HEalthy Food For Inclusion - SALTO-YOUTH

1

GUIDEBOOK HEalthy Food For Inclusion

2020-2-TR01-KA105-095400

Konya, Turkey

27.07.2021 - 03.08.2021

2

2

CONTENTS INTRODUCTION 2

ERASMUS + 3

RECIPES 5

TIPS 18

ACTIVITIES 21

PEOPLE BEHIND GUIDEBOOK 28

3

INTRODUCTION

''Healthy Food For Inclusion'' is an Erasmus+ Youth Exchange Project approved by the Turkish National

Agency with reference number [2020-2-TR01-KA105-095400] and funded under the European Union

Erasmus+ programme.

HEalthy Food For Inclusion Youth Exchange Project was implemented in Konya between 27.07.2021 -

03.08.2021 and accommodation was made in Konya Safa Royal Hotel. The project was designed to implement

mobility of young people -Youth Exchange Specifically, under this mobility from 27.07.20 to 03.08.20 in

Konya-Turkey, we included 36 young people from 6 different countries active in support of social inclusion

and healthy nutrition.

We believed that food has an important part in the process of integration of people: in a world dominated by

digital technology, social participation to a lunch or dinner can be a perfect moment for sharing different

cultures and traditions through eating specific kinds of food from different countries.

Food was a powerful and specific key to reaching and integrating marginalized people and making them feel

part of the same community of the locals. In addition, we believed that it is important that local communities

cooperate with those people to increase the possibilities to grow their own food, and decrease the dependence

on global food players.

As said in advance, each country has its own traditional food and dishes, and these culinary traditions should be

kept and integrated with traditions from other countries and cultures, to celebrate together brotherhood and

tolerance.

The aims of the projects were:

- Raising the participants' awareness of balanced diets and the risks of obesity through the use of non-formal

education;

- Encourage healthy eating and increase the participants' skills and knowledge on food preparations and

alternative cooking methods

- Encourage the use of food as a tool for inclusion

- Facilitate the sharing of information between participants about their different food cultures,

- Inform the participants about the principles of the “Slow Food” movement;

- Raise awareness about the importance of consuming local products and Zero km of food

- Share the best practices on how to integrate different social groups through the use of food

- Promote, through non-formal education, an active lifestyle

- Discover the variety and the similarities in the traditional dishes of Europe

- Encourage active citizenship, create lasting bonds and express creativity

4

What is Erasmus+?

Erasmus+ is the EU's programme to support education, training, youth and sport in Europe.

It has an estimated budget of €26.2 billion. This is nearly double the funding compared to its predecessor

programme (2014-2020).

The 2021-2027 programme places a strong focus on social inclusion, the green and digital transitions, and

promoting young people’s participation in democratic life.

It supports priorities and activities set out in the European Education Area, Digital Education Action Plan and

the European Skills Agenda. The programme also

• supports the European Pillar of Social Rights

• implements the EU Youth Strategy 2019-2027

• develops the European dimension in sport

The general objective of the Programme is to support, through lifelong learning, the educational, professional

and personal development of people in education, training, youth and sport, in Europe and beyond, thereby

contributing to sustainable growth, quality jobs and social cohesion, to driving innovation, and to strengthening

European identity and active citizenship. As such, the Programme shall be a key instrument for building a

European Education Area, supporting the implementation of the European strategic cooperation in the field of

education and training, with its underlying sectoral agendas, advancing youth policy cooperation under the

Union Youth Strategy 2019-2027 and developing the European dimension in sport.

The Programme has the following specific objectives:

• promote learning mobility of individuals and groups, as well as cooperation, quality, inclusion and equity,

excellence, creativity and innovation at the level of organisations and policies in the field of education and

training;

• promote non-formal and informal learning mobility and active participation among young people, as well as

cooperation, quality, inclusion, creativity and innovation at the level of organisations and policies in the field of

youth;

• promote learning mobility of sport staff, as well as cooperation, quality, inclusion, creativity and innovation at

the level of sport organisations and sport policies.

Opportunities:

Erasmus+ offers mobility and cooperation opportunities in higher education

• vocational education and training

• school education (including early childhood education and care)

• adult education

• youth and sport

Detailed information on these opportunities, including eligibility criteria, is available in the

https://erasmus-plus.ec.europa.eu/programme-guide/erasmus-programme-guide

5

RECIPES

The important thing in a healthy lifestyle is to eat well and eat consciously. Project participants from six different countries spent much of their time researching and sharing healthy recipes from their country's cuisines to find out what was healthy in their country's cuisine. In this booklet, we will meet with healthy recipes prepared by the participants in the cuisines of each country.

