,
Iglesias/
Sardinia, Italy
Escola Secudaria de
Seia/Agrupamento de Escolas
de Seia, Seia, Portugal
IES María Inmaculada,
Mairena del Alcor, Spain
Main goals of our COMENIUS
project
●To promote general knowledge of our
nutrition habits and their implications
for the environment and health
●To compare eating habits of all
participating countries using a
computer-based nutritional assessment
●To compare nutrition habits of the past
and the present
●To create an awareness of eating
habits and food waste
●To give advice on an eco-friendly and
healthy lifestyle
Project meetings
- examples of activities –
First project meeting in Mosbach,
Germany
13 – 18 October 2013
These workshops were held: - Generating wordles - Designing a logo for the project - Collecting and analyzing data
using the NutriSurvey software assisted by Dr Forster (University of Stuttgart)
- Preparing a glossary containing words and phrases in different languages.
Other activities: - Visit to the mayor of Mosbach - Visit to Heidelberg and the
Guttenberg Castle - Bowling and games night.
Additional coordinator meeting in
Iglesias, Italy
23-28 March 2014
Participants: All coordinators,
teachers and students from
Guadeloupe and Italy.
Aims: We defined the future activities planned for the Comenius project: “Nutrition and Environment.”
The next steps until the meeting in Spain for all schools are: 1. Results and analysis of the questionnaires of each school Nutrient intake Food habits Reasons (social, cultural, economic) for current food habits Eating habits of boys and girls. 2. Project tasks for the students Production of food in the past and in the present (analysis of the current industrial or factory farming system and alternative local food systems) Food habits and the consequences for health Food habits and the consequences for environment Food habits and the waste of food Advice tips on a healthy and an eco-friendly lifestyle. 3. Teaching material from each school Italy: Production of bread and dairy products Portugal: Production of mountain cheese Spain: Intensive pig farming Guadeloupe: Traditional tuber manioc
Germany: Production of grain. Example of workshops: Biodiversity in Sardinia and Guadeloupe
Sardinia and Guadeloupe have
met to work on a joint
presentation about the
respective impacts of
traditional medicinal plants in
their current health practices.
Result: Both islands have a rich
legacy of wild plants that were
handed down to us by the
previous generations over the
past centuries. It is no wonder
that both Sardinia and
Guadeloupe boast a high rate
of centenarians up till today.
Moreover, the use of the local
plants has been officially
acknowledged since plants
from Guadeloupe are now
ranking in the French
pharmacopeia.
Third project meeting in Mairena del Alcor,
Spain 19 – 24 October 2014
All participating countries met in Spain to work on videos or comics
dealing with the main issues of our project.
Five workshops were held:
- Nutrition and health - Nutrition and environment - Nutrition and waste of food - Nutrition and eco-friendly
lifestyle - Comparative analysis of the
results of the NutriSurvey programme.
Other activities: - Visit to the mayor of Mairena - Visit to Seville and Cádiz - Flamenco night.
Fourth project meeting in Seia, Portugal
15 – 20 March 2015
Arrival and reception
ACTIVITIES
-
Workshops: - Food habits and the
consequences for the environment
- Food waste and food habits and the consequences for our health
- Advice tips for a healthy and an eco-friendly lifestyle
- Song of the project - Video of the project
- Sketch of the project - Dances of the project - Teachers’ workshop: Booklet.
Other activities: - Visit to the mayor of Seia - Visit to a cheese factory and a
bread museum - Visit to Coimbra - Go-carting.
Results of our
project – examples of
students’ presentations
Nutrition – past and present
Most people believe that the
body gets everything it needs
out of the food we ingest
during the day. However, in the
last 50 years, the agriculture
and food production sector
changed drastically.
The “industrialized” foods lose
their nutrients, since they’re
loaded with additives and go
through a large amount of
processes before they get to
the store.
Many types of plants start to be
forgotten, like rye and
buckwheat, which disappear a
little bit more from the fields
every year.
Not everything is bad however,
since we started to use other
things like sunflower oil and
peanut oil, among others.
We have easy access to fresh
products from other countries.
Now, let’s see how it was in
our grandparents’ time…
On the grounds of a subsistence
agriculture, cultivated products
were part of the nourishment,
like potatoes, onions, beans,
maize, among others, and even
using meat of their own
livestock. These products were
developed without chemicals,
increasing their nutritional
value.
One of the most frequent
habits was keeping the meat
(after killing the animal) in a
salting box (preservation made
through salt).
For most of the families fish
was rarely eaten, since they
could only buy it when the
fishmonger came to the village,
usually once a week; besides it
had a very expensive price,
being hard for some families to
afford.
According to the season and
the products that existed in
large quantities, those were the
most used, for example,
chestnuts in autumn that were
used to made soups.
