On the menu were, among other things, fruit skewers and salads, sandwich and vegetable islands, muesli with yogurt, and oatmeal cookies. The meals were prepared carefully and hygienically. The children served fresh and dried fruit, vegetables, nuts, natural yogurt, seeds (e.g. sunflower seeds and pumpkin seeds), and wholemeal or whole-grain bread: rye, wheat, mixed or gluten-free, depending on preferences. The children shared the treats with their classmates.
The principles of healthy eating are present at the school throughout the year. “Breakfast Gives Strength” clubs were established in individual classes, as part of which teachers conducted lessons discussing the twelve principles of healthy eating according to the Institute of Mother and Child. During the classes, the children learned how individual proteins, fats and carbohydrates affect the functioning of the body. Discussions were also held during which the children actively participated in deepening their knowledge of the principles of healthy eating.
Participating in the initiative helped the students understand how important breakfast is for providing energy throughout the day and what it really means to eat well.