Comenius Project 2013-15 · 2018. 9. 1. · Comenius Project 2013-15 ITALY BELGIUM GERMANY POLAND...
Transcript of Comenius Project 2013-15 · 2018. 9. 1. · Comenius Project 2013-15 ITALY BELGIUM GERMANY POLAND...
Comenius Project 2013-15
ITALY
BELGIUM
GERMANY
POLAND
SPAIN
TURKEY
I.P.S. “G. RAVIZZA” Novara, Italy
Partners:
Lycée technique provincial Jean Boets - LIEGE
Technisches und Kaufmännisches Berufskolleg, IB
Bildungszentrum Böblingen, Internationaler Bund e.V., Verbund
Württemberg - BOBLINGEN
Gimnazjum Nr 14 im.K.L.Galczyńskiego - KIELCE
Instituto de Educación Secundaria Al-basit - ALBACETE
Şakirpaşa Anadolu Lisesi - ADANA
All the main scientific and
medical associations
agree on the fact that
OUR HEALTH MAINLY DEPENDS
ON OUR LIFESTYLE AND
ON THE THINGS WE EAT
FOOD – A FACT OF LIFE
FEELING WELL
is strictly related to
EATING WELL
If you want to feel HEALTHY and
full of ENERGY you should
have a balanced diet and do
regular physical activity
NUTRITION AND WELLBEING
THERE IS NOT A SINGLE TYPE OF FOOD THAT CONTAINS ALL THE
NUTRITIOUS COMPONENTS FUNDAMENTAL TO
A GOOD FUNCTIONING OF OUR BODY
This is why A VARIED,
COLOURFUL DIET IS IMPORTANT
EAT BY THE COLOURS …
What is the “right recipe”?
In Italy, Spain, Greece, Turkey …
we have:
the MEDITERRANEAN DIET
which is good for everyone –
from the very young to the very old
THE MEDITERRANEAN DIET –
COMMON HERITAGE OF MANKIND !!!
On 16th November 2010 the Mediterranean Diet was declared by UNESCO
Immaterial Heritage of Mankind. It is considered like one of the healthiest of the
world, and no only by the use and combination of ingredients, but also by a series of
traditional practices related with the feeding.
Have an influence on
the HEALTH of …
… and the
ENVIRONMENT
…
PEOPLE
Foods placed at the lowest peak of the environmental triangle
have the lowest environmental impact.
The foods that area advised to be eaten more, are also, generally, those that have the lowest
environmental impacts. On the other hand, foods that are advised to be eaten less are also
those that have a greater environmental impact.
Everybody knows that
eating
fruit and vegetables
is good
because they are rich in
WATER, SUGAR, FIBRES,
VITAMINS and MINERALS.
But …
But there is more
than this
…….
… fruits and vegetables contain
Phytochemicals
PHYTOCHEMICALS
They are chemical compounds that occur naturally in plants
phyto means “plant”
in Greek
They are responsible for colour or odour properties
+ They have
protective
and/or desease preventive properties
RED
BLUE-PURPLE
WHITE
GREEN
YELLOW-ORANGE
Each colour offers a different health benefit.
There is no colour that does it all !
is good for …
The Red group offers phytochemicals such as
quercetin, lycopenes & anthocyanins.
These provide antioxidants & anti-aging effects.
They help to maintain MEMORY function, healthy
HEARTH, URINARY TRACT health; they support
join tissue in arthritis cases; they lower blood
pressure, & lower the risk of some cancers (ex.
prostate).
Red apples Cherries Blood oranges Cranberries Pomegranates Watermelons Pink grapefruits Radicchio Raspberries Red peppers Red chili peppers Red grapes Red onions
Lycopene is also in foods
containing cooked tomatoes,
such as spaghetti sauce.
Strawberries Tomatoes Beets Rhubarb
is good for …
Yellow and orange fruits and vegetables contain
carotenoids, & bioflavonoids, lycopene,
potassium, and vitamin C, which reduce age-related
macula degeneration (VISION health) and the risk of
prostate cancer, lower LDL cholesterol and blood pressure
(healthy HEART) , promote collagen formation and healthy
joints, fight harmful free radicals (stronger IMMUNE
SYSTEM), work with magnesium and calcium to build
HEALTHY BONES.
