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Project of School For Nurses Mlinarska, Zagreb: "Microbiome And Fermented Foods"   Project of School For Nurses Mlinarska, Zagreb: "Microbiome And Fermented Foods" Minimize

 
Microbiome And Fermented Foods
 
Project of School For Nurses Mlinarska, Zagreb
 

    Participating Schools:  1. School For Nurses Mlinarska, Zagreb
2. School For Nurses Vrapče, Zagreb
3. Medical School Varaždin
4. Dental Technical School Beograd
5. Medical School Belgrade
 
Date:  May 31st 2019
 
Project Leaders (e-mail):  1. Đurđica Stanešić (dstanesic1@gmail.com), School For Nurses Mlinarska, Zagreb
2. Aleksandra Vidoša
(aleksandra.vidosa@gmail.com)
, School For Nurses Vrapče, Zagreb
3. Nataša Vuković
(natvuk@gmail.com),
Medicinska škola Varaždin, Varaždin
4. Ana Gajić
(anagajic62@yahoo.com), Dental Technical School
Beograd
5. Iljana Rakić (iljanarakic@yahoo.com), Medical School Belgrade
 
Coordinators name and surname (e-mail):  1. Natalija Šnidarić (natalija.snidaric@skole.hr), School For Nurses Mlinarska, Zagreb
2. Zlatica Šimunović
(zlatica.simunovic@skole.hr),
School For Nurses Vrapče, Zagreb
3. Nataša Vuković
(natvuk@gmail.com),
Medical School Varaždin
4. Maja Vračar
(vracarmaja@yahoo.com),
Dental Technical School Beograd
5. Iljana Rakić (iljanarakic@yahoo.com), Medical School Belgrade
 
Leader School:  School For Nurses Mlinarska, Zagreb
 
STUDENTS: 
 
1. Nikolina Ban
2. Tihomir Crnjac
3. Marko Penić
4. Karla Anić
5. Margareta Bakonji.
6. Matea Hranić
7. Iva Lovrinović
8. Helena Kostić
9. Matea Melović
10. Milena Biljić
, Medical School Belgrade
11. Nevena Cvejić
, Medical School Belgrade
  
Target Group: 
 
High School Students, from 1st - 5th grade
 
Project Objectives: 
 
To explore:
a) What is a microbiome in a narrower and wider sense
b) What microorganisms make up the gut microbiome & their characteristics
c) What's a leaky gut
d) The connection between microbiome & our immune system as well as other systems in our body
e) The way probiotics and prebiotics affect the microbiome composition
f) Which fermentation methods were used in the past & which are used today
g) The effect of fermented foods on biodiversity & balance of the bowels
h) Is there a connection between fermented drinks & microbiome
i) Are probiotics and prebiotics used in the cosmetic industry
Find out how much students know about the effect of microbiome on health.
Learn about fermentaion methods & the process of making fermented drinks.
Develop team work, learn and having fun & useof modern IT technology.
Conduct peer education.
 
Tasks: 
 

Study literature & scientific articles about microbiome.
Conduct a poll & find out how much 4th-grade-students know about microbiome.
Visit KBC Zagreb (University Hospital Centre Zagreb)-Nutrition Department & intervju a nutritionist about fermented foods and microbiome.
Come up with a workshop about fermented foods & microbiome.
Educate (workshops or lectures) 4th-grade-students about fermented foods and microbiome.
Develop stundents communication and social skills.
Develop team work.
 

Collaborators:  Dubravka Gabrić, dipl.ing. chemistry.
 
Place of implementation:  Zagreb: Nursing School Mlinarska, Nursing School, KBC Varaždin (University Hospital CentreVaraždin)- Nutrition Department, Nursing School Varaždin.
 
Duration (phases):  June 2019.- February 2020.
Making a general plan & project registration – May 2019
Literature review and tasks assignment between Schools - June 2019
Work on the project
1. PHASE
Tasks assignment among Schools, literature review: video conference
Visit the library of National School of health dr. Andrija Štampar
Visit KBC Zagrebs Nutrition department, interview with a nutritionist
First student exchange– September 2019
2. PHASE:
Poll designing, interviewing students
Designing fermented foods & drinks workshops and /or / student lectures
Second exchange with a workshop – December 2019 or January 2020
3. PHASE:
Making brochures about microbiome & fermented foods
4.PHASE:
Final activities : linking parts of the project together, agreement on the way of project presentation – February 2020
 
Expected Results:  Project goals realisation.
 
Risk Factors:

Student exchange impossibility due to financial reasons.


