About the project
Upper-Secondary School Complex in Sadowne has taken part in the international Lifelong Learning Programme Comenius. The school implements the project “Health and nutrition without borders”. The overall objective of the project is to develop knowledge of young people and teachers relating to cultural diversity, intercultural values and developing language skills. The specific objective is to develop and popularize healthy eating habits.
Our foreign partners are school students from the Istituto per i Servizi Prof.Le Alberghieri e Ristorazione “Matese” in Italy, Le Collège Saint-Joseph Cleu in France and the Colegio Asunción Cuestablanca in Spain. Our cooperation concerns discussing and analyzing the food pyramid and creating cookbook containing recipes for cooking healthy meals.
Activities implemented under the project are designed to make students, teachers and local residents be interested in culinary traditions of the partner countries and learn their eating habits. By promoting healthy eating habits, we encourage a healthy lifestyle, which is essential for our health.
The partnership is also the possibility of shaping European identity. Exploring culture and tradition, the exchange of experiences help to make friends with people living in remote regions of Europe.
Our partners
Istituto Prof.le per l’enogastronomia e l’ospitalità alberghiera „Matese” – Vinchiaturo – Italy
Istituto Prof.le per l’enogastronomia e l’ospitalità alberghiera „Matese” – project coordinator – IPSAR “Matese”is placed in the center of Italy. It was established in 2004. There are 230 learners, aged 14-19 years old and 33 teachers. Our institution includes, as well, pre-primary school, primary school with 300 pupils aged 03-13 years old and 55 teachers.
Our learners can choose the following courses: kitchen, bar, reception and catering.
The school runs training workshops where students can gain the knowledge of practical subjects.
The school organizes gastronomic contests and events in which students can practice their knowledge. In our institution we are trying to integrate students with special needs and children with poor material situation and coming from disorganized families. By making this project we would like to integrate our school in the European family and change experience and information with students studying in other European countries. A partnership with other schools is a great opportunity to develop new ways and knowledge about culture, geography, traditions, history and many other things. Involving students in different challenging activities means to create a consciousness of the importance of being a European citizen.
Collège Le Cleu Saint Joseph – Redon – France
Le Cleu Saint-Joseph School is a church school(Catholic) located in Brittany (North-Western part of France), 65 km from the Atlantic Ocean, at the junction of two major rivers and not far from the bigger cities of Rennes, Nantes and Vannes. The town developed around an abbey founded in 832 and has today about 11000 inhabitants. It is a lively city where fluvial tourism and industries have developed. It is also famous for its festivals (music, traditional cooking, tales…). Le Cleu welcomes pupils from Redon as well as many minor cities and villages around. They come from various social backgrounds and the aim of the school is to help them grow together in accordance to religious values as well as to our modern world demands, to prepare them to tomorrow’s society.
Our school is able to adapt to our 668 pupils with various programmes adapted to various needs, so that we can give each student the best opportunity to learn: apart from the classical classes, our school has developed a “European section” for people who have a knack for languages and a special interest in Europe. We also have an “alternative class” called DP3 associating subjects from the curriculum with working experiences to re-motivate students and prepare them to the professional world. Then a “UPI” class integrates disabled students in our school. Also, there is a “SEGPA” section in which teenagers with special needs can study at their own rhythm. Apart from that, Le Cleu Saint-Joseph is well-known as a boarding school and has recently developed sport sections (swimming, basketball, football, handball). To conclude, we are proud of our school as we intend to answer all pupils’ needs.
Colegio Asunciòn Cuestablanca – Madrid – Spain
Colegio Asunciòn Cuestablanca is placed in a new urban area in Madrid. It was established in 1967. There are about 100 teachers and 1400 learners aged 3-18 years old studying in pre-primary, primary and secondary school. We have already participated in two multilateral Comenius projects before and in the last six years we have been involved in the GLOBE program (Global Learning and Observations to Benefit the Environment). For us participating in the Comenius project means a challenge and a great opportunity of improving our cultural,, historical and scientific knowledge, practicing the English language and working the transversal and ITC competences at the same time.
