School curricula | alimentarium

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School curricula

Swiss-French curriculum
French curriculum
Swiss-German curriculum

3-5

PER - CM 16 : Aliments et nutriments

The geographical origin of food

Seasonal produce

The food groups

PER - MSN 17 : Le tube digestif

The role of the digestive system

Anatomy of the digestive tract

The digestive glands

PER - CM 15 Corps et mouvement – Éducation nutritionnelle

Eating with your eyes

The ear – 30 000 receptors help you hear

Touch with your hands and mouth

Odours and aromas – What's the difference?

Olfactory perception

Four... or more tastes?

6-8

PER - CM 25 : Corps et mouvement – Éducation nutritionnelle

Eating with your eyes

The ear – 30 000 receptors help you hear

Touch with your hands and mouth

Odours and aromas – What’s the difference?

Olfactory perception

Four… or more tastes?

The composition of the food groups

The role of the food groups

The calorific value of nutrients

Function, maintenance and protection

Hydration, circulation and cleaning

PER - CM 26 : Aliments et nutriments

The food pyramid

Food equivalence

Swiss-French curriculum - MSN 27 : Le système digestif

The role of the digestive system

The anatomy of the digestive tract

The digestive glands

Transforming food

Mechanical and chemical transformation

The small intestine

The large intestine

9-11

PER - CM 35 : Corps et mouvement – Éducation nutritionnelle

The composition of the food groups

The role of the food groups

The calorific value of nutrients

Function, maintenance and protection

Hydration, circulation and cleaning

The food pyramid

Food equivalence

Swiss-French curriculum - CM 36 : Aliments et nutriments

Preparing food to make it edible

Preparing food to give it a new form

Cooking techniques

Processing to preserve

Techniques for preserving food

Information about the product

Nutritional information

Swiss-French curriculum - MSN 37 : Le système digestif

The role of the digestive system

The anatomy of the digestive tract

The digestive glands

The abdominal brain

Transforming food

Mechanical and chemical transformation

The small intestine

The large intestine

Intestinal flora

In the 2nd century

In the 17th century

From the 18th to the 20th century

What is a digestive event?

Food going down the wrong way

Intestinal wind

CE2-CM2

French curriculum - Sciences expérimentales et technologie

The geographical origin of food

Seasonal produce

The food groups

The role of the digestive system

Anatomy of the digestive tract

The digestive glands

6-4

French curriculum - Sciences de la vie et la terre

The composition of the food groups

The role of the food groups

The calorific value of nutrients

Function, maintenance and protection

Hydration, circulation and cleaning

The food pyramid

Food equivalence

Preparing food to make it edible

Preparing food to give it a new form

Cooking techniques

Processing to preserve

Techniques for preserving food

Information about the product

Nutritional information

The role of the digestive system

The anatomy of the digestive tract

The digestive glands

Transforming food

Mechanical and chemical transformation

The small intestine

The large intestine

3-1

French curriculum - Sciences de la vie et la terre

The composition of the food groups

The role of the food groups

The calorific value of nutrients

Function, maintenance and protection

Hydration, circulation and cleaning

The food pyramid

Food equivalence

Preparing food to make it edible

Preparing food to give it a new form

Cooking techniques

Processing to preserve

Techniques for preserving food

Information about the product

Nutritional information

The role of the digestive system

The anatomy of the digestive tract

The digestive glands

The abdominal brain

Transforming food

Mechanical and chemical transformation

The small intestine

The large intestine

Intestinal flora

5-7

Swiss-German curriculum - Natur, Mensch, Gesellschaft

The geographical origin of food

Seasonal produce

The food groups

The role of the digestive system

Anatomy of the digestive tract

The digestive glands

8-10

Swiss-German curriculum - Natur und Technik (mit Physik, Chemie, Biologie)

Eating with your eyes

The ear – 30 000 receptors help you hear

Touch with your hands and mouth

Odours and aromas – What’s the difference?

Olfactory perception

Four… or more tastes?

The role of the digestive system

The anatomy of the digestive tract

The digestive glands

Transforming food

Mechanical and chemical transformation

The small intestine

The large intestine

What is a digestive event?

Food going down the wrong way

Intestinal wind

Swiss-German curriculum - Wirtschaft, Arbeit, Haushalt (mit Hauswirtschaft)

The food pyramid

Food equivalence

Preparing food to make it edible

Preparing food to give it a new form

Cooking techniques

Processing to preserve

Techniques for preserving food

Information about the product

Nutritional information

11-13

Swiss-German curriculum - Biologie (Grundlagenfach)

The composition of the food groups

The role of the food groups

The calorific value of nutrients

Function, maintenance and protection

Hydration, circulation and cleaning

The food pyramid

Food equivalence

Preparing food to make it edible

Preparing food to give it a new form

Cooking techniques

Processing to preserve

Techniques for preserving food

Information about the product

Nutritional information

The role of the digestive system

The anatomy of the digestive tract

The digestive glands

The abdominal brain

Transforming food

Mechanical and chemical transformation

The small intestine

The large intestine

Intestinal flora