BE ALWAYS IN A GOOD MOOD
Resilience Teacher
Through this exercise students learn the influence of food on our brain. They also learn what to do to feel good, which things negatively affect our mood, what is good to know, which bio ingredients make us happy (serotonin, acetylcholine, dopamine, noradrenalin, endorphins and neuropeptides) and in which way and what types of food encourage their formation. Resilience
In the Annex you will find some of the proposals regarding the food which boosts our mood.
The trainer/teacher can use them during classes or course and motivate students to draw up a daily or even a weekly “Happy Mood Menu”.
To this end, students/participant may also create their own culinary brand name and make their own booklet containing recipes and menus.
05 Healthy lifestyle, 08 Intercultural aspects
Evidence: Best practice
Contributor: Gabriel Cousens, Sonja Bercko, Wolfgang Eisenreich
Less
Through this exercise students learn the influence of food on our brain. They also learn what to do to feel good, which things negatively affect our mood, what is good to know, which bio ingredients make us happy (serotonin, acetylcholine, dopamine, noradrenalin, endorphins and neuropeptides) and in which way and what types of food encourage their formation. Resilience
In the Annex you will find some of the proposals regarding the food which boosts our mood.
The trainer/teacher can use them during classes or course and motivate students to draw up a daily or even a weekly “Happy Mood Menu”.
To this end, students/participant may also create their own culinary brand name and make their own booklet containing recipes and menus.
05 Healthy lifestyle, 08 Intercultural aspects
Evidence: Best practice
Contributor: Gabriel Cousens, Sonja Bercko, Wolfgang Eisenreich
Through this exercise students learn the influence of food on our brain. They also learn what to do to feel good, which things negatively affect our mood, what is good to know, which bio ingredients make us happy (serotonin, acetylcholine, dopamine, noradrenalin, endorphins and neuropeptides) and in which way and what types of food encourage their formation. Resilience
In the Annex you will find some of the proposals regarding the food which boosts our mood.
The trainer/teacher can use them during classes or course and motivate students to draw up a daily or even a weekly “Happy Mood Menu”.
To this end, students/participant may also create their own culinary brand name and make their own booklet containing recipes and menus.
05 Healthy lifestyle, 08 Intercultural aspects
Evidence: Best practice
Contributor: Gabriel Cousens, Sonja Bercko, Wolfgang Eisenreich
Syllabus
Aims:
- To learn about beneficial effects of food/nutrition and individual ingredients on our mood
- To develop interpersonal cooperation and learn from one another
Preparation:
In accordance with the notes, a recipe or menu.
Commentary:
Recipe exercises are intended for all age groups and can be implemented either individually or in groups.
If recommendations and recipes are used at cooking classes, food technology class in primary school or as part of compulsory optional activities in secondary schools, the trainer/teacher should also define operational goals.
Recipes can be used within any type of group, either within our family or within a group of our friends.
Sources:
- Cousens, G. (2000). Conscious Eating. Patagonia: North Atlantic Books.
- Bercko, S., Eisenreich, W. (2011). Happy Food, Happy Mood. Velenje: Institute Integra
- Institute Integra.(2011). Learning Community project - Happy worskhops for seniors
Materials:
See handouts: containing recipes
Attachment:
070_EN_handout1.docx (0.01 MB)
070_EN_handout2.docx (0.02 MB)
- To learn about beneficial effects of food/nutrition and individual ingredients on our mood
- To develop interpersonal cooperation and learn from one another
In accordance with the notes, a recipe or menu.
Recipe exercises are intended for all age groups and can be implemented either individually or in groups.
If recommendations and recipes are used at cooking classes, food technology class in primary school or as part of compulsory optional activities in secondary schools, the trainer/teacher should also define operational goals.
Recipes can be used within any type of group, either within our family or within a group of our friends.
- Cousens, G. (2000). Conscious Eating. Patagonia: North Atlantic Books.
- Bercko, S., Eisenreich, W. (2011). Happy Food, Happy Mood. Velenje: Institute Integra
- Institute Integra.(2011). Learning Community project - Happy worskhops for seniors
See handouts: containing recipes
Attachment:
070_EN_handout1.docx (0.01 MB)
070_EN_handout2.docx (0.02 MB)
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