[Grace Lynch]

Hi Aaron,

Thank you for your response to this module!

Seafood is so nutritious, it is such a great addition to anyone’s diet no matter their age. From zinc, selenium and iron to name a few! However the Omega 3s are the real superstar for the students because this nutrient aids brain development allowing  them to reach their full potential as adults.

The meal-planning is a great idea! Students involved in sports should be made aware of  the anti-inflammatory benefits of seafood especially important post – intensive exercise sessions. Shellfish are also particularly rich in Vitamin D and calcium aiding the formation of strong bones which can prevent fractures when undergoing stress from excursion during exercise.

Thanks,

Grace

[Grace Lynch]

Hi Aoife,

Thank you for your response to this module!

I really like how you are thinking of using an inquiry-based approach to introduce aquaculture concepts to your classroom! I would highly recommend this website :http://ekmarine.ie/aquaculture/ that delves into the equipment required on aquaculture sites that might appeal to a future marine engineer in your classroom!

Thanks,

Grace

[Grace Lynch]

Hi Triona,

Thank you for your response to this module!

I like how you have highlighted the hands on aspect of the learning approach from the ARC resources. It is critical for the learner to think for themselves and form their own opinions and allows them to digest the material in a way that makes sense to them. Encouraging critical thinking and seeing things from multiple perspectives is a skill they can hopefully take into adulthood.

Thanks,

Grace

[Grace Lynch]

Hi Liam

Thank you for your response to this module!

It is lovely to hear about the efforts that are made across the entire school bolstering overall participation and showcasing great unification towards school-wide targets and goals. It is fantastic also to hear about the great examples that are set from the staff by carpooling! I’m sure the kids will take this on board and hopefully practice similar eco-friendly habits into adulthood.

Investigating the origins of lunchbox contents sounds very interesting and hopefully will get the students thinking about their food choices in way that not only effects them but the environment around them!

Thanks,

Grace

[Grace Lynch]

Hi Lorraine,

Thank you for your response to this module!

I wholeheartedly agree that beach cleans within the local regions of where the students are living provides them with a tangible connection to sustainability. Hands on action like this gives the students a sense of achievement and accomplishment when they see first hand the difference they can make! Outside of the environmental benefits, giving children the chance to be in nature while learning about the sea as an ecosystem is a win-win as it also very good for their well-being to be outside breathing in that crisp, sea air!

Hopefully they can appreciate this valuable resource we have as an island and adopt environmentally friendly practices long term as they grown into adulthood.

Thanks,

Grace

[Grace Lynch]

Hi Eithne,

Thank you for your response to this module!

I am so intrigued to read about the Mungo Murphys farm after reading your glowing review of their resources here. I highly recommend looking into the Simply Blue Group who have ventured into a seaweed journey of their own at https://simplybluegroup.com/project/oir-na-farraige/. We had a guest speaker on the ARC from this company discuss their future plans of harvesting seaweed in Galway and the students loved it!

We often use Kelly’s oysters as an example for the students when touring Galway on the ARC as it makes it all the more relatable and tangible for students when they can recognise names and places ! I would highly recommend looking into https://realtnamarashellfish.ie as well! We shot footage with them last weekend and you could not come across two men more passionate about their oysters!

Thank you,

Grace

 

[Grace Lynch]

Hi Eithne,

Thank you for your response to this module !

I like how you have highlighted the culinary opportunities available to the students such as the “Young Chef Ambassador Program, Next Generation Oyster Farmers” and the ‘Taste the Atlantic, a Seafood Journey”. Not every student will be interested in the STEM aspect and it is important to show the wide variety of roles within the marine and seafood sector.

Thank you,

Grace

[Grace Lynch]

Hi Emma,

Thank you for your response to this module!