6

SPAIN

Gazpacho:

Ingredients

2 lb. tomatoes, quartered

2 cucumbers, peeled and chopped

1/2 red bell pepper, chopped

1 clove garlic, roughly chopped

2 tbsp. red wine or sherry vinegar

1/2 c. water

1/3 c. extra-virgin olive oil, plus more for garnish

Kosher salt

Freshly ground black pepper

2 slices country bread, cubed

2 tbsp. thinly sliced basil

Preparations

Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender.

Blend until smooth, then add olive oil and blend to combine. Taste and season with salt, pepper, and more

vinegar if needed. Cover and refrigerate until chilled.

Meanwhile, in a large skillet over medium heat, add enough olive oil to coat the bottom of the pan. Add cubed

bread and cook, stirring occasionally, until bread is golden and crisp. Remove from heat, season with salt, and

let cool.

To serve, divide soup among bowls and top with basil, croutons, and a drizzle of olive oil.

7

Potato omelette:

Ingredients

½ cup olive oil

½ pound potatoes, thinly sliced

salt and pepper to taste

1 large onion, thinly sliced

4 eggs

Preparations

In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and

pepper. Cook until golden brown and crisp.

Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to

brown.

Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat

to low and cook until eggs begin to brown on the bottom.

Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto

it. Slide the omelet back into the pan with the uncooked side down.

Tips for a healthy diet:

Pay attention to the protein package. Fish, poultry, nuts, and beans are the best choices.

Choose good carbs, not no carbs. Whole grains are your best bet.

Eat more vegetables and fruits. Go for color and variety—dark green, yellow, orange, and red.

8

ALBANIA Bean dish recipe

Ingredients

1 carrot

1 onion

1 pepper

2 and a half cups of tea with beans

2 tablespoons tomato sauce

3-4 tablespoons of olive oil

Salt

Black pepper

Oregano

Preparation

Take the beans and leave in a bowl of cold water for 3-4 hours. Once the time has elapsed, rinse with running

water. Meanwhile wash and peel the vegetables that are specified in the recipe. Simply cut the carrot in half, as

well as the onion and pepper. Put all the vegetables and beans together in a saucepan and fill it with water. Put

on the fire and add 2 tablespoons of olive oil. Let simmer over medium heat until you see the beans are

cracked. When the beans are cooked, get the vegetables on a plate; carrot, onion and pepper. Press in the form

of a sauce using the pasta strainer and a spoon. Put a pan with two tablespoons of oil on the fire and let it heat

up a bit. Add two tablespoons of tomato sauce and give it a light blush. Combine with the sauce and what you

prepared with the boiled vegetables. Leave it on the fire until you see that some bubbles are created on the

surface and the oil is visible on the sauce. Add this sauce to the beans that you have left on low heat. Mix with

a wooden spoon and when the beans turn boiling add the spices. Salt and pepper are the basic ones, while

oregano gives it a completely special taste. But if you want, you can add some chili peppers, as this is what

tradition loves. We suggest consuming them warm, accompanied by a salad with white cabbage, cornbread or

rice.

9

Fish soup recipe Ingredients

2 large fish (or 6 fish heads)

1 onion

3 carrots

2 potatoes

1 tablespoon flour

olive oil

salt, black pepper

Lemon,

Daphnia Leaf

Preparation:

In a deep saucepan boil the fish in a liter of water with the finely chopped onion, carrots and potatoes. If we

use the heads, boil them for 20 minutes until they get a boil and remove them, if we use the fish, after 20

minutes of cooking, remove it from the boil, place it on a plate and clean it from the needles.

Drain the liquid through a strainer while passing the vegetables in the mixer and mixing them again with the

liquid. In a pan with 4-5 tablespoons of olive oil, fry the flour and mix it with the liquid, stirring it well so that

no grains remain. Combine the fish and let it simmer again for 10 minutes adjusting it with lemon or vinegar

and checking the thickness of the liquid to be at the desired mass.

2 healthy eating recommendations:

•Don't starve yourself in order to lose weight.

•Make it a habit to eat a variety of healthy food each day.

10

HUNGARY

Goulash Ingredients

⅓ cup vegetable oil

3 onions, sliced

2 tablespoons Hungarian sweet paprika

2 teaspoons salt

½ teaspoon ground black pepper

3 pounds beef stew meat, cut into 1 1/2 inch cubes

1 (6 ounce) can tomato paste

1 ½ cups water

1 clove garlic, minced

1 teaspoon salt

Preparation

Heat oil in a large pot or Dutch oven over medium heat.Cook onions in oil until soft, stirring frequently.

