1. TASTE OF FREEDOM
2013-1-IT2-GRUO6-510407

2. ACTIVITIES• Talk about traditional food and a gofio workshop
• Readings and pasttimes about gofio and other traditional
meals
• Personal stories
• Statistical analisis of the prison meniu.
• Visit to a gofio mill
• Visit to a homemade jam factory
• The vegetable garden of the penitentiary.
• Bakery workshop.
• The logo

3. Talk about traditional food and gofio
workshop

4. Process of elaboration

5. Final products

6. Comprehensive readings and varied
activities

7. Personal stories related to food

8. The prison menu (Math work)
The targets/aims of this work were the
following:
1. Introduce the students in the
planification and works concerning a
stadistic analysis.
2. Determine the average energy,
nutriens and minerals dayly on the
prison menu.
3. Compare the taken values with
those recommended by the National
Academy of Sciences (USA).
Tables of food composition, model menus and a prison menu

9. Data collection and calculations

10. NUTRIENTES Media diaria en menú
(basada en 2 semanas): x
Coeficiente de variación de
los datos c = s/x
Media diaria recomendada
(DRI)
Desviación diaria media
(valor en menú–valor
recomendado)
Energía (kcal) 2292,39 15,6 % 2400 -107,6…4,48%
Agua (g) 1446,05 13,78 % 3700 -753,9..20,37%
Proteinas (g) 105,17 23 % 56 49,17 …87,8%
Hidratos de carbono (g) 211,39 24,7 % 130 81,39….62,6%
Grasa saturada (g) 36,86 26,5 % 22 (máx) 14,86….67,5%
Grasa mono-insaturada (g) 57,14 24,2 % 15 42,14…280,9%
Grasa poli-insaturada (g) 15,60 21,6 % 17 -1,4…..-8,23%
Fibra (g) 28,29 34,1 % 38 -9,71...-25,55%
Colesterol (mg) 437,91 52,1 % 300 137,9….45,97%
Sodio (mg) 2991,84 28,7 % 1500 1491,8...99,46%
Potasio (mg) 4138,10 12,9 % 4700 -561,9..-11,95%
Magnesio (mg) 373,53 20,7 % 420 -46,47…-11,1%
Calcio (mg) 1020,32 11,1 % 1000 20,32……2,03%
Fósforo (mg) 939,36 25,2 % 700 239,36…34,19%
Hierro (mg) 17,82 28,4 % 8 9,82…..122,75%
Statistics of nutrients and minerals (Dietary reference intakes)
OBSERVACIONES:
• Los valores medios se han calculado tomando una quincena (14 días) de menús consecutivos de tipo general, que cubren la
totalidad del ciclo de servicio.
• Los valores recomendados se han tomado de las tablas “Dietary reference intakes (DRI): Recommended intakes for
individuals. Macronutrients and elements” (2002), elaborados por el “Food and nutricional board (USA)”.
• Los valores recomendados se refieren al colectivo de hombres con edades comprendidas entre 31 y 50 años.

11. Partial results

12. Results graph

13. Visit to a gofio mill

14. Visiting a mill

15. Toasting and packaging

16. Visit to a jam factory

17. Talk and tasting

18. Garden with 3rd grade inmates

19. Planting and harvesting

20. Lettuces, tomatoes, potatoes, …

21. Bakery workshop

22. Work process

23. Tasting

24. The logo