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Nutrition and Environment a COMENIUS project from 2013-2015

Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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Page 1: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

Nutrition and Environment

a COMENIUS project

from 2013-2015

Page 2: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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

Page 3: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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

Page 4: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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.

Page 5: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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

Page 6: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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

Page 7: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

Project meetings

- examples of activities –

Page 8: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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.

Page 9: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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

Page 10: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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.

Page 11: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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.

Page 12: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

Fourth project meeting in Seia, Portugal

15 – 20 March 2015

Arrival and reception

Page 13: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

ACTIVITIES

-

Page 14: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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

Page 15: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

students’ presentations

Nutrition – past and present

Page 16: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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

Page 17: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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

Page 18: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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.

Page 19: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

Summing up: Eat organic and local food!

Nutrition and health

Page 20: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

EATING IS A PLEASURE

WHY MAKE IT AN OBSESSION?

Eleonora Figus 5°A Scienze Umane Liceo”Baudi di Vesme” Iglesias

Page 21: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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

Page 22: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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

Page 23: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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.

Page 24: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

Health consequences of an unbalanced diet

Anorexia Bulimia Obesity

Hypertension Diabetes

Amira Habal, Gabriela Pires e Ana Margarida- 11ºC

Page 25: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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.

Page 26: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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.

Page 27: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

Food waste

Page 28: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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

Page 29: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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

Page 30: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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

Page 31: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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%

Page 32: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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

Page 33: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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

Page 34: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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.

Page 35: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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.

Page 36: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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:

Page 37: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

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.

Page 38: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel

Alimentazione e ambiente

Page 39: Nutrition and Environment a COMENIUS project from … Figueiredo, Dinis Rodrigues, Diogo Ferreira, Gabriela Pires, Guilherme Almeida, Joana Santos, João Bernardo Ferreira, Manuel