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Title: |
You are what you eat |
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Country of implementation: |
Poland |
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Type of the practice: |
Educational project |
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Type of education (primary, secondary, non-formal): |
Primary |
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Age of participants: |
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Education form (online, offline, or blended): |
Blended |
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Link: |
https://zpe.gov.pl/a/you-are-what-you-eat/DDbvSQbWh |
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The project, financed by EU funds and implemented by the Ministry of Education and Sciences, aims to promote sustainable food consumption among school children. This program supports the child nutrition system through: • Promotion of sustainable food. • Promotion of better quality and healthier food. • Easier access to knowledge about healthy nutrition. • Dissemination of knowledge about Polish regional and traditional products. • Promotion and stimulation of the use of high-quality food. The project provides various forms of education to acquire knowledge about healthy food and proper nutrition. Participants will learn how to: • Discuss the rules of proper nutrition and apply them in everyday life. • Plan a menu for the whole day, taking into account nutritional needs. • Describe the importance of vitamins and minerals for human health. • Characterize eating disorders (obesity and anorexia). • Care for food to avoid spoilage and loss of nutritional value. The project involves collaboration with schools to integrate sustainable food practices into their curriculum. It also collaborates with food producers, retailers, health specialists, and policymakers to promote sustainable food systems. Education is conducted through lectures, workshops, educational materials, and competitions |
SWOT ANALYSIS OF CASE STUDY 7:
Strengths (internal factors):
- Emphasis on the influence of nutrition on overall health, well-being, and proper functioning of the human body.
- Opportunities for the development of essential digital and social competences.
- User-friendly presentation of content through various interactive options.
- Educational materials designed for different target groups.
Weaknesses (internal factors), for example:
- The influence of psychological and emotional factors on eating habits is overlooked.
- Basic principles of healthy eating, particularly attention to meal variety, are not detailed.
- Insufficient attention is paid to nutritional value, including the availability of complete proteins, fats, carbohydrates, vitamins, and minerals.
- There is a lack of free combinations of foods to ensure daily nutrient requirements.
Opportunities (external factors):
- By providing educational resources and tools, the project can raise awareness and encourage behavioral changes toward more sustainable food choices.
- It can be easily replicated and adapted to different contexts and audiences.
- The potential of this practice could be strengthened through dissemination activities such as implementing various events, webinars, or workshops.
- It has great potential for disseminating results in line with current nutritional trends.
- Providing interactive illustrations, creating a “healthy eating plate,” and organizing 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 (external factors):
1. Funding is limited to the duration of the project.
2. Promoting sustainable food consumption and production practices requires behavior change, which can be difficult to achieve.
3. The project’s educational resources and tools may not be sufficient to overcome ingrained habits and cultural norms related to food choices.
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Futures Literacy on Food Nutrition and Sustainable Food Systems for School Education
4. Discussions about food choices can sometimes be sensitive, as they may intersect with cultural, religious, or personal beliefs.
5. The project should ensure a respectful and inclusive environment where diverse perspectives are valued.
6. The intricate relationship between nutrition, health, and the environment might overwhelm students, making it difficult for them to grasp key concepts.
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Some insights from conducted interviews: From students’ perspective: “One of the things I like most about the project practice is its focus on the power of nutrition in shaping our overall health and wellbeing. A healthy diet can play a key role in preventing chronic diseases such as obesity, heart disease and diabetes. Adopting a ‘You are what you eat’ approach can lead to positive lifestyle changes such as regular physical activity, seeking nutrition education and developing healthier eating habits. By recognising the strengths of this practice, individuals can make informed choices and cultivate healthy eating habits that can positively impact their lives.” ”The advantages of this practice include, first and foremost, raising people’s awareness of the impact of nutrition on the proper functioning of the human body. It shows how important both physical activity and a healthy, well-balanced diet are in the everyday life of every person. Importantly, it highlights how neglecting the basic principles of healthy eating can contribute to bodily dysfunctions that may manifest themselves in the emergence of the increasingly common civilisation diseases of today, such as obesity.” “I will pay attention to eat more vegetables in my diet.” From teachers’ perspective: “An interesting stage of the lesson was the opportunity for the pupils to read an extract from the text ‘Proper nutrition’. The lesson leader then can display interactive illustrations, such as the ‘Healthy Eating Plate’. Volunteers explain the nutrients provided by the products indicated by the teacher, while at the same time becoming aware of the importance of their daily choices in proper nutrition.” |
