Transcript Kindergarten and Primary School Nutrition Improvment Program

ZAVOD ZA JAVNO ZDRAVSTVO ISTARSKE ŽUPANIJE
ISTITUTO DI SANITÀ PUBBLICA DELLA REGIONE ISTRIANA
INSTITUTE OF PUBLIC HEALTH COUNTY OF ISTRIA
Kindergarten and Primary School
Nutrition Improvment Program
in County of Istria
Olga Dabović Rac, MD
Sunčica Matanić – Stojanović, sanitary engeener
Aleksandar Stojanović, MD
Forlimpopoli, June 27, 2014
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Croatian Recommendations and Guidelines for Children's
Health Care, Hygiene and Proper Nutrition of Children in
Kindergartens
Children who are spending 7-8 hours in the kindergarten
should consume 75% to 80% of the daily energy and
nutrient requirements while they are in kindergarten.
Energy and nutrient requierments can be achieved
through 4 meals:
breakfast (25%)
snack (10%)
lunch (30%)
snack (10%)
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Kindergarten Nutrition
Improvement Program in
County of Istria
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Unique program in Croatia since 1980s
Calculations of the energy and nutrient content of
kindergarten menus
Microbiological and sanitary supervision of
kindergarten kitchens
History
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Old Laboratory Evidance and Documentation
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Hygenic and Sanitary Control Report 1983. and 1984.
(Kindergarten Kamenjak)
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Hygienic and Sanitary Control Report, 1984.
(Kindergarten Kamenjak)
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Daily Consumption of Food, May 1993.
(Kindergarten Centar, Kitchen)
Aim of the Program
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To improve the quality of kindergarten food
To enhance the health education of children, their parents,
kitchen staff and teachers
To promote healty eating patterns in childhood and by
doing so to promote optimal health and prevent some
health problems in later year
Analysis of Food Quality
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Sampling and chemical analysis an all-day meal (4 times a year)
Nutritional analysis of weekly menus
Calculations are based on:
Kaic Rak A. and Antonic K. Tables of the composition of foods and drinks, Institute of Public
Health Croatian, Zagreb , 1990).
Recommended values ​(German Nutrition Society (DGE), Austrian Nutrition Society (OGE),
Swiss Society for Nutrition Research (SGE), Swiss Nutrition Association (SVE) Reference
values ​for nutrient intake. 1st edition in German-Frankfurt / main: Umschau / Braus, 2000. 57125 specified in the amendment Program children's health care, hygiene and proper nutrition
in kindergarten)
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Microbiological and Sanitary Supervision of
Kindergarden kitchen
Kitchen, dining room, utility room review with
epidemiological survey (4 times a year)
Kitchen, utility room, dinning room review
Enviromental sampling – food premisis swabbing
Swabing in the kitchen and on the premises for food
distribution and dining (usually 10 swabs); in regional
kindergarten 5 swabs
After each visit the results of all analysis are submitted to
kindergarten in a report.
Reports
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In report there are comments on the results of chemical and calculated
nutritional analysis of daily meals intake, their energy and nutritional value
and content of nutrients:
Protein
Fat
Carbohydrate
Fiber
Saturated fatty acids
Cholesterol
Vitamin A (retinol)
Vitamin B1 (thiamin)
Vitamin B2 (riboflavin)
Vitamin B3 (niacin)
Vitamin B6 (pyridoxine)
Vitamin C (ascorbic acid)
Sodium
Potassium
Calcium
Magnesium
Phosphorus
Iron
and the relationship between the three major nutrients (protein, fat and
carbohydrates).
In report we point to possible failures and deficit and make recommendations
for their elimination and culinary tips for improvement.
Microbiological test procedures for the examination of food and beverages
have been standadized and regulated, but nearly every country has its own
regulation
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Example of report
Advices for healthy eating in kindergarten
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Seasonal menu suggestions
Examples of menus are always in line with the Mediterranean diet and
traditional Istrian diet.
Every menue contains folowing food:
fish
various meat
seasonal fruit, vegetables and legumes
cereals
whole grains
herbs
We suggest not to use food such as: salami, industrial spices, meat
products, and semi-prepared meals.
Our suggestion is to boil and stew food instead of deep fat frying
Istria County Situation
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37 central kindergartens prepare the food and in 55 regional and 32
private kindergartens the food is catered from central kindergartens
All kindergartens are subject of hygienic and epidemiological
survillance
Financial support for program give local communities, cities and
municipalities.
Nutrition improvment program
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Team work
Epidemiologists, sanitary engineers, food technology
engineers, biologist, chemical technicians
In kindergarten: cooperation with kindergarten staff teachers, nurses, kitchen staff kindergarten, parents,
suppliers, manufacturers
Local community support
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Primary School Nutrition
Improvement Program in County of
Istria
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In order to improve nutrition in primary schools we
proposed optimal menus.
Barriers in program implementation are:
lack of kitchen staff
lack of education for kitchen staff
the primary role of schools in education and not in the
preparation of meals
limited financial resources
lack of motivation of parents and school staff.
Each school in Pula applied HACCP(Hazard analysis and
critical control points)
Program Activities
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In each school we educate staff (kitchen staff, teachers,
pedagogues, psychologists, directors).
In each school we educate children about proper nutrition
(5th and 6th graders) and give them the flyers about
healthy eating.
Teachers in parent - teacher meetings talk about healthy
eating activities in school.
Improving school menus (work in progress)
Menu adaptation according to kitchen possibilities.
Presentation of School Menus (September 2013.)
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Institute of Public Health proposed optimal menus.
Chefs of all schools cooked meals together.
Children tasted and evaluated what they ate.