Eating habits today
Decades ago, when our
grandparents were young, all
regions had characteristic
products, which was what
differed the regions from each
other and what attracted the
population. Nowadays,
everyone eats the same thing,
in part because agriculture is
becoming a rare activity.
Today, the difference related to
food between rural and urban
areas is only a small one.
Agriculture is disappearing and
almost all food is bought in
supermarkets.
It is obvious that food has been
more diversified (because in the
past the families were
numerous and for that reason,
the meals were poor), but not
healthier. While in the past,
there were foods without any
kinds of chemicals, today those
were replaced by products
whose main objective is having
a good appearance and which
will last more time.
There are many changes
between then and now.
• Today: the meals are
more diverse.
• In the past: potatoes were
the base of all meals.
They didn’t eat much meat or
fish, unlike today, whilst this
type of food is part of our
everyday meals.
Today, the consumption of fish
and, especially meat has risen,
as well as the consumption of
junk food (hamburgers, pizza,
others), pasta, rice and eggs,
and other fats, which are bad
for our health.
In contrast, people used to
consume things like pig fat in
the past that were healthier to
a certain extent than the
butters that we consume today,
because they have more
calories and they are harmful to
our health.
The cheese was also better,
since it was made in a
traditional way without
chemicals.
Conclusion
Was the evolution of our eating
habits good or bad?
All coins have two sides, and in
this case, there are both good
things and bad things:
We no longer eat in such a healthy way our ancestors did;
Our agriculture has weakened;
The technological advance took people out of the fields;
There is a lot of industrialized food;
However, we have a richer and diverse range of food we can eat since we have a bigger access to many kinds of food.
We need to include more
minerals and vitamins in our
food regimen.
How can we do that in a
healthy way?
Go back to our origins:
Eat wholemeal foods, non-fat proteins, avoid sugars and fats from animal origin;
Choose organic vegetables.
Summing up: Eat organic and local food!
Nutrition and health
EATING IS A PLEASURE
WHY MAKE IT AN OBSESSION?
Eleonora Figus 5°A Scienze Umane Liceo”Baudi di Vesme” Iglesias
Nutrition must ensure the wellness of the organism and not cause
diseases. So it’s necessary to choose and follow a correct
nutrition pattern.
Many statistical surveys on young people (between 14 and 19)
have found several bad eating habits:
The breakfast is generally not very abundant, hastily consumed
or even skipped completely. The diet is not very varied: few foods
are consumed, always of the same kind and the variety of fruits
and vegetables is reduced.
Useful tips
Consume only small
amounts of animal
fat and cholesterol;
Reduce your intake
of sugars;
Reduce the
consumption of salt;
Consume fried
foods only
occasionally;
Vary the
combinations of
foods frequently.
The Mediterranean diet is recommended, by most
nutritionists for the maintenance of good health.
Guidelines for a healthy nutrition
According to the Mediterranean diet:
The most abundant foods are of plant origin, rich
in starch and fibres, such as whole grain bread,
pasta and other grain products , vegetables,
legumes, fruit.
Intake of foods of animal origin is reduced,
especially those richer in fat (butter, whole milk,
cheese, fat, lard).
Light foods prevail: semi-skimmed milk or low-fat,
low-fat-cheese, fish, not fat meat (especially
poultry and rabbits).
Extra virgin olive oil is the predominant seasoning.
Cereals in association with
legumes may constitute a
complete single course from
a nutritional point of view
typical of the Mediterranean
diet. For example, pasta and
beans, rice and peas.
By Benedetta Pani e Spada Daniela 4^BL
Liceo “C.Baudi di Vesme” - Iglesias
In a proper diet how should we distribute meals?
It is recommended to consume 3 main meals and 2 snacks between them. Abundant meals are difficult to digest and sometimes they cause sleepiness, inability of coordination and heart strain.
Daily kilocalories are to be distributed like this:
• Breakfast 25%
• Lunch 35%
• Dinner 30%
• 1°snack 5%
• 2°snack 5%
A balanced diet should include:
-Glucides: they give us 50-60% of total calories
-Proteins: they give us 10-12% of total calories
-Lipids: they give us 25-30% of total calories
Don’t consume alcohol before you are 20 years old: it is very caloric, it
causes addiction, it hinders a proper food digestion, it accelerates the
degenerative process of cells, and has bad effects on many organs.
Do not avoid meals especially breakfast because it gives us the right energy to face the day. When we skip a meal we risk to:
- Alter the metabolism
- Overeat
- Get low blood sugar
Our diet should be guided by three principles:
Variety, crucial to complement organic needs, so we must consume different groups of food;
Moderation, which assumes that all types of foods may be consumed, but in small amounts;
Proportionality, which means opting for a larger amount of healthy food and consume less harmful food.
Some advice for healthy eating:
1. Watch your weight very
often and exercise (to
exercise is an excellent
addition to a healthy diet).
