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Evaluation report on the course schedule

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Evaluation report on the course schedule

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Check out my latest presentation built on emaze.com, where anyone can create & share professional presentations, websites and photo albums in minutes.

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Mediterranean Diet in Arts (Virtual Exhibition)

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Mediterranean Diet in Arts (Virtual Exhibition)

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mediterranean diet in arts virtual exhibition erasmus+ project ‘mediterranean diet for overall health’ welcome! we explored how the mediterranean die

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Virtual Exbibition created to honor 'No Tobacco Day 2024' durrring the implementation of the Virtual Activity 'Project Framework'.

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Check out my latest presentation built on emaze.com, where anyone can create & share professional presentations, websites and photo albums in minutes.

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An e-cookbook created by students to celebrate 'World Vegetarian Day 2024'.

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Mediterranean inspired vegetarian recipes | Find thousands of free educational ebooks for classroom use at read.bookcreator.com

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E-magazine created by students to share how wine connects us to our land, to our families and to each other.

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A collaborative e-magazine that celebrates wine- not just as a drink, but as a symbol of heritage, community and intercultural dialogue.

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"Mediterranean Flavors in Your Local Market" is a guide/ e-book created by students to provide tips for Finding, Substituting and Growing Mediterranean Ingredients in Greece, Slovakia and Türkiye

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Ingredient Sourcing Guide

"Mediterranean Flavors in Your Local Market"

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Mediterranean Ingredient Sourcing Guide

Tips for Finding, Substituting and Growing Mediterranean Ingredients in Greece, Slovakia and Türkiye

The Mediterranean Diet is recognized worldwide for its health benefits and sustainable principles. It emphasizes plant-based foods, healthy fats, whole grains and fresh herbs. However, sourcing Mediterranean ingredients can vary across regions.

This guide helps students and families in Greece, Slovakia and Turkey find or substitute these ingredients using local markets, affordable alternatives and even home-grown solutions.

Let's make Mediterranean eating accessible for all!

Core Mediterranean Ingredients

The Mediterranean pantry includes:

Olive oil: The foundation of Mediterranean cooking.

Legumes: Lentils, chickpeas, beans for protein and fiber.

Whole grains: Bulgur, brown rice, barley.

Fruits & vegetables: Tomatoes, zucchini, eggplant, leafy greens.

Nuts & seeds: Almonds, walnuts, sunflower seeds.

Fish & seafood: Anchovies, sardines, local fish.

Herbs & spices: Oregano, basil, mint, thyme, cinnamon.

Dairy: Yogurt, feta cheese, hard cheeses.

Adapting Ingredients to Local Availability

Mediterranean cooking is flexible and rooted in the use of what's fresh and local. In every region, there are suitable substitutes that maintain both the spirit and nutritional value of traditional ingredients. For example, if extra virgin olive oil is not accessible, cold-pressed sunflower or rapeseed oil can offer a similar healthy fat profile. When chickpeas are unavailable or expensive, try local white beans, yellow peas or lentils. Feta cheese can be swapped for other brined white cheeses or local soft cheeses. Even vegetables can be easily substituted based on the season: cabbage, carrots or pumpkin can replace zucchini or eggplant in colder months.

Using what's available locally ensures meals remain affordable, sustainable, and culturally relevant, while still embracing Mediterranean principles. The key is creativity: think of flavor, nutrition and function rather than following recipes strictly.

Greece - Ingredient Sourcing

In Greece, Mediterranean foods are part of daily life.

Where to shop: Laiki agora (street markets), small neighborhood grocers, co-ops.

Affordable options: Use dried legumes (cheaper than canned), seasonal vegetables, local olive oil.

Examples: Instead of pine nuts, use walnuts in pesto. Make your own rusks from wholegrain bread.

Home-growing: Herbs like oregano, basil, mint and parsley thrive in balconies or small pots.

