Estimated duration: 60 min. without dissemination

Aims of this module: to reveal the meaning of nutrition; to explain difference between the concepts of “food” and “nutrients”; to learn the structure of the human digestive system; to form an idea of the need for a varied and balanced diet as a prerequisite for maintaining health; to understand the role of healthy food preparation.


„Eating habits”

Duration: 5-7 min.

Group size: Any

Materials: N/a

The facilitator tells a short story of Mrs. Smith who had lost her husband. The doctor asked her for eating habits and she told that she covered the table with all sorts of delicious dishes – fried chicken stuffed with prunes, with profiteroles floating in oil, baked pork roll on the sides of the dish. At first, he ate reluctantly, but it was inconvenient for him to refuse her, and over time he even liked it. He was in a hurry to go home where new delicious dishes were waiting for him. In the evenings, he watched TV and ate so much, unconsciously to himself. At the hospital the doctors admitted: diabetes mellitus, obesity, gastritis and a bunch of all kinds of medical incomprehensible diseases.

The facilitator then asks the participants on the possible topic of the activity. They make reflections over the story and give predictions.

Hints for The Facilitator:

* Encourage participants to give some different examples of food they usually eat;

* Make predictions what effect can have different products on our body over time;

* You can use some pictures for presentation.


„Be careful with your choice”

Duration: around 40 min.

Group size: around 20-25 people

Materials: Infographic 1, local salt packages, projector with internet connection.

The facilitator talks about the need for energy to enable growth and repair of tissues, to maintain body temperature and to fuel physical activity which comes from foods. S/he explains why that all eat food because it provides the fundamental types of materials required to keep our bodies functioning. Then s/he presents the table with these materials categorized (Annex 1) and holds a short lecture on them.


Macronutrients are required in large amounts to provide the energy needed to maintain body functions and carry out the activities of daily life. There are three macronutrients – carbohydrates, proteins and fats.

The facilitator encourages the participants to find out why we need carbohydrates, proteins and fats in our diet as well as the structure and function of these macronutrients (give 3-5 min to google it). Then s/he holds a short discussion on findings and refers for more details to previous modules from the course.


Micronutrients are substances such as vitamins and minerals that are necessary dietary components. Although needed in only small amounts, they are essential for health and wellbeing. These are vitamins and minerals are and the role that selected examples play in keeping the body in a healthy state, in particular, vitamin C. Then facilitator gives example of why it has become fashionable to use ‘sea salt’ as a condiment and in cooking, rather than the conventional ‘table salt’. Students shall read about salt production. Facilitator shows students samples of types of sea salt purchased locally, and discusses and debates the question: ‘Is all salt the same?’ using these prompts:

•          Do the statements about sea salt suggest that it has a ‘saltier’ taste than ordinary table salt? Is this possible? How can a given brand claim that its salt is ‘the salt with taste’?

•          Most sea salts are sold in the form of flakes or granules, which are larger than the granules of ordinary table salt. Could this affect the taste:

•          When placed on the tongue?

•          When the salt is dissolved in water as is done when cooking vegetables?

Dietary fiber

Dietary fiber is that portion of the food we eat that is resistant to digestion and absorption in the small intestine. Fiber is found in fruits, vegetables, nuts and grains and is an important ingredient of a healthy diet.

The facilitator opens the YouTube video clip and play it through to the class. The s/he hands out copies of Questions (Annex 2) and ask students to complete (5-7 min). After that participants shall discuss responses.

Hints for The Facilitator:

  • Find local products that are known to participants.
  • Find some advertising statements with healthy slogans and claims and discuss with participants
  • Discuss the term digestion and what is important for our body for smooth digestion.


„Good digestion”

Duration: 15 min.

Group size: Any

Materials: Infographic, Annex 1.

Finally, the facilitator asks how to eat right to stay healthy. S/he explains that food should be of both plant and animal origin, consuming of different vegetables containing fiber in order to replenish human energy consumption. The facilitator presents the sequence of steps in the digestion process (Annex 1) and asks participants for reflections.

Hints for The Facilitator:

  • Discuss the rules of healthy eating;
  • Participants can add any rules they know.


Home activity “Nurture good”

Duration: 2 weeks

Group size: Any

Materials: Camera, computer, PowerPoint, other relevant technical equipment.

Facilitators shall allocate or ask participants to choose one of the following activities and present the results to the class after 2 weeks:

•          Fiber rap: Using the dietary fiber theme and musical skills, develop a rap to highlight the ‘get more fiber into diet’ idea.

•          PowerPoint: Using information from the I love fiber song, prepare a PowerPoint presentation that could be shown to a group of middle primary school children.

•          Fiber poetry: Using the lyrics of the I love fiber song to inspire you, write a poem that emphasizes the benefits of fiber in a well-balanced diet.

•          Wall chart: Using the dietary fiber theme and your artistic skills, develop a wall chart that could be used as the poster in a national campaign to convince people of the benefits of fiber in the diet.

•          2-minute video: Using the dietary fiber theme and your film producer and acting skills, produce a 2-minute video that highlights the benefits of fiber in the diet

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