HOW CAN WE FEED OUR GENES Erasmus Project

Project Title

HOW CAN WE FEED OUR GENES

Project Key Action

This project related with these key action: Cooperation for innovation and the exchange of good practices

Project Action Type

This project related with this action type : School Exchange Partnerships

Project Call Year

This project’s Call Year is 2018

Project Topics

This project is related with these Project Topics: Natural sciences; Health and wellbeing; Intercultural/intergenerational education and (lifelong)learning

Project Summary

CONTEXT/BACKGROUND
In short, a person is what he eats. Consequently, it is very important to be aware of the effects of diet on health. For example, obesity has become the biggest problem of our time. If we are aware of the effects of diet, we can change our choices and ensure a healthy life.
Recent studies in NUTRIGENOMICS make it clear that the food we eat interacts with our genes affecting our health. Many people mistakenly assume that the presence of a certain gene means they are destined to experience the associated disease. However, only a few very rare diseases are certainties determined by genetic makeup. Most genes have flexible expressions and can be turned on or off by external influences (mainly diet and lifestyle) by a process known as EPIGENETICS. Epigenetic silencing of genes that would normally protect against disease, as a result, could make people more susceptible to developing that disease later in life.
Eating habits start at home and develop very early. Therefore, our dietary choices and lifestyle affect our genetic predispositions. In the context of our project, it is key to emphasize that one of the key factors underlying nutrigenomics is that people vary greatly in their food / nutrient availability and choices, depending on cultural, economic, geographical and taste perceptions

OBJECTIVES
In this project we worked on two proven scientific facts:
-Your genes are not your destiny.
-What you eat, you become.

In this way, we were going to focus on the impact social and cultural factors have on healthy eating. The main goal of the project was to use and disseminate the results of the project so that young people develop the knowledge and habit to make healthy choices. In addition to the main topic NUTRIGENOMICS, this project included some subtopics concerning the relationship between genetics and food. They were EPIGENETICS and GENETICALLY MODIFIED FOOD. We aimed to involve our students in this particular field of education and introduce the subject in a way they could understand.

PARTICIPANTS
The main target groups of this project were 25 students from the respective high school in each country between 16 and 18 years . All of them students involved in their curricula in this particular field of education. In addition to the students, other target groups were involved, in order to achieve the desired impact and sustainability, members of each school community, teachers not directly involved in the implementation of the project, parents and peers.

ACTIVITIES/ METHOD.
The project consisted of 5 multilateral exchanges held over a period of 6 days involving the five countries. The primary subject of the activities was exploring and making a comparison among the different countries on how teens view the food, introducing them to different life styles and cultural practices within a European dimension. The activities aimed the students to create more awareness on the issue of food consumption, change bad habits and to understand all the ways misnutrition might affect them and undermine their well-being.
It included surveys, comparative analyses, evidence-gathering, studies of real life, team-building activities, intercultural events, interactive workshops, leisure, evaluation and reflective sessions.
In cooperation with universities and research institutions, field experts gave lectures and conducted laboratory exercises. The students were connected via eTwinning and networked their tasks.

RESULTS
As a result of the project, students made presentations, articles and posters. Presentations and articles are in the e-Twinning environment. If possible, the results of the project were implemented in the curricula and in the school food menu.

Project Website

https://twinspace.etwinning.net/81914/home

EU Grant (Eur)

Funding of the project from EU: 104314,1 Eur

Project Coordinator

Pärnu Koidula Gümnaasium & Country: EE

Project Partners

• IES JOSE DE RIBERA
• Öffentlich-Stiftisches Gymnasium Bethel
• Liceo Galilei
• Coornhert Lyceum