3. Pupils’ typical lunch or snack at school
Austria: Bread, cheese, some vegetables and they only drink water
Croatia: Bread, pasta, white sauce with ham and apple
Finland: Salad, potatoes, sauce (chicken, beef, veggie), bread, milk/water
Portugal: Sandwich with cheese or butter and cup of milk or water.
4. Which way you increase pupils’ knowledge
about healthy food?
• Giving them information about healthy food and alternatives to
traditional dishes.
• Talk about their lunch boxes and tell them which food is healthy and
which isn't.
• There is a national program that provides fruit for kids at schools
every week.
• I show them my example during the lunch.
5. • What Does Healthy Eating Mean?
• What is Healthy Food?
• 50 Foods That Are Super Healthy
• What is healthy food? What are some examples of healthy food?
• Food variety and a healthy diet
• Healthy Eating
• Health food - Wikipedia
• Healthy diet - Wikipedia
• What is a Healthy Eating Style?
• 8 tips for healthy eating
7. Austria
• Step 1. Non-alcoholic beverages. Drink at least 1.5 litres of fluid, preferably low-
energy drinks in the form of water, mineral water, unsweetened fruit or herbal teas
or diluted fruit and vegetable juices
• Step 2. Vegetables, legumes and fruits. Eat five servings of vegetables, legumes and
fruits every day. The ideal would be to eat three servings of vegetables and/or
legumes and two servings of fruit (one serving = one clenched fist).
• Step 3. Cereals and potatoes. Eat four servings of grains, breads, pasta, rice or
potatoes a day (five servings for active athletes and children). Prefer wholegrain
products.
• Step 4. Milk and dairy products. Eat three servings of milk and dairy products every
day. Prefer low-fat versions.
• Step 5. Fish, meat, sausages and eggs. Eat at least one or two servings of fish (150 g)
a week. Prefer high-fat fish such as mackerel, salmon, tuna and herring or local cold
water fish such as river trout. Eat up to three servings of lean meat or low-fat
sausages a week (300–450 g). Eat red meat and sausages in moderation. Eat up to 3
eggs a week.
• Step 6. Fats and oils. Consume 1–2 tablespoons of vegetable oils, nuts or seeds
daily. High-quality vegetable oils, as well as nuts and seeds, contain valuable fatty
acids and can be consumed every day in moderate amounts (1–2 tablespoons). Use
baking and frying fats such as butter, margarine or lard and high-fat dairy products
such as whipped cream, sour cream and crème fraiche sparingly.
• Step 7. Processed foods high in fat, sugar and salt. Some processed foods are high
in fat, sugar and salt and are less desirable nutritionally. They should be consumed
sparingly – a maximum of one small serving a day.
8. Croatia
• Do not eat too much food.
• Eat plenty of wholegrain cereals.
• Eat five or more servings of fruits and vegetables a day.
• Choose lean meats (e.g. poultry, rabbit) and fish over red meat.
• Include in your daily diet high-quality vegetable oils, such as olive
and pumpkin seed oil.
• Limit your intake of sweets; replace them with nuts and dried
fruits.
• Limit your intake of fat and salt.
• Divide your daily food intake into five or six small meals: breakfast,
snack, lunch, snack and dinner.
• Breakfast is the most important meal.
• Snacks should be chosen carefully – give preference to fresh and
dried fruits, nuts and fermented milk products.
9. Finland
• Eat vegetables, fruits and berries frequently (a minimum of 500 g/day, excluding
potatoes).
• Eat wholegrain cereals (bread, porridge, pasta, etc.) several times a day. Prefer fibre-
rich and low-salt products. Avoid products made of refined flour with plenty of hard
fat and sugar.
• Use soft vegetable oil based spreads on bread and vegetable oils in cooking and
salads.
• Eat fish (of different kinds) two to three times a week.
• When eating meat, choose low-fat, low-salt products and limit the amount of red
meat and meat products to < 500 g a week.
• Consume fat-free/low-fat milk products daily (5–6 dl/day) and two or three slices of
low-fat cheese.
• Drink water when you are thirsty. Decrease consumption of soft drinks and sweet
juices.
• Use low-salt products (salt intake should be < 5 g/day).
• Undertake moderate physical activity (brisk walking) for at least 150 minutes a week
or hard physical activity (running) for 75 minutes a week.
• In addition eat regularly. Read and learn to understand product labels.
10. Portugal
• Eat well, live better!
• Eat foods from each food group every day to have a
complete diet.
• Eat more from the bigger segments and less from the
smaller ones to maintain a correct balance.
• Eat a variety of foods within each food group; vary them
daily, weekly and seasonally.
• Prefer water to beverages containing added sugar,
alcohol and caffeine.
• Alcoholic beverages are not recommended for children,
adolescents, pregnant and lactating women.
• Limit consumption of products with high sugar content
to special occasions. Read food labels to identify
products with the lowest amounts!
• Limit consumption of salt to less than 5g a day.
Moderate consumption of foods and food products high
in salt such as cold meats, canned foods, chips and salty
snacks.
• Do moderate physical activity regularly.
11. Why nature is important in this project?
In the beginning of the project we asked what are the six most
important thing that makes you feel well-being. Nature was answered
34% of pupils
55% of teachers
15. Learning in real world
1. Frames: How we understand
world around us?
2. Values: affects our attitudes and
actions
3. Empowerment: recognizing and
realizing own ability to take
action
4. Experience: understands to be
part of bigger system
5. Transferability: connecting
knowledge to own experiences,
actions and values
6. Understanding: scientific
concepts of life involved
Source: Loikkaa ulkoluokkaan - Opas ulkona opettamiseen
Experience
17. This project relation to goals of Agenda 2030
Vision of Agenda 2030:
“A world in which knowledge-empowered people, institutions and
organizations achieve results to overcome global challenges.”
This projects vision is to help pupils to get knowledge and empower
through that so they can make changes in their lives.
19. Goal 2
Low blood sugar effect negatively to learning
process. Pupils need healthy food during the school
day. Food that they eat at school should be healthy
so it will keep hunger away and don’t let blood sugar
collapse during the rest of the school day. The
project will give positive picture for pupils about
healthy food.
20. Goal 3
Everyone needs healthy food as a base of their well-
being. Nature affect also to health. When people
have chance to get some fresh air in the nature it has
good impact to his body and mind. Fresh air and
contact with nature during the school day will help
pupils learning process.
21. Goal 4
Through education pupils can learn about healthy
food. No matter what are their family background,
they can learn about healthy food at school.
22. Goal 6
Clean water is essential to everyone. At school we
support pupils to drink water instead of drinking
juice or sugary drinks.
23. Goal 12
Waste food in developed countries is a challenge. By
using organic food, ecological packages and reducing
waste food we can make climate action.
24. Goal 13
By right eating habits and concrete acts on behalf of
nature we can do climate actions. Pupils should learn
at school about global warming and how they can
affect to slow it down.
25. Goal 14
Near our project schools there are water systems.
Signification of coasts and different water systems
are important to understand in point of view leisure
time but also resource of food.
26. Goal 15
Nature affects to people in many ways. Being in
nature pupils will learn appreciate environment and
through their own experience they learn to respect
it. Nature provides us for example healthy food,
physical exercise and mental well-being.
27. Goal 17
People can’t stop climate change alone. We need to
work together and pupils must know that. Through
this project pupils will learn to work together
cooperation with European pupils.
