Grade 8 students show off their cooking skills, "decoding" the macronutrient triangle

After theoretical lessons, the students went directly into the kitchen to explore the topic of “macronutrients,” preparing dishes themselves to clearly understand the roles of protein, fat, and carbohydrates for the body.

In the practice session, the students proactively chose ingredients and analyzed the nutritional value of each type of food. Through cooking, the students learned how to distinguish the functions of each group of substances: protein helps build muscle, carbohydrates provide energy, and fats support vitamin absorption.

The students also learned how to identify healthy fats and differentiate types of foods within the carbohydrate and protein groups to build a balanced, scientific meal without extreme cutting of any nutrient group.

Quickly finishing her group’s dish, Vu Minh Phuong (8G3) excitedly shared: "Practicing directly in the kitchen helps me grasp nutritional knowledge more effectively. I understand that our group’s kimbap has ensured a balance between starch, protein, and fiber from fresh ingredients. I feel very confident because now I know how to make smart food choices to proactively care for the health of myself and my family."

Not emphasizing professional cooking techniques, the lesson focuses on equipping students with a “balanced eating” mindset through practical experience. Through each dish they prepare themselves, it is hoped that these "global citizens" will further appreciate the value of nutrition, abandon incorrect eating habits, and always proactively maintain a healthy lifestyle.

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