Healthy Eating Week 2019
Healthy Eating Week was a busy week in St. Aidan's with lots of activities happening in classes and at lunchtimes. 1st Year Home Ec students started off the week on Monday by making a healthy dessert: Apple and Berry Crumble. 1st Year students also attended a very informative talk given by Sylvia Sexton on the Healthy Ireland Initiative.
On Tuesday, 6th year LCA Hotel Catering and Tourism took on the takeaways by making their own healthier spice bag!
On Wednesday, cheese tasting took place at lunchtime in the kitchen and proved to be very popular with students and staff alike. Students tasted various types of cheese and discussed the importance of calcium in the diet.
On Thursday, 2nd Year Home Ec students displayed their class project "Rethink your drink" in the school foyer. Students brought in various drinks (fizzy drinks and juices) and calculated how many teaspoons of sugar contained in each drink...leading to some scary findings such as: BPM (500ml) contains 17.5 teaspoons of sugar!!
Last but not least, Friday was "Fruity Friday" in school. Fresh fruit cups and skewers were available for staff and students at lunchtime and proved extremely popular. This was to highlight the importance of including more fruit and vegetables in the diet.
Below is a selection of photos taken during the week
On Tuesday, 6th year LCA Hotel Catering and Tourism took on the takeaways by making their own healthier spice bag!
On Wednesday, cheese tasting took place at lunchtime in the kitchen and proved to be very popular with students and staff alike. Students tasted various types of cheese and discussed the importance of calcium in the diet.
On Thursday, 2nd Year Home Ec students displayed their class project "Rethink your drink" in the school foyer. Students brought in various drinks (fizzy drinks and juices) and calculated how many teaspoons of sugar contained in each drink...leading to some scary findings such as: BPM (500ml) contains 17.5 teaspoons of sugar!!
Last but not least, Friday was "Fruity Friday" in school. Fresh fruit cups and skewers were available for staff and students at lunchtime and proved extremely popular. This was to highlight the importance of including more fruit and vegetables in the diet.
Below is a selection of photos taken during the week
