Networking «Healthy school nutrition will be!»General Information
School nutrition reform is being actively introduced in Ukraine. On February 2, 2022, «Healthy School Nutrition will be!» online networking was organized at the State University of Trade and Economics. The initiators of the event were the State University of Trade and Economics and the State Institution «O.M. Marzieiev Institute for Public Health» NAMSU. The purpose of this event was to support the initiative of First Lady Olena Zelenska and to promote the implementation of school nutrition reform within the National Strategy for Building a Safe and Healthy Educational Environment in the New Ukrainian School.
The main aim of networking is to identify effective scenarios for the interaction of all stakeholders in the implementation of school nutrition reform, discuss existing problems and identify areas for further cooperation. During the event, they discussed the different foreign experiences and approaches to implementing reforms in school nutrition. For e.g. participants spoke about recommendations for the introduction of the new menu in educational institutions, approaches to re-equipment of food units, and problems of the HACCP systems implementation in catering establishments. More than 100 participants attended this event, including the Ministry of Education and Science of Ukraine, the Ministry of Health, the Public Service for Food Safety and Consumer Protection, the Public Association «Ukrainian Culinary Union», the Public Association «Restaurant Guild», local communities, research and educational institutions.
The moderator of networking, the first vice-rector of SUTE, Ph.D., Professor Prytulska N.V., congratulated the participants and noted the relevance of consolidating the efforts of all stakeholders to resolve urgent problems and the effective model's creation of their collaboration for the implementation of school nutrition reforms in Ukrainian educational institutions within ensuring of quality, safe and tasty nutrition.
Rector of SUTE, Doctor of Technical Sciences, Professor, Academician of NAPSU Mazaraki A.A. noted the State University of Trade and Economics has been one of the leading educational centers in Ukraine for 75 years. In particular, the university has accumulated extensive experience in the food technology sphere. The Rector presented the scientific and methodological achievements of the university staff for food technology and restaurant business over the past 10 years and focused on the latest one - «Collection of recipes of dishes, culinary products and beverages (technological cards) for school children for educational institutions, health and recreation establishments, and social protection organizations». The collection was developed taking according to the new requirements of the Sanitary Regulations for general secondary education (order of the Ministry of Health from 25.09.2020 № 2205) and the Rules and procedures for nutrition in educational and children's health and recreation facilities (Resolution of the Cabinet of Ministers of Ukraine from 24.03. 2021 № 305) and recommended by specialists and experts of the State Institution «O.M. Marzieiev Institute for Public Health» NAMSU.
The head of the laboratory of alimentary-dependent diseases of the State Institution «O.M. Marzieiev Institute for Public Health» NAMSU (hereinafter - the Institute), Doctor of Medical Science, Professor Gulich M.P. told about the foreign experience in implementing school nutrition reforms, problems and obstacles. She also said about the current situation of actual menu uses, and plans for improving transitional menus for educational institutions.
The representative of the Ministry of Education and Science Yeresko O.V. supported the initiatives of SUTE to promote the implementation of school nutrition reforms, in particular, the development of technical documentation for the new school menu and adaptation help to the nutrition reforms among children and parents using the portal «Know» MES of Ukraine.
Head of the Department of Technology and Organization of Restaurant Management, Doctor of Technical Sciences, Professor Fedorova D.V. presented the achievements of the research team of the State University of Trade and Economics together with experts from the State Institution «O.M. Marzieiev Institute for Public Health» NAMSU, restaurant business specialists, in particular, the «Collection of recipes of dishes, culinary products and beverages (technological cards) for school children for educational institutions, health and recreation establishments, and social protection organizations». Also, she noted that the creation of technological cards takes into account modern principles of healthy feeding and WHO recommendations, new requirements of the Sanitary Regulations, and the national culinary traditions combined with innovations in the use of local food and seasonal products. All technological cards contain information about proteins, fats, carbohydrates, calories, and the presence of allergens.
The speaker said about SUTE's initiating further work to promote healthy nutrition among children, their parents, and teachers by using the platform of the Ministry of Education and Science «Know»; to continue the creation of technologies for children with special dietary needs; the improvement of skills of kitchen workers (online training and consultations, creating a set of educational video training on the production of culinary products using developed technologies in educational institutions using modern technological equipment). You can read more about Ms. Fedorova's presentation at the link.
Apanasenko O., a representative of Merks, made a report on the «Integrated approach to planning (re-planning) the dining room as a priority step in the reorganization and improvement of food units».
Chairman of Prysyvash village council Klishchevsky S.O. shared the practical experience of his local community in implementing school nutrition reform and stressed the importance of creating a transitional menu for school children in order to delay abrupt changes in nutrition and the formation of new healthy eating habits of schoolchildren.
The speakers of the networking were asked many questions by the participants.
The moderator accented on the issues of modernization of catering establishments in educational institutions and organization of production processes in accordance with the principles of the HACCP system. As well as solving problems with the purchase of raw materials and food quality control in educational institutions are also important. At the same time, an active position is needed to inform society, in particular, parents, children, and teachers about the principles and factors of healthy nutrition for the formation of a healthy nation.
We hope that such initiatives will allow us to invent effective models for collaboration and implementation of progressive initiatives to build a safe and healthy educational environment in the New Ukrainian School. Time to act!