Secondary 2: Nutrition Collaborative learning with EYP
A cheerful and meaningful collaboration took place between Secondary 2 students and 60 EYP learners in a collaboration project. The activity, divided into two sessions, was designed to help Secondary 2 students apply their knowledge of nutrition while nurturing empathy and communication skills through direct interaction with younger children. Five groups of Secondary 2 students, each consisting of five members, were assigned to guide 12-13 EYP students. Together, they explored the importance of healthy eating through storytelling, discussion and hands-on cooking activities.
The session began with Secondary 2 students reviewing basic nutrition concepts such as carbohydrates, proteins, vitamins and minerals. Using colourful pictures and games, they helped the kindergarteners identify healthy foods they know and love. This stage focused on recalling key nutrition facts and recognizing different food types in a fun and interactive way.
After understanding the basics, Secondary 2 students moved to an application phase where they made simple, healthy snacks – Fruit Yogurt Parfaits and Vegetable Rainbow Cups. Secondary 2 students demonstrated each step while the EYPs joyfully joined in by layering fruits or spreading yogurt. This hands-on experience allowed both age groups to connect knowledge with real-life skills.
During reflection, Secondary 2 students discussed why healthy eating is essential and how they could be role models for younger learners. They recognised that teaching requires patience, clear communication and creativity. This deeper reflection encouraged them to connect nutrition concepts with personal values such as empathy and responsibility. At the end of the project, students evaluated the collaboration and proposed improvements. This step demonstrated their ability to think critically about the learning process, assess outcomes and plan for continuous improvement. ***
