Multilateral Comenius Project “Could I Ask?” Healthy Food Month Scuola Media Secondaria I° “COCCHI-AOSTA” TODI

INTRODUCTION The activities will begin with an inquiry into the food habits of the students and their grandparents, in order to investigate the knowledge possessed and also check the "false prejudices" still present. What are the eating habits of the students? The questionnaire below is a track to begin to find out.

ALIMENTAZIONE A CONFRONTO Abbiamo condotto un’indagine su un campione di 80 ragazzi di età compresa tra gli 11 ed i 14 anni e su un campione di 80 nonni. Andando avanti vedrete cosa abbiamo scoperto!

La composizione del pranzo I nostri nonni erano molto più saggi di noi: il loro pranzo era costituito da una buona quantità di legumi e verdura, cosa che non siamo abituati a fare noi. Nonni 80 Giovani 80

Consumano Non consumano Consumo di pane, legumi, verdura e frutta Nonni 80 Giovani 80 Troppi giovani non consumano legumi! E chi li consuma, in che quantità?

Consumo di bevande Nonni 80 Giovani 80 Questo grafico dimostra che le nostre abitudini per quanto riguarda le bevande sono molto cambiate: non si beve vino, ma è cresciuto l’uso di bevande varie. Certo gli alcolici fanno male, ma anche le moderne bibite non scherzano: sono belle ed accattivanti ma cosa contengono? E’ meglio non controllare le etichette se si vuole bere sconsideratamente!

Consumo dei grassi Nonni 80 Giovani 80 I dati di questo grafico indicano che nell’alimentazione di oggi come in quella del passato è presente un elemento importantissimo: l’olio di oliva. I suoi benefici per l’organismo sono moltissimi. I nostri nonni usavano anche lo strutto, grasso di origine animale abbastanza difficile da assimilare e che ora abbiamo quasi completamente abbandonato. C’è da dire che in passato la dieta era meno ricca di grassi e quindi anche un po’ di strutto non era molto dannoso.

The Food Pyramid in the Mediterranean Diet Eat more food coming from the bottom of the pyramid and less reaching the peak.

FOOD ACCORDING TO THEIR FUNCTION Group 2 Meat,fish,Eggs Group 3 Pulses Group 1 Milk and Dairy Group 4 Cereals, Sugar Group 5 Animal fats Group 7 PLASTICS ENERGY Group 6 REGULATORS Rich in Vitamins and Mineral salts Rich in Fats, Sugars, Starch Rich in Proteins

A balanced diet supplies us with calories and Nutritional principles. THESE INFLUENCE THE BODY HEALTH STATUS PHYSIC COMFORT PHYSICAL ACTIVITY CAPACITY OFCAPACITY OF CAPACITY OF CONCENTRATION

For a balanced diet you have to… 1.Eat a bit of everything in the right quantity. 2.Distribute the food during the day in 4/5 meals 3.Have Breakfast 1.Drink 1.5\2 litres per day of water 2.Mantain the pleasure of eating…eat without hurry & taste your meal!

“EAT BREAKFAST LIKE A KING OR QUEEN, LUNCH LIKE A PRINCE OR PRINCESS, AND DINNER LIKE A PAUPER”

GDA-GUIDELINE DAILY AMOUNT

DAILY NEED OF CALORIES ACCORDING TO THE ACTIVITIES

CALORIES AND AMOUNT OF SUGARS, PROTEINS AND FATS X 100 G OF DIFFERENT KINDS OF FOOD

READ THE LABEL PRESERVATIVE COLOURING PLACE OF PACKAGING TRACEABILITY OF THE RAW MATERIALS ADDITIVES CEE CODE NOME OF THE PRODUCT INGREDIENTS WEIGHT ID CODE NUTRITIONAL INFORMATION DATE AND PLACE OF PRODUCTION ExpiryExpiry Expiry date

PASTA AND PEELED TOMATOES

BREAKFAST CEREALS

FROZEN PIZZA PEAS

WATER FIZZY DRINKS

MORNING SNACKS

EGGS

The Cuisine of Todi HEALTHY AND UNHEALTHY “BUT VERY GOOD RECIPIES”

RICE WITH ASPARAGUS Ingredients Serves 4 1 kg asparagus 320 grams of rice 100 grams of onion 50 g butter 20 g grated Parmesan cheese One and a half liters of broth Execution Heat the broth Wash and cut asparagus, finely chop the onion and heat in a pan with 30 grams of butter together after a while the asparagus and then the rice. Mix the rice and toast for a few minutes. Combining time to time the boiling broth brought the rice to be cooked al dente. Then remove from heat and stir in the remaining butter and Parmesan.

