EATING HEALTHY BY MOVING ON (Q694137): Difference between revisions
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(Created claim: summary (P836): THE HEALTHY EATING PROJECT AIMED AT PROVIDING STUDENTS WITH A PHYSICAL AND DIETARY CULTURAL GROWTH PERSPECTIVE THROUGH A PRACTICAL AND RATIONAL STUDY OF THE FOOD THAT IS BEING OFFERED EVERY DAY BY A TARGETED AND SUSTAINED PHYSICAL EXERCISE TOWARDS THE ACHIEVEMENT OF FULL PHYSICAL AND MENTAL WELL-BEING. FIRST, TO ENRICH THE EXISTING GI COURSES IN RELATION TO THE ABOVE AND GI AREAS COVERED BY THE HOTEL STUDIES. THE AIM OF THIS COURSE IS TO INVOLVE...) |
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Revision as of 15:41, 7 June 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | EATING HEALTHY BY MOVING ON |
Project in Italy financed by DG Regio |
Statements
17,224.0 Euro
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17,224.0 Euro
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100.0 percent
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20 August 2018
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5 July 2019
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28 August 2019
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ISTITUTO ISTRUZIONE SUPERIORE G.A. PISCHEDDA BOSA
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40°17'49.24"N, 8°29'55.00"E
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IL PROGETTO MANGIARE SANI MUOVENDOSI INDIRIZZATO A OFFRIRE AGLI STUDENTI UNA PROSPETTIVA DI CRESCITA CULTURALE FISICA ED ALIMENTARE ATTRAVERSO UNO STUDIO PRATICO E RAZIONALE DEI CIBI CHE OGNI GIORNO CI VENGONO PROPOSTI IL TUTTO COMPLETATO DA UN ESERCIZIO FISICO MIRATO E COSTANTE VERSO IL RAGGIUNGIMENTO DEL PIENO BENESSERE FISICO E MENTALE. LIDEA INIZIALE QUELLA DI ARRICCHIRE I PERCORSI GI ESISTENTI RELATIVI ALLE TEMATICHE SUDDETTE E GI AFFRONTATE NELLINDIRIZZO DI STUDI DELL ALBERGHIERO. QUESTO PERCORSO MIRA A COINVOLGERE I RAGAZZI CON PI DIFFICOLT A LIVELLO RELAZIONALE CON UNA BASSA AUTOSTIMA E CON DIFFICOLT AD AGIRE IN MODO AUTONOMO E RESPONSABILE AL FINE DI MIGLIORARE LE LORO COMPETENZE TRASVERSALI QUALI LA CAPACIT DI COMUNICARE IN MODO EFFICACE E DI INTERAGIRE CON GLI ALTRI IN MODO POSITIVO E PROPOSITIVO. GLI INTERVENTI SARANNO VOLTI A RAFFORZARE LE COMPETENZE DI BASE DI SCIENZA DEGLI ALIMENTI E DI EDUCAZIONE MOTORIA. (Italian)
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THE HEALTHY EATING PROJECT AIMED AT PROVIDING STUDENTS WITH A PHYSICAL AND DIETARY CULTURAL GROWTH PERSPECTIVE THROUGH A PRACTICAL AND RATIONAL STUDY OF THE FOOD THAT IS BEING OFFERED EVERY DAY BY A TARGETED AND SUSTAINED PHYSICAL EXERCISE TOWARDS THE ACHIEVEMENT OF FULL PHYSICAL AND MENTAL WELL-BEING. FIRST, TO ENRICH THE EXISTING GI COURSES IN RELATION TO THE ABOVE AND GI AREAS COVERED BY THE HOTEL STUDIES. THE AIM OF THIS COURSE IS TO INVOLVE YOUNG PEOPLE WITH A DIFFICULT RELATIONSHIP WITH A LOW SELF-ESTEEM, WITH LOW SELF-ESTEEM AND WITH THE DIFFICULTY OF ACTING INDEPENDENTLY AND RESPONSIBLY IN ORDER TO IMPROVE THEIR TRANSVERSAL SKILLS, SUCH AS THE ABILITY TO COMMUNICATE EFFECTIVELY AND INTERACT WITH OTHERS IN A POSITIVE AND POSITIVE WAY. THE INTERVENTIONS WILL AIM AT STRENGTHENING THE BASIC SKILLS OF FOOD SCIENCE AND MOTOR EDUCATION. (English)
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Identifiers
H67I17000340007
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