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2007-08 School NutriAgent Project

Join the 2007-08 School NutriAgent Project to enhance health and nutrition awareness. Understand school lunch guidelines, policy implementation, and the aim of healthy eating initiatives. Equip yourself with the knowledge needed to promote better nutrition choices among schoolchildren. Learn about the risks of unhealthy dietary habits leading to chronic illnesses like obesity. Take part in training workshops, health promotion activities, and policy development to create a supportive environment for healthier eating habits in schools. Submit activity proposals and evaluation reports to receive appreciation, recognition, and rewards.

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2007-08 School NutriAgent Project

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  1. 2007-08 School NutriAgent Project

  2. Content • Introduction of School ‘NutriAgent’ Project • Health and Nutrition • Know more about Healthy School Lunch • Know more about Healthy Snack • ‘NutriAgent’ Handbook • Develop and Implement School Policy on Healthy Eating

  3. You will be able to… • know more about nutrition • understand the school lunch / snacks guidelines • aware of available resources and support • understand the aim of school policy on healthy eating

  4. Introduction of 2007-08 School NutriAgent Project

  5. Stormy and perilous Drawbacks from all sides Countless difficulties and barricades Strength-exhausting and brain-racking Features 2006-07 2007-08 • Induce and introspect • Understand and recognize • Supportive environment • You-oriented • Cross-sector cooperation • Continual support • Appreciation and reward

  6. Requirements • New NutriAgents must attend Nutrition Training • 2. Each NutriSchool needs to organise two health promotion activities within the academic year 07/08. • One must be developing or implementing school policy on healthy eating. 144

  7. You-oriented Support • Workshop at school • Professional advice • Resource available • Volunteers’ support

  8. Topics of Workshop • Develop and implement school policy on healthy eating • Monitor eating environment at school • Selecting school lunch supplier • Planning of events on promoting healthy eating • Organizing Health Club led by senior primary school students; through peer influence, education, and participation to promote healthy eating

  9. Documentary • Simply submit proposal of activities • The proposal should be faxed or e-mailed to Central Health Education Unit (CHEU) four weeks before the activity start

  10. Evaluation Reports • Submit final report within 2 weeks upon the completion of event, (including receipts, photographs, posters, questionnaires, etc.) • Mail the Original to HKCC and a copy to DH by fax or e-mail • Reports are requested only subject to activities which required HKCC funding.

  11. Appreciation,Record and Reward

  12. Marking and Recording • Marking criteria • Nature (Policy / Environment, continual surveillance, knowledge / concern) • Scale • Effectiveness • Record of scoring • School’s Record • Agent’s Record

  13. Endless Childhood obesity Chronic illnesses Enjoy satisfaction no more declines life 獎賞 至營

  14. Health and Nutrition

  15. Background • Three major factors below count 60% (56.5%) on the death toll* in Hong Kong: • Cancer (32.4%) • Heart diseases (15.2%) • Cerebrovascular diseases (8.9%) • Unhealthy dietary habits • increase the risk of chronic illnesses • cause overweight and obesity *Data of 2005 *

  16. Diet & Health Stroke Hypertension Sleep Apnea Heart Diseases Arthritis DM Main Factor：Obesity

  17. Girls Total Childhood Obesity • 1997/98 16.4% • 2004/05 18.7% • 2005/06 19.4% Boys * Data Source: DH Student Health Service

  18. Why should we care about children's diet?

  19. Children's knowledge and attitude about healthy eating nowadays

  20. Chicken leg in Chinese ‘Lo Shui’ sauce Pure orange juice Yoghurt Wheat bread with raisin Healthier More unhealthy Ice cream Hot dog Deep-fried chicken leg Soft drink Children's knowledge

  21. Pure orange juice Chicken leg in Chinese ‘Lo Shui’ sauce Yoghurt Wheat bread with raisin Healthier More unhealthy Soft drink Ice cream Hot dog Deep-fried chicken leg Their choice

  22. Recipes without ‘less healthy ingredients’ 36.8% Recipes with ‘less healthy ingredients’ 63.2% Analysis of the most popular lunch boxes:

  23. Items brought to school from home Items sold at tuck shops Items sold in vending machines 10.0% 13.1% 14.6% ‘Snacks to choose more’ 28.8% 29.7% ‘Snacks to choose in moderation’ 51.3% 61.3% 55.7% ‘Snacks to choose less’ 35.6% Children choice of snacks?

  24. Do you agree that • Healthy eating habits built up in childhood are more likely to be carried on into adulthood • Children generally fail to follow healthy eating principles • Studies pointed out that school-based intervention programmes are found with proven effectiveness in promoting healthy dietary habits among schoolchildren

  25. How should parents, schools and suppliers help children make the smart choice?

  26. You are cordially invited... To work together with us and give our next generation a healthy eating environment!

  27. School ‘NutriAgent’ ProjectNutritional Training Workshop Nutritional Needs of Schoolchildren

  28. Warm Up!

  29. My boy doesn’t like veggies, it is same if he has more fruit No Yes

  30. My girl is overweight and banana should be avoided because it is rich in carbohydrate Yes No

  31. Yes No Can long-boiled soup with bone strengthen our bone?

  32. Yes No How about soymilk? Can it strengthen our bone?

  33. Is frozen meat less nutritious than the fresh one? Yes No

  34. Lunch

  35. How much should a schoolchild eat? ??

  36. Food Pyramid for Children

  37. A healthy lunch should… provide schoolchildren with of the nutrients they need every day one third

  38. Nutritional Guidelines on School Lunch for Primary School Students

  39. With the guidelines, we hope to… • Achieve energy balance • Increase intake of fruit & vegetables • Reduce total intake of fat, sugar and salt in students’ diet

  40. About the guidelines: (1) Guidelines on Quantity (2) Guidelines on Quality

  41. (1) Guidelines on Quantity

  42. Tips on healthy lunch box Grains & cereals, vegetables and meat should be in the ratio of　：　： by volume 2 3 1

  43. RecommendedQuantity of Lunch for Junior and Senior Primary School Students

  44. What is ‘serving’? • unit of recommended serving size • helps maintain a balanced diet • used for describing the recommended quantity of food needed daily from the 5 food groups

  45. One serving =

  46. One serving =

  47. (2) Guidelines On Quality

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