Simple cooking demos are a great idea. To try something different like oysters & mussels would certainly excite the students and give them a chance to get familiar with the smell, taste and visuals of seafood. Cooking demos will also give your school a chance to take a look at seafood labelling. To comprehend different labels and what they mean, where and how the food is sourced can link to nutrition and sustainability is an important skill the students can learn and bring into adulthood (and even practice in the backdrop of a grocery story with their parents!).

Thanks,

Grace

[Grace Lynch]

Hi David,

Thank you for you response to this module!

Highlighting the importance of a high protein diet in particular for the students involved in Sports is so beneficial as it makes these concepts personal and tangible to the students themselves. Salmon in particular also has a natural anti-inflammatory nature which is great for muscle repair post-exercise as well.

Integrating this into the classroom through the subject of History is a fantastic idea. Even using the old Irish story of Fionn Mac Cumhaill and the Salmon of Knowledge is a great way to get them excited about the many benefits of seafood. Linkages between brain health and salmon going back to Celtic times existed even then and can highlight just how much it has society and modern civilisation as whole to evolve into what it is today.

Thanks,

Grace

 

 

[Grace Lynch]

Hi Caitlin,

Thank you for your response to this module!

I like how you have mentioned the incorporation of seafood nutrition into Science, this could also be taught in P. E.  Students who are involved in sports may be interested in the anti-inflammatory benefits of seafood. It is especially important post – intensive exercise sessions, as well how it promotes protein synthesis and is important for muscle recovery as you have mentioned here.

Thanks,

Grace

[Grace Lynch]

Hi Eileen,

Thank you for your response to this module!

Seafood is so nutritious and is rich source of nutrients from iron, zinc and  selenium (to name a few). Omega 3 in particular is so important for the brain development of young children so they can reach their full potential as adults. It is important that this is taught in the classroom so they know the benefits of consuming healthy food at an early age.

Learning about food labelling is beneficial to people of all ages and is a great skill to learn early on so that it becomes natural to practice as the students grow into adulthood. Making choices like this even in the setting of grocery store consolidates what the students have learnt in the classroom and it is another great opportunity for them to take autonomy over their learning and apply it to their day to day life.

Thanks,

Grace

[Grace Lynch]

Hi Coleen,

Thank you for your response to this module!

I like the idea of giving the students an opportunity to research the the nutrition of seafood for themselves. This could be done by assigning the students with a species each and charting the amount of nutrients per 100g for example. Linking seafood production back to their local environments increases the relevancy of the topic and makes it all the more tangible and relatable for the students when they can see it for themselves in their day to day life.

Thanks,

Grace

[Grace Lynch]

Hi Orla,

Thank you for your response to this module!

I like the idea of food sampling and getting the students used to the different tastes, smells and visuals of seafood. I myself was a very picky eater and would definitely have benefited from such an activity in primary school.

It is such a great addition to anyone’s diet no matter their age but the presence of Omega 3s is particularly important to younger students as it aids brain development allowing for them to reach their full potential as adults.

Asking local seafood producers is a great way to being the concepts and topics within these lessons to life. We have found guest speakers to be brilliant on the ARC and they often generate great enthusiasm and excitement amongst the children. It is especially effective if the guest speaker is from their local area, as it increases the relevancy of what they are saying and makes it all the more tangible and relatable for the students.

Thanks,

Grace

[Grace Lynch]

Hi Natasha,

Thank you for your response to this module!

Omega 3s are particularly important for the students to be aware of as it aids brain development, allowing them to reach their full potential as adults! Designing charts sounds like a great idea to implement what they learn from this topic into the context of their everyday life.

Thanks,

Grace

[Grace Lynch]

Hi Cian,

Thank you for your response to this module!

I really like the idea of simple cookery demos! It gives the students a chance to make it personal to them and they can add or take away ingredients depending on their own particular taste and what appeals to them. It sounds like it would be a very memorable experience and it would be easy to underline the importance of nutritious choices in our diets as this activity plays out.

Thanks,

Grace

• This reply was modified 11 months, 1 week ago by Grace Lynch.

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