04 booklet adunare es completo

European Commission’s Lifelong Learning Programme 2007-2013 - Grundtvig Learning Partnerships

2012-1-GB2-GRU06-08436

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I Feel GREAT!

Fundación DUNARE (ES)

Fundación DUNARE Food in… Starters Main Courses Desserts

What's On YOUR Plate? I Feel GREAT!

European Commission’s Lifelong Learning Programme 2007-2013 - Grundtvig Learning Partnerships 2012-1-GB2-GRU06-08436

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Fundación ADUNARE

Adunare is a non-profit and non-governmental Foundation. In latin Adunare means Unite. Adunare is the consequence of the unification of eight local associations from Zaragoza city. Its main spheres of activity are education, outlining children, young adults and adults at risk of social exclusion, vocational training, social and labour insertion, as well as culture and leisure entertainment. Many young people are immigrants with social integration difficulties. ADUNARE works with children, youth and adults at risk of social exclusion, employment and education. The project will take place in a workshop occupational students studying to work as bakers. ADUNARE develops the project activities, organized a partners meeting and create a moodle platform for communication between partners and project development. Its primary role will be to provide the perspective of youth at risk of exclusion that are forming as bakers.

http://www.adunare.org/



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Food in…

Traditional Spanish cooking has popular roots. It is the people's cuisine. Most of it is down-to-earth, uncomplicated food, based on the ingredients available locally or the crops grown regionally. Mountains run through Spain in several directions, acting as natural barriers to communication and making transportation difficult until the last half of the 20th century. This is just one of the reasons why cooking differs so much from region to region. Another is the fact that Spain was created by uniting many small kingdoms, each with their own traditions. Many dishes are prepared today using the same cooking methods and ingredients as they were two or three hundred years ago. Like the Romans, the Arabs, who conquered and lived in Spain for 800 years made fabulous contributions to Spanish cuisine, and their influence is seen in many recipes. Other dishes sprung up from European and American influences and were adapted to the Spanish taste. One thing is for sure, food in Spain is fresh, abundant and full of flavor, and the Spanish love their food dearly. The basic ingredient of all Spanish food is olive oil. However, because Spain has very distinct geographical regions, settled by different cultural groups, and because the weather varies from province to province, the regional cuisines are very different. Here is a list of typical ingredients and foods:

• Olive oil - Spanish recipes either call for olive oil or lard, mainly olive oil. Extra virgin olive oil is worth the added expense. Spain is a leading producer of olive oil, and olives are grown all over the south of Spain. Many typical Spanish dishes are fried in olive oil.

• Ham - jamón is a very prized food. There is even a denomination of origin for certain types of ham. Typically it will be jamón serrano or ham from the sierra or mountains.

• Fish and Seafood - Spain is located on the Iberian Peninsula, surrounded on three sides by water, fresh seafood is always plentiful in the markets. Spanish eat fish or shellfish daily. Everything from halibut to shrimp, and even octopus and baby eels are common in the markets and on restaurant menus.

• Spanish cheeses are made from sheep, cow, goat milk and mixed milks. Types range from aged cheeses, such as the manchego variety from La Mancha, to the soft creamy cheeses such as tetilla from Galicia and everything in between. There are blue cheeses that mature in limestone caves, such as Cabrales. Cheese can be eaten as a tapa as well as during meals, and for dessert.

• Sausages – chorizo is a pork sausage made with paprika. Again, there are many types of chorizo, from fresh and soft, to smoked and aged.

• Beef, Lamb and Pork - All three meats are common and can be roasted, grilled over the coals or sautéed in a sauce.

• Eggs are eaten daily fried, deviled, or in a Spanish omelet, called a tortilla española. They are an essential part of many recipes, including desserts and salads.

• Chicken is very popular. It is prepared in every way, but most commonly is fried or stewed, although roasted chicken is sold "to go" in many small stores.

• Fruits and Vegetables - Spanish eat lots of fresh fruit as snacks or as the last course to their meals. A fresh fruit bowl sits in every kitchen. Simple salads and sautéed vegetables are eaten every day. Popular dishes often include sweet peppers, eggplant and zucchini.

