A Healthy Helping of Culture
In 9th grade biology, students spend a unit learning about macromolecules. As they investigate the science behind nutritional factors and calories, they are challenged to calculate which snack foods would supply a body with the most energy. This year, high school science teacher Aklima Ali decided to put a twist on this project, asking students to research a dish from another country. “I encouraged students to explore various global meals by forming small groups where they randomly selected a country and researched a local dish that features regional ingredients,” explains Aklima.
Students then created informative digital posters that included the recipe, a list of ingredients, and nutritional information. In addition to exploring the macromolecules, students discovered new dishes and learned to appreciate diverse culinary traditions, learned the different names for ingredients across cultures and understood how various cultures approach nutrition. Aklima shares, “Introducing this mini project for the first time allowed students to gain a deeper appreciation for cultural diversity and insights into how dietary and religious restrictions can influence food choices worldwide.”
Clara Bryson, a 9th grader in Aklima’s class, did her mini project on pelau, a traditional rice dish native to Aklima’s home country of Trinidad. “I knew Aklima was from Trinidad and I wanted to learn more. I didn’t really know anything about Trinidad before this project, so learning about pelau broadened my horizons. There were many ingredients I had never heard of before.” says Clara.
As our school prepares to implement a more extensive travel program, students will have even more opportunities to engage with different cultures, foods and religious practices, as well as learn about various types of proteins, carbohydrates, lipids, and nucleic acids. Clara shares “I think this project will help me as I travel. I’m going to Oaxaca, Mexico with Paideia this spring and it makes me feel more open-minded to try new foods and appreciate diverse cultures.”
Overall, this project provided an excellent platform for students to apply theoretical knowledge in a creative and engaging way, fostering meaningful conversations with their families, collaboration with peers, and research into new cultures. Check out some of the students’ nutrition fact sheets below.
