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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
 
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
 
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
 
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

  
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


    
Students Exchange in Project "Microbiome And Fermented Foods"  Students Exchange in Project "Microbiome And Fermented Foods" Minimize
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