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Meal care and fall prevention: Assignment series
The students put the theory around nutrition and fall prevention into practice during meal care. They are given time to complete their preparations. Meal care is then for another time.
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Cooking from stock: Case
Cooking from stock based on a case study. The students prepare the cooking assignment and afterwards reflect on their own skills and the result.
They take into account the wishes, needs, timing and challenges of the care recipient.
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Preparing red cabbage: Step-by-step plan and self-evaluation
Guidance and evaluation document for preparing red cabbage during a practical nutrition lesson. Students make a step-by-step plan in advance and note the requirements and points of attention themselves. The self-evaluation is based on the 5 Ms.
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Fats and the food triangle: Assignments
What do fats do to our body? Which are the good fats and which are the less good ones? In this task, students answer questions about saturated and unsaturated fats and the nutritional triangle.
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