• Legumes - Beans of all types are eaten regularly. Beans and chickpeas (garbanzo beans) have



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been a staple for centuries and rivaled bread as the most commonly eaten food. • Nuts - Spain is one of the top producers of almonds, hazelnuts and walnuts. Almond-based

and milk-based desserts are very common. Turrón, the almond nougat candy eaten at Christmas is probably the best-known of these sweets. Many Spanish recipes of Arabic origin contain ground almonds, and almonds were used for centuries to thicken sauces and stews. However, in Spain hazelnuts, not almonds are the most popular nut mixed with chocolate.

• Herbs and Spices - Garlic, onions and herbs such as oregano, rosemary and thyme are used, but garlic more than the others.

Cooking Methods: The most primitive cooking method of all, simple grilling -foods roasted over a wood fire- continues to be one of the most popular. In Spain, an asador is a grill restaurant; parrilla is a grill or grate; brasa is hot coals; plancha is a metal hot plate or griddle set over coals. All are traditional ways of cooking. Cocido, olla, pote, guiso, estofado or escudella are the Spanish terms for stew. There are two techniques–frying in olive oil and the sofrito, a sauteed mix of vegetables and herbs that is the starting point for oodles of Spanish standard dishes from stews. This is one dish that could be called characteristic of Spain, although each region has its own version. Spanish do not only stew, they roast, fry and saute many foods. It is not as common to bake or broil, although they do grill meats on a metal plate or on a charcoal grill. The Mediterranean diet emphasizes:

• Getting plenty of exercise. • Eating primarily plant-based foods, such as fruits and vegetables, whole grains, legumes and

nuts. • Replacing butter with healthy fats such as olive oil and canola oil. • Using herbs and spices instead of salt to flavor foods. • Limiting red meat to no more than a few times a month. • Eating fish and poultry at least twice a week. • Drinking red wine in moderation (optional).

MEAT; 23,00%

FRUITS, VEGETABLES AND FRESH POTATOES ;

16,80%

FISH; 13,30%

MILK AND MILKDERIVATIVE

; 12,00%

BREAD; 5,80%

PASTRIES AND CEREALS; 4,00%

PREPARED DISHES; 3,30%

OIL; 1,90%

DRINKS; 2,40% BEER; 1,40%

WINE AND SPIRIT DRINKS; 2,30%

OTHERS; 13,80%



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Spain's eating habits - Nutrition and healthy eating habits

Food is essential to remain alive and to supply the body with energy and the chemical substances (nutrients) required for the formation, growth and reconstruction of tissue. Therefore food and nutrients and eating and nutrition are different concepts.

Eating is a voluntary process used by humans to obtain substances suitable for consumption. These substances are modified as they are chopped, cooked, put into people’s mouths, chewed and swallowed. This is when the process changes from eating to nutrition. Nutrition is an unconscious and involuntary process during which the body receives, transforms and uses nutritional substances (the simplest chemical substances) obtained in the food.

The two processes are not synonymous. Eating food to satisfy your appetite is not the same as supplying the body with substances to keep it healthy, maintain physical efficiency and perform basic routine tasks. Nutrition is the consequence of eating, that is, of the food in the diet and its intake. Therefore, eating can only be considered to be healthy and suitable when:

• It is sufficient to meet the body’s requirements and to maintain equilibrium • It is complete and varied in its composition and includes a daily intake of all nutrients in

certain quantities and proportions, depending on age and circumstances. • It is adapted to the different requirements of the body according to each case: to remain

healthy, to help prevent illness, to ensure the healthy growth and development of children • It is adapted to the needs and energy expenditure of each individual.

There are many different ways to feed a person but there is only way to nourish them. The number of meals that can be made from the different foods is varied; however when the food is reduced to just a few nutritional substances in the digestive system, nutrition becomes monotonous and unitary.

Therefore, if we want to stay healthy, we should be aware of the body’s needs and of the composition of the different foods and nutrients. This enables us to assess whether our normal eating habits are correct and, if this is not the case, to adapt our diet accordingly.

