en-UShr-HR
Search
Sunday, November 17, 2019 ..:: Students Projects » Projects in implementation! » Microbiome & Fermented Foods ::..   Login
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


    
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
.




    
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
.


    
 Thanks for the support project E-medica: Minimize

  
© 2005.-2019 by e-medica. Supported by CARNet (www.carnet.hr) and CITUS d.o.o. (www.citus.hr)   Terms Of Use  Privacy Statement
DotNetNuke® is copyright 2002-2019 by DotNetNuke Corporation