Healthy Nutrition Promotion Day at our school
In the era of the domination of fast food products and the popularity of passive leisure activities, promoting the principles of healthy eating is of particular importance for the overall health of European citizens. On 14 June 2011 our school organized a Healthy Nutrition Promotion Day. We invited a nutrition specialist Professor Margaret Drywień who is a research worker in Warsaw Agricultural University and the University of Humanities and Sciences in Siedlce. The motto of the meeting was a famous saying paraphrase “I think therefore I eat”. In her lecture “Health on a plate” the professor pointed out errors and nutritional consequences of poor nutrition in the form of obesity, anorexia and bulimia.
Students who supported the event explained its idea. They presented healthy nutrition principles in the form of posters and PowerPoint presentations. Their project was supplemented by the exhibition in the form of a wooden pyramid. It presented products that should be the basis of a daily diet. At the end of the day the professor answered students’ questions related to healthy eating.
“The Food Pyramid helps us to understand how to eat healthy”
At a time when obesity is an epidemic, it is crucial to teach young students to eat healthily. Our school has been involved in Comenius Project “Health and nutrition without borders” since November 2010. The aim of the project is to raise people’s awareness of the necessity to observe the rules of healthy diet.
The Food Pyramid is a graphical representation allowing people to understand better how to eat healthily. It is a visual guide to show the variety of food people need to eat to maintain a healthy diet. The pyramidal shape indicates the proportion of each kind of food group in an ideal diet. A balanced diet is one that includes all the food groups of the food pyramid.
At the bottom of the pyramid there is energy and fiber, present in food such as bread, rice, muffins etc. (carbohydrates, vitamins, iron and minerals) which should be an essential part of anybody’s diet.
Vegetables and fruit are the next level of the pyramid. They provide nutrients which cannot be produced by human’s organism.
The next level is dairy and meat products. While dairy such as milk and cheese provide you calcium, meat is an excellent source of protein. However, red meat is also rich in cholesterol and hence, it must be consumed carefully.
The highest group is made of sweets, oils and fats. They do not play essential role in our diet. This food group should be the smallest portion of a healthy diet so should be consumed rarely.
Maciek Łopaciński
Spring has come
Our guests visited us just before Easter. They were extremely interested in the customs we cultivate.
We have a long-awaited spring. Easter, which is joyful time and full of hope, is coming in several days. In Poland it is associated with many customs and traditions. We are reminding some of them.
Madder: a doll, which symbolizes the hated winter. Its burning or sinking is to accelerate the arrival of spring.
Truancy: the trendiest custom on the First Day of Spring is common among students of Polish schools, yet teachers are not enthusiastic about it.
Easter Palm: a green twig, carried by the worshippers to church on Palm Sunday, is a symbol of new life and Christ resurrection.
Holy Week: a time of intense devotion and religious practice. It is also the time of spring cleaning, cooking, eggs painting and Christmas preparations.
Easter Eggs: according to the legend, the Saint Magdalena when she was going to visit the grave of the Saviour on Easter Sunday she bought some eggs for a meal for the apostles on the way. After meeting the Risen Jesus saw that even the eggs changed their colour. To commemorate this event people paint eggs for Easter every year.
Śmigus-dyngus: pouring cold water is known throughout the country. It is so popular that there is no need to organize it, on the contrary, one must watch so that the amused youth will not exaggerate in showing affection to the old Polish tradition.
Storks: awaited by all of us arrive in the spring so that they can raise their chicks in the summer.
Daffodils, crocuses and tulips: the beautiful, smelling nice flowers herald the approach of spring.
What is Comenius?
Comenius project is a very good idea to encourage young people to practice English. In my opinion, it is a perfect instrument to motivate the youth to be creative. We are extremely happy we can participate in this project. We have been meeting to prepare ourselves to the visit of our friends from France, Italy and Spain since November 2010.
It is the first time we have taken part in such an enterprise, so we tried hard to make our friends be satisfied with their visit in Poland. There were about 45 people participating in the preparations. Our meetings took place on Tuesdays and Wednesdays. We were truly involved in planning the activities at school and trips around our area. Sometimes our discussions were difficult and we argued about almost every detail of our plan.
We were able to get to know each other during that time and I think we gained a lot of experience. We realized that our unity had great impact on our creativity. We understood that the code of healthy eating is the prerequisite we have to familiar with to lead a happy and healthy life.
We strongly believe we are part of the Comenius family and that our action contributes significantly to the European Comenius interrelationship.