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An Ingredient Sourcing Guide with tips for finding, substituting and growing Mediterranean ingredients in Greece, Slovakia and Türkiye

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E-guide: The Underrated Powerhouses of the Med Diet 
 

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E-guide: The Underrated Powerhouses of the Med Diet 
 

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An e-guide made by students to explore the least highlighted yet powerful food groups within the Mediterranean Diet, providing a science-backed exploration of how specific compounds within each food group contribute to health promotion and disease prevention.

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You already know the Mediterranean Diet as a model of health and sustainability. Beyond olive oil, however, lie a series of core components whose nutritional and bioactive compounds play a crucial role in preventing chronic diseases such as cardiovascular disease, type 2 diabetes, cancer, and inflammatory conditions. This chapter explores the least highlighted yet powerful food groups within the Mediterranean Diet, providing a science-backed exploration of how specific compounds within each food group contribute to health promotion and disease prevention.

For example, legumes such as lentils, chickpeas, fava beans, and kidney beans are nutritional multitaskers. Their high content of soluble fiber and resistant starch supports glycemic control by slowing the digestion and absorption of carbohydrates. This helps prevent blood sugar spikes and improves insulin sensitivity - a key mechanism in the prevention of type 2 diabetes. The fermentation of these fibers in the colon produces short-chain fatty acids (SCFAs), particularly butyrate, which has anti-inflammatory and anti-carcinogenic properties, especially in the context of colon health.
In addition, legumes contain polyphenols such as saponins and flavonoids, which modulate oxidative stress and inflammation. Regular consumption of legumes has been associated with lower LDL cholesterol, improved gut microbiota composition, and reduced risk of metabolic syndrome. According to the PREDIMED study, high legume consumption was linked to a ~33% reduced risk of type 2 diabetes.

Fatty fish such as sardines, mackerel, anchovies, and salmon are foundational in Mediterranean coastal regions. Their richness in long-chain omega-3 fatty acids - namely EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) - underpins their strong anti-inflammatory, cardioprotective, and neuroprotective effects. These fatty acids are precursors to resolvins and protectins, which are lipid mediators that actively resolve inflammation and reduce markers such as C-reactive protein (CRP) and interleukin-6 (IL-6).

Clinically, omega-3s reduce triglycerides, lower blood pressure, and improve arterial flexibility. A meta-analysis of randomized trials found that EPA+DHA supplementation was associated with a 10-18% reduction in major cardiovascular events. Additionally, omega-3s enhance insulin signaling and may contribute to cancer risk reduction, particularly breast and colorectal cancers, by influencing cell proliferation and apoptosis.
In traditional Mediterranean diets, bread is not the ultra-processed version we often encounter today. Rather, it includes whole grain breads-often sourdough-fermented, made from barley, rye, or ancient wheat varieties. These grains are rich in beta-glucans, insoluble fiber, and phenolic compounds with antioxidant and cholesterol-lowering properties.
Beta-glucans in particular bind bile acids, reducing cholesterol reabsorption, and their viscous nature slows glucose uptake, helping maintain blood sugar control. The sourdough fermentation process also lowers the glycemic index of bread by pre-digesting starches and promoting the development of beneficial acids and peptides.
Whole grain intake is associated with lower risks of cardiovascular disease, type 2 diabetes, and colorectal cancer. The European Prospective Investigation into Cancer and Nutrition (EPIC) cohort showed strong protective associations for high whole grain intake and reduced incidence of colon cancer.

Nuts and seeds - including almonds, walnuts, hazelnuts, pistachios, flaxseeds, sesame, and chia - are central to the Mediterranean Diet and recognized for their dense concentration of bioactive compounds that promote cardiometabolic health. They are rich in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), particularly alpha-linolenic acid (ALA) in walnuts and flaxseeds, which are precursors to anti-inflammatory omega-3 fatty acids. These fats contribute to reduced systemic inflammation, improve lipid profiles, and enhance endothelial function. Clinical studies, including findings from the PREDIMED trial, have shown that a daily serving of mixed nuts (30g) was associated with a 30% reduction in major cardiovascular events, particularly stroke.
Nuts are also a rich source of plant sterols, which structurally resemble cholesterol and competitively inhibit its absorption in the intestines, leading to reduced LDL cholesterol. Moreover, they provide high levels of magnesium, arginine, and vitamin E, which together support vascular health, blood pressure regulation, and antioxidant defense. Arginine, for instance, serves as a precursor to nitric oxide, a vasodilator that improves arterial flexibility and reduces hypertension risk.

