ABC of Kids’ Nutrition, 2016


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The ABC of Healthy Eating projects bases on the cooperation between The Carrefour Foundation and Warsaw University of Life Sciences – Faculty of Human Nutrition and Consumer Sciences. The Project is fully financed by Carrefour Foundation.

The goals of the project

The primary goal of the project is to develop the rational behaviour habits among children and adolescents, not only by raising the level of their knowledge but also to popularize the mode for such behaviour. As a consequence, the risks of diet-related diseases will decrease, among others the overweight and obesity. To achieve these goals, the observations and findings made in the first edition of the “ABC of Healthy Eating” would be very useful. The long-term goal of the project is to improve the health status of Polish population by reducing the prevalence of diet-related diseases and to decrease expenses on the treatment of those diseases while savings could be assigned for the prevention programs.

Partial goals

  • to diagnose and compare the nutritional status, dietary habits and level of nutritional knowledge among children from different Polish regions;
  • to identify the differences in the level of nutritional knowledge among regions with different socio-economic backgrounds;

  • to rise the number of participating in educational activities (workshops) children affected by low economic status to the average level of at least 35%;
  • to promote a healthy lifestyle (nutrition and physical activity) among children;
  • to develop the ability of choosing the foods that meet specific nutritional criteria and creating the balanced meals that are in line with nutritional recommendations for children during practical workshops;

Target groups of the project (beneficiaries)

  • children and adolescents (7-14 years old), including those in difficult financial or family situation

  • individuals interested in prophylaxis of diet-related diseases

  • individuals diagnosed with diet-related diseases, typical for the above-mentioned age group

  • special educational activities will be dedicated to individuals from the societies exposed to the risk of poverty

Direct beneficiaries – 1000 individuals who will participate in the education programme.

Indirect beneficiaries – Internauts, readers of educational brochures and leaflets, people from the participants’ environment.

Direct educational activities

Lectures and workshops for children and adolescent

  • Nutrition & Dietary Block: How to eat healthy, tasty and cheaply. The influence of nutrition on physical and intellectual development, and healthy wellbeing

  • Hygiene & Culinary Block: Food safety; the world of microorganisms. How to prepare healthy and tasty meals.

  • Sensory & Consumer Block: The world of senses; how to read the food labels.

Academic centres involved in project realisation

  • Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW)
  • Faculty of Food Technology, Department of Human Nutrition, University of Agriculture in Krakow
  • Faculty of Food Sciences, Department of Human Nutrition, Wroclaw University of Environmental and Life Sciences
  • Faculty of Food Sciences, Department of Human Nutrition, University of Warmia and Mazury in Olsztyn
  • Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin
  • Faculty of Physical Education and Sport in Biała Podlaska. The Josef Pilsudski University of Physical Education in Warsaw.
  • Faculty of Health Sciences. Medical University in Bialystok.

ABC of Healthy Eating, rok 2015

The ABC of Healthy Eating projects bases on the cooperation between The Carrefour Foundation and Warsaw University of Life Sciences – Faculty of Human Nutrition and Consumer Sciences. The Project is fully financed by Carrefour Foundation.

The goals of the project

The main goal of the project is to promote rational eating habits and food choices, especially among people of difficult socio-economic status; increase their nutritional knowledge and awareness and eliminate improper eating habits what may lead to elimination of diet -related diseases. General assumption and goals of the project could be paraphrased with the one slogan „healthy eating doesn’t have to mean expensive eating”.

Partial goals

    • to teach participants creating nutritious meals for people of different economic status, different age and suffering from different nutritional diseases, especially those disadvantaged;
    • to teach the participants how to read and understand food nutrient labels and choose the nutritious products and foods dedicated to special consumer groups, paying special attention to inexpensive but valuable foods;
    • to promote rules of healthy eating and planning the menus appropriate for specific age groups, especially of children, adolescents and elderly people and paying special attention to cost;
    • developing the skills to design balanced and valuable meals while reducing food waste
    • to decrease the prevalence of diet-related diseases and eating disorders;
    • to promote healthy eating habits among children, adolescents and people 65+;
    • to determine the optimal forms of education based on the knowledge evaluation before and after the this nutrition education programme (programme effectiveness).

