The Home Economics Seminar centre [HESC] in liaison with the Senior Management Team at St Ignatius College, Siġġiewi Primary, facilitated an innovative programme jointly targeting parents and children. In congruence with the Healthy Lifestyle Policy practised by the school, this intervention sought to promote healthy, seasonable and sustainable food consumption among pupils and their carers. Ultimately, the main aim of such an intervention is to help pupils and carers acquire knowledge, skills and attitudes which would enable them to make informed healthier food choices and to plan, prepare and serve healthy dishes.
The new draft curriculum framework (Ministry for Education, Employment and the Family, 2011) [MEFF] delineates the salient importance of involving parents in the educational process. Furthermore, recent local research by Zammit (2011) has also revealed the dire need for practical educational interventions targeting parents and children together, whereby both parents and children have the opportunity to work together, thus encouraging further collaboration at home. This also allows parents to learn how to put into practice the theoretical aspects of nutrition by having the opportunity to prepare healthy dishes that are also appealing to children. This would possibly have further health benefits that affect the whole family.
Prior to the facilitation of the sessions, HESC staff visited the food lab available at the school and prepared the equipment needed for the practical interventions. The pupils’ carers were informed about the event through a circular and the recipes were attached to it. The chosen dish was: Pasta salad accompanied with a choice of smoothies (strawberry and yoghurt / mixed fruit /carrot and orange). Pupils and their carers could choose from a selection of vegetables in the pasta salad. Broad beans featured as a main seasonal ingredient which was also provided by the school thanks to the school’s commendable practice of sustaining a school garden. Emphasis was laid on choosing fresh local seasonal products throughout the programme.
The sessions were facilitated on the 29th April, 30th April and 1st May 2013 with all Year 6 classes. On each of the aforementioned days, a Year 6 class accompanied by their carers participated in this programme. The participants were first grouped in the pupils’ respective classroom where a ten minute interactive presentation emphasising personal hygiene and safety features was facilitated by HESC staff. Following this, pupils and their carers were then distributed into two groups not exceeding sixteen individuals in each session for safety reasons.
The two groups alternated between a practical session and an interactive theoretical presentation titled: Enjoy Your Health! The presentation highlighted key aspects to a healthier lifestyle namely healthy eating and exercise. This was facilitated by HESC staff through an active learning pedagogy where pupils and carers were actively engaged through questioning techniques, drag and drop activities and discussion. Prior to commencing the practical session, pupils and carers wore the adequate attire: head gear and apron. As the teacher explained to the participants how to proceed throughout the session, pupils and carers shared roles. These roles included the practising of several skills such as weighing, chopping, peeling, boiling, baking, cleaning up, time management and table laying. What an enriching experience! The carers’ and pupils’ sense of satisfaction of having prepared and cooked together their own nutrient dense pasta dish and a wholesome smoothie was evident.
Following the practical session, all dishes and smoothies were laid on the table and both a verbal self-evaluation and a peer to peer evaluation were carried out. Suggestions for other healthy ingredients that could be included in pasta dishes were also put forward by the participants. Such a balanced and nutritious pasta salad can easily be prepared as a packed lunch or as a light family meal.
All in all, we at HESC as Home Economics educators firmly believe that such an enriching experience is highly commendable to schools which have an equipped food lab as in this school. Engaging pupils and their carers simultaneously in such practical interventions is truly the way forward. We look forward for further similar practical interventions with your school (and possibly many others) to build healthier and sustainable Maltese families.
St Ignatius College, Patri Ġużè Delia, Siġġiewi Primary 