What is a good breakfast? Why is fast food unhealthy? Is everything that advertising tells us about food true? Answers to these questions used to be naturally provided by the family home, but today they must be painstakingly taught in school. This volume assists in that process. The focus is on practical experimentation, which is always linked to theoretical content. Your students will become familiar with nutritional tables and then analyze a shopping basket. They will calculate the costs of a dish made with fresh ingredients and compare these with the costs of a ready-made meal. Additionally, the young people will be guided to cook healthy dishes themselves. Through practical engagement, your students will learn sustainably and shed old, unhealthy eating habits.