GOOD FOOD

The project encompassed various components related to nutrition, with a particular focus on sugar in comparison to complex carbohydrates.

At the core of the project was a "breakfast experiment" conducted over two days with all seventh-grade classes at our school. The classes were randomly divided into two groups; one group received a healthy breakfast (muesli with fruit), while the other half received a breakfast high in sugar (sweetened cornflakes and juice). The following day, both groups received the opposite breakfast. The carbohydrate content in both breakfasts was identical. The students were made aware of the difference in breakfasts through guided self-perception, concentration tests, and theoretical exploration of the topic. Additional activities such as healthy cooking, a psychology workshop (changing habits), the examination of soft drinks, a sports session, and lessons on food additives complemented the core component.

We implemented the project in all three classes of the seventh grade, reaching approximately 75 students. The project aimed to prompt students to reflect on their eating habits and solidify their foundational knowledge of healthy nutrition.