2. Choose a diet as varied as
possible. Thus, you are sure
to consume the entire range
of necessary nutrients. Eat
raw and cooked foods. Wash
them well in order to remove
traces of microbes.
3. Drink milk (semi-skimmed)
every day, to ensure calcium
intake, regardless of your
age.
4. Keep a food diary. Put it on
the refrigerator door, if
necessary, a sheet where you
should write what you eat,
avoiding the abuse of certain
foods.
5. Avoid greasy foods. Do not
eat more than 30g fat per
day.
6. Eat slowly, chew your food
well and feel its taste.
Therefore, eating properly
facilitates one’s digestion
with lower dosage.
7. Drink water at home. Take a
bottle of water (250 ml) and
bring it to the classroom.
8. Eliminate butter, margarine
and mayonnaise from your
diet. Use mustard instead of
butter, eat cheese or yogurt,
both are low in fat and
calories.
Health consequences of an unbalanced diet
Anorexia Bulimia Obesity
Hypertension Diabetes
Amira Habal, Gabriela Pires e Ana Margarida- 11ºC
Nutrition and consequences for the
environment
How are my food choices connected to our climate?
* in Germany every person consumes about 500 kilos of food per year
* 45 % of greenhouse gases
are caused by the food industry
* largest shares of
emissions: beef, cheese, raw sausage
* smallest shares of
emissions: vegetables, fruits, potatoes
* emissions caused by transportation: airplanes and trucks cause the most, transportation by ship causes the least
* impact on the climate also includes energy expenditure in the context of storage, preparation and distance covered in order to buy your food
* hazardous greenhouse gases like carbon dioxide (CO2), nitrous oxide (N2O) and methane (CH4) are causative for the progress of climate change.
What can we do to combat climate change?
1. Organic better than
traditional
• Organic farming produces
about one fifth less
carbon dioxide and
methane than traditional
farming does.
2. Regional better than
global
• Buying locally grown foods
does not only protect our
climate but also
strengthens the local
economy.
Local food Guadeloupe
3. Seasonal better than
greenhouse cultivation
• Buying seasonal fruits and
vegetables is less
damaging to our climate
than buying products
grown in a heated
greenhouse throughout
the year.
• Using a seasonal calendar
is recommended!
4. Fresh better than
refrigerated
Refrigerating foods causes
three times more climate-
wrecking gases to be
emitted than eating fresh
foods does.
5. Plant-based better than
animal-based foods
• Producing animal-based
foods causes more CO2
to be emitted than the
production of plant-
based foods.
Food waste
NutriSurvey
Results of the evaluation of the questionnaires about the eating
habits of students from the five participating countries
563 students from Portugal, Italy, Spain, Guadeloupe, Germany
were questioned
Portugal: 180 students
Italy: 101 students
Spain: 20 students
Guadeloupe: 92 students
Germany: 170 students
BMI – All together
18
19
20
21
22
23
24
male female together
22
20,7
21,4
Average supply of food
Main Carbohydrate Carriers
96%
58%
126%
121%
76%
67%
132%
136%
101%
110%
105%
128%
108%
141%
74%
75%
96%
171%
80%
159%
0% 20% 40% 60% 80% 100% 120% 140% 160% 180%
energy
water
protein
fat
carbohydrate
dietary fiber
PUFA
Vit. A
Vit. E
Vit. B1
Vit. B2
Vit. B6
Vit. C
sodium
potassium
calcium
magnesium
phosphorus
iron
zinc
39%
21%
15%
13%
12% Bread and rolls
Cereals, milled
products
Fruits and fruit
products
Cakes, pastries,
biscuit
Other foods
Main Protein Carriers
Main Fat Carriers
Main Water Carriers
48%
20%
14%
10%
8% Meat
Milk, dairy products,
cheeseBread and rolls
Fish and fish products
53%
11%
8%
8%
20%
Non-alcoholic beverages
Fruits and fruit products
Milk,dairy products and
cheese
Vegetables and vegetable
products
Other food
44%
21%
19%
16%
Oil,fats,butter,lard
Milk,dairy products,cheese
Cakes,pastries,biscuit
Sausages and meats
products
Additional Questions
1. How often do you do sports?
2. How often do you eat per day?
0% 20% 40% 60% 80% 100%
Germany
Italy
Portugal
Guadeloupe
Spain
Germany Italy Portugal
Guadelo
upe
Spain
3 times 25% 19% 42% 38% 36%
1 - 2 times 40% 27% 53% 42% 34%
never 35% 55% 5% 20% 30%
0% 20% 40% 60% 80% 100%
Germany
Italy
Portugal
Guadeloupe
Spain
Germany Italy Portugal
Guadelo
upe
Spain
no regular 36% 12% 7% 18% 1%
regular 12% 33% 20% 5%
2 - 3 times 34% 11% 13% 28% 24%
4 - 5 times 18% 45% 80% 34% 70%
3. Students are asked what they never do (per week):
4. Students are asked what they sometimes do (per week)
0 10 20 30 40 50 60 70
do you cook?
do you eat ready-made-meal?
do you eat with your family?
do you eat in the school canteen?
do you eat breakfast?
do you eat outside?
do youcook?
do you eatready-made-meal?
do you eatwith yourfamily?
do you eatin theschool
canteen?
do you eatbreakfast?
do you eatoutside?
