Nutrition Education
In March and April, the team of nutritionists and nutrition interns from EICV, held in all classes of early childhood education, basic I / II and high school, nutrition education activities, applying fundamentals of healthy eating in which we had a great performance and student participation.
Look at the issues covered
Virus at School
The EICV has a great concern for the health of our students and to know that during this year's show the cases of viruses, we prepared a statement with recommendations on this important subject.
Virus at School - in summer. What to do?
When they start attending the school environment, children are more exposed to infections. When the doctor says the child has a viral infection, may mean that both have a common cold or a diarreia.As respiratory viruses are more common in colder months. Since the gastrointestinal viruses occur throughout the year and the main mode of transmission is through contact with feces, contaminated food, water, battered, dirty or poorly cleaned surfaces. There are also cases of transmission through the air, the difference is that this type of virus affects the intestines. Hygiene is critical and, at home, parents can take some steps to avoid the virus:
- Wash hands, since they represent a major focus of infection;
- Control the quality of water, food and adequate destination of waste and sewage: Use safe water filters.
- When in doubt boil water consumption;
-> Wash and make the proper sanitation of vegetables and other food packaging;
-> Do not allow foods exposed to ambient temperature over two hours;
-> Keep perishable foods refrigerated or frozen; Avoid consuming the so-called street foods;
At school, care must be the same, observing the following practices:
- Wash your hands: Before and after using the bathroom;
-> Sanitize and make sanitization of surfaces where children are supported, with frequency;
-> After activities that are backed by possible contaminated surfaces;
-> Before and after carrying out the meals;
- Control the quality of water, food and utensils:
-> Control and supervise the whole production flow of food from the best practices of the supplier to the distribution of food ready, according to the requirements and recommendations of the National Agency for Sanitary Vigilance. It is noteworthy that the restaurant is one of EICV reference used by the State Sanitary Surveillance in terms of standards of conduct and environmental and food hygiene.
-> Do microbiological analysis of drinking water frequently. In EICV the analyzes are performed at the Laboratory of Physical Chemistry and Food Microbiology, Department of Nutrition UFPB.
-> Our tools (tray, cups, plates and cutlery) are cleaned in the machine sterilization temperature of 90 degrees, hypochlorite and alcohol use and 70 for cleaning of surfaces, plants and our sanitizing for food handlers use antibacterial soap for hands and have health checks updated, also monitor the temperature throughout the flow of production and distribution of food and collect the sample for 72 hours of food served.
These measures are essential to prevent any outbreak of diarrhea. Besides care with food hygiene and constant hand, one can not fail to stimulate the consumption of water and be aware of is how your child's immunity (a). A team of nutrition EICV is always available to serve them. Know that every meal we provide follow patterns based on food safety legislation RDC 216/04. For further information, schedule an appointment with us.
On March 12 there was a hearing on the Justice Department on school feeding, and the opportunity, we present the DESIGN POWER of our school.
There was talk of promoting defense of education (Dr. Fabiana Lobo), promoter of the consumer (Dr. Francisco Bezerra Glauberto), president of the Society Paraibana of Pediatrics (Dr. Laureano Katia), Scientific Committee of Nutrition (Dr Ana Cristina Ramos) Prof. and Pediatrics (Dr. Constantine Cartaxo), Delegate of CRN (Dr. Luciana Martinez), the promoter of Children and Youth (Dr. Soraya Escorel) and District Attorney (Dr. Halley Escorel). Then opened for placement of the audience (managers and directors of private schools), where the director of nutrition Erika Melo explained the project's power EICV.
Our school fits the laws that have been cited and recommended to schools fit (11.947/2009 and 1010/2006) and at that moment, the present authorities were made aware of our serious and challenging work.
The pediatrician Dr Katia Laureano ruled that knew very well the project and was enchanted. The same invitation that met us after we did. We show the design, installation, routines and controls that are in the area of nutrition. We needed that support, as a representative of the society of pediatrics, who in time of viruses, even if it is associated with power supplied by the school and it proved that we control all the critical points and so great is our utmost care to prevent viruses.
"For us as a school, was of fundamental importance presenting our project, such as promoting school nutrition education and health, because our goal is not only providing safe food, healthy, balanced, and yes, the promotion of health and eating habits our students and staff. "
Erika Melo - Director of Nutrition EICV
Read more: Power Project of EICV presented in the prosecution of Paraiba
SNACK CAN PREVENT OBESITY AND CHRONIC DISEASES
With the resumption of the school year, mothers and fathers go back to worrying about what to put in the child's lunchbox. For the Coordination of Food and Nutrition Ministry of Health, the selection should please children, but must have nutritional value and do not take excess calories. In practice, the perfect lunchbox is that it does not come sodas and sugary drinks such as industrialized juices, or snack foods.
"It is better to opt for natural fruit juice or a serving of fruit. To stimulate consumption, a good idea to cut the fruit into pieces for easy handling of the child, "says the coordinator of the industry, Patricia James. When the option is to use some processed foods, mothers and fathers should observe carefully the information brought in labels such as the amount of sugar, sodium and fats.
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