    
Synopsis of project "Microbiome And Fermented Foods"   Synopsis of project "Microbiome And Fermented Foods" Minimize

   Human microbiome is a group of micro-organisms that live in man / with man. It includes bacteria, fungi and arch-aebacteria. In our body there are about one trillion micro-organisms, which is 10x more microbial cells than human. The total amount of the microbial gene is 100 to 150 times the amount of the gene in all cells of the human body and each of us contain about 1.5-2 kg microorganisms.
   By the term microbiome, we usually think of all micro-organisms that inhabit our intestines, but micro-organisms are distributed everywhere, so we talk about the microbiome of the nose, the microbiome of the eye, the microbiome of the ear, the microbiome of the armpits, the microbiome of the vagina and the microbiome of intestines.
A healthy and powerful microbiome is the foundation of an effective defense (immune) system, the creation (synthesis) of neurotransmitters, and many psychological states, mental functions and hormonal equilibrium under it’s influence.
Healthy and powerful microbiology provides nutrients that produce some micro-organisms (vitamins A, B1, B2, B3, B6, B12, K, biotin), better utilization of our food (because the microbes are pretreating some of the food ingredients that are not easily digestive or inaccessible for use in unprocessed forms).
   Some bacterial compounds, such as butts, affect the health and functionality of the gut wall.
Consequently, microbes support better health, cure some conditions, and significantly reduce the chances of many chronic illnesses.
   Fermented food affects the biodiversity and balance of the microbial, which gives us the ability to influence the intestine

PROJECT GOAL:
Investigate the relationship between the composition of microbiome and the consumption of fermented food. Maintain workshops for fermenting food and making cosmetics that affect the microbiome of the skin.
Educate peers about the relationship between consuming fermented food and health.

PHASE OF THE PROJECT:
1. PHASE:
- Distribution of assignments between participating schools, literature review, exchange of information via videoconferencing
- Visit to the School of Public Health Dr. Andrija Štampar
- Visit to the Nutrition Department of KBC Zagreb, interview with nutritionist
- The First Exchange of Students - September 2019: Presentation of the gathered information and planning of further work on the project
2. PHASE:
- Work analysis during the first stage
- Creating a Survey, online questionnaire of 4th-grade-students on microbiome and food fermentation methods
- Designing fermentation workshops for food and beverages, making cosmetics that affect micro-organisms of the skin and / or lectures for students.
- Second exchange with workshop - December 2019 or January 2020: Planning further activities on the project
3.PHASE:
- Research on methods of fermentation of food in the past and food fermentation in other cultures
- Research on known people using fermented products and fermentation-related traits
- Making brochures about microbiome and fermented foods
4.PHASE:
- Final activities: linking the project segments, agreement on how to project the project
- Making a presentation of the project - Feb. 2020


    
Forth exchange of students in the project "Microbiome And Fermented Food" (November 28, 2019)  Forth exchange of students in the project "Microbiome And Fermented Food" (November 28, 2019) Minimize

 
Forth exchange of students in the project "Microbiome And Fermented Food"
(November 28, 2019)



   The forth student exchange in the project "Microbiome And Fermented Food" took place on Thursday, November 28, 2019.
   Students that participated in the exchange were students from School For Nurses Mlinarska, Zagreb; Nikolina Ban and Tihomir Crnjac and students from School For Nurses Vrapče, Zagreb; Margareta Bakonji and Karla Anić as well as their mentors Aleksandra Vidoša and Đurđica Stanešić.
   The activity that was conducted was a workshop that took place in School For Nurses Mlinarska, Zagreb.


  The workshop was led by professional chefs Ana and Morana and the people who attended the workshop were students from the project "Microbiome And Fermented Foods" as well as other schoolteachers. In the beginning the two chefs who were giving the lecture introduced themselves and gave a few minutes for everyone to express why they stayed to hear the lecture.
   After that they gave us a general concept of eating healthy. Morana spoke about the principles of healthy eating, she also talked about organic groceries. She pointed out the bad effects of eating processed foods and their connection to the microbiome itself. Our diet should consist of seasonal foods. We should also eat diverse and every individual should have their own diet the way that suits them. Every meal should have a high nutritional value.
   After the short introduction Ana told us some general information about the gut microbiome and the importance of keeping a healthy gut bacterial flora. She told us that various foods can have a significant effect and can even lead to the leaky gut syndrome. They gave us a brief lecture on fermented foods as well and told us a lot of different recipes which include fermented foods. They demonstrated the short pickeling technique using red cabbage and salt. They also made a type of cheese using sunflower seeds. Morana showed us how to make Kimchi – the traditional Korean fermented dish.
   For dessert we had the opportunity to try cashew cream which was server alongside freshly cut oranges. Everyone was pleased with the food they were given to us by Ana and Morana. From our student perspective this workshop was very important because we learned a lot of things which we can now pass on our classmates.
   We are grateful that we got the opportunity to participate to this presentation because it was a wonderful experience.


