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You Are What You Eat – Interview for Information Recipients (Students) #3

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eduNut

This interview refers to the You Are What You Eat project which can be found in our Good Practices section.

GOOD PRACTICE OVERVIEW, CHALLENGES AND OPPORTUNITIES

What did you like the most about this practice?

The advantages of this practice include the fact that the principles of good nutrition are discussed in detail. Furthermore, it is shown how to apply them in a practical manner in everyday life.

What did you like the least about this practice?

Too short, because I like listening and reading about nutrition.

 How can this practice be improved in the future?

Follow the trends.

Do you think your understanding of Food Literacy and sustainable food systems has been improved after implementing this practice?

Yes, I think it is very useful.

Have you made any changes to your diet yet after implementing this practice?

I will pay attention to eat more vegetables in my diet.

Do you have any ideas, how can sustainable food systems be promoted among young people/children?

Learning by showing composing meals.

SWOT Analysis

Strengths

  • Focus on the power of nutrition in shaping our overall health,  well-being and proper functioning of the human body.
  • The opportunity to develop key digital and social competences.
  • User-friendly form of content presentation using various interactive options.
  • Educational material aimed at different target groups.

Weaknesses

  • The influence of psychological and emotional factors on eating habits is overlooked.
  • Basic principles of healthy eating (particularly attention to meal variety) are not described in details.
  • Insufficient attention paid to nutritional value (availability of complete proteins, fats, carbohydrates, or vitamins and minerals).
  • The lack of free combinations of foods to ensure the daily nutrient requirements.

Opportunities

  • By providing educational resources and tools, the project can raise awareness and encourage behavioral changes towards more sustainable food choices.
  • Can be easily replicated and adapted to different contexts and audiences.
  • The potential of this practice could be strengthened through the dissemination activities such as implementation of different events, webinars or workshops.
  • Great potential for dissemination of results in line with current nutritional trends.
  • Providing interactive illustrations, creation of a “healthy eating plate”, workshop activities in groups according to the principle “practice makes perfect“.
  • The project raises awareness about the environmental impact of food production, fostering a sense of responsibility for sustainable choices.
  • Students could become advocates for making environmentally conscious decisions both in and out of the classroom.
  • Students can apply their newfound knowledge to make informed and healthier food choices for themselves and their families.
  • Exposure to nutritionists, environmental scientists, and local farmers provides insight into potential career paths and areas of interest.

Threats

  • Funding is limited to the duration of the project.
  • Promoting sustainable food consumption and production practices requires behavior change, which can be difficult to achieve.
  • The project’s educational resources and tools may not be sufficient to overcome ingrained habits and cultural norms related to food choices.
  • Discussions about food choices can sometimes be sensitive, as they may intersect with cultural, religious, or personal beliefs.
  • The problem with ensuring should ensure  respectful and inclusive environment by researchers where diverse perspectives are valued.
  • The intricate relationship between nutrition, health, and the environment might overwhelm students, making it difficult for them to grasp the key concepts.

Case Study Info

Good Practice Title:

You Are What You Eat

Meeting Date and Place:

Bałystok, 21/06/2023

Name of the Interviewee:

Paula Sadowska

Gender and Age of The Interviewee:

Female, 24 years old

Position or Role of the Interviewee:

Student of Food Technology and Human Nutrition, 5th year

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Contacts

  • edunut.eu@gmail.com
  • 3456789098765
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them