Posted on June 20, 2014

The Qatar Museums (QM) Primary School Programmes organized in partnership with Qatar International School (QIS) a creative project for students focused on healthy living using sugar as a main topic. Using drama, movement and cooking techniques, the project brought positive change into the school and students’ lives through arts and culture, bringing museums beyond the four walls and making learning about healthy living fun.

Held at the QIS from the 1st till the 16th of June, 2014, the project involved all year 5 classes. Each of the latter worked on a unique project but collectively contributed to one exhibition. During the last week of the project, each class of students shared their projects with other classes by providing them with a taste of their creative process and experience, through interactive presentations. Commenting on this project, Angela Ruggles, QM Head of Schools, said: “This project helped students to gain ownership over their decisions and grow their skills in critical thinking by using creativity and hands-on learning. We hope that participants were inspired to make healthier choices in life.” Eman Al Abdulla, Museum Coordinator at QM, also said: "The best part of the project was inspiring the students to enjoy healthy living through creativity."

“The children are so lucky to be able to be part of such a fantastic project,” said Nicola Ramsden, Year 5 Teacher at QIS. She added: “They need as many opportunities as they can to know about healthy eating and its effects on their lifestyle. Hopefully many changes will be made.”

United Arab Emirates 300x250

Open to parents, students and QIS family only, the exhibition featured work and photographs from various stages of the projects. It included creative advertisement making and sugar art installations made by students using the average amount of sugar a child eats in a year. Students also explored the process of sugar absorption in the body through kids’ yoga and dramatic games and learned fun and exciting exercises and movements. They also took part in multiple cooking classes learning new artful fruity recipes and making healthy sweet alternatives.