A step toward a policy toolkit on making packed lunches healthy and safe for preschoolers in Cameroon

CaHReF 2016, Yaoundé Conges hall, 23 – 26 August 2016 , PL186

Foodborne illnesses are prevalent in all parts of the world, and the toll in terms of human life and suffering is enormous. Contaminated food contributes to 1.5 billion cases of diarrheal in children each year. Children under 5 are particularly vulnerable to the development of dys-regulating/impairing effects of toxicants. Thus, microorganisms and toxicants that are associated with the storage of the products made with the local food crops as packed meals for children will be determined to ensure food safety and quality

Encourage the school system, parents and children to use a consistent approach to healthy and safe packed lunches for preschoolers by developing and evaluating a policy toolkit for child-care providers and other stakeholders.
Hypothesis: Food safety and nutrition education to preschoolers and their parents can greatly improve the quality and security of packed lunches, and the uses of local recipes will improve the quality.

The experimental study included children ages 3-5 years old (n=90) from eight nursery and day care centres. Parental reports of child’s food preferences, child demographics and other related variables were collected at baseline. Microbiological and sensorial parameters have been evaluated to compare product quality. Samples collected from packed lunches were analysed for dietary balance, microbial activity and assessed for toxicological risk factors. Teachers made puzzles from food pyramid to enable children organize food information. Food safety activities such as “ steps to washing your hands” was demonstrated to children by teachers. As intervention, a series of one hour nutrition and food safety lessons.

Variables measured: Relationship between socio-economic (including cultural background/ awareness/ information) status of parents and the nutritional/ safety adequacy of food given to the children. Chi-square was used to measure some of the parameters.

Awareness makes the change: a good proportion of children had better options of meals packed by their parents after the intervention of food safety and nutrition education. 90% of the children could practice proper hand washing and 60% could put food in the appropraite place on the food pyramid. Snacks made from the local crops had a maximum shelf life of five days

Foodborne illnesses, preschoolers, packed lunch, food safety