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During the Kindergarten, children acquire structure attitudes and behavior patterns that characterize their future lifestyle, with positive and negative effects about health.
School with its educational action helps them with the acquisition of basic hygiene and behavior at the base of a healthy diet and a “positive” attitude towards everything that concerns a healthy lifestyle. Fundamental actions take place around the food, and not only knowledge and food content pass through the food itself , but also emotions, relationships, emotions, and annoyances.
The eating models of children are sometimes unfair: eating just a bit or too much, refusing fruits and vegetables, they abuse of snacks and bend their noses in front of beaf and seafood. Their diet often turns out to be unbalanced, with an excess of proteins, fat and sugar rapidly absorbed and a lack of fiber and micronutrients.
In light of all this, our food education project wants to take the connotation of a project to promote a culture of health understood as a harmonious balance between individual and environment.
Chef Rosanna Marziale, in the role of chef wanders.
Nutritionist Daniela Pontillo
It will be present “The wanderer cook” expert in local cuisine, who leads the children in a process of reflection about nutrition and the consumption of typical seasonal products of Campania.
There will, then, her “right arm”, the nutritionist, who will explain the children the proper daily nutrition, referring to the Food Pyramid.
To do this, some food and their stories will be shown to the children in order to stimulate the natural interest of the children and satisfy their curiosity spontaneously.
Then they will be instructed on the “bon ton” at the table, on the importance of their food choices and they will be directly involved in the preparation of healthy snacks.
They are designed to primary school children of first and second degree.
The goals to be achieved by the project are to teach the child to:
- Understand the importance of proper nutrition;
- Learn the seasonal products of our tradition;
- Learn to read the label of a product to be more knowledgeable about the product that you choose;
- Educate the diversity of taste;
- Discover the local traditions;
- Acquire table correct behavior (posture, proper chewing, lying times);
- Associate the proper nutrition at different times of the day;
- Prepare healthy but tasty recipes with typical products of the belonging land.
It’s expected there will be 2 or 3 meetings at the scholar institute, which will last a hour and a half each one.
At the end of this path, it will be organized a guided tour at the restaurant “Le Colonne” in Caserta where children can visit the kitchen where the wanderer cook works and there they will get informations about the “bon ton” at the table.
Proposal about the tour’s program:
8.30: meeting at the scholar institute;
9:30 am: Arrival at the restaurant “Le Colonne”;
11.00: showing of the video “The Wanderer Cook”;
11.30: Visit to the kitchen and rules of “bon ton” at the table;
12.30: return at the scholar institute.
The project’s cost are to define and discuss, standing on school’s availability
Questo articolo è disponibile anche in: Italian