Unit 2 – Chances and challenges for kindergarten staff under changing conditions in kindergarten and primary school

In this unit I will learn how to:

  1. set food standards in boarding as well as in pedagogical work
  2. build a nutrition team and set common objectives
  3. create an action plan and conductive framework conditions

Introduction into the topic:

Food and nutrition are one of the most vital parts of human culture. Until recently, food related knowledge and skills were transferred informally in intact family situations from one generation to another, and nutrition was confined to seasons and to regional products. In the past decades, technological progress, globalization and working environment have interrupted this traditional transfer of nutrition competence.

Children spend increasing hours per day in kindergarten/school. Their knowledge about food preparation, products, nutrition is generated there. Eating habits, taste education, culinary practice and awareness of cultural heritage are built and anchored in their daily living environment kindergarten/school. Handling of food and nutrition in kindergartens has an impact on health, sustainability, regional development and culinary tradition. There are chances and challenges for kindergarten staff to cope with this growing responsibility.

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