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The Underrated Powerhouses of the Med Diet

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An e-guide on core components of Mediterranean Diet besides olive oil | Find thousands of free educational ebooks for classroom use at read.bookcreator.com

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A comprehensive e-guide to seasonal produce and local fishery options for each month in Slovakia, Greece and Türkiye, with a selection of Mediterranean-inspired recipes.

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This “Seasonal Food Calendar” was created by students participating in the Erasmus+/eTwinning project “Mediterranean Diet for Overall Health”

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Mediterranean Diet: Preventing Chronic Diseases/ Impact on Cardiovascular Health

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Mediterranean Diet: Preventing Chronic Diseases/ Impact on Cardiovascular Health

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E-magazine created by students to highlight the impact of Mediterranean Diet in preventing diseases related to Cardiovascular Health

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Mediterranean Diet on preventing chronic diseases: Impact on Cardiovascular Health

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An e-book created by the students participating to the Mediterranean Diet for Overall Health Erasmus+/eTwinning project

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Mediterranean Inspired Recipes using leftovers

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Mediterranean Inspired Recipes using leftovers

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An e-cookbook created to celebrate EWWR 2024 for Zero-Waste cuisine.

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An e-cookbook created by students containing zero-waste Mediterranean inpired recipes to celebrate EWWR 2024.

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On October 16th 2024, students and teachers from partner organizations participating in the Erasmus+ projects "Mediterranean Diet for Overall Health" and "Addressing Health and Well-being at Schools and Beyond" took part in a collaborative online event via the Google Meet platform. The event featured activities such as exploring the history of Erasmus, playing Kahoot games and sharing testimonials and photos on a Padlet in response to the question "What does Erasmus mean to me?" https://padlet.com/meddiet4health/what-does-erasmus-mean-to-you-acw14x7dvad8tbac . A highlight of the meeting was the use of Magic School AI to generate lyrics from the Padlet texts for the song "What Erasmus Means to Me," which was created with the AI app iLoveSong.

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Collaborative video created by students.

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E-magazine

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Preventing Chronic Diseases: Mediterranean Diet and Cancer Prevention - Special Edition - Madmagz

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'World Obesity Day 2025' was celebrated together in Acharnes, Greece, durring the implementation of the Activity 'Environmental Dimesions of Food Production and Processing'. Collaborative video created by students. Created with Powtoon

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Earth Hour 2025- Energy Saving Action Plan by Turkish Team

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Earth Hour 2025- Energy Saving Action Plan by Turkish Team

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Earth Hour 2025- Action Plan by 1st EPAL Nafpaktou

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Earth Hour 2025- Action Plan by 1st EPAL Nafpaktou

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Earth Hour 2025- Action Plan by GCD Vranov

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Earth Hour 2025- Action Plan by GCD Vranov

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Earth Hour 2025- Action Plan by students of 2o Esperino EPAL Acharnon

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Earth Hour 2025- Action Plan by students of 2o Esperino EPAL Acharnon

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On the occasion of the International Day of Sport for Development and Peace (IDSDP) 2025, students from Gymnázium Cyrila Daxnera, Vranov nad Topľou (Slovakia) interviewed their teacher Mr. Adrián Baran, a shot put athlete, using questions they had collected through the TwinSpace of their Erasmus+ project.

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Teacher-Athlete Interview | Celebrating IDSDP 2025

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On the occasion of International Day of Sport for Development and Peace (IDSDP) 2025, students from 2o Esperino EPAL Acharnon interviewed their peer Mr. Stamatis Syros, using questions they had collected through the TwinSpace of their Erasmus+ project. Mr Syros won 3rd place at the 2025 Panhellenic Technical Taekwondo Championship for Deaf and Hardhearing men and women.

