Food education plays a crucial role in the development of children and young people, as it affects not only their physical health but also their long-term lifestyle habits. At school, we value the importance of this aspect, and for this reason we have implemented an innovative project that involves all age groups, from early childhood to secondary school.
First and foremost, it is essential to raise awareness among children from an early age about the importance of a balanced and healthy diet.
Early childhood school is the ideal place to introduce fundamental concepts such as dietary variety, the origin of foods, and their relationship with health. Creating a positive and engaging educational environment during this period fosters the formation of healthy eating habits that will accompany children throughout their growth.
In primary school, the food education project can be expanded to include basic notions of nutrition, the importance of food groups, and understanding the effects of a balanced diet on overall well-being. Through practical activities, such as preparing simple healthy dishes, children can learn in a fun and interactive way, internalizing knowledge that will guide them in their daily food choices.
Secondary school is the time when young people begin to make independent decisions regarding their diet. A well-structured food education project can help students develop critical awareness regarding nutritional information, understand the importance of balance between physical activity and nutrition, and address topics such as sustainable food education.
Furthermore, actively involving families in this project can help create a supportive environment, extending food education beyond the school setting.
It is precisely in light of these considerations that, as part of the broader “NutriMenti” project, we have developed and implemented the “Special Menus” project for the holidays of Halloween, Carnival, Easter, and the end of the school year.
What does this culinary project consist of?
On these special days, menus are proposed by the different school levels. Secondary school begins with the Halloween menu, primary school with the Christmas menu; then it is the turn of early childhood school for Carnival and, finally, the spring section for the Easter menu.
The children and young people propose traditional dishes (family, regional, or international) related to the respective holidays. Together with the teachers, they choose, through a preference vote, the dish that received the most votes.
The recipes of the winning dishes are then evaluated by the scientific committee and the school cooks, in order to propose a complete menu consisting of a first course, main course, side dish, and dessert.
The Objectives of the Project
To learn about family and other culinary traditions related to major holidays, to become an active part of the school community by sharing one’s own traditions, and to appreciate the sense of sharing and conviviality.
The “special menus” experience for Carnival has recently concluded. Many, many culinary proposals were presented to us by the little ones in early childhood school together with their families. Each proposal was delicious, appealing, and original. But, as in every contest, there were winners who contributed to the creation of the menu enjoyed by the entire school on February 5 for early childhood and February 15 for primary and secondary school.
And the winners were…..GNOCCHETTI ARLECCHINO, CREPES SALATE, CHIACCHIERE!
Finger-licking good