Germany 10 10 10 30 50 10
Guadeloupe 5 1 5 3 7
Spain 1 1 6 1 1
Italy 14 17 1 65 13 1
Portugal 11 1 3
0 20 40 60 80 100 120 140
do you cook?
do you eat ready-made-meal?
do you eat with your family?
do you eat in the school canteen?
do you eat breakfast?
do you eat outside?
do youcook?
do you eatready-made-meal?
do you eatwith yourfamily?
do you eatin theschool
canteen?
do you eatbreakfast?
do you eatoutside?
Germany 88 115 50 80 59 110
Guadeloupe 2 4 5 1 3 4
Spain 6 3 6 3 3 10
Italy 43 44 7 19 24 49
Portugal 18 2 3 2 1 15
5. Students are asked what they always do (per week)
Conclusion
The BMI of 563 students is
normal.
42% of Portuguese
students do a lot of
sports.
55% of Italian students,
35% of German students ,
20% of Guadeloupe
students and 30% of
Spanish students don´t do
sports.
BUT sport is important for
our health!
36% of German students
don´t eat regularly.
80% of Portuguese
students and 70% of
Spanish students eat 4 – 5
times a day.
For all students of all countries it is important to drink more water.
We should eat products with a high level of carbohydrates because they contain dietary fibre.
0 10 20 30 40 50 60 70 80
do you cook?
do you eat ready-made-meal?
do you eat with your family?
do you eat in the school canteen?
do you eat breakfast?
do you eat outside?
do youcook?
do you eatready-made-meal?
do you eatwith yourfamily?
do you eatin theschool
canteen?
do you eatbreakfast?
do you eatoutside?
Germany 8 10 30 10 42 10
Guadeloupe 3 9 14 11 3 1
Spain 15 7 13 8 13 2
Italy 9 5 75 3 51
Portugal 2 7 26 28 27 4
Fat at 121 % and protein at 126 % are too much!
It is better to eat more vegetables and fruits and wholemeal products.
Concluding one can say
that there are some
differences between the
countries, but this
conclusion shows us that,
although the BMI is
normal, most of us should
eat less fat and proteins
but more fruits,
vegetables, wholemeal
products, nuts, drink more
water and do more sports.
Advice for a healthy and an eco-friendly lifestyle
Advice for a healthy lifestyle
1. Try to diversify what you eat:
High- nutrient and low energy food.
Don´t eat the same every day, try different and maybe
new products.
2. A diet of cereal products and potatoes is recommendable:
Whole grain products are containing all important
nutrients like/and dietary fibre.
Try not to combine it with too much fat.
3. Eat lots of vegetables and fruits:
You should eat 5 portions a day.
You can consume them as a snack and also as a juice or
smoothie.
4. Milk, fish, meat, eggs:
Dairy products daily because they contain calcium.
Fish twice a week due to lots of nutrients like iodine and
selenium.
Meat and eggs not too often.
5. Not too much fat and greasy products:
Too much fat can promote overweight but you have to eat
fat to get essential fatty acids that help your body to
absorb fat-soluble vitamins.
6. Sugar and salt in moderation:
Sugar because it promotes overweight.
Use herbs and spices instead of salt.
7. Drink a lot:
Drink water and unsweetened tea/beverages.
(approximately 1.5 litres)
Water is essential for our life and it makes you healthy.
8. Prepare your meals carefully:
Cook food on low heat and for short periods of times.
Use just a little amount of salt, fat and water.
9. Enjoy your meal:
Don’t hurry and take your time to eat.
Concentrate on what you eat.
10. Be active:
Try to do sports regularly and if you can daily. This helps
you to control your weight and to stay healthy.
Advice for an eco-friendly lifestyle
1. Eat local, seasonal and sustainable products.
Try to support farmers in your surrounding so you can reduce
the environmental pollution which is caused by the import of
goods and promote biodiversity.
2. If possible try to use fresh products and no fast food. This can
reduce unnecessary packaging.
3. Pay attention to quality seals when you buy fish due to the
overfishing of the oceans.
4. Try to avoid meat that comes from factory farming to reduce
carbon dioxide emissions.
5. Try to walk or use the bike instead of using the car to buy
foods.
Alimentazione e ambiente