IES Pedro Lain Entralgo: "Une bonne alimentation pour une bonne santé" IES Pedro Lain Entralgo Institute is a district that welcomes students from the 9 villages that make up the Shire Martin Lower (Híjar, Albalate the Archbishop, Azaila, Vinaceite, Samper Calanda, La Puebla de Hijar, Urrea de Gaén, Jatiel and Castelnou), which provides:
The center aims to develop the skills of students by integrating health promotion into the school program, with an open approach to everyday situations and experiences significant health-related student ,
counting the collaboration and involvement of families in the educational project.
This course has prioritized actions aimed towards healthy eating and are working on various content for courses:
- Analysis of food groups in 2 of ESO in collaboration with the Science department.
- Making food pyramids and weekly consumption of different food groups in 4 º ESO and processing videos by the students of these groups, projecting to other courses.
- Reading articles related to healthy eating habits in 4 º ESO.
- Completion of questionnaires on eating habits in 3 º ESO to search for information on the subject.
- Analysis of the concept of energy consumption and energy measurement units in kilocalories and in kilojoules in 4 º ESO in collaboration with the department of physics and chemistry.
- Quantities and units for measuring weight and volume and amounts recommended for a person applying to a recipe in 1 º ESO.
- Development of products made of traditional or craft off the purchase of industrial products in all courses.
With the French department activity is carried Food and Health in French: "Une bonne alimentation pour une bonne santé ", which considering the worked on food content healthy, students participate in:
Contest French or French desserts for the first quarter final in all courses for French students. Students should look for dessert recipes, then go to prepare the recipe in French that they will cook. Once you have the recipe, home made dessert, in pairs and with the collaboration of parents, having to submit photos to prove "that they have entered into flour." After finishing the dessert is presented for the competition, so they are assigned a number so that the jury did not know who the authors of the dessert. With a workforce prepared to judge presentation, taste, fitness for purpose of the competition .. they decide the winners of each cycle and are made to award a prize.
Development of crêpes during the third quarter for the students of 2 º ESO. After searching for information and explanation about the famous French crêpes and presentation of the recipes in French, students assist the professor in class, for the realization of these pancakes, and subsequent distribution center staff to try them .