The Snack time, what's in it?
project was conceived and carried out with the general aim of stimulating the awareness of food consumption and the importance of healthy eating in students. The study was developed with a multi-discipline scope, putting the general aims of Food Education along side the specific objectives of chemistry and biology as school subjects while favouring an overall vision of the topic covered. Three themes were developed: 1) Food requirements and the digestive process, 2) The study of the foods eaten as snacks, 3) The reading of packaging and food additives. The experimental aspect strongly characterised the study: the students examined the presence of calcium in milk, fruit juice and bones; they checked the effect of bile and food additives, and they observed freshly prepared slides of yoghurt and mould through a microscope. At the end of the study an interactive exhibition was organised and a brochure, written by the students involved, describing the practical tests was published.
