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The Secondary School Of Nursing Celje: Our Daily Bread  The Secondary School Of Nursing Celje: Our Daily Bread Minimize

 
O U R    D A I L Y    B R E A D
 
Project of The Secondary School Of Nursing Celje
 

    Name of project:  1. Secondary School of Nursing Celje, Slovenia
2. Secondary Medical School Ante Kuzmanic Zadar, Croatia
3. Secondary Medical and Cosmetology School Maribor, Slovenia
4. Secondary School of Nursing city Skopje "Dr Panče Karagjozov", Macedonia
 
Date:  June 23, 2015.
 
Project Leaders:  1. Monika BRGLEZ (monika@brglez.com) i Petra BOŠTJANČIČ (petra.avbelj@gmail.com)
2. Vasilka DINEVA (vasilka.dineva@yahoo.com)
3. Ljiljana GRGINOVIĆ (lgrginov@gmail.com) i Mirjana VUJASIN (mirjana-vujasin@net.hr)
4. Anita BEZJAK (anita.bezjak1@guest.arnes.si)
 
Koordinators:  1. Olga ŠTANCAR (olga.stancar@hotmail.com
2. Aleksandra MILOŠEVSKA (a.miloshevska@yahoo.com)
3. Verica ELVEĐI (verica-elvedji@net.hr)
4. Mojca CIMERMAN-GALUN (mojca.cimerman-galun@guest.arnes.si) i Romana PREDIN (romana.predin@guest.arnes.si)
 
Nositelj
 
Secondary School of Nursing Celje, Slovenia
 
STUDENTS:  - Monika Ošlak, Aleksandra Borovnik
- Antea Suvacar, Josipa Marić
- Mojca Zorko, Darja Fridau
(Secondary Medical and Cosmetology School Maribor)
 
Targeted groups: 
 
Students of all classes of programmes nursing assistant, health care and beautician.
 
Project Objectives: 
 
1. Preserving the values of bread and revive old, forgotten cereals and their importance in nutrition.
2. Encourage intergenerational and interdisciplinary cooperation and install bread in dietary and healthy food.
 
TASKS
 
  1. During the lessons, lab work, by visiting eco-farms, mill and seed growers, students will gain knowledge of cereals and seed.
  2. Students learn about and become familiar with the procedures of processing the grain into flour and with different types of flour. They learn about the types of bread baking in the past and at present and through folk customs and tradition discover different types of bread in our country as well as elsewhere in the world. Presentation of baking bread and pastry via videoconference.
  3. By viewing hospital kitchen and discussion with a dietician bread is sited to the hospital diet. They obtain data on the number of patients with celiac disease in Slovenia and learn about this type of diet.
  4. Students recognize the presence of pesticides and additives in bakery products, bakery products and they evaluate bread sensory. They obtain information about the presence of pesticides and additives in cereals, flour and bread over the years and provide a comparison with Slovenia. They obtain the data in the Institute of Public Health and Institute o f Agriculture. The comparison of data with the participating school.
Collaborators: 
 
Teachers of The Secondary School of Nursing Celje and external collaborators.
Teachers of The Secondary School of Nursing city Skopje "Dr Panče Karagjozov" (Macedonia)
 
Place of implementation: 
 
The Secondary School of Nursing Celje, organic farm, mill, hospital kitchen, Institute of Public Health Celje, Skopje, The Secondary School of Nursing city Skopje "Dr Panče Karagjozov" (Mace-donia).
 
DURATION
     (phases)   
 
 
Expected Results: 
 
Students will gain knew knowledge and will deepen and consolidate already acquired knowledge on bread. To compare diet kitchens and compare the content of pesticides and additives in cereals, flour and bread in Slovenia and Macedonia.
 
Risk factors:  Financial support for the implementation of the project and for the exchange of students.

    
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