The students from the school ‘El Ope’ participated in a GOODFOOD workshop looking at the Nutrition and Sustainability of our food choices (20-21 March, 2024).
Rocío García, Alicia Marín and María Teresa García, researchers from CEBAS-CSIC (GOODFOOD coordinator), visited the Cooperative School ‘El Ope’ in Archena (Murcia-Spain) during the 20th and the 21st of March (2024).
In two separate days, two groups of secondary level students participated in an interactive activity to learn about the nutritional composition of our food choices as well as about their sustainability. Following a brief introduction, there was a brainstorming session where the participants responded to a series of questions abouth health, nutrition and sustainability. Next, they learnt to use several digital tools where they could find information about the nutrients (saturated fat, salt, sugars, fibre, etc) present in the main ingredients of a typical pizza and they also investigated the sustainability of these ingredients.
Overall, the students were enthusiastic participants and enjoyed using some of the tools such as the YUKA App to detect the nutritional value of the pizza ingredients. They also enjoyed learning with a digestive model of the human gut the metabolic fate of the food components. It was a pleasure for GOODFOOD to share this time and work with the students of ‘El Ope’.
