Nutrition Through Design Thinking
Teachers responsible for conducting this project: Olivos Primary Teachers Daniela Rondon (Y5A), Paz Piaggio (Y5B), and Anne Hopwood (Y5C)
“Above all, think of life as a prototype. We can conduct experiments, make discoveries, and change our perspectives. We can look for opportunities to turn processes into projects that have tangible outcomes. We can learn how to take joy in the things we create whether they take the form of a fleeting experience or an heirloom that will last for generations. We can learn that reward comes in creation and re-creation, not just in the consumption of the world around us. Active participation in the process of creation is our right and our privilege. We can learn to measure the success of our ideas (…) by their impact on the world.”
Real learning is about transformation. Transformation of our thoughts, our ideas, our selves and therefore, our world… The transformation that occurs while learning takes our students on a journey away from their comfort zone in the safety of the classroom. However, for this to happen, learning must spark off from a safe, familiar starting point and travel just the right distance into the unknown.
In an era of vast information, there is a great need for our kids to make sense of a numerous amount of communication channels and technologies. To understand this whirlwind of constant information, it is important that children are immersed in meaningful-making environments involving communication skills, collaboration, problem solving and creative thinking.
The challenge we encounter nowadays is to meet every student’s needs and identities. Therefore, Food For Thought, our Y5 design thinking project, is based on the idea that students have diverse learning needs and ways of connecting with their knowledge. To that effect, we plan to provide opportunities for students to relate what they know about their everyday nutrition habits, approach different food groups creatively by being curious, questioning and making new connections, evaluating the MyPlate and Plato Saludable perspectives and transferring their learning into new, meaningful contexts and products. For example: a healthy menu to serve at lunchtime or the design of a SassPlate and healthy wall for our lunchroom.