Remove onions and set aside. In a medium bowl, combine paprika, 2 teaspoons salt, and pepper. Coat beef

cubes in the spice mixture, and cook in an onion pot until brown on all sides. Return the onions to the pot, and

pour in tomato paste, water, garlic, and the remaining 1 teaspoon salt. Reduce heat to low, cover, and simmer,

stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

11

Zöldborsóleves Ingredients

3.5 cups fresh shelled green peas

1 medium Spanish onion diced

2 medium carrots peeled and cut into 1⁄4 inch slices

1 medium parsley root or parsnio peeled and cut into 1⁄4 inch slices

2 medium potatoes peeled and cut into bite-size cubes

1 medium kohlrabi peeld cut into smaller cubes

1 tbsp all purposse flour

1/2 teaspoon Hungarian sweet paprika powder

1/4 teaspoon baking soda to keep the green peas' bright green color

1 bunch parsley

salt

2 tbsp vegetable oil sunflower, canola

Preparation

In a soup pot, sauté the onions in a tablespoon of vegetable oil over low heat, stirring frequently, until

translucent. Do not let them burn. Salt lightly to help tenderize them. Add the green peas, the carrot and parsley

root slices, a good bunch of parsley, the cubed kohlrabi, sprinkle with salt and baking soda, add a little water,

and steam until vegetables are half tender. By adding baking soda, you make the water slightly alkaline.This

preserves a compound called chlorophyll, which gives vegetables their vibrant, green color. Meanwhile, you

can make pinched noodles. We use only half of 1 beaten egg. The amount of dough you can make with one egg

is enough for a recipe for 8 people. I always use only about 1/2 of one beaten egg. In a medium bowl mix

together the egg, the salt, and the flour and knead with your fingertips until a firm, smooth dough forms. Pinch

off small pieces of dough about the size of a lemon seed and roll them Once the vegetables are half tender, add

the paprika powder, 1 good tablespoon of plain flour, the potato cubes, and pour in about 4-5 cups of water, salt

to taste. Bring it to a boil. When boiling, add the pinched noodles, stir and cook until vegetables are tender.

12

POLAND Polish Borscht

Ingredients

6 dried wild mushrooms

8 medium beets, trimmed

4 quarts water, or more as needed

2 onions, chopped

2 cloves garlic, halved

10 whole allspice berries

4 bay leaves

salt and freshly ground black pepper

5 tablespoons vegetable oil

1 lemon, juiced

1 bunch fresh parsley, chopped (Optional)

Preparation

Place dried mushrooms in a bowl, cover with cold water, and soak for 30 minutes. While mushrooms are

soaking, place beets in a pot, cover with water and bring to a boil. Reduce heat and simmer until tender, about

30 minutes. Drain and cool until easily handled. Peel and slice beets. Place sliced beets in a large pot and cover

with 4 quarts of water. Add drained mushrooms, onions, garlic, allspice, bay leaves, salt, and pepper. Stir in oil

and lemon juice. Simmer over medium heat for 30 minutes. Garnish with parsley.

13

Haluski with Kielbasa

Ingredients

2 tablespoons butter

1 small yellow onion, diced

1 medium head cabbage, shredded

1 pound kielbasa sausage, sliced

2 cups chicken broth

1 (12 ounces) bag egg noodles

Salt and ground black pepper to taste

Preparation

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and

onion. Cook and stir until lightly browned for 1 to 2 minutes. Add cabbage and kielbasa; cook and stir until

cabbage has wilted down about 10 minutes. Add chicken broth and egg noodles; mix well. Close and lock the

lid. Select High pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15

minutes for pressure to build. Release pressure carefully using the quick-release method according to

manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with salt and pepper. Serve

immediately.

14

BULGARIA

Zelevi sarmi

Ingredients

1 cabbage, pickled

3 onions, chopped

1 carrot

1 root celery

2 cups white rice

1 teaspoons salt

1 teaspoon black pepper

bunch of Italian parsley, chopped

2 tablespoons tomato juice or puree

Preparation

De-leaf the cabbage. Combine the onion, carrot, celery and cook in the oil until onion turns golden. Add the

rice, parsley, salt and the pepper. Use the mixture to fill the leaves, shaping as small bundles. The best way to

do it is to put some mixture on a big leaf, put a small leaf on top and wrap the big leaf around the small one. Put

in a pot, cover with water and boil. You can bake them in the oven in a casserole pan full of water instead.

