New knowledge for a healthy tomorrow

Topic(s) addressed

This project sought to improve wellbeing in the school by improving professional knowledge and encouraging healthy choices through collaborations between students and teachers.

Target group(s)

This project’s target group included nutritionist technician students, their teachers and the school and local community.

Methodologies

The initial idea for the project was a mobility opportunity for students to work in Portugal. There they could acquire new knowledge and skills in an international environment. However, due to the Covid-19 pandemic, this was cancelled and the school conducted an online course instead. Students had the opportunity to attend online food and nutrition courses provided by the school’s partner. The students were assisted by a vocational teacher in this activity.

Innovation environment

The students were prepared for this activity in a formal and informal environment. The preparations were carried out by teachers and professional staff using different methods: open conversation, games, video projections, and group work, to make the students as comfortable as possible. The goal was for students to actively participate in the project. Other teachers provided support and understanding, and were supervised by the school principal.

Teachers’ role

As part of the project, a learning opportunity in Portugal was organised for nine teachers to meet the needs for professional development. This included learning about innovations in the food industry, modern methods of food processing, and new scientific achievements in the field of nutrition and diet therapy. The teachers also enriched their teaching knowledge and experience in their approach to each student, learning through experiments, interactive teaching, and problem-solving.    

Impact and output

The project had a long-term effect on all participants, the school and the local community. The school acquired new equipment for classrooms where practical work is carried out. The students created nutritional plans for a proper diet for teenagers and created menus for all age groups. The teachers applied their new knowledge to their regular teaching process and shared their experience with colleagues and teachers' councils to strengthen the impact of the project results. Thus, the project pushed the boundaries of the Eramus+ programme even further.

Video