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E-cards created to share New Year's wishes

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E-cards created to share New Year's wishes

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Debate on Natural Vs Anthropogenic Climate Change

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Debate on Natural Vs Anthropogenic Climate Change

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Presentation of 1st EPAL Nafpaktou on Food Security and Nutrition

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Presentation of 1st EPAL Nafpaktou on Food Security and Nutrition

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Presentation of USGGED on Food Security and Nutrition

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Presentation of USGGED on Food Security and Nutrition

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Check out this Presentation designed by MedDiet4Health.

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Presentation of 2o Esperino EPAL Acharnon on Food Security and Nutrition

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Presentation of 2o Esperino EPAL Acharnon on Food Security and Nutrition

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Check out this Presentation designed by MedDiet4Health.

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Presentation of GCD Vranov on Food Security and Nutrition

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Presentation of GCD Vranov on Food Security and Nutrition

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Pathways to a Healthier, More Resilient Future

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Collaborative presentation on 'Soil Health and Preservation

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Collaborative presentation on 'Soil Health and Preservation

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Αντίγραφο του World Soil Day by Slidesgo

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Raising Awareness: Soil Health & Conservation

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This video was edited by students participating in the Activity 'Environmental Dimensions of Food Production and Processing' held in Acharnes 10-13/03/2025 and in the context of the Erasmus+/etwinning project 'Mediterranean Diet for Overall Health'. Questions were decided on WebQuest Food System - Farm to Fork Trip. Created with Canva

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Mini documentary series about modern livestock farming (Ep.1)

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Mini documentary series about modern livestock farming (Ep.1)

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This episode in part of the mini documentary series: ‘Learning about Sustainable Livestock Farming', filmed and created by students durring the implementation of the 'Activity: Environmental Dimensions of Food Production and Processing' in Acharnes (10-13/03/2025) and in the context of the Erasmus+/etwinning project 'Mediterranean Diet for Overall Health'. Created with Canva.

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Episode 1: ‘Modern Livestock Farming: Sheep, Cattle and Turning Mushroom Waste into Feed’

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Mini documentary series about modern livestock farming (Ep.2)

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Mini documentary series about modern livestock farming (Ep.2)

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This episode in part of the mini documentary series: ‘Learning about Sustainable Livestock Farming', filmed and created by students durring the implementation of the 'Activity: Environmental Dimensions of Food Production and Processing' in Acharnes (10-13/03/2025) and in the context of the Erasmus+/etwinning project 'Mediterranean Diet for Overall Health'. Created with Canva.

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Episode 2: ‘Two Paths of Poultry- Laying Hens & Broiler Chickens’

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Mini documentary series about modern livestock farming (Ep.3)

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Mini documentary series about modern livestock farming (Ep.3)

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This episode in part of the mini documentary series: ‘Learning about Sustainable Livestock Farming', filmed and created by students durring the implementation of the 'Activity: Environmental Dimensions of Food Production and Processing' in Acharnes (10-13/03/2025) and in the context of the Erasmus+/etwinning project 'Mediterranean Diet for Overall Health'. Created with Canva.

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Episode 3: ‘Sustainable Feed: The Backbone of Responsible Livestock Farming’

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The video was edited by the students- participants of the Activity 'Environmental Dimensions of Food Production & Processing' that was implemented in Acharnes, Greece, 10-13/03/2025, in the context of the Erasmus+ project 'Mediterranean Diet for Overall Health'. Created with Powtoon

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Responsible production:  Outdoor STEM Activities at the farm "Eugenia" in Acharnes (12/03/2025)

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Gallery Walk on Future Health and Environmental challenges: Group 1- Climate Change and Public Health

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Gallery Walk on Future Health and Environmental challenges: Group 1- Climate Change and Public Health

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Climate Change & Public Health by Aspasia P., Mustafa N, Martha A, Vivi L, George D, Natalia X, Paraskevas k, Juliana T Ioannis L, maria ko