15

Tarator

Ingredients

1 long cucumber, chopped or grated (we prefer it peeled)

1 garlic clove, minced or smashed

4 cups Bulgarian yoghurt

1 cup water

1 teaspoon salt (we like it saltier)

1 tablespoon dill, finely chopped

4 big pecans, well crushed

3 teaspoons olive oil

Preparation

Put all those together and mix well. When ready garnish with olive oil (or other favorite oil) Best when very

cold. Try it without the dill and the pecans - Bulgarian restaurants' favorite. Tarator is a cold summer soup

made of yogurt and cucumbers. It is served chilled. Local variations may replace yogurt with water and

vinegar, omit nuts or dill, or add bread. The cucumbers may on rare occasions be replaced with lettuce or

carrots.

16

TURKEY

Zucchini Fritters (Kabak Mucveri)

Ingredients

1 lb zucchini, peeled and shredded

4-5 green onions/ 1 big onion, chopped

½ bunch parsley/dill, finely chopped

1-2 eggs, beaten

½ cup crumbled feta cheese (optional)

4-5 tbsp flour, heaping

¼ tsp baking powder

½ tsp black pepper

¼ tsp paprika (optional)

1 tsp salt to taste

1 cup olive/canola oil for frying

Preparation

Combine all the ingredients in a bowl, but eggs and oil. Then stir in beaten eggs and get ready for frying (eggs

make the mixture juicy). If your mixture gets juicy, drain the excess water. In a wide skillet, sizzle oil and drop

1 tablespoon of mixture into it. Then press gently to flatten and give a pate shape. Fry both sides till they get

golden brown over high medium heat. Place fried Zucchini Fritters over a paper towel to get rid of the excess

oil. Serve Zucchini Fritters cold or warm with garlic yogurt sauce or yogurt.

17

Menemen

Ingredients

1 tablespoon extra-virgin olive oil

¼ cup chopped onion

2 tablespoons diced red bell pepper

2 tablespoons diced Aleppo chiles, or to taste

½ teaspoon red pepper flakes

1 teaspoon minced garlic

¼ cup chopped tomato

salt and ground black pepper to taste

3 large eggs, beaten

1 tablespoon thinly sliced basil leaves

1 tablespoon crumbled feta cheese

Preparation

Heat olive oil in a skillet over medium heat. Add onion, bell pepper, chiles, and red pepper flakes. Cook and

stir until onions are soft and translucent, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute.

Add tomatoes, with their juices, and season with salt and pepper. Cook until tomatoes are softened, 4 to 6

minutes. Add eggs to the skillet, tilting the skillet until eggs cover the skillet completely. Do not mix. Cook

until eggs are set, 3 to 5 minutes. Top with basil and feta cheese.

18

TIPS

19

Eating a healthy, balanced diet is one of the most important things you can do to protect your health. In fact, up

to 80% of premature heart disease and stroke can be prevented through your life choices and habits, such as

eating a healthy diet and being physically active.

A healthy diet can help lower your risk of heart disease and stroke by:

➢ improving your cholesterol levels

➢ reducing your blood pressure

➢ helping you manage your body weight

➢ controlling your blood sugar.

What does a healthy, balanced diet look like?

Dieticians recommends eating a variety of healthy foods each day. This includes eating plant-based foods more

often and choosing highly-processed or ultra-processed foods less often.

A healthy diet includes:

1. Eating lots of vegetables and fruit

This is one of the most important diet habits. Vegetables and fruit are packed with nutrients (antioxidants,

vitamins, minerals and fibre) and help you maintain a healthy weight by keeping you full longer.

Fill half your plate with vegetables and fruit at every meal and snack.

2. Choosing whole grain foods

Whole grain foods include whole grain bread and crackers, brown or wild rice, quinoa, oatmeal and hulled

barley. They are prepared using the entire grain. Whole grain foods have fibre, protein and B vitamins to help

you stay healthy and full longer. Choose whole grain options instead of processed or refined grains like white

bread and pasta. Fill a quarter of your plate with whole grain foods.

3. Eating protein foods

Protein foods include legumes, nuts, seeds, tofu, fortified soy beverage, fish, shellfish, eggs, poultry, lean red

meats including wild game, lower fat milk, lower fat yogurts, lower fat kefir and cheeses lower in fat and

sodium. Protein helps build and maintain bones, muscles and skin. Eat protein every day. Try to eat at least two

servings of fish each week, and choose plant-based foods more often. Dairy products are a great source of

protein. Choose lower fat, unflavoured options. Fill a quarter of your plate with protein foods.

