The rediscovery of several vegetable types’ taste is important for alimentary education. We should remember that every season has his own vegetables and all vegetable out of season are kept in cold stores, loosing nutritional value, vitamins indeed. Speaking about taste education we learn to appreciate the real taste of every vegetable.
Specific learning objectives:
- To know and to recognize effects of the relationship diet- health- self-fulfilment;
- To know and to distinguish between vegetable varieties and nutrients;
- To eat the right quantity of vegetables.
Formative objective:
To promote contents learning of the project in a constructive ambience.
Participation’s description and content
Tafrù, a female cook dressed with many pockets and kitchen tools, she teaches special cookery lessons with salads (lettuce, Belgian endive, chicory), celery, carrot, fennel, potato, American potato.
Animation’s elements
- To arouse senses and body living up vegetables;
- To Find out vegetables hidden inside a pot and their features throuth the 5-sense;
- To taste some vegetables and to consider bitter and sweet taste;
- Sight of the transformation process of potato’s starch;
- To prepare a big salad following the recipe in order to know vegetables nutrients;
- To play to create with potatoes.
Metodology
The reference model is the social constructivism (Grenberg 1990; Pontecorvo 1993), where the learning is considered a result of an active construction of the subject, a practice used in significant contexts of activities, the result of particular social collaboration and negotiation forms. The laboratory is the doing and learning place where children and teachers are involved in order to enlarge and complete knowledge and actions.
We plan two meetings of two hours with of max 25 childrens each group.
Evaluation
Activity check through a questionnaire filled by children with parents.
For further information please contact the Association Intramoenia.
Tags: costruttivismo sociale, educazione alimentare, verdura