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Fats in the "practice test"
Bring in the food that corresponds to the wooden pieces. These can of course
be supplemented or expanded by different types of nuts and oils. Size, appearance,
smell, etc. are compared and discussed in the group. With the nuts, the children
can compare what the shells and kernels look like. With the oils, the discussion
can focus on what plant the oil comes from.
Tasting
A tasting with different oils and nuts is of course appropriate in this product
group as well. A "cross-check" with the oils can possibly be made with the origi-
nal plants by serving, for example, olives, sunflower seeds, pumpkin seeds, etc.
Tip: To taste the oil, provide some oil on a plate or small bowl and absorb it with
a piece of white bread. White bread is better suited than whole grain bread for
the tasting, since it is usually neutral in taste.
The practical check
And once again, it's the children's turn. Have they already ingested fats
today? In what form? And what is in their lunch box? In which food is fat conta-
ined and how much?
Make a "fat check" together: For this, lay different: Lfoods on blotting paper,
e.g., a slice of salami, a donut, chips – and observe what happens. Repeat the test
with less fatty foods, for example, turkey breast cold cuts, spelt cookies, or gummy
bears, and pretzel sticks. Discuss together: What does a larger grease mark mean?
What does a smaller mark mean?
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