SNACK AND CHILL
Hungary
PROJECT AIM
Enrich health education by broadening teaching tools, strengthening students' understanding of nutrition, and encouraging lasting appreciation for healthy snacks and eating habits.
OBJECTIVES
Expanding the scope of health education
Developing the students’ health knowledge
Developing a love for healthy snacks and healthy eating
WHO’S INVOLVED
Mid-school students
T h d t i
TARGET GROUP
Students: mid school students (ages 8-13)
IMPLEMENTATION
Participants: 160 students, 7 school staff
Ingredients used: 34 (fruits and vegetables)
Snacks prepared: 16 types
Servings made: 300 healthy snacks prepared and served
Children learn snacks can be healthy and easy to prepare
Healthy snack options become a school tradition at events
Students influence family habits
Lack of capacity to scale the programme to all schools nationwide.
BARRIERS
Initially, teachers lacked support despite mandates.
Difficulties in managing inperson trainings for all schools.
FACILITATORS
Teachers appreciated readymade, translated materials and online platforms.
Health promotion is backed by legal mandates, providing a strong framework aligned with public health strategies.
Centralised online or pre-recorded training sessions to expand reach.
LESSONS LEARNED
Motivation of schools depends on the willingness of principals and staff.
Success depends on practical, wellstructured support rather than open-ended requirements.
Promoting teacher autonomy and recognising their workload is essential.
School buffets sometimes still offer unhealthy snacks despite regulations.
Teachers showed willingness to adopt interventions when provided with practical guidance and toolkits.
