Food and taste education.

learn to eat well

Mealtime is a special time of learning with the family or at school. Balanced menus in school restaurants help students develop good eating habits.

Nutritional education intervenes in class, from school where children acquire their first eating habits. Teachers play a key role in Teach students the rules of good eating behavior and raise awareness about the effects of diet on health.

School programs develop students’ knowledge in the field of nutrition throughout school, and especially in cycle 2 and cycle 4. Physical activity is taught throughout the school. All these courses should be an opportunity to transmit information and educate young people about the relationship between nutrition and health and about the benchmarks of national health nutrition program (PNNS) and its implementation in practice.

Teachers of economics, geography, SVT (Earth and life sciences), PSE (environmental health prevention), modern languages, EPS (physical and sports education), etc., can lead a set of food education projects in relation to educational programs and other actors involved within the educational establishment (economic assistant or manager, chef, main educational advisor, educational assistant, local producer, dietitian, association, etc.). These actions are part of the educational path for health.

taste formation

The ability to appreciate different flavors, differentiate them and talk about one’s own sensations can be learned and cultivated. School plays an important role in awakening taste. Promotes culinary heritage and promotes products of good flavor and nutritional quality.

Taste is learned, educated, acquired over time. Treating yourself also means taking your time and knowing how to choose. Taste training actions are carried out during classes or during various activities or events, sometimes with the help of qualified external speakers, such as:

  • organization of activities within the framework of discovery workshops
  • promotion of culinary heritage
  • promotion of good quality products.
  • discovery of smells, flavors, spices and essences
  • explanation of manufacturing secrets
  • exercise of critical thinking in the face of trends and the media

In collaboration with schools and some colleges, experiments are being carried out in cooking workshops, in which associations and local authorities in particular participate.

A school breakfast to support the most vulnerable families

According to the National Nutrition-Health Plan, breakfast is a meal in itself and should represent between 20 and 25% of the energy intake for the entire day. However, several studies, particularly those carried out by the Research Center for the Study and Observation of Living Conditions (CREDOC, 2015) and individual national studies on food consumption (INCA 3, 2014) show that taking a small breakfast is not systematic among children and adolescents.

Almost one in two school teachers, at any level, identify students in their class who have skipped breakfast. On average, at school, 3.4 students per class, from CP to CM2, come to class hungry. The reasons given are, in order, lack of appetite, lack of time, getting up early, stress, absence of parents in the morning and financial reasons. Thus, 13% of children enroll in Rep and Rep+ They come to school with an empty stomach and therefore do not enjoy good conditions for their learning.

The Ministries of National Education and Youth, Solidarity and Health, and Agriculture and Food work in partnership to promote good eating habits and breakfast. Without replacing families, ministries offer tools and awareness-raising actions to remember the importance of this food in the nutritional balance of young people.

This device must participate in the Reduction of dietary inequalities in the first meal of the day.essential for concentration and availability for school learning.

An educational component accompanies this distribution in order to provide students with food education that allows them to develop an educational and pedagogical project.

After an experimental phase from March to June 2019 in nearly 400 Rep and Rep+ voluntary schools, urban policy districts and fragile rural areas, the system has been widespread since the start of the school year in September 2019.

These breakfasts must meet precise specifications:

  • They must be balanced and of quality;
  • They are served respecting food safety and hygiene standards;
  • are open to all children;
  • They are accompanied by nutritional education and raising parental awareness about the role of breakfast.

The national nutrition and health program (PNNS)

Within the framework of the PNNS, in collaboration with Public Health France, intervention tools in health education are offered:

  • a poster promoting nutritional benchmarks for primary school children
  • a nutrition guide for fifth graders, “I like to eat, I like to move”

These documents support the implementation of nutrition educational projects, in addition to teaching programs.

National Nutrition and Health Program (PNNS)

Overweight and obesity: a public health problem

In France, The increase in cases of overweight and obesity among children and adults is becoming a public health problem.

Obesity is a recognized risk factor for several health problems: hypertension, cholesterol, diabetes, cardiovascular disease, respiratory problems, arthritis and certain forms of cancer.

The national nutrition and health program (PNNS) aims to:

  • improve the health of the French by acting on nutrition
  • to reduce the prevalence of obesity and overweight

National nutritional health program.

Measures taken in schools

Ban on food distributors

Vending machines for paid drinks and food products are prohibited in schools.
The schools are It is encouraged to install cold water fountains..

Promotion of physical activity.

Preventing overweight and obesity involves learn about energy intake and expenditure. Physical education and sports (PE) classes play a fundamental role.

Recommendations for snacks and snacks

Morning snack at school is not neither systematic nor mandatory. It is not justified for students who have had breakfast before coming to school. However, teachers can schedule one at least two hours before lunch. The drinks or foods offered to students allow for a diversified food offering, favoring water, fruit juices without added sugar, semi-skimmed milk or dairy products, bread, and sugar-free cereals.

Other moments of school life provide additional food: birthday snacks, Christmas or end-of-year parties, etc. These festive events offer a moment of conviviality, sharing and pleasure. It is desirable not to multiply them. and group them, for example monthly, to avoid excessive energy intake.

The national feeding program (PNA)

The ANP aims, among other things, facilitate the access of the youngest to a good diet based on taste, the balance between foods and the rhythms of food intake, coexistence since elementary school.

Collaboration is being carried out with the school catering sector to improve catering conditions in schools, in particular to enforce nutritional standards and improve food supply.

Resources for professionals

A vademecum aims to Articulate health, sustainable development and citizenship objectives. as part of an education about food and taste that mobilizes the entire educational community and the School’s partners. It presents the organization of this education about food and taste in schools and is expanded with resources published online on the Education about food and taste portal of the Éduscol site.

You will find it on the Éduscol website Resources to encourage the implementation of food and taste education actions..

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