Canteen Makeover

Dr. Eric Tayag, Department of Health assistant secretary, clarified that though the DOH is not imposing a total ban of softdrinks and junk foods in school canteens, it is recommending that school administrators and parents lead a “canteen makeover” to promote healthy eats most especially among children.

Over “24 Oras,” a news program of GMA-7, he aired that despite the absence of a DOH directive banning junk foods, schools and parents must take charge. “Diyan tayo nagkakaproblema dahil maraming mga canteen ang hindi masustansya yung pagkain.”

“Kaya nga dapat ang mga magulang at ang paaralan ay magtuturo at gagawa ng paraan para masustansyang pagkain ang makakain nung mga bata,” he added.

Here are other ways a school can support the call for a canteen makeover:

• Adopt meatless days. It could be twice a week just like what Diliman Preparatory School in Quezon City adopts. It goes meatless on Mondays and Fridays and a ban on the sale of softdrinks.

• Fruity and leafy. Every day of the week, fruits and vegetables should be the stars of the menu. It has been recommended by the National Nutrition Council that fruits and vegetables should take half of the portions of the entire meal plate.

• Muffins and cakes. These items should be made from nutritious stuff like apples, bananas, sultanas, blueberries and yoghurt, among others. Snacks should be as engaging as banana split fruit salad, mango frozen yoghurt, or banana and passionfruit frozen yoghurt.

• Canned for good! Parents know well that canned foods are an acceptable alternative to fresh fruit and vegetables, but since we are in a tropical country gifted with an abundance of a variety of fruits the whole year, go for the fresh stuff.

• Education. Children avoid certain fruits and vegetables, and fish too, because of the lack of encouragement from parents. Children live what they learn from adults, so if they grow up watching parents eat healthy, they certainly don’t need teeth-gritting persuasion to embrace the “green prescription.”

Sample Recipes for Snacks:

6 pieces bananas

1 cup grapes, green or purple, seedless

1 cup apple, cubed

1 cup orange, peeled and cubed

1 cup strawberries, hulled

2 wedges watermelon, cubed

6 tbs plain yoghurt, reduced fat (Greek style)

Procedure:

1. Peel one side of banana only. Take out banana, reserving the skin. Cut banana in half lengthwise and place back into the skin of the banana.

2. Combine all other fruits into a bowl. Spoon the fruit mixture into the center of the banana.

3. Serve with a dollop of yoghurt on top. Place on a tray on the counter for sale. Makes six filled bananas. (Source: healthy-kids.com.au)

Malunggay-fortified bread

For the yeast mixture:

1 cup lukewarm water

2 teaspoons instant yeast

2 teaspoons sugar

For the dough:

500 grams bread flour

1 tablespoon malunggay powder

1 teaspoon salt

½ cup sugar

½ cup corn oil

2 egg yolks

Bread crumbs

Procedure:

1. Mix together yeast mixture. Let rest for 10 minutes.

2. Add the rest of the ingredients and knead until smooth and elastic. Let rest until double in bulk.

3. Punch down and roll into a baston. Roll in bread crumbs. Let rest for 10 minutes then cut into desired size.

4. Place on cookie sheet. Let rise until size doubles.

5. Bake at 350ºF for 20 minutes or until golden. (Source: Heny Sison)