CONTEXT/BACKGROUND Put simply, globally, locally and individually-we are what we eat. Improvements in nutrition may have given us enormous health benefits this last century, even though food-related disease, including obesity has now become our greatest health challenge for the current century. The quality and quantity of our diets may be an enormous threat to current global health, but inversely it can also become a great opportunity for creating a healthier future, if managed appropriately. There are many factors that influence our diet. It is clear that dietary habits develop early. Children's eating habits are shaped by their parents in accordance with their view of what constitutes a healthy child. Those parent's view are clearly shaped by culture and society. In parallel, recent studies in NUTRIGENOMICS make it clear that the food we eat interact with our genes affecting our health. Many people mistakenly assume that the presence of a certain gene means they are destined to experience the associated disease. However, only a few very rare diseases are certainties determined by genetic makeup. Most genes have flexible expressions and can be turned on or off by external influences (mainly diet and lifestyle) by a process known as EPIGENETICS. Epigenetic silencing of genes that would normally protect against disease, as a result, could make people more susceptible to developing that disease later in life. Therefore, our nutritional choices and our lifestyle are positively -or negatively- affecting our genetic tendencies. Within the context of our project, it is a key point to emphasise that one of the central factors that underpin nutrigenomics is that people differ greatly in their food/nutrient availability and choices depending on cultural, economical, geographical and taste perception differences. OBJECTIVES In this project we aim to work on two proven scientific facts: -Your genes are not your destiny. -What you eat, you become. In this way, we are going to focus on the impact social and cultural factors have on healthy eating. This project pursues our students to evaluate their own country's nutrition culture and compare it to the other countries taking part in the project. It is important to understand how they see themselves and each other so that stereotypes and particularities about countries in this matter are discussed. Even though, the main goal of this project will be focused on the dissemination and exploitation of the results of the project. In line with this, we aim the school to be actively involved in school health programs that can help adolescents attain full educational potential by providing the skills, social support, and environmental reinforcement they need to adopt long-term, healthy eating behaviours.In addition to the main topic NUTRIGENOMICS, this project includes some subtopics concerning the relationship between genetics and food. They are EPIGENETICS and GENETICALLY MODIFIED FOOD. We aim to involve our students in this particular field of education and introduce the subject in a way they could understand. PARTICIPANTS The main target groups of this project are 25 students from the respective high school in each country between 16 and 18 years . All of them students involved in their curricula in this particular field of education . Apart of this students, in order for this project to have the desired impact and sustainability ,the other target groups will necessarily imply many members of each school community, teachers other than those directly involved in the application of the project, parents and peer students. ACTIVITIES/ METHOD. The project consists of 5 multilateral exchanges held over a period of 6 days involving the five countries. The primary subject of the activities will be exploring and making a comparison among the different countries on how teens view the food, introducing them to different life styles and cultural practices within a European dimension. The activities aim the students to create more awareness on the issue of food consumption, change bad habits and to understand all the ways misnutrition might affect them and undermine their well-being. It will include surveys, comparative analyses, evidence-gathering, studies of real life, team-building activities, intercultural events, interactive workshops, leisure, evaluation and reflective sessions. Student's exhibition of their results to the general public will offer a platform for discussion. In cooperation with the University and research institutions lectures and lab practices about the topics will be given by field experts. The students are connected via eTwinning and network their tasks. RESULTS Leaflets, brochures and final presentation will be made by the students providing information on the results of the program. Implement the results of the project to the facilities of the school, web page and inclusion in the curricula and if possible in the school meal menu.
CONTEXT/BACKGROUND In short, a person is what he eats. Consequently, it is very important to be aware of the effects of diet on health. For example, obesity has become the biggest problem of our time. If we are aware of the effects of diet, we can change our choices and ensure a healthy life. Recent studies in NUTRIGENOMICS make it clear that the food we eat interacts with our genes affecting our health. Many people mistakenly assume that the presence of a certain gene means they are destined to experience the associated disease. However, only a few very rare diseases are certainties determined by genetic makeup. Most genes have flexible expressions and can be turned on or off by external influences (mainly diet and lifestyle) by a process known as EPIGENETICS. Epigenetic silencing of genes that would normally protect against disease, as a result, could make people more susceptible to developing that disease later in life. Eating habits start at home and develop very early. Therefore, our dietary choices and lifestyle affect our genetic predispositions. In the context of our project, it is key to emphasize that one of the key factors underlying nutrigenomics is that people vary greatly in their food / nutrient availability and choices, depending on cultural, economic, geographical and taste perceptions OBJECTIVES In this project we worked on two proven scientific facts: -Your genes are not your destiny. -What you eat, you become. In this way, we were going to focus on the impact social and cultural factors have on healthy eating. The main goal of the project was to use and disseminate the results of the project so that young people develop the knowledge and habit to make healthy choices. In addition to the main topic NUTRIGENOMICS, this project included some subtopics concerning the relationship between genetics and food. They were EPIGENETICS and GENETICALLY MODIFIED FOOD. We aimed to involve our students in this particular field of education and introduce the subject in a way they could understand. PARTICIPANTS The main target groups of this project were 25 students from the respective high school in each country between 16 and 18 years . All of them students involved in their curricula in this particular field of education. In addition to the students, other target groups were involved, in order to achieve the desired impact and sustainability, members of each school community, teachers not directly involved in the implementation of the project, parents and peers. ACTIVITIES/ METHOD. The project consisted of 5 multilateral exchanges held over a period of 6 days involving the five countries. The primary subject of the activities was exploring and making a comparison among the different countries on how teens view the food, introducing them to different life styles and cultural practices within a European dimension. The activities aimed the students to create more awareness on the issue of food consumption, change bad habits and to understand all the ways misnutrition might affect them and undermine their well-being. It included surveys, comparative analyses, evidence-gathering, studies of real life, team-building activities, intercultural events, interactive workshops, leisure, evaluation and reflective sessions. In cooperation with universities and research institutions, field experts gave lectures and conducted laboratory exercises. The students were connected via eTwinning and networked their tasks. RESULTS As a result of the project, students made presentations, articles and posters. Presentations and articles are in the e-Twinning environment. If possible, the results of the project were implemented in the curricula and in the school food menu.