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Gallery Walk on Future Health and Environmental challenges: Group 2- Pollution and Health Risks

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Gallery Walk on Future Health and Environmental challenges: Group 2- Pollution and Health Risks

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Pollution & Health Risks Group 2 presentation Kağan K., Konstantina P,Nikos S, Maria Eleni Dr, Marina A, Stamatis S, Antonia A, maia S, Giovani D

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Gallery Walk on Future Health and Environmental challenges: Group 3- Resource Depletion and Human Health

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Gallery Walk on Future Health and Environmental challenges: Group 3- Resource Depletion and Human Health

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Resource Depletion and Human Health Mirza A, Mustafa N,Marilia T, Vagelis P, Maria Ch, Mary K, Antonis P,Christoforos B,Filip Z

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Gallery Walk on Future Health and Environmental challenges: Group 4 - Emerging Health Threats from Infectious Diseases

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Gallery Walk on Future Health and Environmental challenges: Group 4 - Emerging Health Threats from Infectious Diseases

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Emerging Health Threats from Infectious Diseases

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Emerging Health Threats from Infectious Diseases Zuzana M, Burak B, Agathi S, Panagiotis P, Popi M, Vivian T, Maria M, Ema M, Ilias V

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by Aspasia P, Antonis L, Hatice, Panagiotis K, Lucia Z, George D

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Proteins Harris K Elena P Ema J Stamatis S Chrysoula D Baharsu

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Understanding Fats Nikos S, Sofia P, Vanessa K, Stamatis D, Ali Mert, Popi M

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Vitamins Hiranur Martha A Monika G Emka K Marilia T

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Minerals in food Maria Ch, Eirini O., Šimon H., Nagihan, Alexis M, Katka

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Water Natalia X Vivian T Sibel Miriama G Giorgos R Aris Natália H.

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The "Forking the Future" Challenge- Team 1

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The "Forking the Future" Challenge- Team 1

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"Forking the Future" Food Summit

How What We Eat Shapes the Planet

The Planet on Your Plate

Do you think your meal yesterday helped or hurt the environment?

What Are Sustainable Healthy Diets?

According to the FAO, Sustainable Healthy Diets are eating patterns that:

Promote health and well-being for all life stages

Have low environmental impact

Are accessible, affordable, safe, equitable

Are culturally acceptable and respectful of food traditions

"Food systems account for over one-third of global greenhouse gas emissions" - FAO, 2020

Why Do Sustainable Diets Matter?

MD supports biodiversity, reduces emissions and improves long-term health.

The Mediterranean Diet - A Case Study in Sustainability

The Mediterranean Diet is:

Based on local, seasonal produce

High in plant-based foods and olive oil

Low in red meat Involves communal meals and mindful eating

A side-by-side comparison of the Mediterranean and Western diets in terms of average daily calories, greenhouse gas emissions, land use, and water use.

The Mediterranean diet consistently shows lower environmental impact across all metrics.

Which one is more sustainable and why?

Can you spot trade-offs?

Game Time! Supermarket Sustainability Challenge

Global Nutrition Report, FAO, Carbon Brief

Facts You Should Know

Eat more plants, fewer animal products

Choose local and seasonal food

Reduce food waste

Read labels and avoid overpackaging

Cook and eat together

Tips for Eating Sustainably - Starting Today

Result? She saved money, lost weight, and reduced her carbon footprint.

Rethink. Refill. Refork.

Meet Leta. She lives in a city where processed food is cheap and everywhere. After learning about the climate cost of her meals, she made small changes: swapping soda for water, cooking more often and eating lentils twice a week.

Write one food choice you'll change this week to help the planet.

What Will You Do?

You don't need to be a scientist to fight climate change. Just someone with a fork and a little knowledge. What's on your plate today, could change the world tomorrow.

The Power of the Fork

Open floor for audience questions

Let's Talk!

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The "Forking the Future" Challenge- Team 2

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The "Forking the Future" Challenge- Team 2

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The "Forking the Future" Challenge- Team 4

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The "Forking the Future" Challenge- Team 4

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The "Forking the Future" Challenge- Team 3

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The "Forking the Future" Challenge- Team 3

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Check out this Presentation designed by Anthi Souk.

