MY

PERSONAL
CHEF
Characteristics
Area of education: Humans and Health
and some relation with humans and
the world of work (food preparation)
Stage 2
Subject matter: Healthy lifestyle and health maintenance
Nutrition and health: fundamentals of a
healthy diet, influence of environment and
eating habits on health; eating disorders
 5 food groups
Fruits and
Dairy
vegetables Carbohydrates for Dairy Protein to repair
Reduce Calcium for teeth
energy muscles and cells
cholesterol and bones
Fiber for digestion Magnesium for
Vitamin C to Vitamins D, B12
B vitamins for bones
repair tissues, Potassium for
healthy nervous Healthy fats for
heal wounds... healthy blood
system hormones, for a
Fiber for better pressure
Magnesium for healthy brain...
digestion
bones
Other vitamins,
Proteins
Proteins
potasium... Grains
 PART 1
CAN YOU GUESS WHICH FOOD IS FROM EACH GROUP?
 PART 2
IT IS YOUR TIME!
WILL YOU BE ABLE TO BE A PRIVATE CHEF?
YOU WILL BE GIVEN A SPECIFIC CASE OF SOMEONE WITH
SPECIFIC NUTRIENT REQUIREMENTS

CAN YOU PREPARE THE MEAL FOR HIM?

DONUT STRESS,
JUST DO YOUR BEST!
 answers
1: rich in dairy, fruits and vegetables
2: rich in protein and grains
3: rich in fruits, veggies, grains and proteins
4: varied and colorful
5: rich in fruits and vegetables, and low in grains
Time,materials,Groups
TIME: 2 sessions (1 for theory and first part, 1 for part 2)
MATERIALS: projector, plastified food images, plastified
plates for each student/group of students
NUMBER OF STUDENTS: groups of 4-5 students
Objectives
recognizing health as the most important life value
gaining a basic orientation in opinions on what is healthy and can benefit personal
health, as well as threats to health and what causes damage to health
strengthening decision-making and behaviour in order to actively promote health in
all life situations and learning about and making use of sites related to preventative
healthcare
 COMPETENCES
Learning competence
Problem-solving
Communication
Social
Thank you
very mochi