Zuzia Renik
Food Pyramid in our school
According to the project schedule our school organized the first meeting of all the project partners. On 08-13 April 2011 we were honored to host the teachers and the students from the partner schools from Italy, France and Spain. The visit, which was the first step to get to know all the students from partner schools, aimed at the presentation of the first tasks of the project, which was to analyze the food pyramid. The first layer of the pyramid, the cereal group, was discussed by coordinating school students from Italy. The French visitors, presented the group of fruit and vegetables, while pupils from Spain discussed the group of meat and dairy products. Students of our school commented fats, oils and sweets. Analysis of the food pyramid made the students aware that the first layer should form the basis of our diet. The closer to the top, the less products of the group we should eat.
Another equally important task during this meeting was comparing and analyzing of trade offers and estimating of nutritional value of products offered by supermarkets in Italy, Spain, France and Poland. The comparisons resulted in the awareness of paying attention to the daily menu at the stage of purchasing. Besides, we should choose products from the local area, to enable preparation of unique value dishes.
Culinary workshops turned out to be an interesting activity. Their goal was the involvement of the partner school students in cooking main menu dishes for the farewell dinner, which took place on April 12 in our boarding school. Pupils had a good time while they were preparing the healthy dishes: soup with groats, cabbage rolls with vegetables, salads, fruit and vegetable, cheese dumplings cooked in water and steamed berries dumplings. In our guests’ opinion the practical workshops completed the theoretical workshops. They facilitated the students to check and improve their language skills to a large extent.
The next activity was the dance workshops prepared by Mirosława and Mark Renik – teachers who run dance classes in our school. They taught our guests to dance our national dance the polonaise. The foreigners presented the acquired skills proudly.
In order to promote the Lifelong Learning Programme, to promote learning foreign languages and to make the guests’ stay in our school pleasant, we organized the Comenius Day titled “Sunny European Countries – welcome to Sadowne”. We invited representatives of the local authorities, students and the headmasters of Primary School and Lower Secondary School in Sadowne to the ceremony. Our students presented a performance, which the guests spontaneously joined.
The attractions we prepared for the foreign participants of the project also included sightseeing and tourist trips. The guests visited the Museum of Agriculture in Ciechanowiec, the Museum of Struggle and Martyrdom in Treblinka, the Museum in Wilanow and the “Lazienki Królewskie” park in Warsaw.
Apart from the project work, our guests had the opportunity to visit the district close to Sadowne. During a bicycle and acarriage ride, they visited the hunting area “Kszyk”. They had great fun, while making bonfire and frying sausages.
On the last evening there was a farewell dinner with some of the traditional, Polish dishes prepared by our teachers, students and parents. We hope that the guests will have nice memories from their visit to Poland and the hospitality of the Polish families.
Our guests
|
Vincenzo De Rosa Italy |
|
Luca Marro Italy |
|
Felice Ceccarelli Italy |
|
Michela Di Sarro Italy |
|
Carmen Ruggieri Italy |
|
Giancarlo Marra Italy |
|
Paola Maddalena Italy |
|
Rachele Ialenti Italy |
|
Alexandre Jouan France |
|
Eleonore Gautier France |
|
Marie Bauthamy France |
|
Juotine Vaillant France |
|
Clarisse Jaouen France |
|
Clemence Le Neve France |
|
Celine Boulvard France |
|
Toinette Havart France |
|
Philippe Boulvard France |
|
Victoria Molero Spain |
|
Cristina Rodriguez Spain |
|
Cristina Gonzalez Spain |
|
Elena Alvarez Spain |
|
Maria Montero Spain |
|
Cristina Tato Spain |
|
Raquel Cavalle Spain |
|
Adrian Utande Spain |
|
Alireza Ketabi Spain |
|
Jorge Buron Spain |
|
Marcos Pena Spain |
|
Marta Asensio Spain |
|
Laura Del Cano Spain |
Comenius Project Meeting
Health and nutrition without borders
Sadowne 8th April – 13 th April 2011
Work Programme
Friday, April 8th 2011
12.00 a.m. – Greeting Italian guests at the Warsaw Chopin Airport
6.10 p.m. – Greeting French guests at the airport in Warsaw Chopin
08.05 p.m. – Greeting Spanish guests at the airport in Warsaw Chopin.
