Eko Smakosz – a game of eco-friendly eating habits in the student reality 2600-ESGEZ(KZ)-OG

The course focuses on presenting green competencies in the context of healthy eating habits and daily decision-making in this area. The entire course is based on the educational board game Eko Smakosz (Eco Gourmet). Topics covered include:
• What green competencies are and how they can be developed through everyday activities in the kitchen and at home.
• Practical strategies and techniques for meal planning and food storage that reduce waste.
• How consumer choices (e.g., fair trade products, vegetarianism) impact the environment and society.
• Combining environmental competencies with home economics.
• How a balanced diet can be kind to the wallet and the planet.
• How to be a conscious consumer on a limited budget and time.
• Practical strategies for students living in cities.

Course Plan:
1. Sustainable Diet and the Environment
1st Game: "Eco Gourmet" (in groups)
Moderated discussion – what influenced players' choices?
Short group presentations.

2. Food Waste and Home Waste Management
Group work: developing a "zero waste strategy" based on the game
Oxford Debate: "Is food waste a systemic or individual problem?"

3. Locality, Seasonality, Ethical Shopping
2nd Game – "Household in Crisis" Scenario
Group Workshop: "Design a Weekly Eco Gourmet Menu – Cheap, Healthy, Local"
Presentations and discussion

4. Green Choices on a Student Budget
Group work: analyzing decisions in terms of savings and environmental impact
Discussion on "eco-life hacks"

5. Summary and Conclusions

Type of course

general courses

Mode

Classroom

Course coordinators

Michał Mijal

Learning outcomes

KNOWLEDGE
• recognizes the basic conditions for healthy eating habits.

SKILLS
• is able to independently analyze the most commonly used tools in this area.

SOCIAL COMPETENCE
• explains problems related to daily nutrition practice and shopping planning.

Assessment criteria

Necessary conditions for passing: obtaining the required total number of points. Points obtained during classes constitute 100% of the total sum of points:
Participation in discussions – 50%
Teamwork – 25%
Presentations – 25%

Bibliography

- Wybrane aktualne trendy żywieniowe. Praca przeglądowa. Gadzała K., Lesiów T.
- Porównanie nawyków żywieniowych studentów Uniwersytetu Rzeszowskiego na kierunkach wychowanie fizyczne oraz bezpieczeństwo wewnętrzne w świetle badań ankietowych. Janusz M., Wojdyło R.
- Zdrowe nawyki żywieniowe w 30 dni: Plan na zdrowie, schudnięcie, energię i lepsze samopoczucie. Muczyński W.
- Analiza mechanizmów kształtowania prawidłowych nawyków żywieniowych, w tym wyboru zdrowych opcji w przedszkolach i żłobkach. Rościszewska M., Salicka M.
- Moc zdrowych nawyków: Zmień nawyki żywieniowe, zacznij zdrowiej żyć Miękka oprawa. Stolińska H.
- Diet coaching jako sposób na zmianę nawyków żywieniowych. Twarogowska-Wielesik I., Walczak J.A.
- Poradnik dla młodzieży. Jak jeść zdrowo? Ulanowski K.

Term 2025Z:

Additional information

Information on level of this course, year of study and semester when the course unit is delivered, types and amount of class hours - can be found in course structure diagrams of apropriate study programmes. This course is related to the following study programmes:

Additional information (registration calendar, class conductors, localization and schedules of classes), might be available in the USOSweb system:

Description of 2600-ESGEZ(KZ)-OG in USOSweb