4. Limiting highly and ultra-processed foods

Highly processed foods — often called ultra-processed — are foods that are changed from their original food

source and have many added ingredients. During processing, often important nutrients such as vitamins,

minerals and fiber are removed while salt and sugar are added. Examples of processed food include: fast foods,

hot dogs, chips, cookies, frozen pizzas, deli meats, white rice and white bread.

Some minimally processed foods are okay. These are foods that are slightly changed in some way but contain

few industrially made additives. Minimally processed foods keep almost all of their essential nutrients. Some

examples are: bagged salad, frozen vegetables and fruit, eggs, milk, cheese, flour, brown rice, oil and dried

herbs. We are not referring to these minimally processed foods when we are advising you not to eat processed

foods.

20

Heart & Stroke funded research found that ultra-processed foods make up almost half of Canadians' diets. Read

more about it here.

5. Making water your drink of choice

Water supports health and promotes hydration without adding calories to the diet.

Sugary drinks including energy drinks, fruit drinks, 100% fruit juice, soft drinks and flavored coffees have lots

of sugar and little to no nutritional value. It is easy to drink empty calories without realizing, and this leads to

weight gain.

Avoid fruit juice, even when it is 100% fruit juice. Although fruit juice has some of the benefits of the fruit

(vitamins, minerals), it has more sugar than the fruit and less fiber. Fruit juice should not be consumed as

alternative to fruits. Canadians should eat their fruits, not drink them.

When safe drinking water is not available, quench your thirst with coffee, tea, unsweetened lower-fat milk, and

previously boiled water.

Top 5 tips from the experts

Prepare most of your meals at home using whole or minimally processed foods. Choose from a variety of

different proteins to keep things interesting. Using catchy names for each day can help you plan. Try “Meatless

Monday” with this meatless recipe.

Make an eating plan each week – this is the key to fast, easy meal preparation. Check out our shopping tips

here.

Choose recipes with plenty of vegetables and fruit. Your goal is to fill half your plate with vegetables and fruit

at every meal. Choose brightly coloured fruits and vegetables each day, especially orange and dark green

vegetables (click here for more information). Frozen or canned unsweetened fruits and vegetables are a perfect

alternative to fresh produce. Try this recipe.

Avoid sugary drinks and instead drink water. Lower-fat, unsweetened milk is also a good way to stay hydrated.

Keep a reusable water bottle in your purse or car so you can fill up wherever you are going.

Eat smaller meals more often. Eat at least three meals a day with snacks in between. When you wait too long to

eat you are more likely to make unhealthy food choices. Keep easy-to-eat snacks (like this) in your purse or bag

for emergencies.

Some advice from our “HEalthy Food For Inclusion” Participants

➢ LISTEN TO YOUR BODY. Eat when you're hungry and stop when you feel satisfied.

➢ EAT AT REGULAR TIMES. ...

➢ HOW YOU EAT IS AS IMPORTANT AS WHAT YOU EAT. ...

➢ PLAN HEALTHY SNACKS. ...

➢ COOK AT HOME MORE OFTEN. ...

➢ EAT A VARIETY OF VEGETABLES AND FRUIT AT EVERY MEAL. ...

➢ EAT WHOLE GRAINS MORE OFTEN. ...

➢ EAT FISH AT LEAST TWICE A WEEK.

21

10 activities for Youth Workers on how to use the healthy

living as a way for inclusion WORLD CAFE

In this activity, there will be 4 separate tables and 4 different topics will be discussed at these tables. Now I will

divide you into teams of 7 people. Each team will have one person in charge of the desk and you will choose

this person. I will distribute the teams I created to 4 tables and you will have 10 minutes for each round. After

10 minutes, each group will move to the next table and discuss the topic at the other table. They will examine

the work of the previous group at the table and will also express the ideas of their own group. In short, the

tables will change every 10 minutes, and the subject that is present at each table will be discussed. Table

supervisors cannot change tables. table supervisors will summarize and moderate the work of the previous

group to the newly arrived guests.

After the work on all tables is completed, all groups will return to their tables. Returning to their desks, the

groups will evaluate the work done for 10 minutes and make a presentation.

Table 1: Misconceptions on Health and nutrition

Table 2: What Barriers do we face with Healthy nutrition?

