Education on Safe, nutritious and wholesome lunches in primary schools in Cameroon

Besides advancements in international knowledge on nutrition and food safety, the translation of scientific research and knowhow of the international scientific community into awareness of consumers (children), citizens (parents), school canteen workers, and school administrators remains poor. Through a iterative process and indicators, the project promotes healthful eating habits and encourage the school system to adopt actions to provide safer and nutritious meals. The projects promotes healthful eating habits and encouraging school systems to adopt actions to provide safer and nutritious meals, through the following methodology:

  1. Assessment (questionnaires) of prejudices of children, parents, and schools administrators on food safety, food hygiene, and balanced nutrition (e.g. perception of impact on health, perception of difficulties to obtain a good level of protection, perception of preventive health, personal attitudes and practices)
  2. Education on basic notions on how to store foods at home and during transport to school, to avoid toxic and microbiological contaminations
  3. Education on basic notions on balanced nutrition (macronutrients, micronutrients) through representation of food groups using colors, food pyramid (including nutritional need, cooking habits, differences within the country), classification by taste
  4. Education on relationship between nutrients and their functions: what –and how much- to eat? What not to eat? List at least one specific function of each nutrient class
  5. Food hygiene and safety activities (hand washing, water sanitation and hygiene, safe cooking practices including supply and storage, organization of appropriate kitchens and waste system, organization of cost-effective school feeding program)

The project promotes healthful eating habits and encourage the school system to adopt actions to provide safer and nutritious meals.

Project primary schools Gallery

 

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