10.00 p.m. – Supper at the Binduga resort in Brok
Saturday, April 9th 2011
Guided tourof Treblinka and Ciechanowiec
9.00 a.m. – Leaving forTreblinka
9.45 a.m. – Visiting the Museum of Struggle and Martyrdom Treblinka
12.00 a.m. – Leaving Treblinka for Ciechanowiec
1.00 p.m. – Visiting the Fr. Christopher Kluk Museum of Agriculture in Ciechanowiec and roasting sausages in a bonfire
4.30 p.m. – Leaving Ciechanowiec for Brok
6.00 p.m. – Arrival in Brok
7.00 p.m. – Dinner party with typical regional dishes at the Binduga resort in Brok
Sunday, April 10th 2011
An outing around the area of Sadowne
9.30 a.m. – Mass in the parish church in Sadowne
10.45 a.m. – Bike ride through the trails of Sadowne
1.00 p.m. – Meeting by the fire at the hunting-ground „Kszyk”
3.00 p.m. – Departure to Brok
3.30 p.m. – Ride in horse carriages through the woods of Brok
5.00 p.m. – Dinner at the Binduga resort in Brok
Monday, April 11th 2011
Welcome happening at school and a guided tour of Warsaw
8.00 a.m. – Official Opening Ceremony & creative workshops
10.00 a.m.– Lunch at the school hostel
10.30 a.m. – Leaving for Warsaw
12.30 p.m. – Meeting with the guide and visiting the Wilanow Museum
2.30 p.m. – Drive from Wilanow to Lazienki Park
3.00 p.m. – Walk around Lazienki Park
4.30 p.m. – Passing through the streets of Warsaw
5.30 p.m. – Afternoon tea at a restaurant “Pod wieżą”
6.30 p.m. – Walk around the Old Town
8.00 p.m. – Departure from Warsaw
10.00 p.m. – Come back to Sadowne
Tuesday, April 12th 2011
Comenius Festival: presentation on work carried by each school
8.00 a.m. – Dance workshop at the school gym
11.00 a.m. – Lunch at the school hostel
12.00 a.m. – Workshop “Nutrition pyramid”
1.00 p.m. – Culinary Workshop
6.30 p.m. – Farewell party at the school hostel
Wednesday, April 13th 2011
Farewell to guests at the Chopin airport
8.00 a.m. – Departure to Warsaw
11.40 a.m. – Departure of visitors to Madrid
12.50 p.m. – Departure of visitors to Rome
12.40 p.m. – Departure of visitors to Paris
Healthy Nutrition Promotion Day at our school
In the era of the domination of fast food products and the popularity of passive leisure activities, promoting the principles of healthy eating is of particular importance for the overall health of European citizens. On 14 June 2011 our school organized a Healthy Nutrition Promotion Day. We invited a nutrition specialist Professor Margaret Drywień who is a research worker in Warsaw Agricultural University and the University of Humanities and Sciences in Siedlce. The motto of the meeting was a famous saying paraphrase “I think therefore I eat”. In her lecture “Health on a plate” the professor pointed out errors and nutritional consequences of poor nutrition in the form of obesity, anorexia and bulimia.
Students who supported the event explained its idea. They presented healthy nutrition principles in the form of posters and PowerPoint presentations. Their project was supplemented by the exhibition in the form of a wooden pyramid. It presented products that should be the basis of a daily diet. At the end of the day the professor answered students’ questions related to healthy eating.
Research on eating habits
The questionnaire has been carried out in the class Ia , Ib and IIa of the Upper Secondary School Complex in Sadowne under the supervision of the English language and biology teachers. The questions concerned 157 people (the students and their relatives) to describe their eating habits. They all come from Sadowne commune.
