Based on at least four partial certificates earned (of which the \u201cNutrition & Consumption\u201d and \u201cPhysical Activity & Perception\u201d partial certificates are mandatory, along with two additional health-related profile elements from the areas of addiction and violence prevention, Traffic & Mobility, and Teacher Health), schools can then apply for overall certification as a \u201cHealth-Promoting School.\u201d<\/p>\n
The topic of \u201cHealth-Promoting Schools\u201d was incorporated into the Steinm\u00fchle School\u2019s current work program in 2015. The faculty conference approved the decision to undergo the certification process. Since then, individual teachers have been assigned to various areas. These are <\/p>\n
- \n
- Manuela Schmidt (Steering Committee\u2014Leadership\/Teacher Health)<\/li>\n
- Friedhelm Wagler (Partial Certificate\/Field: Nutrition and Consumption)<\/li>\n
- Nicole Hohm and Heike Rabben-Martin (Division: Addiction and Violence Prevention)<\/li>\n
- Michael Neirich (Movement and Perception Division)<\/li>\n<\/ul>\n
As the school\u2019s Ecology Coordinator, Carmen Bastian represents the field of ecology. This topic was included to ensure a holistic approach to the subject, even though no official certification is required in this area. <\/p>\n
Friedhelm Wagler fulfilled the requirements for the recently awarded \u201cNutrition and Consumption\u201d certificate through a variety of projects. These included, among other things, the installation of water dispensers, the \u201cHealthy Snack\u201d campaign, and the elective course on catering services. <\/p>\n
The topic was also integrated into the curriculum in an interdisciplinary manner. It was covered in classes such as English, politics and economics, Latin, chemistry, physical education, and biology. <\/p>\n
\u201cAs early as 2006, there were discussions about offering more variety and choices for lunch,\u201d reports Friedhelm Wagler. The school administration, parents, a small group of teachers and students, the boarding school, its managing family (the Buurmans), and the head chef at the time, Bernd Schumertl, held discussions on the topic. As the years went on, according to Friedhelm Wagler, individual projects on nutrition led to elective courses in the middle school\/catering program, an extracurricular club for grades 5 and 6 with strong parental involvement, and mandatory project-based lessons on bread baking, healthy cooking, the dietary habits of different cultures, and more. Over time, the overall theme was expanded to include individual initiatives such as breakfast and fruit offerings during breaks. <\/p>\n
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