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TRIal runs PROGRESS REPORT

Croatian Footprints team. TRIal runs PROGRESS REPORT. Raising students ’ awareness of environment protection by keep ing our surroundings clean. SUBJECT OF TRIAL RUN 1. Giv ing students the right foundation on environmental concerns.

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TRIal runs PROGRESS REPORT

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  1. CroatianFootprints team TRIalruns PROGRESS REPORT

  2. Raisingstudents’ awarenessofenvironmentprotectionby keeping our surroundings clean SUBJECT OF TRIAL RUN 1

  3. Giving studentsthe right foundation on environmental concerns. Making children and young people become better citizens of the world and encourage them to make the planet a safer place to live for generations to come. OBJECTIVES

  4. Every day (depending on theweatherconditions) during  the lunch brake ECO Squad patrols the schoolyard with the task to keep it clean and tidy. All students are members of the ECO Squad, but each day five different students patrol the schoolyard, guided and assisted by teachers on duty. ACTIVITIES

  5. Theschoolyardbeforeandafterthepatrollingoftheecosquad Methodsofmeasurment

  6. Raisingstudents’ andteachers’ awarenessof energy andwaterconsumption SUBJECT OF TRIAL RUN 2

  7. Reducingconsumptionof electric energy anddrinkingwater OBJECTIVES

  8. “Turnoffthelights” stickers close to lightswitchesinteachers’ roomandclassrooms “Save water” stickersnext to washing-stands Theaccountantobservesand notes themonthlyconsumptionofelectrical energy anddrinkingwatersince June 2011 Statisticsteacherduringlessonswithstudentscreatesstatisticswiththefiguresgivenbytheaccountant. activities

  9. Electric energy 9-12/2011 1-10/2012

  10. Comparingfiguresofelectrical energy andwaterconspumptionbeforeandaftertheactivitieshavebeenimplemented Methodsofmeasurment

  11. Raisingawarenessofhealthynutritionamongstudentsandteachers Developing student awareness regarding the preservation of Croatian national identity Implementationofinterdisciplinarytheme (content) health andenvironmentalprotectioninmanysubjects objectives

  12. Reminding (and/or getting to know) studentsandteachersofthetraditionalmediterraneanhealthynutrition SUBJECT OF TRIAL RUN 3

  13. Curriculumprescribedcontentdealtwithinclassroom: nutritionand health, advantagesoflocalandecologicalproducts, usingseasonalproducts (ingredients) – (Nutritionandmerchandisinglessons) Translationofrecepiesindifferentforeignlanguages (English, German andItalianlessons) – leads to strongerinterconnectionofsubjects Thanksgivingday for thefruitsoftheEarth-studentsandtheirteachersmade 24 differenttypesofbread (withasparagus, olives, garlic, sesame, nettle, pumpkinseed…) and a publicationwasissued – “Zrno po zrno” – Grainbygrain activities

  14. WorkshoporganizedinassociationwithTourist office oftheKaštelirCounty – How to kneadbreadbyhandand bake it in a traditionalbreadovenburning wood. Easterworkshopinassociationwiththe same tourist office – pastry cook studentsmadetraditionalsweetbreadcalled “pinca” followingourgrandmothers’ receipe

  15. WORKSHOPS

  16. Numerousworkshopsandactivitiesheldpromotingthe use ofwildedibleplantsthatcanbefoundinoursurroundings (studentsgatheredasparagus, madeandtastedasparagus pate, madejamofdog-rose berries, chestnut cake, traditionalistrianminestronewithfennel, nettlelasagnawithwildediblemushrooms) A bookletwiththesereceipes is currentlybeingdeveloped

  17. A questionnairewillbeimplementedamonga group ofstudents, withtheobjective to examinetheireatinghabitsthat is, theextent to whichthetraditionalmediterraneaningredients are presentintheirnutrition METHOD OF MEASURMENT

  18. DEVELOPING ENVIRONMENTAL AWARENESS ONE OF THE EXPECTED STUDENT ACHIEVEMENTS UPON COMPLETION OF VOCATIONAL EDUCATION

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