SNACK AND CHILL Hungary PROJECT AIM
TARGET GROUP
Enrich health education by broadening teaching tools, strengthening students' understanding of nutrition, and encouraging lasting appreciation for healthy snacks and eating habits.
Students: mid school students (ages 8-13)
OBJECTIVES Expanding the scope of health education Developing the students’ health knowledge
IMPLEMENTATION IMPLEMENTATION Participants: 160 students, 7 school staff Ingredients used: 34 (fruits and vegetables) Snacks prepared: 16 types Servings made: 300 healthy snacks prepared and served
Developing a love for healthy snacks and healthy eating
EXPECTED RESULTS
WHO’S INVOLVED INVOLVED WHO'S Mid-school students Teachers and trainers Stakeholders from regional and local government
Children learn snacks can be healthy and easy to prepare Healthy snack options become a school tradition at events Students influence family habits