106 adults ( 20-59 years old) 67,5% / 100%
45 teenagers (11-19 years old) 28,7% / 100%
2 children (3-10 years old) 1,3% / 100%
4 elderly (60-76years old) 2,5% / 100%
The BMI and the percentage results for all the respondents are the following:
94/157 are normal weight – 60% / 100%
48/157 are overweight – 30,5% / 100%
4/157 are obese – 2,5% / 100%
11/157 are underweight – 7% / 100%
The BMI results for the adults are the following:
61/106 are normal weight – 57,5% / 100%
41/106 are overweight – 38,7% / 100%
4/106 are obese – 3,8% / 100%
1/106 are underweight – 0,94% / 100%
The BMI results for the teenagers are the following:
33/45 are normal weight – 73,3% / 100%
4/45 are overweight – 6,7% / 100%
0/45 are obese – 0% / 100%
8/45 are underweight – 17,8% / 100%
The BMI results for the children are the following:
0/2 are normal weight – 0% / 100%
0/2 are overweight – 0% / 100%
0/2 are obese – 0% / 100%
2/2 are underweight – 100% / 100%
The BMI results for the elderly are the following:
0/4 are normal weight – 0% / 100%
4/4 are overweight – 100% / 100%
0/4 are obese – 0% / 100%
0/4 are underweight – 0% / 100%
Questionnaire results
The research shows that the majority (60%) of people are normal weight, less than half (30,5%) are overweight, 2,5% are obese and 7% people are underweight.
One can state that all the respondents’ eating habits are correct. They eat three or four meals a day. They usually eat breakfast, dinner and supper. Some people eat packed lunch. Snacks: fruit, sandwiches or some sweets are usually eaten in the afternoon.
The people mostly use extra-virgin olive oil for preparing dishes. Some people use butter or margarine to prepare sandwiches. The interviewed do not eat legumes.
Breakfast is eaten between 7 a.m. and 8 a.m. by 69% of the respondents. However, 3 people eat breakfast at 6 a.m., 3 people at 9 a.m., one person eats at 10 a.m. and 1 person eats breakfast at 12 a.m. One person does not eat breakfast. For 20% of the people in question breakfast consists of cornflakes with milk and yoghurt, 47% eat only sandwiches and 33% eat both cornflakes with milk and yoghurt and sandwiches.
Lunch is eaten between 10.30 a.m. and 11.00 a.m. For the 15% it consists of sandwiches. For the 25% it consists of sandwiches and fruit. 55% of the respondents eat sandwiches and a kind of snacks and the 5% eat only fruit. 10 people do not eat lunch at all.
Dinner is eaten between 2.00 p.m. and 6 p.m.. For the 67% questioned it consists of only a main course. 30% eat soup and a main course and 3% eat pizza, pies and others.
As for snacks they are eaten between 2.00 p.m. and 6 p.m. 36% of the interviewed eat fruit, 11% eat sandwiches, 14% eat fruit and something, 11% eat sandwiches and something, 7% eat sweets and 21% eat yoghurt and crisps.
The fats used by the people in question are following: 63% use butter, 21% use margarine, 63% use oil and 5,3% use lard.
30,3% of the questioned drink wine and 69,7% do not drink wine. Only 2% eat legumes, 79& do not eat legumes and 15% did not answer the question.
Eating red meat varies a lot. One fourth eats meat three times a week. 19% eat red meat once a week and the same percentage eats red meat twice a week. Two people eat every day, two people eat once or twice a week and one person eats meat twice or three times a week.
Almost one third (27%) eats white meat twice a week. 18% eat once a week and also 18% eat white meat three times a week. 18% eat white meat everyday. Two people eat four times a week, two people eat twice or three times a week. One person eats meat five times a week.
Meals which contain fish are eaten once a week by 73% of the respondents. 6% eat fish twice a week, 9% eat three times a week. One person eats fish every day. Three people answered they eat fish: once a month, frequently, rarely. The questioned mentioned various types of fish: salmon, pike, zander, cod, panga and grenadier.
Soup is the most popular dish in the respondents’ menu. For the 23% of them it is a typical Polish dish. Pancakes are the next essential dish in their menu. 16% of the interviewed pointed them as their favourite. Another favourite dish is a pizza. 10% of the people eat it. For the 13% interviewed pork chops are an essential dish in their menu. Dumplings are mentioned by 7% and salads by also 7% of the respondents.
Referring to drinks 26% people drink water, 21% prefer juice, 18% black tea, 3% drink green tea and 3% drink white tea. For 8% coffee is their favourite and for also 8% cola. 10% said alcohol is their preferred drink, but they drink it occasionally.
To sum up, the survey found that the respondents have healthy eating habits. However, it is worth mentioning that almost three quarters of teenagers are normal weight, whereas a little more than half of the adults are normal weight. The number of children and the elderly was too small to describe their eating habits properly. The respondents have to be made aware that eating a healthy diet means a balanced and varied diet, but it also involves eating more fruit and vegetables.