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Progress made in the Project on “Adaptation and Validation of the 5 Key Ways Manual on Food Safety in Elementary Sch

Progress made in the Project on “Adaptation and Validation of the 5 Key Ways Manual on Food Safety in Elementary Schools in Guatemala” . María José Coto – INCAP Kathryn Janzen – PAHO/WHO.

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Progress made in the Project on “Adaptation and Validation of the 5 Key Ways Manual on Food Safety in Elementary Sch

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  1. Progress made in the Project on“Adaptation and Validation of the 5 Key Ways Manual on Food Safety in Elementary Schools in Guatemala” María José Coto – INCAP Kathryn Janzen – PAHO/WHO

  2. Pilot Project“Adaptation and Validation of the WHO 5 Key Ways Manual on Food Safety in Elementary Schools in Guatemala” • Project coordinated by the Pan American Health Organization (PAHO/WHO) and carried out by INCAP in Guatemala. • Purpose of the ProjectAdapt the WHO 5 Key Ways Manual to meet local-level needs in Guatemala (and eventually in Honduras). • Target Population • Teachers, pupils, and heads of household (the educational community)

  3. Progress to date … • Obstacles encountered during the adaptation process: • Need to adjust who is included in the target population, in order to effect viable behavioral changes. • Tailor the manual within the social and cultural context of the country. • Main changes made to the original version: • Changing the order of the 5 Key Ways (the last step became the first) and in the titles (easy to understand and remember). • Adding more content to the Introduction (the section on chemicals). • Moving the section on “What do I do if I get sick?” to the end of the Manual, ending the Manual with advice on best practices to follow to avoid getting sick. • Including the appropriate technologies at low cost (SODIS, TIPPY TAP, Cobertor de alimentos / food coverage, storage options)

  4. Including the most common ways to purify water and a technique for water filtration. • Eliminating • Use of lukewarm water for washing hands. • Use of a thermometer and a microwave because most of the school and homes don’t have these things. • Any reference to the danger zone. • Developing tools to provide support • Manual for Teachers • Manual for School Boards • Poster

  5. Manual on“The 5 key ways to keep your food safe” • Purpose: To serve as a guide for the educational community to consult so that they can teach and learn the five basic rules to keep food safe and avoid contaminating it. • The Manual includes information on the 5 key ways to keep your food safe and an introductory section about all about bacteria.

  6. “The 5 key ways to keep your food safe” • Use safe water and food. • Keep things clean. • Separate raw food from cook food. • Cook your food completely. • Keep food at a safe temperature (VERY cold or VERY hot)

  7. Manual for TeachersHow do I teach the 5 key ways to keep food safe? • Facilitate teaching the content of the manual to elementary-school boys and girls so that it involves more participation from them and is more entertaining and dynamic. • Try to ensure that the pupils incorporate this new knowledge into their daily life, in such a way that they modify their behavior and that of their family to improve their health and well-being. • Carry out activities through games or simulations where the boys and girls put what they have learned into practice, evaluate it, learn to reinforce their newly acquired knowledge and visualize different concepts through demonstration and experimentation.

  8. The Manual of Activities includes • Activities aimed at two specific elementary-school groups: • 1st – 3rd-graders and 4th – 6th-graders • Each activity contains • Objectives. • A proposal for a chat on the minimal content that teachers should teach before beginning the activity. • Materials and methods (worksheets). • Discussion questions.

  9. Manual for School Boards¿How to make a Safe Food Plan in my school? • Purpose: To serve as a guide or support tool for the implementation of projects to certify the school as having safe food. • Introduces the 5 Key Ways, with an objective for each step, suggestions, and questions and forms to facilitate the implementation process.

  10. Step 1 TAKING THE MANUAL OUT INTO SOCIETY Step 3 FORMULATING THE PLAN Step 2 IDENTIFYING PROBLEMS, CAUSES, AND SOLUTIONS Step 5 SUPERVISION, MONITORING, AND EVALUATION Step 4 IMPLEMENTING THE PLAN • The 5 key ways to ensure safe food and water in your school are as follows:

  11. STEP 1: Training on the 5 key ways to keep your food safe. • STEP 2: Identifying problems, causes, and actions that are currently taking place to bring about a Water- and Food-Safe School. Based on the problems identified, look for specific activities to solve it. • STEP 3:Formulating a workplan for safe food and water in the school based on goals, activities, officials in charge, and resources. • STEP 4: Implementing the planned projects.

  12. Technical Review of Materials • Expert technical consultations were held on specific topics. • Three workshops on the topic were carried out with the national expert group to review the materials (MSPAS, MAGA, INTERVIDA, CRS). • Similarly, a request was made to MINEDUC for technical and educational review.

  13. TECHNICAL RULING No. 01-2006 • The Ministry of Education reviewed the materials and ruled that • The activities designed for elementary-school pupils can bring about the proposed objectives. • The language is simple and easy to understand. • The materials are considered suitable for the grade levels for which they were designed. • The materials comply with the minimum requirements (vocabulary, context, gender, etc.). • The materials contribute to • Reducing the morbidity, mortality, and malnutrition rates, especially among the child population. • Reducing failure and dropout rates among the school-age population. • Reducing MINEDUC and MSPAS expenditures, etc.

  14. LOGOS – Project Image First way: Use safe food and water. Second way: Keep things clean.

  15. Third way: Keep raw meat and fish away from other foods. Clave # 4: Cook your food completely

  16. Fifth way: Keep foods at a safe temperature (either very cold or very hot).

  17. Promotional PosterThe 5 key ways to keep your food safe …

  18. Validation of the Educational Materials • Validation of the materials will be carried out in 10 urban and rural schools that have a School Board. • Assurance of support from • Guatemalan Municipalities • Ministry of Education • CAIS/INCAP • INCAP projects that are working with schools

  19. To date materials have been validated in 3 schools (2 urban, 1 rural), from which we have received important comments and suggestions.

  20. Thank you very much!

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