Healthy eating in kindergarten schools

TITLE OF THE ACTIVITY HEALTHY EATING: WE EAT VARIED, OR THE EDUCATION OF THE TASTE FROM THE KINDERGARTEN SCHOOLS

TIME Second quarterly school year.

DEPARTMENTS Services to the Community

PARTICIPANTS Students of the higher degree of kindergarten Studies.

OBJECTIVS This activity is developed with students of a formative cycle of higher degree; therefore, they are students whose formation is oriented towards the incorporation to the labour market. It is tried to be worked in a double way:

 Formation in habits of healthy food:
• Know and identify the energetic components of foods common in the diet.
• Prepare foods so that it is attractive for the children (colours, forms, etc).
• Acquire skills to plan complementary activities that can have a positive value in favour of varied nourishment.
• Teach the children in election of foods that are not considered like junk food.
 Learn strategies of work with the children of the kindergarten schools, simulating activities to work with a varied ingestion.
• Active knowledge of work by corners.
• Develop abilities of collective presentation of simulations: theatre, games of roll, etc.
• Use theoretical knowledge on the structure of the story and its use in simulations within a frame of education in food habits: Times, variety, autonomy of the infants.

SÍNTHESIS OF THE ACTIVITY In work groups the practice will be prepared, distributing rolls and tasks among each group. Menus for children of kindergarten schools will be elaborated, aiming to them in the strip of age of 28-42 months.
Each team will elaborate a dish of the menu, with emphasis in the considered important factors to favour the approach of the boy towards new foods.
Creation, within the classroom, of a structure of “healthy corners” Each group will elaborate a story, both the text and the support, with the thematic of the healthy feeding.
The activity will be closed with one “merienda” (afternoon meal) with all the students, who will try to simulate an activity with the students of the kindergarten schools, activating all the elaborated materials.

ASSESSMENT 1) Adjustment of the materials to the object of the activity
2) Quality of the materials.
3) Evaluation on the process, from the strategies that are used by the students to solve the difficulties that they find in the accomplishment of the practice.

PROPOSITIONS OF CONTINUITY AND IMPROVEMENT This activity has affected very positively the improvement of the relations between the students, causing with the “merienda” playful situations.
Students of the cycle have considered this activity an obligation to face the real food elaboration: cooking and presentation.
Material of different qualities is prepared and, in general, right for their use in a kindergarten school.
As a way of improvement we will try to do this activity in next courses, but with a process of filming to favour the revision of the process and encouragement of the self-esteem of the students (through analysis of previous expectative of some students and the products that they make, we have been able to affect the self-esteem of some student, and obtained important improvements for the subjects).