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Kate Russell HSCL coordinator. Our Lady Queen of Peace School, Janesboro , Limerick .

Kate Russell HSCL coordinator. Our Lady Queen of Peace School, Janesboro , Limerick . Food awareness in our school. The Cook It programme. Our Lady Queen of Peace School. DEIS band 1 school 275 pupils. Junior Infants to 6 th 30 Preschool 30 Early Start 240 families approx

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Kate Russell HSCL coordinator. Our Lady Queen of Peace School, Janesboro , Limerick .

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  1. Kate Russell HSCL coordinator.Our Lady Queen of Peace School,Janesboro, Limerick . Food awareness in our school. The Cook It programme.

  2. Our Lady Queen of Peace School. • DEIS band 1 school • 275 pupils. Junior Infants to 6th • 30 Preschool • 30 Early Start • 240 families approx • 8 Traveller families.

  3. General challenges • Homelessness • Unemployment • Drug & alcohol abuse. • Attendance issues. • Literacy issues among parents • Single parent families • Bereavement, suicide, murder, imprisonment. • Parental attitude towards education. (Bad experiences in school themselves, early school leavers) • Very young parents

  4. School Healthy Food Initiatives • School healthy eating policy. 2014. Christine Gurnett. • Breakfast club • Homework club • “Caranbola” lunches • Sponge cakes & Spellings • He Cooks • School garden • Nutritionist • Public Health nurse. • Incredible Years Parenting programme.

  5. Why ? • Children hungry in school. • Poor nutrition and poor dietary decisions-concentration. • Processed foods and additives -mood and temperament. • An over reliance on processed food -obesity and associated social rejection. • low intake of fruits, vegetables. • Peer behaviours and opinions become more important the older a child gets. • Children are more likely to eat something they prepared. • Children have power to influence parents. • Children presenting with specific eating and food issues.

  6. Specific challenges • General poor food awareness & education. • Lack of confidence • Literacy • Tradition • Poverty • Homelessness • Poor budgeting & planning • Engaging parents in adult & family learning. • Priorities change when your life is in crisis.

  7. Cook it Programme. Collaborative approach. • Public Health Nurse for Travellers. • HSCL • Principal • Christine Gurnett, Senior community dietician HSE • Class Teacher • Alannagh O’ Byrne. Schools Health Promotions Officer • SCP • Parent

  8. Target Group. • 5th class Traveller child targeted by PHN. • Fourteen girls in 5th. • Five identified as having specific food/health issues. • Target parent to train in programme and co deliver it with HSCL • Planned to do “Cook it” programme with this group before Summer holidays. • Target parents of this group to do programme later.

  9. Needs Cook it programme            • Healthy eating. • Making healthy decisions. • The effect food has on our bodies. Skin, hair, nails, weight, energy etc. • How to cook very tasty healthy food fast food only as a treat. • The importance of food safety/hygiene. • Quantity & quality of the foods we eat • Poor food selection and preferences for only a small number of foods among children • The dangers of skipping meals. • The importance of an adequate intake of carbohydrates, proteins, fibres, vitamins & minerals. • The need to reduce fats and processed foods. • The importance of exercise.

  10. Programme

  11. Supplementary material

  12. Learners book

  13. Cook It • Six week, structured but flexible nutrition education programme • Each session contains background information on the particular food group, plus suggested activities and recipes. • SESSION ONE . INTRODUCTORY SESSION - This session introduces the idea of healthy eating through the use of the Food Pyramid, & includes essential information on good food hygiene. • SESSIONS TWO TO FIVE - Each of these sessions focuses on one of the four main food groups: • Bread, cereals, potatoes, pasta and rice; • Fruit and vegetables; • Milk, cheese and yoghurts; • Meat, fish and alternatives. • SESSION SIX - This session examines the fifth food group: foods containing fat and foods containing sugar. • Each session contains background information on the particular food group, plus suggested activities and recipes.

  14. General Outcomes • Enjoyment • Knowledge • Willingness • Peer support • Pride • Influence • Practical skills • Independent learning • Responsibility

  15. Specific outcomes. • Majority of parents signed up for January programme. • Addressed specific eating issues. • Marked decrease in fast food. • Pupils learned how to cook simple nutritious food. • Children continued to use recipes at home • Broader knowledge of food & nutrition. • Plan annual programme with 5th class & parents

  16. Challenges. • Finance for resources & materials. • Engaging target parents • Training parents as facilitators • Boys more difficult to engage

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