    
Third student exchange in project “Microbiome and fermented food” (November 27, 2019)  Third student exchange in project “Microbiome and fermented food” (November 27, 2019) Minimize

 
Third student exchange in project “Microbiome and fermented food”
(November 27, 2019)



   The third exchange in the project "Microbiome and fermented food" was held on Thursday, November 27, 2019 when the Andrija Štampar School of Public Health and the Andrija Štampar Library in Zagreb visited the students and leaders of the School of Nursing Mlinarska Zagreb and the School for nurses Vrapče Zagreb .

   Students that participated in the exchange were Margareta, Tihomir and Nikolina alongside their mentors Đurđica Stanešić and Aleksandra Vidoša. Professor Lovela Machala Poplašen gave us a tour around the “Andrija Štampar” library.

   The library is opened to all users no matter their status. The library also works as Croatian Institute of public health library. The library itself consists of a room equipped with 20 computers and two student classrooms. The library is connected to the Aleph network which allows you to access data from any university library in Croatia that uses the same network. Using the library IP address, you can access numerous data bases and magazines from the biomedicine and medicine fields which is financed from our Government. Our host showed us a simple way of obtaining interesting information using PubMed data base. She also gave us some tips to help us navigate thru PubMed. We researched data on Microbiome and fermented foods. We are grateful to our host for giving us a warm welcome and the time she took out from her day to help us with our project.

   We learned how to use PubMed and will use the information that was given to for our project. We are looking forward to gaining new knowledge and information.


    
Second exchange in Project "Microbiome and Fermented Food" (September 26, 2019)  Second exchange in Project "Microbiome and Fermented Food" (September 26, 2019) Minimize

Second exchange (video-conferance) in Project "Microbiome and Fermented Food"
(September 26, 2019)


 
 
 
   The second student exchange in the project “Microbiome And Fermented Foods” took place on Thursday the 26th of September 2019.
   Students that participated in the exchange were: Marko Penić , Nikolina Ban & Tihomir Crnjac (School For Nurses Mlinarska), Margareta Bakonji (School For Nurses Vrapče) and Matea Hranić and Iva Lovrinović (Medical school Varaždin) and their respected mentors Nataša Vuković , Aleksandra Vidoša and Đurđica Stanešić.

    The students and their mentors went over the whole plan about the project via video conference. Further plans were evaluated and arranged.
   The students tackled the project tasks which assured the realisation of the project. Medical school Varaždin were tasked to gathere some info about probiotics, prebiotics and the connection between them and the Microbiome. Explain about the Microbime in general but to go to detail when it comes to gut Microbiome.

 

 
 

   Students from School For Nurses Mlinarska were tasked to gathere informations about leaking gut, while School For Nurses Vrapče was tasked to learn about the connection between Microbiome and health & Microbiome and diseases.
   They mutually exchanged vital information about Microbiome, fermented foods and other related terms. They talked about organising polls and touched on the presentation of the project.
   Good friendships were made that day and we have no worries about our further cooperation. We're happy to see what our colleagues will have in store for us next time we meet.
   As the video conference was coming to an end we established further plans about our project
.


    
First Students Exchange In The Projects “Microbiome And Fermented Foods“  First Students Exchange In The Projects “Microbiome And Fermented Foods“ Minimize


First students exchange in the project "Microbiome and fermented foods“ in Zagreb
(September 19, 2019)

 

   The first exchnage in the "Microbiome and fermented foods“ project took place on Thursday 19 of September 2019.
    Students that participated in the exchange were: Marko Penić , Nikolina Ban and Tihomir Crnjac from Nursing school Mlinarska, Margareta Bakonji and Karla Anić from Nursing school Vrapče with mentors Aleksandra Vidoša and Đurđica Stanešić.

 

     The students and the mentors visited the Dietetic council of KBC Zagreb hospital where we were warmly welcomed by Eva Pavić , univ.spec.dipl.ing , the specialist of quality and food safety & the director of dietetics of KBC Zagreb hospital.
   The director of dietetics told us about the work of the Dietetic council & the basic principles of food preperation and distribution in KBC Zagreb where they prepare around 5000 meals per day in four different locations. KBC Zagreb hospital treats patients with rare metabolic diseases such as phenylketonuria and educates the patients and their families in their dietetics advisory centre.
   Next thing in line was to find out more about microbiome, the microorganisms which make about 1.2 kilograms of microbiome in the gut, the gut-brain connection and the connection between obesity and diabetes.
   We expanded our knowledge on the topic of probiotics, prebiotics, symbiotics. We learned about the foods that were rich in probiotics such as kefir, yogurt and sauerkraut. We learned about the middle eastern cheese type called “Labneh” which is made from yogurt. We also learned how to differentiate nutrition labeling and health information on the food products.
We talked about distinguishing credible research in the dietetic community. We touched on the topic of the transplatition of the faecal bacteria from a healthy individual using an enema.
   After the visit to the Dietetic council of KBC Zagreb hospital we arranged further steps in our project and discussed our plans on the next exchange
.




    
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