Good nutrition is the consequence of healthy eating habits. Spain's eating habits include loosely defined meal times that take place two to three hours after meal times elsewhere. Breakfast: in Spain, if eaten at all, is often alone cup of coffee. For those wanting to start off the day with a little something in their stomach, toast, croissants, a piece of toast with an oil and tomato spread… are typical picks. On weekends or on holidays, churros- slightly crispy fried dough- dunked in a mug of thick hot chocolate or topped with sugar is a Spanish specialty. Coffee: Spain embraces its love of caffeine- practically to the point of celebration. After a couple of grueling hours of work, it's quite common for coworkers to hit up the nearest café for a few minutes of caffeinated downtime. Here are the most common coffee choices:

• Café solo- A simple shot of expresso. • Café cortado- A shot of expresso with just a splash of milk. • Café con leche- A shot of expresso and an equal amount of milk. • Café americano- A shot of expresso and lots of water- perfect for Americans who think Spanish

coffee is too strong! Lunch: While dinner is the main meal in most cultures, "la comida" typically holds the title in Spain. Many restaurants offer their "menús" during the comida. From a set menu, you can choose one appetizer and one main course. These menú deals, which range anywhere between 9.00€ and 12.00€, almost always also include bread, a drink and dessert- not a bad deal!



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Late afternoon snack: Once you've finished your lunch, your next meal could be as late as 11:00 at night- quite the time gap, no? Many people have a light snack, also known as a "tentempié," during the afternoon to hold them over until dinner. Common merienda choices include a small sandwich, a piece of fruit, or even a nice hot beverage (more coffee). Dinner: Mediterranean food-Dinner time in Spain typically doesn't start until between 9:00 and 10:30 in the evening.

• Dining establishments don't even think of opening their doors and firing up their ovens until at least 8:00 in the evening. -During the summer months and on weekends, dinner time is pushed even later- in fact, don't be surprised if you see people sitting down for la cena as late as midnight!

• Dinner is traditionally quite a bit lighter than its mid-day counterpart, often consisting of something as light as a salad or sandwich.

• The evening hours are the ideal time to barhop your way around Valencia's tapas scene, testing out the local rice and seafood dishes.

According to the results of a study carried out by Mercasa (2006), a public company belonging to the Spanish Ministry of Agriculture, Spaniards spend an average 1,300 euros on food per person. The study provides an interesting insight into the changing food habits in Spain,

• 21 percent of the total food budget is spent on meat: • 13 percent on fresh fruit and vegetables - a 4 percent increase on the previous year -, • another 13 percent on fresh fish • and 10 percent on milk and other dairy products • 13 percent on meat, fruits and vegetables.

Meanwhile the trend in Spain to spend more money on better quality wine continues to grow. In 2005 consumption of DO (domination of origin) wines grew by 8 percent compared to the previous year, and Spaniards spent on average 12 percent more on wines than they did in 2004. On the other hand, money spent on inferior quality table wine fell by 10 percent.



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The study concluded that the growth in Spain in numbers of people living on their own in 2005 was reflected by an increase in expenditure on convenience foods. Spending on pre-packaged meals grew by 3 percent last year and sauces by 4 percent. The Spanish Strategy for Nutrition, Physical Activity and Prevention of Obesity (NAOS), set up by the Ministry of Health and Consumer Affairs in 2005, places Spain within the WHO Global Strategy on Diet, Physical Activity and Health against Obesity. The NAOS Strategy considers the creation “of an Observatory of Obesity that regularly quantifies and analyses the prevalence of obesity in the Spanish population and measures the progress obtained in the prevention of this disease.” The observatory was set up as an information system for determining the nutritional situation and evolution of obesity in the Spanish population and as a meeting platform among all the stakeholders involved in which the objectives of the NAOS Strategy converge (promotion of a healthy diet and regular physical exercise).

• Fruit and vegetables: "Five a day": Fruit and vegetables must be included in any diet, and at least 5 pieces or portions should be eaten every day.

• Salt in the salt cellar: Salt is an essential nutrient; however we tend to eat far above the recommended quantities, thus encouraging arterial hypertension. Salt should be taken in moderation.

• Water: An essential drink: Water is essential to ensure a healthy diet. Everyone should drink the minimum amount of water every day, and eat food with high water content.

• Start the day with a healthy breakfast: Starting the day with a healthy breakfast is essential for a healthier life. Here are some tips to help you do so.

Diet – daily: Foods such as fruit, vegetables, cereals, dairy products, bread and olive oil should form the basis of a person’s diet and should be eaten daily. Rice and pasta can be alternated.

