Fridays For Future und Schule? – Teil 4: Unterrichtsvorschläge zum Thema nachhaltige und gesunde Ernährung

Abstract

The terms sustainability and healthy nutrition have become increasingly important in social discourse in recent years. These buzzwords are often associated with alternative diets such as vegetarian and vegan diets, which are particularly popular among adolescents and young adults. Meat substitutes represent a group of products that resemble or are supposed to resemble the sensory characteristics of meat but avoid the killing of animals or the use of animal products at all. The high relevance of this topic to everyday life and the future concerns young people in particular, and thus also students. For this purpose, experiments on the topic of sustainable and healthy nutrition were developed for secondary level II, in which the properties and ingredients of a conventional pork mortadella and a vegetarian and vegan substitute product are examined. In this paper, the experiments for determining the calorific value, salt content and detection reactions for various food additives are presented. By dealing with the ingredients of the products, curricular competences of the upper secondary school are promoted on the one hand, and on the other hand, a deeper understanding for a sustainable and healthy diet is created.