The students from the IES ‘El Bohío’ (Cartagena, SPAIN) presented their research projects following the Nutrition and Health Learning Units designed within the GOODFOOD project (4th and 6th of June, 2024).
The project coordinator, María Teresa García Conesa, from CEBAS-CSIC visited the IES El Bohío to see the presentations prepared by the students who focused their projects on the fat, salt and antioxidants content of foods. Following their presentations, the students talked with the coordinator about the experience. Overall, the students liked the projects but, especially, enjoyed working together as a team. They learnt to use several digital tools where they could find information about the nutrients (fat, salt) present in the main ingredients of a typical pizza and they also investigated the sustainability of these ingredients.