Apricots Carrots Lemons Mangoes Yellow apples Yellow figs Pineapples Yellow peppers Yellow potatoes Yellow peppers Nectarines Papayas Pumpkins Oranges
Tangerines Oranges Grapefruits Melons Persimmons Peaches
is good for …
Green vegetables are coloured by a natural plant pigment
called chlorophyll. They contain lutein, zeaxanthin,
calcium, folate, vitamin C, beta-carotene and
indoles. These nutrients have the potential to lower
the risk of some cancers, lower BLOOD PRESSURE
and CHOLESTEROL levels, normalise digestion time,
promote VISION, fight harmful free-radicals, and boost
IMMUNE SYSTEM activity; they are partially
responsible for strong BONES and TEETH.
Cucumbers Courgettes Olives kiwis Grapes Green apples Peas Spinach
Avocados Honeydew melons Brussels sprouts Limes Artichokes Broccoli Lettuce Lime Spinach Asparagus Basil Aragula
is good for …
Blue and purple foods contain anthocyanins,
flavonoids, lutein, quercetin, and zeaxanthin. These compounds help to maintain
memory function, prevent urinary tract infection,,
support retinal health, lower LDL cholesterol, boost
immune system activity, support healthy digestion,
improve calcium and other mineral absorption, fight
inflammation, act as an anticarcinogens in the
digestive tract, and limit the activity of cancer cells. They also reduce risk for high blood pressure.
Black berries Blue berries Plums Purple grapes Purple cabbage Black currants Raisins Purple cabbage Eggplants (= aubergines) Purple figs Purple Belgian endive
is good for …
Nutrients in white fruits and vegetables Include: Beta-
glucans, EGCG, SDG, and lignans that provide
powerful immune boosting activity. These nutrients also
reduce the risk of colon, breast, and prostate cancers,
and balance hormone levels, reducing the risk of
hormone-related cancers.
Allicin, another photochemical in this group is responsible
for HEART health, and LOWERING CHOLESTEROL
levels.
Bananas Dates Brown pears Apples Cauliflowers Fennels Garlic Onions Leeks Ginger Mushrooms Chestnuts Shallots White corn
summary 1…
See also
http://www.whatonearth.co.uk/wp-content/uploads/2015/01/the-food-color-wheel.jpg
http://www.eatingfree.com/newtrition/nutripedia/core-principles/fruit-food-group.aspx
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2 …
Minimum -
5 servings a day Recommended – up to
11 servings a day … from all
the COLOUR families
Assegnate a ciascuna parte del corpo il suo giusto colore (o colori):
Assegnate a ciascuna parte del corpo il suo giusto colore (o colori):
Breakfast
BLUE – PURPLE: ……………………………………………………………………
WHITE: …………….…..………………………………………………………………
RED: ………….…………………………………………………………………………
Lunch
GREEN: …………………..……………………………………………………………
RED: ……………………..…………………………………………………………
WHITE: ………………………………………………………………………………
BLUE – PURPLE : ..…………………………………………………………………
ORANGE: ……….……………………………………………………………………
Dinner
WHITE: ……………………….………………………………………………………
RED: ……………………..…………………………………………………………
GREEN : ………………………………………………………………………………
ORANGE : ………..……………………………………………………………………
Snacks
GREEN : …………………..……………………………………………………………
BLUE – PURPLE: ……………………………………………………………………
RED: ………………..………………………………………………………………
WHITE: ………………………………………………………………………………
ORANGE : ……………….……………………………………………………………
Breakfast
BLUE – PURPLE : bread and red fruits jam – cereals with red fruits
WHITE : milk
RED: red orange juice
Lunch
GREEN : pasta with courgettes or broccoli
RED: meat
WHITE : OR fish + fennels
BLUE – PURPLE : OR rice with red chicory
ORANGE: OR mixed salad (lettuce, carrots and fennels)
1 seasonal fruit (every day a different colour)
Dinner
WHITE : asparagus/onion cream soup
RED: cold cuts with aragula, mushrooms and parmesan cheese
GREEN : OR with spinach
ORANGE: 1 seasonal fruit
Snacks
GREEN, BLUE – PURPLE : extracted fruit juice
RED: fruit salad
WHITE : fruit milkshake
ORANGE: mixed fruits milkshake
I.P.S. “G. RAVIZZA” Novara
Comenius Project 2013-15
SHOP AND EAT BY THE COLOURS
credits