Target groups of the project (beneficiaries)

  • children and adolescents (7-14 years old), including those in difficult financial or family situation
  • adults aged 65+, including those in difficult financial situation
  • individuals interested in prophylaxis of diet-related diseases
  • individuals diagnosed with diet-related diseases, typical for the above-mentioned age groups
  • special educational activities will be dedicated to individuals from the societies exposed to the risk of poverty

Direct beneficiaries – 770 individuals who will participate in the education programme.

Indirect beneficiaries – Internauts, readers of educational brochures and leaflets, people from the participants’ environment.

Direct educational activities

Lectures and workshops for children and adolescent

  1. Nutrition unit – How to eat healthy, tasty and cheaply?
  2. Dietary unit – The influence of nutrition on physical and intellectual development.
  3. Culinary unit – How to prepare healthy and tasty meals?
  4. Hygiene unit – Food safety; the world of microorganisms.
  5. Sensory-Consumer unit – The world of senses.

For the elderly

  1. Nutrition unit – How to eat healthy, tasty and cheaply?
  2. Dietary unit – The role of nutrition in the prophylaxis of diet-related diseases.
  3. Culinary unit – How to prepare healthy and tasty meals?
  4. Hygiene unit – Food safety; nutrition and intellectual ability and mood.
  5. Sensory-Consumer unit – Why and how to read the food labels?

Academic centres involved in project realisation

  • Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW)
  • Faculty of Food Sciences and Nutrition, Department of Human Nutrition and Hygiene, University of Life Sciences in Poznan
  • Faculty of Food Technology, Department of Human Nutrition, University of Agriculture in Krakow
  • Faculty of Food Sciences, Department of Human Nutrition, Wroclaw University of Environmental and Life Sciences
  • Faculty of Food Sciences, Department of Human Nutrition, University of Warmia and Mazury in Olsztyn
  • Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin

Faculty of Human Nutrition and Consumer Sciences

Warsaw University of Life Sciences – SGGW
Address: Nowoursynowska 159 C, 02-776 Warsaw
e-mail: dwnzck@sggw.pl; http://wnzck.sggw.pl

Basic information

The Faculty of Human Nutrition and Consumer Sciences (formerly the Faculty of Human Nutrition and Rural Home Economics) was founded on October 1st, 1977. Prof. Stanisław Berger was the creator of human nutrition science at academic level in Poland. He was also first head of the Department, then the Institute as well as first dean of the Faculty.

Nowadays the Faculty has more than 120 staff members and enrols more than 1500 students (full-time, part-time, evening and postgraduate courses). The Faculty holds the right to confer the degrees of B.Sc., M.Sc. and Ph.D. as well as doctor habilitatus (a post-doctoral degree) of agricultural sciences in the discipline of “food technology and human nutrition”.

During its 29-year history, the Faculty educated almost 3500 graduates, among 1200 with B.Sc. and 2300 with M.Sc. degrees. The Faculty Board awarded over 100 degree of Ph.D. and 7 degrees of doctor habilitatus as well as proceeded 6 titles of professor.

The Faculty offers the three-stage studies programs in the field of food technology and human nutrition in the area of human nutrition or human nutrition and consumer sciences. First-stage studies with degree of engineer (B.Sc.), second one leading to Master degree (M.Sc.) and after that Ph.D. studies.

Besides of that Faculty is providing post-graduate studies on nutritional counselling, human nutrition and home economics, organization of tourism and agro-tourism, modern organization and management in catering as well as enterprise in the contact of integration with the EU.

The Faculty consists of following departments: Human Nutrition, Dietetics, Functional Food and Commodities, Engineering and Catering Technology, Organization and Consumption Economics, in which according to their specificity, besides educational and research activities, the offer for practice is developed.

Study programs

  • Human nutrition and food evaluation
  • Dietetics
  • Gastronomy and hotel management

Departments

  • Department of Dietetics
  • Department of Organization and Consumption Economics
  • Department of Food gastronomy and Food Hygiene
  • Department of Functional Food and Commodities
  • Department of Human Nutrition
  • Department of Technology in Nutrition
  • Independent Chemical Laboratory of Food Research

Main research fields

  • scientific bases for nutrition assessment of selected population groups
  • optimization of nutritional prevention and nutritional therapy of various diseases
  • nutrition and health education
  • designing and developing sensory quality, nutritional value and physic-chemical properties of food, including food of special nutritional use, convenience food, functional food and ecological food
  • raw materials, technical, technological, and hygienic aspect of food quality
  • food consumption in Poland – diagnosis and trends among different groups of consumers (paying attention to the consumer’s living standards).