Diet and physical activity throughout life

On the whole, we tend to consume a lot of calories and energy and too much fat, sugar and salt, but we exercise too little. This leads to a constant and rapid increase in weight gain and obesity and is particularly serious in children and adolescents. From a scientific point of view, it is clear that a diet which is healthy, sufficient, pleasant, balanced, varied and adequate, accompanied by regular physical activity, is the key to the prevention, relief and treatment of many chronic diseases including obesity, diabetes, hypertension, cardiovascular problems, some cancers, arthritis, osteoporosis and other illnesses related to mental health.

However, the benefits of a balanced and correct diet combined with physical exercise are not always associated or encouraged. For example, when trying to lose weight, individuals often only change their eating habits, and fail to increase the levels of physical activity.



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A physically active life has numerous advantages for health, both physical and psychological. The first is the relationship between physical activity and life expectancy. It is clear that taking regular exercise and "being" physically fit, that is, being a physically active person, provides a feeling of health and well-being, which in turns implies an improved quality of life. On the other hand, it has been proved that a sedentary lifestyle is a risk factor for the development of numerous chronic illnesses.

On occasion, people have also been heard to say that it is only possible to maintain a healthy diet and a level of physical activity in certain circumstances. Nothing could be further from the truth; healthy habits should be maintained throughout life, in childhood, as an elderly person, or in any other situation, adapting as necessary.

You should always eat correctly and exercise often! We must all review our daily habits and, in order to look after our health, responsibly adopt the changes in our priorities that will allow us to lead healthier lifestyles, with good diets and more daily physical activity. EAT HEALTHILY AND EXERCISE!

Eating habits in childhood and adolescence. These are periods of growth and development during which energy and nutrient requirements increase. Both childhood and adolescence are periods of special growth and development during which the body’s energy and nutrient requirements increase.

Nowadays, the diets of children and adolescents also assume a preventive nature due to problems of overweight and obesity, which are occurring more frequently than before. Many chronic illnesses in adults are closely related to nutrition (obesity, diabetes, dyslipidemia) and therefore prevention in childhood and adolescence has become a necessity. This is a good moment to introduce healthy lifestyles.

During the first year, a child’s diet tends to be stricter but after the second year, the pattern that will mark their eating habits throughout life starts to become established. This pattern will depend, to a large extent, on the habits, tastes, customs, availability of food and cultural pattern of their family and its social nucleus. Although growth is continuous, throughout childhood and adolescence nutritional and energy requirements vary at different phases or stages:

• UP TO TWO YEARS OLD: rapid growth. • SCHOOL AGE. Slower growth rate between 3 years old and puberty. • ADOLESCENCE: another faster period, with the classic growth spurt. • UP TO TWO YEARS OLD.

During the first two years, there is huge physical growth. At 5 months old, a child has already doubled in weight and this has tripled by the end of the first year. The body also grows considerably in length.

Added to this huge growth is the requirement for a period of development for certain immature physiological functions and systems such as the teeth, which do not start to appear until the second six month period, or the digestive system, which does not become efficient until after two years. A baby's kidneys are also very immature. This conditions a baby’s diet, which changes progressively to allow the body to adjust to the changes in physiological and psychological maturity that occurs in a child. This period ranges from when the child is solely fed on milk until its dietary pattern begins to take shape.

From 7 to 12-14 years of age. This is the age when children start to enter puberty. Between 7-10 years old the growth rate is slower and between 11-14 years old some children enter adolescence and growth becomes more intense. Physical activity is more intense at this age and therefore energy and nutrient requirements are higher.

Many children eat at school; therefore school dining-rooms should be monitored to check that they are eating correctly in terms of quality and quantity. Some unsupervised children at school dining-rooms do not have an adequate intake of food. There are others who eat too much or only eat the foods they



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like. Children may adopt habits and customs that are not good for their health; for example not eating enough to avoid putting on weight which could lead to anorexia in adolescence.

Families can monitor dinner to ensure that it complements lunch with respect to the recommended intake of the different food groups (fish if they had meat at lunch-time, etc.) Breakfasts should be adequate and varied so that the child is able to perform well during the morning and to learn healthy eating habits.

Families can also supervise the mid-morning sandwich or snack. Wherever possible, children should bring this from home to ensure that it is healthier and to avoid consumption of industrial cakes, which are rich in saturated fats and clearly atherogenic and obesogenic. This also applies to tea-time.

