Outputs - CHEEP Erasmus plus project

O1 - Evaluation of Knowledge, attitude and perception in the field of healthy cooking

2020-10-21T12:32:14+02:00

The Evaluation of Knowledge, attitude, and perception in the field of healthy cooking was organized as follows:

The efficacy of the pilot course was evaluated, and it was discussed and presented in a report that was produced by the end of the project.
Before the first short-term mobility and after the last, a questionnaire about knowledge, attitudes, and perception on healthy cooking was delivered to two groups of students:

(a) students involved in the project, and
(b) an equivalent group not involved.

Consequently, P3 used the results to evaluate the efficacy of the pilot course.

The students involved in the short-term mobility were provided with feedback about their progress using questionnaire results.

This activity allowed verifying the effect on knowledge, attitude, and perception produced, involving the participants in their learning path and progress monitoring.

The target groups of this output were: (a) the students that received feedback on their progress and (b) the participating organizations that had a methodologically validated report about the effects of the pilot course.

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O2 - School professional development of Pilot Training Course in Healthy Cooking

2020-10-21T12:32:57+02:00

Vocational catering schools are now increasingly trying to offer various specializing addresses. In particular, the growing request for catering linked to wellness and healthy diet guidelines, requires specific training in this sector. Metabolic diseases, intolerance and allergies are currently relevant public health issues, due to the high incidence on the population. The Position Statement on Allergies, food intolerance and nutritional therapy of obesity and metabolic diseases of 2016, declares that the treatment of these pathologies is effective if it’s aimed at changing the lifestyle and, in particular, through the adoption of a healthy dietary regime not drastically restricted, but rather using food models having a cultural and traditional background, such as the Mediterranean one, and which do not differ much from what patients' preferences are.

In this sense, IO2 expected the development of a specialized Pilot Training Course for students who attended the last three years of their school path (16-18 years old). Students had the opportunity to acquire knowledge related to the culinary culture of the participating countries, enhanced transversal skills, developed theoretical technical skills, and deepened them through practical activity. In particular, they had the opportunity to increase and deepen their theoretical knowledge on metabolic diseases, allergies, and intolerance, to apply techniques and procedures for the production and processing of foods, to study their risks and benefits, and to acquire technical and professional skills. Through theoretical and practical lessons, students had the opportunity to interchange with their teachers and students from other countries, promoting the cultural "melting" of knowledge and practices. During the practical lessons, observing and reproducing the recipes, the real protagonists of the various meetings, the students developed the aptitude to cooperate in the kitchen labs, even in a new different context.

Besides, the course provided students with specific skills that allowed them to improve their job opportunities.

The Pilot Course laid the foundation for the development of a new school vocational curriculum in healthy cooking.

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O3 - Healthy cooking webinar for teachers

2020-10-21T12:33:19+02:00

Today, healthy cooking and a healthy diet were relevant issues deeply influencing our wellness. In order to follow these principles, you needed to have a basic knowledge supported by nutritional and scientific data to meet market needs. The aim of this IO was to train selected teachers from the school partners. Through webinars, the scientific committee, made up of experts in the medical health sector, trained and provided cookery and food science teachers with theoretical knowledge and scientific notions necessary to promote and develop healthy cooking. The contents of the seminar allowed teachers to increase their knowledge and skills to be able to develop a pilot specializing Pilot Training Course (IO2) addressed to students of the last three years of the vocational schools involved. The scientific committee was composed of experts with the aim to design the webinars training program.

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O4 - Recipes and multimedia contents for healthy cooking book and short term mobility

2020-10-21T12:33:52+02:00

Cookery teachers identified recipes belonging to the cultural heritage of their country. They redesigned them with a healthier vision, creating new revisited versions of past traditional dishes, thanks to the support conducted by the scientific committee (P2). Cookery teachers proposed: 2 first courses, 2 mains, and 2 desserts suitable for topics (allergies, intolerance, and celiac diseases), 18 for partners, for a total of 72 recipes, collected in a handbook used for the Pilot Training Course (IO2) and for the AR Healthy Cooking Book (IO5). During short-term mobilities, teachers and students were engaged in the preparation of 9 dishes (3 for each topic), selected from the 72 recipes. During the preparation, teachers underlined the scientific theoretical characteristics of the dishes. The preparation phases were video-recorded by technical school staff for the AR Healthy Cooking Book (IO5).

O5 - Healthy cooking book in Augmented Reality

2020-10-21T12:34:21+02:00

The Italian National Research Council of Italy (CNR) - Institute for Educational Technology (ITD) has developed a new type of mixed-reality book experience, which augments the images of the book with video contents allowing users to explore and navigate the recipes. CNR-ITD has developed a “pop-up book” were pictures come to life as video, which describe the steps and the execution of the dishes.

The book “Cooking Healthy European Paths” is the result of a multidisciplinary and synergetic effort that integrates research, education and innovation with the aim of informing, supporting and directing families, students and operators towards achieving a correct nutritional style paired with a healthy diet and cuisine. The involved schools, the University of Palermo and the CNR have worked on the creation of this book with the cooperation of various professional figures such as doctors, researchers, teachers, cooks and students to create a collection of 72 recipes which reflect the pilot path of professional development in healthy cooking carried on by the students from the partner countries involved in the project. Following a journey through the European partner countries, the students had the opportunity to try their hand at making recipes from different cultures and traditions redesigned following a healthier approach.

The book consists of three parts: an introduction, a collection of recipes, and an interactive part that integrates the content.

The introduction allows the reader to acquire knowledge on the pathologies of diabetes, coeliac disease, obesity and food allergies, their causes and treatment. A collection of recommendations for each pathology enriches the students’ skills in approaching cooking and nutrition with greater awareness in the management and use of food and in the preparation of recipes without losing the pleasure of eating tasty food.

The collection of 72 recipe cards is steeped in the flavours and traditions of the cuisine of the European partner Countries and is organized according to the different pathologies. Each pathology is identified by a colour: blue for diabetes, yellow for coeliac disease, green for obesity and red for food allergies. Each pathology has two Italian, French, Polish and Spanish menus created specifically for it, each of which consists of a first course, a main course and a dessert.

The recipe cards also have icons indicating the presence of one or more of the following ingredients: crustaceans, eggs, fish, milk, nuts,

shellfish, wheat, helping the reader to identify them. Properly reading the list of ingredients of each recipe is recommended for people with food allergies. The recipe cards are enriched with augmented reality content through the use of the CHEEP app.

The students can use the app and capture the image of a dish, then access an augmented contents characterized by a video that describes the main steps in the preparation of the dish.

The app shows the video of all 72 recipe cards of the book “Cooking Healthy European Paths” edit by CNR edizioni.

We would like to thank the schools, the teachers, the experts of the scientific committee who collaborated in drafting the recipes and the reader of all the schools of the partner Countries who actively participated in the creation of these health-focused dishes by sharing the traditions, flavours and aromas of their Countries.

You can access here to collection of the 72 open educational resources and download your favourite recipe cards.

The app is available for free in the google play and Apple stores.

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