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Created with Pixton

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THE MEDITERRANEAN DIET AS INTANGIBLE CULTURAL HERITAGE UNESCO Recognition and Global Significance

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A three dishes menu (starter-main-dessert) that combines elements of both the Mediterranean diet and each national cuisine.

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Cooking Workshop- Sharing cultures through food

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Cooking Workshop- Sharing cultures through food

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Cooking Workshop "Sharing Cultures Through Food"

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Check out this eBook designed by aspasia mylona.

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"Mediterranean Agriculture’s Role in Community, Culture, and Sustainability''

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"Mediterranean Agriculture’s Role in Community, Culture, and Sustainability''

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''Digital Museum on the Mediterranean Traditional Agricultural Practices''

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''Digital Museum on the Mediterranean Traditional Agricultural Practices''

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podcast 1: probiotics in fermented dairy products

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podcast 1: probiotics in fermented dairy products

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Podcast collaborative storytelling about probiotics in fermented dairy products. Narrator: Evaggelia Z

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A VIDEO STORY regarding a radiant, green-cloaked hero who embodies plant power. It's edited by using runaway tool (https://app.runwayml.com/) for generating the images and the lip sync videos and then the Canva tool for editing the videos in one. Canva link: https://www.canva.com/design/DAGuWyuTYtk/hfP03I7X3ZSKcVs4kD1DkQ/watch?utm_content=DAGuWyuTYtk&utm_campaign=designshare&utm_medium=link2&utm_source=uniquelinks&utlId=h9ee8ad99cb

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A story with Professor Probiotic edited by a team of students. Canva link: https://www.canva.com/design/DAGuYXJYy-I/gOIHAf2Q4reo2rJQzQSu6Q/watch?utm_content=DAGuYXJYy-I&utm_campaign=designshare&utm_medium=link2&utm_source=uniquelinks&utlId=ha0e7a5b259

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Podcast collaborative storytelling about omega-3. Narrator: Sakis D

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Brochure on preventing Diabetes: 1st EPAL Nafpaktou

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Brochure on preventing Diabetes: 1st EPAL Nafpaktou

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Protect Your Health—Prevent Metabolic Syndrome Naturally (1) (1)

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Brochure on preventing Diabetes: GCD Vranov

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Brochure on preventing Diabetes: GCD Vranov

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Informative presentation on Diabetes by USGGED

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Informative presentation on Diabetes by USGGED

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Brochure on preventing Diabetes by 2o Esperino EPAL Acharnon

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Brochure on preventing Diabetes by 2o Esperino EPAL Acharnon

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Regenerative Agriculture: A Lifeline for Terra Verde Enhancing Soil Health and Water Retention through Cover Crops and Composting Date: 2056 https://concaveagri.com/is-regenerative-agriculture-the-last-option-for-farmers/

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Precision Agriculture: Sowing the Seeds of Tomorrow Drought Crisis in Terra Verde

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Sustainable farming practices: Conservation Tillage 

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Sustainable farming practices: Conservation Tillage 

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Conservation Tillage in a Time of Drought A solution for Terra Verde

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Sustainable farming practices: Water sufficient farming

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Sustainable farming practices: Water sufficient farming

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Water-Efficient Farming: Growing More with Less

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Mapping Agriculture's Impact on the Sustainable Development Goals (SDG's)

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Mapping Agriculture's Impact on the Sustainable Development Goals (SDG's)

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SDGs and FOOD SYSTEM, If just a quarter of the food lost and wasted could…

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SDGs and FOOD SYSTEM, If just a quarter of the food lost and wasted could be saved, it would feed 870m people. image, image, image, image, image, image, image, image, image, image, image, image, image, image, image, image, image

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Students have transformed everyday food leftovers and expired food items into vibrant works of art, showcasing their potential beyond the kitchen. Exhibitions that too place durring EWWR 2024.