Adolescence is a period of intense growth with the so-called "growth spurt" in which the body increases in length and in body mass. There are changes in the body’s composition with a clear difference between genders; boys increase their lean muscle and bone mass whereas girls significantly increase their fatty tissue mass. This has an effect on energy needs as lean tissue uses a greater amount of energy than fatty tissue.

It is important to supervise the dietary habits of this age-group as there may be a tendency to snack or eat too many fast foods with a high caloric content. An adolescent’s diet may also be unbalanced and disordered if they don’t eat much at meal times and tend to snack between meals, if they fail to eat necessary foods such as carbohydrates from a fear of putting on weight, or if they skip breakfast.

This is also the time when children start to follow unsupervised diets taken from the Internet or on a friend’ recommendation.

This behavior can not only lead to pathologies such as anorexia and bulimia but also encourages unhealthy eating habits that will have an impact in adult life. This is the age when the child may start to smoke or drink alcohol.

Adolescents are a vulnerable population easily influenced by advertising. They may stop eating basic foods in order to eat other foods that appear more attractive as a result of advertising (low-calorie foods, etc.). This could be a good moment to introduce dietary education.

http://aesan.msssi.gob.es/AESAN/web/nutricion/nutricion.shtml

http://aesan.msssi.gob.es/AESAN/web/nutricion/nutricion.shtml


2012-1-GB2-GRU06-08436

FIRSTS

• Lentils • Zucchini and onion • Scrambled eggs with mushroom

MAINS

• Stuffed potatoes • Pizzas • Spinach bread with cheese and walnuts

DESSERTS • Sweets potatoes • Pudding with leftovers • Brownie


2012-1-GB2-GRU06-08436

INGREDIENTS ELABORATION

LENTILS

500 gr. lentils 1 carrot. 1 onion 1 bay leaf 1 leek Chorizo. Olive Oil. Sal Optional: Potato.

1. Wash the vegetables.

2. Peel and cut the vegetables into small pieces.

3. Cut sausage into slices.

4. Put two tablespoons of oil in the bowl to the fire. When hot toss the vegetables and sausage.

5. When poached, pour the lentils and cover with water.

6. We cast laurel leaf. And put a pinch of salt to taste.

7. Lentils we go for water. We're throwing cold water to scare them.

One trick. "When there is little chorizo, cut first lengthwise and then diced to fester more and we all touch one."

FUNDACIÓN ADUNARE. CENTRO COMUNITARIO DE OLIVER. ZARAGOZA (SPAIN)


2012-1-GB2-GRU06-08436


ZUCCHINI AND ONION

2-3 tablespoons of milk.

1 tablespoon flour. A loaf of bread. 1 Zuchini 1 onion. Grated cheese. Olive oil Pinch of salt.

1. On one side is cut the loaf into slices about 1 cm. They are placed on a baking tray and put to roast until golden. Once browned take them out and set aside.

2. On the other zucchini cut into small pieces and onion fine. It gets skillet with olive oil and fry all together.

3. With the excess oil and prepares bechamel mixture is prepared with fried zucchini and onion.

4. Toast is covered with the mixture. And it gets a little grated cheese on top.

5. He goes in the oven until melted cheese.

Evaluation How rich!

We have not gone well. We left very happy of the activity,

Great location and cheap.

They say something is catching .....!!



2012-1-GB2-GRU06-08436


SCRAMBLED EGGS WITH MUSHROOM

800 gr Mushroom. A bunch of garlic 4 eggs. Olive oil. Sal

1. Wash the mushrooms and cut into slices.

2. Are cleaned and cut garlic.

3. It gets a tablespoon of olive oil in a pan. With hot oil toss the garlic and let it brown. When browned reserve.

4. In another pan, we take oil, once hot throw the sliced mushrooms. Season with salt and poached.

5. When the mushrooms are poached add the garlic and mix. Below are thrown eggs with a pinch of salt directly into the pan and stir until the eggs are set



2012-1-GB2-GRU06-08436


STUFFED POTATOES

8 Potatoes. Media onions. 1 tomato Tuna in oil Olive Oil salt Mayonnaise Olivas.

1. Potatoes are washed. 2. Boil in a saucepan with water and salt. Whole unpeeled. 3. While making the sauce. Prepare the pan with a little oil. Cut

the onion and tomato. We add these ingredients when the oil is hot, along with tuna and potatoes.

