HRP Presentation

By Antonella Herrera, María Camila Aranguren, Luciana Núñez and Sofia Mendieta

Human Rights Project

9.Thanks

6. Cost

5. Studies

4. Nutritional Table

3. AlS Menu

2. Our Objectives

1. Essential Questions

Index

Essential questions

• How can meat alternatives be consumed to promote sustaintable alimentation is als?
• How can we create a sustaintable alimentation plan that helps our metabolism, digestive and circulation system?
• How can we aware kids about the importance of eating in a healthy way, plus the negative impact to the enviroment that food waste makes?

Nutritional Table

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We based the previous Menu's on diferent nutrition recomendations and requests, with approximatly 5% of sugar, 20% of protein like meat alternatives or eggs and milk, then at least 30% fruit or vegtables, and 40% of carbohydrates and cereals. The foods offered in our snack menu mostly have vitamins such as B, more specifically B1, B2, B3, B6 and B12. Also, Vitamin C which is generally found on fruits.The meals offered in our Lunch menu contain mostly vitamin B, more specifically B1 and B6. This menu contains vitamin A as well.

Specific objective 2: providing high school students in ALS with vegan meat alternatives mode of grains like chicpeas and lentils

General objective: aware high school students in ALS about the benefits of healthy alimentation and risks of having bad nutrition habits by providing students sustainable nutriton plans in school.

Specific objective 3: sustaining high school students from ALS with sustainable and healthy proteins, including their alternatives

Specific objective 1: providing high school students in ALS with vegan meat alternatives mode of grains like chicpeas and lentils

Our obejctives

Week 1:Monday: Yougurt, berries and blackberry juice Thuesday: Fresh fruits, granola and apple juice Wednesday: Integral bread, berries and waterThursday: Nuts, tangerine and orange juice Friday: Oranges, integral cookies and mango juiceWeek 2:Monday: Greek yougurt, sliced fruit and grape juiceThuesday: sandwiches, fresh fruits and waterWednesday: sliced apple, granola and tangerine juiceThursday:protein bar, fresh fruit and waterFriday: integral cookies, bluberries and milk

Week 1: Monday: Lentils meat and tomato, with orange juice without sugar.Tuesday: Fish with lemon and carrot, and blackberry juice without sugar.Wednesday: Saitan sausagges and apple juice without sugar Thursday: Lentils and avocado, and passion fruit juice without sugar.Friday: Tofu meat and lettuce with mango juice without sugar.Week 2:Monday: Lentils meat, lettuce and raspberry juice without sugar.Tuesday: Fish, onion and tomato juice without sugar.Wednesday: Saitan sausagges, tomato and strawberry juice without sugar.Thursday: Lentils, and pineapple juice without sugar. Friday: Tofu meat and lettuce with orange juice without sugar.

We also asked them weather they agreed on implementing superfoods on their diet, only 35% (7 people) agreed, the remaining 13 people didn't knew what superfoods were.

Thats

Studies

Cost

We asked 20 people from ages 11 to 15 about what they thought about Sustainable food and the answers were surprising since 55% (11 people) didn't know what it was and how it worked.

Stadistics

Sustainable food idea is based on the low environmental impact, by redusing wastes, avoid damaging the world and much more...

Why Sustainable food?

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to get the costs of each menu we looked for the costs per product and calculated the value of each lunch and snack according to the proportions of each product.

Costs:

Costs lunch menu week 1:

Costs lunch menu week 2:

Final costs lunch menu:

Week 2:

Week 1:

Costs snacks menu week 1:

Costs snacks menu week 2:

Final costs snacks menu:

Week 2:

Week 1:

Thanks!