Table 3: The link between sport and nutrition

Table 4: The effect of cultural backgrounds on nutrition

Table 1: Misconceptions on Health and nutrition

In the world we live in, there are some things that we know to be true most of the time. It also affects people in

the context of nutrition. In the first table, we will brainstorm about this issue. Each group will point out at least

3 correct known misconceptions.

Table 2: What Barriers do we face with Healthy nutrition?

Eating healthy and well is something that most people desire. But sometimes there are some situations and

obstacles that can prevent healthy eating. Now I will ask you to identify at least 3 of the barriers to healthy

eating. Your time is 10min

Table 3: The link between sport and nutrition

There is a very close connection between sports and nutrition. Discuss the contribution of healthy nutrition to

sports and a healthy body and identify at least 3 lines

22

Table 4: The effect of cultural backgrounds on nutrition

We all represent groups from different cultures and backgrounds. Discuss the effects of the backgrounds we

represent on nutrition and identify at least 3 themes.

Materials Needed:

Table 1: Misconceptions on Health and nutrition

Table 2: What Barriers do we face with Healthy nutrition?

Table 3: The link between sport and nutrition

Table 4: The effect of cultural backgrounds on nutrition printed papers..

For each table one flipchart

Pens and makers.

RUN WITH LIMITATIONS (FAT RUN)

(role-play game to make people understand how does a person with physical problems feel during a race and

how to integrate them)

The group will be divided into 5. Grass ground will be used. First of all, unhindered jogging will be done. Each

group will have their faces painted in different colors and each color will represent a group. The race will start

normally. When the last member of each group reaches the finish line, that group will have completed the race.

The group that completes its first group will be deemed to have won the competition. When this competition is

completed, they are asked how the competition felt and whether it was fair.

Question 1: Do you think the competition was fair?

Question 2: What would you think if you were the winner in the competition under these conditions?

Next, an obstacle will be defined for each group. For example;

Group 1: One leg

Group 2: Obesity (In this group, the participant will carry his other groupmate on his back)

Group 3: Crawling

Group 4: Running without obstacles

Group 5: Running blindfolded (where the participant is blindfolded and will run with the guidance of his other

friend.

After the competition is completed, the contestants are asked how they felt.

Question 1: Do you think the competition was fair?

Question 2: What would you think if you were the winner in the competition under these conditions?

Question 3: What do you think should be done to ensure equality? What suggestion would you have?

Afterwards, each group is given 1 flipchart and asked to identify the differences between 5 examples on Equity

and Equality.

23

RACE FOR INTEGRATION

This activity involves splitting students into five groups.

Materials needed:

• Yellow paper,

• Red paper (or any two pieces of paper that are each a different color),

• Scissors,

• Glue stick,

• Pen,

• Envelope for each group.

Each group is given a box of the same materials and told to do the following:

1) Take the yellow paper and cut a circle out of it.

2) Use the glue stick to glue the yellow circle onto the red paper.

3) Use the pen to write "I believe in inclusion" on the yellow circle.

4) Put the red folded paper into an envelope.

Participants should be told that the group that finishes first will win. The trainer should ask the Participants

whether they believe this to be fair. Participants will agree that it is. At this stage, each group, but one will be

given a limitation. For example, two groups are told they can only use one hand and two groups are told that

they must work with their eyes closed. These groups will struggle to complete the task.

The group with no limitations will finish first. They should be congratulated for finishing the task first and for

being so "smart." Inevitably, a frustrated student will state the obvious; that the activity was not fair, because

some groups had limitations/differences that made the activity harder to complete.

This experience can now become an opportunity to open up a class discussion to explore and ask questions,

such as:

- Can we confirm that the winning group is actually the best?

- How did they feel during the activity?

- Was it a fair playing field? Was everyone on an equal footing?

- Would give the groups with limitations extra time has helped to level the playing field?

- How might someone feel who has these limitations?

- What can we learn from this activity?

The trainer could also point out that we all have limitations that make some things harder for us and that it is

unkind to make fun of someone who is struggling because we do not know what they are experiencing or how

hard they are working to overcome their challenges.

This is a great opportunity to allow students to share some of the things they are good at and some of the things

they struggle with.

This inclusion and empathy activity is designed to point out that we should not judge someone by their

performance on a test because this does not tell us the whole story.

24

FOOD AS A TOOL OF INTEGRATION

(it is better if you integrate this activity during lunch or during dinner, or just before lunch, before dinner).