4. Cut the potatoes in half. 5. They are filled with the mixture. 6. Decorate with a little mayonnaise and olive. 7. If eaten cold needless grill the oven.

Tidbits:

Add salt to the onion to sweat and poche.

Olive oil says it grows. What happens is that when heated becomes liquid and occupies more space.

Potatoes aground when you break the boil.



2012-1-GB2-GRU06-08436


PIZZAS

Base pizza. fried Tomato tuna peeled prawns mushroom oregano Olivas. Bacon P. red tranchetes grated cheese Ham

1. - We will pizza bases. We will pre-heat oven.

2. Will place the tranchetes. After spread tomato sauce on the pizza. to taste

3. Then add the ingredients.

4. We will make two pizzas.

5. The first take tuna, shrimp, red pepper and olives.

6. The second bacon, ham, olives and mushrooms.

7. Season to taste with oregano.

8. Will get into the oven for approximately 20 minutes.

MATERIALS:

• Baking Sheet.

• Baking paper



2012-1-GB2-GRU06-08436


SPINACH BREAD WITH CHEESE AND WALNUTS

1kg Strong Flour 200gr butter 20 gr Salt 100gr sugar 100gr Yeast 480gr Water 200gr Spinach Nuts Cream Cheese

1. Cleaned and blanched spinach in boiling water reserving the cooking juices. 2. Grind with some of the reserved liquid. 3. The remaining ingredients are prepared by sifting the flour and is kneaded. 4. Once mixed let stand 10min block, give the stick form and let ferment until doubled in volume. 5. Bake at 200g for 30 min. 6. If we want we will fill the day before to take shape. 7. Every crumb trying not to break and cut into thin slices is removed. 8. Fill with a mixture of cream cheese and walnuts.

In this recipe we chose spinach, but you can do with peppers, tomatoes, olives... have many variations, the only thing to change is the ingredient that gives its name to the recipe. According bread flavor you want to achieve, we can do the fillings:

• Pan peppers with tuna and anchovies • Olive bread ham and tomato...

FUNDACIÓN ADUNARE. CSL LAS FUENTES. ZARAGOZA (ESPAÑA)


2012-1-GB2-GRU06-08436


SWEETS POTATOES

½ Kilo. Sweet potato 100 g butter 100 g sugar 100 grams of flour 1 spoonful lemon zest. cinnamon oil Icing sugar.

1. Wash sweet potatoes well.

2. You put in a pan of water on the fire. Leaving it to cook until tender. Is removed and allowed to cool.

3. After passing through the press puree, pour into a bowl. (We're going to use a fork to squash sweet potatoes.

4. Add the butter, flour, sugar, lemon and cinnamon, and knead everything together until a thin batter.

5. We take portions and make balls that flatten slightly with your hand and fry in plenty of oil.

6. When browned are removed, put on paper towels and sprinkle with icing sugar.

The recipe is taken from the book "Best desserts at the monastery" Cookbook Sister Mary Elizabeth. MR Kitchen, 2003.



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PUDDIN WITH LEFTOVERS

Hard bread or pasta and / or dried.

3 eggs A pint of milk sugar butter

1. Preheat oven to 200 degrees.

2. It starts or breaks bread or pastry in a bowl

3. Add the milk and crumbles with a fork until everything is linked.

4. Add the eggs, and beat until blended.

5. A mold is coated with butter. Mixture is added.

6. He goes into the oven at 18 degrees about 40 minutes.

7. Let cool before unmolding.

This recipe is prepared to use some cakes that were hard



2012-1-GB2-GRU06-08436


BROWNIE

- 2 eggs - Salt, a Little -1 tea spoon of vanilla spoon -¾ cup o flour -1 cup of sugar -Yeast -½ cocoa powder -1 cup of nuts -½ cup of butter

For 6 people. - We open eggs and beat them. -We divide nuts in little pieces. -We melt butter, and then we put sugar into a bowl and we add butter. -Now we put cocoa powder and mix it. -Then, we add floor and yeast and mix it again. -We add vanilla essence and nuts, and we blend the dought. -We make into oven and after half an hour browny is cooked. -Finally we put sugar glass and it´s ready to eat and enjoy.

Presented by the children of Oliver Neighbourhood, Zaragoza, Spain

04 booklet adunare es completo

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