Ingredients 1 cup of wine or Vin Santo 1 cup sugar 1 cup extra virgin olive oil Seeds of anise. Execution Pour the flour on a pastry board and put in all the ingredients, pouring the wine slowly. Knead the dough, till it will be quite substantial and then form donuts that you will place in a greased pan. Place in oven at 200 ° C and cook for about twenty minutes. Wine doughnuts with anise

Chicken in the pan Ingredients A chicken in pieces, onion, sage, rosemary, garlic, wine, vinegar, capers, lemon and tomato. Execution In a pan fry the onions, sage, rosemary and garlic and add the chicken, when it is well browned add wine, vinegar, capers and lemon (juice and peels). When everything is dry add a little water to bring to the end of cooking with a few tomatoes in pieces. The chicken in the pan is delicious accompanied by a piece of pizza

Meatloaf Ingredients 700 grams of minced meat A sprig of parsley 20 g grated Parmesan cheese 2 eggs A handful of bread soaked in milk and squeezed 3 tablespoons oil Salt and pepper Execution Put the meat in a bowl, mix the crumbs, chopped parsley and cheese. Add salt and pepper and mix with all the eggs and give the mixture an elongated shape. In a casserole put oil and waterbed warmed above the meatloaf and let it cook for about 20 minutes over medium heat. Place the loaf on a large serving dish, decorated with boiled vegetables to taste and serve.

Sweet Maccheroni Ingredients 500 grams of pasta (maccaroni or rigatoni) 300 g breadcrumbs 400 grams of shelled walnuts and chopped. 300 gr sugar 100 grams of dark chocolate 500 g honey Grated peel of one lemon A couple of glasses of alchermes Execution Mix the seasoning and let it stand for some hours to allow the flavours to blend. Cook the pasta in salted water and, when drained, season it with the blended ingredients, stirring gently. Cover the main plate with a layer of seasoning.

Wild Pidgeons “Ghiotta” (the real ones of Todi) Ingredients: 2 pigeons 2 litres of black wine a glass of vinegar 2 little sprigs of sage 2 small sprigs of rosemary 50 grams of capers some onion a lemon 10 black olives dry bread Execution: First of all the pigeons have to be plucked and disemboweled. The liver and the stomach of the birds “maghetto” together with the heads and the tips of the wings must be boiled in a big pan with 2 litres of black wine and a glass of vinegar, two little sprigs of sage, two small sprigs ofrosemary, 50 grams of capers, some onion, a lemon, 10 black olive, and some dry bread. Simmer all of the ingredients for about two hours until the liquid is reduced by half.

After boiling, the mixture should be ground and \or sieved. To the resulting black, dense sauce, add some salt and some pepper. This sauce must be kept warm, as the pigeons are to be grilled over a good fire, seasin with olive oli. Take care to place a dripping pan under them to collect the juices and the oil. When the pigeons are not yet well done, take them off the fire, cut them into four parts, and put them in a pan. At this point the sauce you have already prepared must be brought to a boil again and, while still hot, it must be poured on the pigeons. Let them simmer in the sauce for some 10 or 15 minutes and serve them very hot together with bread to use with the sauce.

Jugged Hare Ingredients (for 6 people) A hare of a pound and 2 etti Two onions Two slices of bacon, carrot, celery, four or five bay leaves, a dozen juniper berries, nutmeg, salt, butter, flour, a can of peeled tomatoes, dry red wine. Execution Peel and chop the hare into pieces and put in cast for one evening with celery, carrot, onion cut into slices, a lot of wine to cover the meat, four or five bay leaves, a dozen juniper berries and grated nutmeg. In the morning, fry with butter chopped, slices of onions and two slices of bacon into strips, season with salt and allow to brown. Add the pieces of hare and a can of peeled tomatoes. Cook for fifteen minutes and then pour the wine into the pan with the spices and vegetables. Cook for about an hour. In a saucepan melt some butter and add a tablespoon of flour with a little water, add the liver of the harethat has been previously beaten and burned very well and the meat already cooked. Strain the sauce before adding including cooking odours and add it to the meat. Allow to cook slowly for two hours again and then cook.

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