Galya Aralova
Professional School of Design “Elisaveta Vazova” – Sofia (Bulgaria)
https://doi.org/10.53656/voc2024-2-3-07
Abstract. The article presents a combined, shared pedagogical practice implemented in two parts: a shared project-based practice “Curious and useful tips for food and drink” in grade VIII and an extracurricular school practice “Week of healthy foods and nutrition” for high school students. The practice is a way to inform, increase competences, build a model for a critical choice of food and drinks and for a balanced, complete, high-quality, regular and healthy diet of teenagers.
Students learn to use digital health and energy calculator applications, calculate BMI (body mass index) and BEE (basal energy metabolism), determine their health status in relation to food and nutrition, combine foods correctly, create personal nutrition programs, select foods according to your blood type and their color.
In “Healthy Foods and Nutrition Week”, students participate in various competitions, learn about the science of nutrition, carving techniques, design and presentation of healthy foods and traditional foods from European countries.
The practice builds up the knowledge, skills and habits of the students of Professional School of Design “Elisaveta Vazova” for healthy eating and a healthy lifestyle.
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