Depending on the number of the participants, you have to create a paper for everyone. In every paper you need

to write down the description of a short (invented) story of a person coming from one of those three groups:

rich, middle class and poor.

Proportion needs to be more or less the following 1 rich, 2 middle class, 6 poor. So, if you have 30 participants,

you create 3 rich papers, 7 middle class papers and 20 poor papers.

This will be a role play game: you put all the paper with the description of invented rich, middle class, or poor

people inside a box and you make participants draw a paper before entering the room.

For example:

Rich “I am Mario, I come from Italy and I work in a bank. I have two car and a big house”

Middle class: “I am Luca, I come from Greece, I work in agriculture, and I have a small pony”.

Poor: “I am Jasmine, I come from India, and my family is jobless. Usually we don't have enough food to eat”.

The participants will represent, for the game, the role they have found on the paper.

Depending on the role they will have, the participants need to put themselves in a different part of the room:

“rich people” will be sitting with chair on a table with plates and glasses and water on the table, “middle class”

will have a space with only a chair, poor people need to stay on the floor.

After that, the facilitator start to talk about the “lunch/dinner” that will be served in the day: rich people will

have a normal dinner, with two dishes, fruits and water, middle class will have only rice and beas (or anything

similar) and water, poor people will have only white rice and no water.

Poor people will have to take the water from outside the room, they will not have it available close to them (to

show that in poor countries people have no easy access to water).

Facilitator says that people can start eating.

Facilitator needs to collect what the people think during the dinner. If they feel well or not, how do “poor”

people feel while the rich are eating a normal meal and they have only rice and have no water close to them.

After the “dinner” you need to implement a discussion and make participants read their (invented) story written

on the paper.

The participants will have to think about the role game: who is privileged? How to solve the problems of

inequality? Why can some people have more food and other no?

After the role play game, remember to give a “normal dinner/lunch” to everyone. :)

---------------------------------------------------------------------------------------------------------------------------

RİCH

“I am Mario, I come from Italy and I work in a bank. I have two cars and a big house”

25

“I am Tom, I come from the UK and I am an investor. I have five cars and a big house and a villa”

“I am Vladimir, I come from Russia and I am the owner of the Gazprom company. I have countless cars and a

Island”

“I am Ahmad bin Abbas, I come from the United Arab Emirates and I'm an oil trader. I have countless cars and

a skyscraper”

MİDDLE CLASS

“I am Luca, I come from Greece, I work in agriculture, and I have a small pony”.

“I am Burcu, I come from Turkey, I work as an accountant, and I have a studio apartment”.

“I am Lora, I come from Bulgaria, I work as a teacher, and I have rented a home”.

“I am Zuzana, I come from Slovakia, I work in the food industry and I have rented a home”.

“I am Michele, I come from Belgium, I work in the circus and I have a motorbike”.

“I am Luca, I come from İtaly, I work in the Pizza house and I have a bike”.

“I am Andrea, I come from Romania, I work in the Restaurant and I have a shared home”.

“I am Andrea, I come from Romania, I work in the Restaurant and I have a shared home”.

“I am Krill, I come from Ukrain, I work as a repairman and I have a small shop”.

“I am Anna, I come from Moldovia, I work in the bar and I have a shared home”.

“I am Ekaterina, I come from Georgia, I am a storyteller and I have a small home”.

“I am Kamila, I come from Azerbaijan, I am a nurse and I have a small home”.

POOR

“I am Jasmine, I come from Afghanistan, and my family is jobless. Usually we don't have enough food to eat”.

AMERICAN DEBATE

Supermarket vs Local producers - people will be divided into two groups and they will need to prepare a panel

to discuss the differences and the affinities between supermarket food and local producers food as if they were

defenders of one of the two sides (a non-formal method used: group discussion, role-play game. Groups will be

gender-balanced and with participants from different countries)

Materials needed:

• Flipcharts

• Boardmaker

• Pen

Duration: 2 Hours

26

TREASURE HUNT Participants go to the local community and try to complete the tasks assigned to them within 1 hour. This also helps to establish a link between the local community and the participants. Each team will give themselves a nickname. Tasks: 1- Dance with 2 local people and bring proof(video) 2- Learn to sing a song in Turkish and bring proof(video) 3- Teach 2 couples to say ‘’I love you’’ in all represented languages and bring proof(video) 4- Have fun and bring proof (be creative) 5- Get in touch with the locals for a traditional healthy recipe 6- Get 3 advices on healthy nutrition from local people 7- Take a weird group photo The time required to complete all assignments is 40 minutes.

