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School / organization: Colegio Montefior Country: Portugal Rua do Infantário, 8 e 10 Carnaxide 2790-084 Oeiras Email of school / organization: This e-mail address is being protected from spambots. You need JavaScript enabled to view it Website Contact Person: Rui Manuel Lima Contact phone: +351 21 418 49 79 E-Mail of contact person: This e-mail address is being protected from spambots. You need JavaScript enabled to view it Keywords: natural food, eTwinning project Age of pupils: 6-10 Learning aims: • To know the several types of nourishments. • Approach some cookery methods which better preserve the properties of the same. • Relate nourishment with quality of life • Identify the biodiversity existence within the wheel of nourishments. • Understand in which way Man has exploited the natural resources for his nourishment. • Become familiar with the food additives as products that protect or improve food properties. • Understand that technology ( Bio technology ) has allowed to change the properties of certain nourishments. • Understand what are genetically modified nourishments. • Speak about concepts as genetic erosion , sustainable agriculture or biological agriculture. • Identify health problems related to bad eating habits. • To Know the main diseases related to food habits. • Show healthier eating patterns. • Know organisms which existing the nourishments and which are harmful to our health. • Understand, in a general way, the concepts of health and hygiene, thus making an association between Food and Health. • promote the use of ICT , enabling students to become familiar with the ways of creating and maintaining a blog; leading them to participate in chats, forums or video conferences and encouraging them to work in documents of different formats. • Establish contact with the rules of communicating in the internet. • Realise the importance of writing, in connection to technologies , and understanding its use. Short description: The choice for his theme is related to the need of articulating the issue of environmental sensibilization with the domain of several concepts, which are related with nourishment and the main problems facing our society nowadays , which themselves are a consequence of climate changes and the implications it bears in diverse areas. The project is developed on a team basis, where the teachers of the 4 academic years are involved in a close cooperation with the curriculum enriching activities. Reflection: Making use of the classroom environment and the food theme, as well as the awareness in the ICT concept, the students are asked to do the following : * presentations * chats theme * electronic mail as a means of transferring the data. Very interesting the Blog area where schools participating to project inserted videos |
| Date added: 2009-09-30 17:47:40 Hits: 300 |
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Best Practices ECO-FOOD
Best Practices ECO-FOOD