REPORT ON A TRAINING OF TRAINERS WORKSHOP ON NUTRITION INITIATIVE BY THE NJNMA FOR GHANA SCHOOL FEEDING

REPORT ON A TRAINING OF TRAINERS WORKSHOP ON NUTRITION INITIATIVE BY THE NJNMA FOR GHANA SCHOOL FEEDING

INTRODUCTION

As part of the Social Intervention Programme of the Government to boost the enrollment at schools children in the basic level, and to improve the tend in children.  Trainer of trainee’s workshop was organised for Ghana School Feeding Caterers in the Municipality at the conference Hall, NJNMA by the Assembly.it was funded by the New Juaben North Municipal Assembly.

There were (4) facilitators who took participants through presentations at workshop, the facilitators were nutrition Officer, Director of Agric and SHEP Coordinator, DDNS of the Municipality.

 

REMARKS

The MCE, Hon Comfort Asante, addressed and welcome all the officers to the training programme and entreated the caterers to abide by the best cooking practices and methods in preparing the meals for the pupils. Participants were also asked to introduce themselves.

Alhaji Ibrahim Tijani, the MCD told the trainers the purpose of the gathering and encouraged them to participate fully so that they could trained the purpose and objective of the programme be achieved.

In her keynote address, the Hon MCE. Hon Comfort Asante thanked the almighty God, the Government and the Assembly of the programme. He advised participant to put in their best to help improve the sustained procedures that governs the programme. He reiterated that the kids that government is feeding today are the future leaders of the nation therefore we should make sure that  the caterers are abiding by the rules and are also practicing good cooking and hygienic methods in the preparation of their meals.

He advised participants especially the Desk Officer to undertake routine unannounced monitoring and supervisions in the various schools in the municipality to check the caterers. And also make sure that the school authorities are all involved in the programme.

 

They included;

  1. Presentation on innovative ways of improving school meals nutrition by SHEP Coordinator
  2. Overview of the Ghana School Feeding Programme by Desk Officer
  3. Presentation on nutrition and health for school aged children by Ghana Health Representative/DDNS
  4. Presentation on food safety and hygiene by MEHO
  5. Presentation on the introduction to school Meal Planner and Handy Measures
  6. Practical cooking demonstration by Nutrition Officer

PRESENTATIONS

The Ghana School Feeding Programme is part of Ghana’s efforts towards the attainment of the United Nation Sustainable Development Goals (SDGs) ‘End Hunger, achieve food security and improve nutrition and promote sustainable agriculture ‘

The GSFP was designed to link school feeding to agricultural development through the purchase and use of local farm produce.

The programme has three (3) immediate objectives;  

  1. Reducing hunger and malnutrition
  2. Increasing School enrolment, attendance and retention
  3. Boosting domestic food production.

A situational analysis on nutritional problem in Ghana

According to the GDHS 2014, 19% of children are stunted that is they suffer from chronic malnutrition, 11% of children are underweight and 5% of children nationwide are wasted, all these children are under age 5.

In addition to this, there is also efficiencies such as anaemia in pregnant women and growing  problem of micro nutrient deficiencies such as anaemia in pregnant women and growing children.

Various effort are being made by the Assembly to address the nutritional situation of the municipality.

The manual of the GSFP, is designed so every prepared diet served would have proportions and combinations of macro and micronutrients which in turns helps in addressing the current issues of malnutrition in the country.

 

BEST COOKING PRACTICES

The caterers were advised to use natural spices like Ginger, Agushie, Rosemary, Prekese, Garlic, Onion etc., in preparing meals for the pupils and the use of powdered fish, Shrimps, Dawadawa and the likes were also encouraged.

Food hygiene was also taught at the workshop. Hygiene is the condition and measures necessary to ensure the safety and sustainability of food at all states of the food chain.  Safety on the other hand is the assurance that food will cause harm to the consumer when it is prepared and or eaten according to its intended use.

The storage facilities of the caterers were also tackled as should be clear, adequate ventilation, it should be protected against pests and no entering of domestic animal.

  • Keep clean
  • Separate raw food from cooked food
  • Cook thoroughly
  • Keep food at safe temperatures
  • Use clean water and raw materials

The Ghana School Feeding Programme caterers contracted to provide catering service to public basic schools. Their pre-finance service and are paid after a while. Although a Social Intervention, this services must be efficiently managed to enable revenue to cover cost of caterer investment and operations and offer adequate nutritional requirements for beneficiaries hence the need to keep proper records on the part of caterers to know their financial status after their services.

 

SUGGESTIONS

  1. The GSFP Caterers and cooks should be screen medically and given a health certification to show they are medically fit to cook for the pupils.
  2. Caterers should be provided with First Aid box in their Kitchens.

 

RECOMMENDATION

  1. That the GSFP is only for the Basic school children and that the headmasters should includes the KG children since their feeding fee is being charged separately from the programmes.

CONCLUSION

The workshop has immerse benefit and that management should lend the necessary support by providing a laptop for the Desk Officer to make effectively and efficiency.