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Erasmus+ / Key Action 2 / Healthy? Wealthy. Top Tips.

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Healthy? Wealthy. Top Tips. 2015-2018

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A course about healthy eating habits and fitness addressed to teenagers. 

  • Teacher: Zekayi Aksoy
  • Teacher: Susana Baptista da Silva
  • Teacher: Magdalena Brzeska
  • Teacher: Amalia Chompi
  • Teacher: Franca D?Amore
  • Teacher: Anastasia Diktaki
  • Teacher: Georgios Fotinakis
  • Teacher: Estefania Garcie Mesa
  • Teacher: Vural Gok
  • Teacher: Antonis Halkefs
  • Teacher: Kristin Johnsen
  • Teacher: Chrysa Kapnia
  • Teacher: Maria Kariniotaki
  • Teacher: Vasiliki Katsarou
  • Teacher: Sissel Kvistad Sundby
  • Teacher: Paola Lucchesi
  • Teacher: Margarida Maia e Costa
  • Teacher: Maria Manioudaki
  • Teacher: Margarita Martin Gonzales
  • Teacher: Isabel Martins Cabral
  • Teacher: Manolis Papadakis
  • Teacher: Filomena Semiao
  • Teacher: Irini Vogiatzi
  • Teacher: Agnieszka W?jcik Grudzi?ska

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The rationale of this project in terms of objectives pursued and needs and the target groups which is addressed. The reason why this project should be carried out transnationally. 


The concept to broaden the educational opportunities offered to our students by establishing international partnership was derived from the far-sighted policy of the participating schools. Such enterprises are also anticipated in the schools? development programs. Active participation in international programs is perceived as one of our schools?  main objectives. The addresses of our cooperation are the youth who are the subject of our greatest concern and whose well-being and multi-pronged development is the uttermost objective of our work. Following the above principles, we elaborated the project which we intend to carry on in our institutions. 

The topic of our work will be focused on alimentary culture. It was chosen as the result of both the needs and threatening phenomena which we observe in our daily practice. A significant percentage of our students suffers from being overweight and there are students whom we classify as obese. Equally large percentage declares to be on slimming diets, which are dangerous. There is an alarming increase in the number of students suffering from numerous nourishment related disorders. Analysis of the content of students? meals provides more worrying information. Scientific research and reports connected with food related problems are alarming. World Health Organization published materials which claim youth obesity tripled in the two latest decades and is considered  the most threatening modern epidemic. All the aforementioned investigation made us choose the area of our work.

Regardless of systematic efforts undertaken by our schools aiming at equipping students with knowledge related to proper nourishment, results of interviews and questionnaires carried out on chosen groups of our  students revealed their superficial knowledge about nutritional issues. The observations and conclusions drawn from the research let us decide on the topic of our project, which reflects  our concern of students? future well-being. The attitude towards alimentary problems is definitely a part of it. 

We assumed that making the subject of nourishment the area of international cooperation can both increase its importance and open opportunities to realize the issues with mutual support and best know-how contribution of the partners, which will remarkably enrich the content of the planned work. Making it more attractive is crucial from the point of view of students? involvement.

We aim at equipping our youth with knowledge which will build and strengthen their awareness of the influence of proper nourishment on our physical and psychological health. The knowledge and expected change of nutritional habits will bring benefits to their future life. We plan to present a wide range of food related topics and create materials which can help students share the knowledge they will acquire with local communities. Finally, we expect to instill in our students the sense of responsibility for their physical and mental well-being and build foundations which will shape appropriate eating habits. Realization of the above tasks speaks for the need to work as partners representing different countries but sharing the same priorities and ready to make any effort to achieve significant change of students? alimentary scheme. 

International cooperation will help our students adopt to the modern society and  its multicultural dimension.  Hence, our purpose is to stress that despite national or cultural differences, all people deserve equal respect and the diversity only adds to the heritage of mankind.  International cooperation perfectly answers the need to spread respect and tolerance, broaden cultural knowledge and strengthen friendship . 

The project gives the highest importance to social skills, language and ITC competence, initiative and creativity in order to build foundations under future successes of our youth. We intend to confront our students with the need to use ITC technologies ranging from communication to programmes helping to create materials we are going to prepare.  Improvement of language competency will be achieved, as English is going to be the language of the project. Heading for fluency will be the natural consequence of participating in international enterprise.  

Planned activities aim at developing individual creativity and make students enterprising and innovative, which will definitely help them face the demands of the future, ranging from planning and conducting self-development to final success on the job market. 

Finally,  we do not lose sight of lifelong learning and offer a topic which may inspire students to choose or connect their future career with food and nourishment related work opportunities.  This opens a number of prospects which are based on the still increasing knowledge and interests in the influence proper nourishment has on human?s  health and the quality of life. As  our students will decide on future studies and profession choices quite soon, we show them the path which may be both inspiring and successful

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