Dinara Bacardit, Winner of the CETT Fundació Award for Best High School Research Project: “During childhood, an inadequate diet rich in sugars can lead to negative health consequences”

The CETT Fundació promotes research, knowledge generation in tourism, hospitality, and gastronomy, as well as academic excellence. With this objective, the CETT Fundació Awards annually recognize the best high school research projects in Catalonia related to these fields. 

In the 2024–2025 academic year edition, Dinara Bacardit, from Institut Lluís de Peguera in Manresa, received the first prize for her research project “Study of Sugar Content in Foods Present in Children’s Diets.” She is currently studying the Bachelor’s Degree in Culinary and Gastronomic Sciences at CETT, which she was able to access with a tuition discount thanks to her achievement. 

• Firstly, congratulations! The jury highlighted the relevance of your research topic. What motivated you to choose it? 

The growing concern about the high consumption of sugars during childhood and the impact this may have on people’s health in both the short and long term. I found it especially relevant because the eating habits acquired during childhood are often maintained throughout life. 

In addition, I observed in my surroundings that many children regularly consumed processed and sugary foods, regularly without a clear awareness of their actual sugar content. This led me to want to analyze the issue scientifically and compare it with the nutritional recommendations of the expert community. 

• What conclusions would you highlight from your research? 

One of the main conclusions is that many foods commonly included in children’s diets contain high amounts of simple sugars, often hidden under different names on nutritional labels. Through laboratory analysis and comparison with labeling information, I was able to verify that products such as breakfast cereals, sauces, pastries, or sweetened dairy products provide a significant amount of sugar, which easily contributes to exceeding recommended intake levels. 

• How do you think an inadequate diet with excessive sugar consumption can affect childhood? 

During childhood, an inadequate diet rich in sugars can have negative health consequences. In the short term, it can lead to dental cavities, spikes in blood glucose levels, and a reduced feeling of satiety. In the long term, it can increase the risk of overweight, obesity, type 2 diabetes, and other metabolic disorders. 

Furthermore, although the intake of simple sugars is not directly related to hyperactivity, it can have some influence on academic performance and concentration due to sharp fluctuations in blood sugar levels. 

• What healthy alternatives or diets did you discover during your research? 

During my research, I discovered a range of healthy alternatives to reduce the consumption of added sugars without giving up sweet flavors. For example, prioritizing whole fruit instead of fruit juices, choosing whole-grain cereals without added sugar, preparing homemade desserts with natural ingredients, or using foods such as bananas, dates, or apples to sweeten naturally. 

I also confirmed the importance of reading nutritional labels and promoting a diet based on fresh, minimally processed foods. Altogether, this not only improves people’s and children’s eating habits but also significantly enhances quality of life in terms of health. 

• How did you learn about the CETT Fundació Awards and why did you decide to apply? 

I learned about the CETT Fundació Awards for the Best High School Research Projects while searching for information about universities on the CETT website, where I found a section related to research projects and became interested. I decided to apply because it seemed like a great opportunity to give visibility to a project that addressed a current and socially relevant issue related to nutrition and health. In addition, my intention to study at CETT made everything fit perfectly with my academic interests. 

• What has this recognition meant to you on a personal and academic level? 

On a personal level, this recognition has given me confidence and reinforced my belief that effort and perseverance are always rewarded. Academically, it has provided extra motivation to continue my education in the field of nutrition through the Bachelor’s Degree in Culinary and Gastronomic Sciences. 

• Since you mentioned the Bachelor’s Degree in Culinary and Gastronomic Sciences, what made you choose this program and how do you evaluate your experience so far? 

I picked this degree because it combines gastronomy with science, nutrition, and research—areas that had already interested me during my research project. I highly value my experience at CETT, as it is allowing me to understand food from a broader and more rigorous perspective.  

• Now that you study nutrition from a scientific standpoint, has your perspective on your research topic evolved? How? 

I believe it is gradually evolving, as I have only just started my studies at CETT. I come from a scientific high school background, so my perspective on the research topic was already technical. Now that I am pursuing a program more closely aligned with the subject of my research project, I believe it is essential to continue investigating this field, as childhood nutrition is a fundamental topic that should be a priority on the public agenda. 

• Would you recommend other high school students to apply for the CETT Fundació Awards for Best Research Projects? 

Yes, I would definitely recommend it. It is an excellent opportunity to recognize the effort invested in a research project, give it visibility, and at the same time encourage students to delve deeper into topics that can have real social relevance.