HEALTHY CHEF

Participants will be divided into 5 different groups and each group will represent a country. Each group has one

participant from the country represented and that participant will be the chief of that group. Then the recipes for the

represented country will be created. Of course, healthy and organic materials will be used instead of normal materials. . In

this activity, the kitchen of the accommodation will be used. While preparing and cooking the recipes, the participants

will learn how to prepare the dishes of other countries, and at the same time, the dynamics of intercultural interaction will

be ensured.

Materials needed:

• Kitchen

• Ingredients for recipes

27

INEQUALITY GAME

As participants enter the room, distribute a number of sweets/biscuits/stickers unevenly. Some participants should have a

lot, some participants should have none. Keep a majority of the sweets/biscuits/stickers for yourself. When all the

participants are seated ask the question: “Is this fair?” Encourage participants to discuss this as a group. Ask the

participants to discuss how they feel about the amount of sweets/biscuits/stickers they have. Explain to the participants

that you have the most because you are the oldest. Ask participants if they think this is fair and if you should redistribute

the sweets/biscuits stickers on this basis.

Introduce the idea of social inequality as the subject of this activity. This definition might be useful “a situation in which

people are not equal because some groups have more opportunities, power, money, etc. than others”

ZERO KM FOOD

Activities: Food Miles

• Cut out the food and country labels

• Using a large world map, ask the participants to attach the labels to the countries of origin.

• Using the internet, ask the participants to find out the distance traveled by some of the food listed.

• Discuss the impact on the planet of transporting food all over the world.

• Find out what food can be obtained from local farm shops and local producers to reduce food miles.

Materials needed: Flipchart for each team, pen, and makers

After;

Create a Solution, Being an unhealthy eating

Objectives: To encourage people to find the best ways to solve health problems youngsters face today on eating;

teamwork, creativity, presentation skills, responsibility

Tools: Cards with problems youngsters face today on unhealthy eating, markers

Time: 60 min for group discussions and preparation for a short performance plus 20 min for group presentations

Division: participants work in a group of approx. 5 people

Task:

• groups discuss and find the best ways to solve the problem they have on the paper

• groups make presentations of the problem and its solution in a creative way through the drama, a song, dance,

pantomime, sketch, etc.

• other groups guess the problem presented and suggest their ways to solve it

28

PEOPLE BEHIND GUIDEBOOK

The guidebook was an outcome of the training course “HEalthy Food For Inclusion” funded by the European

Commission through the Erasmus+ program and implemented by SAREM.

We would like to express our endless gratitude to all our valuable partners and dear participants for their

contribution to the project.

Genclikte Spor Sanat ve Egitim Dernegi : Rümeysa, İlayda, Musacan, Ayşe, Sümeyye, Musa

https://gencliktesporsanategitim.org/ https://www.facebook.com/SAREM.EU https://www.instagram.com/sarem.eu/

The other partner organizations were:

Asociación Entrejuegos (Spain): Sara, Irma, Juan, José Ángel, María, Miguel

https://www.instagram.com/asociacion_entrejuegos/

https://www.facebook.com/asociacionentrejuegos

European Mobility Center (Poland): Anna, Agnieszka, Wiktor, Kacper, Katarzyna

https://europeanmobilitycenter.org/ https://www.facebook.com/EuropeanMobilityCenter/ https://www.instagram.com/europeanmobilitycenter/

BUDAPESTI EGYESULET A NEMZETKOZI SPORTERT (Hungary): Basit, Beyza Nur, Bence,

Julianna, Amani, Gopi, Anna

https://www.wemovebudapest.com/

https://www.facebook.com/wemovebudapest

https://www.instagram.com/wemovebudapest/

CHAMPIONS FACTORY (Bulgaria): Alena, Nikola, Stelina

https://championsfactory.bg/

https://www.facebook.com/ChampionsFactory

https://www.instagram.com/championsfactoryint/

Shoqata Shqiptare e Shkencave Sportive (Albania): Armando, Eda, Sara, Jasmina, Rei, Rigers, Ambër,

Klea

https://www.assa.al/ https://www.facebook.com/www.assa.al/ https://www.instagram.com/albanian_sports_science_associ/

29

*Here are some photos from our project. For more, you can follow our organization and our partners' web addresses or social media addresses.

*The best way to protect your health, Balanced Nutrition and Exercise

*Eat less of what comes out of the package, more of what comes from the ground!

* “Take care of your body. It's the only place you have to live.” —Jim Rohn

30

31

32

33

34