I am an academic staff member and very interested and concerned with food safety issues particularly I am from a developing countries where I feel sorry for carelessness of the community regarding food labeling, food safety and food waste issues. I would like to start setting up NGO volunteer institute for consumer education and protection. Is it possible to help me.
My name is Jean Bridges, I serve as the executive director of the Memphis based We Fight BAC, Inc. an avid BAC Fighter of Fight BAC! Partnership for Food Safety Education, we are the consequential “BAC Fighter” dedicated to making a difference in the lives of those in need within our local communities surrounding the Greater Memphis Area.
The “We Fight BAC Food Safety Mobile” is a 26-foot RV designed to spark the attention of kids and their parents through exhibits that showcases the science of food safety associated with four safe food handling practices: clean, separate, cook, and chill. The “We Fight BAC Food Safety Mobile” experts demonstrate how taking these important steps to food preparation can protect families from food poisoning.
We Fight BAC is honored to be a “BAC Fighter” for the Fight BAC! Partnership for Food Safety Education
To promote and develop Health promotion in Healthy eating and well-being program in the community.
The Health promotion program will be based locally for the local community who access the center. This health promotion project is aimed to reach the young & the old in making small changes in their eating habits in order to gain them long term health benefits. Health promotion is not just the responsibility of the health sector, but goes beyond healthy life-styles to be well-being.
Health is therefore, seen as a resource for everyday life not the objective of living.
Implement healthy eating,
Workshops demonstrating “how to cook healthy food”
Increase people’s awareness on nutrition and drink in community.
Give demonstration on making homemade yogurt, salads and fruit salads etc.
Explain allergens and how it could affect health. In the form of leaflets posters and word of mouth.
Information on personal hygiene, washing of hands on regular basis especially after visiting the toilet and before preparing food.
Method of Delivering Healthy Life Style.
2. Practical knowledge,
3 Seminars by power point presentation, use of DVD and photographs.
In order to deliver this important message to the community will require lots of patience.
Obesity within the aging and young population has increased along with conditions such as heart attacks, diabetes, high blood pressure, stress and Cancer.
Give advice and Guidance on:
Cut down on salt
Do more physical activity
Keep healthy weight
If you drink alcohol, drink within sensible limits.
Eat more fruits and vegetables
How many different foods do you have every day?
Many nutrition and dietary guidelines recommend we eat a wide variety of foods each day, including a wide variety of fruits and vegetables. This is because different foods provide different types and amounts of nutrients in them and so consuming a wide variety of foods can help you on your way to meeting your Recommended Daily Intake (RID) of important nutrients that assist us to keep healthy.
Not only does variety of foods assist us in health, but it can also assist in creating a range of different flavors; adding to the enjoyment of food.
Record what you eat in an entire day and then take our poll and see how many different foods you have each day. Do you think you get a lot of variety? You may wish to compare a week day with a weekend.I have achieved the Healthier Catering Commitment for London from London Borough of Merton
A polyunsaturated or monounsaturated fat or oil is in use when cooking or preparing food.
Reduce sugar, diet drinks and water are available and more prominently displayed rather than sugary soft drinks and energy drinks.
Smaller portions for children & adults are on display or advertised (1/2 to 1/3 of standard size portion)
Customers can add their own salt &the salt are not kept on tables.
Salt is not added to the water for cooking vegetables, rice, or pasta.
A portion of vegetables or salad is always available as an accompaniment.
Fresh fruit, tinned (in juice) or dried fruit is always available and is prominently displayed.
Drinking /tap water is always available.
Food is grilled, baked, poached, steamed or griddled rather than fried where possible.
Organizing seminars is various places:
Health & well-being
1. Scope of the health and fitness industries
2. Define fitness
3. Resources and networking
4. Aerobic fitness
Modern lifestyle problems
1. Health risk and physical activity
4. Food allergies
5. Health care strategy for an aging population
6. well-being of special demographic groups:
Pregnant women, children, obese people, people with disabilities act
1. Nutrition basic
2. Carbohydrates, protein, fats
3. Dietary fiber, vitamins, minerals Balance diet
4. The food pyramid
5. Principles of weight loss
6. Dietary protein intake and physical activity
7. Food combining
1. Nutrition and diet problems
4. Nutritive value with cooking and processing
8. Plant food
9. Processing food
10. Canning and pasteurization
11. Freezing, drying etc.
1. Body changes caused by stress
2. Muscle response
3. Gastrointestinal response
4. Cardiovascular response
5. Easy living
6. Stress cures
7. Drugs and alcohol
Have one C,D produced Food as Medicine. Which helps people how to reduce sickness.
I was in need of new materials to teach Food Safety and Sanitation and I emailed Ashley and in no time I was directed to the materials I needed and a whole lot more. Thank You for the excellent materials and great classroom activities I am able to supplement my curriculum with.
Very useful, and the web is easy to follow to access resources. I am finding that they are offering material in Spanish, which is a plus. With a large number of Hispanic immigrants many of the issues related to food safety affect directly this population. I hope there are more efforts in this direction.
"I have done USDA funded food safety research among middle school children in the past and find there is a continuing need for education."
For over 12 years now the Partnership for Food Safety Education has been creating, implementing and communicating food safety messages for consumers. They have successfully brought key stakeholders from government, industry, acedemia, and consumer groups together to work collaboratively on this effort. Kudos to all those involved! Keep up the great effort. It's a win for all of us.
The Partnership for Food Safety Education's goal is to keep families safe from preventable food borne illness. Lead by a passionate ED, the Board of Directors is committed to working together to meet this goal. The BOD is made up of volunteers from all sectors, private, public and independent working together to have one message and to maximize our collaborative expertise.