Savoury Dishes for Adult Education and Counselling Guidelines and

Savoury
Dishes
for
Adult Education
and
Counselling
Guidelines and Toolbox
This project has been funded with support from the SOCRATES-GRUNDTVIG programme of the
European Commission. This publication reflects the views only of the authors, and the Commission
cannot be held responsible for any use which may be made of the information contained herein.
© 2006 BEST Institut für berufsbezogene Weiterbildung und Personaltraining, Vienna, Austria
Print: Verlag Gesundheit
This publication was developed in the course of the SOCRATES-GRUNDTVIG project
“Food Literacy - A New Horizontal Theme in Adult Education and Counselling
(project number: 116559-CP-1-2004-1-GRUNDTVIG-G1)
Projektpartnerschaft:
aid infodienst Verbraucherschutz, Ernährung, Landwirtschaft e. V., Bonn
BEST Institut für berufsbezogene Weiterbildung und Personaltraining GmbH, Wien
Consortium Langhe, Monferrato e Roero, Italien
Folkuniversitetet Kristianstad
Initiative Geschmacksbildung in Kooperation mit Slow Food Wien
IRFA Sud, Montpellier
Latvian Adult Education Association, Riga
Papilot Institute for Enhancing and Developing of Life Quality, Ljubljana
Szamalk Co., Budapest
Universität Kassel, Fachgebiet Ökologische Lebensmittelqualität und Ernährungskultur
University Glasgow, Department for Adult Continuing Education
Verlag Gesundheit, Wien
For non-commercial purposes, a download version of this publication will be available until
30 September 2009 at:
www.food-literacy.org
Savoury
Dishes
for
Adult Education
and
Counselling
Guidelines and Toolbox
Development Team:
Sonja Schnögl, Rosemarie Zehetgruber (Initiative Geschmacksbildung, Österreich)
Silvia Danninger, Monika Setzwein (BEST Training, Österreich)
Regina Wenk, Madlen Freudenberg (Universität Kassel, Deutschland)
Claudia Müller, Maike Groeneveld (aid infodienst, Deutschland)
3
www.food-literac y.org
Contents
Contents
Food Literacy! Savoury dishes for adult education and counselling ___________________ 7
Part 1 - Why Food Literacy? __________________________________________9
Definition of terms: What is Food Literacy? _____________________________________ 10
Why is it necessary to introduce food literacy? __________________________________ 10
Aims and purposes of the project_____________________________________________ 10
Who can use the Guidelines and Tool Box? ____________________________________ 11
What are the advantages of the Guidelines and Tool Box? _________________________ 11
Food Literacy: A new approach in nutrition education _____________________________ 12
Educational targets and competences _________________________________________ 12
Change of perspectives: New contents and methods _____________________________ 13
Part 2 - Good to know and of good use! _______________________________15
Everyday nutrition in modern life _____________________________________________ 16
The cultural dimension _____________________________________________________ 19
The social dimension ______________________________________________________ 21
The individual and biographic dimension _______________________________________ 23
The physiological dimension ________________________________________________ 24
The economic and political dimension _________________________________________ 26
The ecological dimension___________________________________________________ 28
Food quality or: What is good?_______________________________________________ 30
Part 3 - Toolbox ___________________________________________________33
Practical tips for trainers and advisers _________________________________________ 34
Suggestions for preparation _________________________________________________ 34
The inner attitude _________________________________________________________ 34
Check list: Wellness as part of the seminar routine _______________________________ 35
Gender-oriented seminar design _____________________________________________ 35
Contents
Which method for which educational target? ____________________________________ 37
Selected Methods: ________________________________________________________ 38
1 “Initial questions” _______________________________________________________ 38
2 “Carrot pantomime” _____________________________________________________ 39
3 “Pictures and sayings concerning nutrition” _________________________________ 40
4 “What food am I?” ______________________________________________________ 41
5 “Culinary Wanted Poster” ________________________________________________ 42
6 “Tasting: Do you have good taste?” ________________________________________ 43
7 “Eating with one’s ears” _________________________________________________ 44
8 “Smell: Guess, what it is?” _______________________________________________ 45
9 “Traffic light feedback” __________________________________________________ 46
10 “Nutritional quiz”_______________________________________________________ 47
11 “Estimating quantities”__________________________________________________ 48
12 “The influence of commercials” __________________________________________ 49
13 “Nutritional diary” ______________________________________________________ 50
14 “Eating biography” _____________________________________________________ 52
15 “Creating a cook book” _________________________________________________ 53
16 “Preparing a meal” _____________________________________________________ 54
17 “Excursion to a food producer” ___________________________________________ 55
18 “Bazaar of eating cultures” ______________________________________________ 56
19 “Pro & Contra Club” ____________________________________________________ 57
20 “Let’s go shopping” ____________________________________________________ 58
21 “The whole world in a shopping basket” ___________________________________ 59
22 “Bitter-sweet chocolate” ________________________________________________ 60
23 “Culinary Good-bye present” ____________________________________________ 61
24 “Set table”____________________________________________________________ 62
25 “Harvest wagon – dust cart” _____________________________________________ 63
Case studies_____________________________________________________________ 64
Part 4: Literature and Links __________________________________________69
www.food-literac y.org
6
Education à la carte!
Who can use the Guidelines and Tool Box?
Adult education and counselling institutions
Institutions of health and consumer education
Institutions offering nutrition education
Trainers
Counsellors
Social workers
Anyone who wants to broaden his/her knowledge of nutrition and convey this to others.
This project has been funded with support from the SOCRATES-GRUNDTVIG programme of the European Commission. This publication
reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information
contained herein.