This message comes from the Home and Food Technology Department of the ALHCS in observance of World Home Economics Day 2018.
World Home Economics’ Day is observed annually in the month of March. This year as mandated by IFHE (International Federation for Home Economics) it is being observed on March 21st.
Home Economics is the field of study that deals with the family’s well-being. It equips individuals with the relevant knowledge; it develops life skills and fosters the appropriate attitudes which help families and individuals make informed decisions about their well-being, relationships and resources.
There are three (3) areas of study in Home Economics
i) Food, Nutrition and Health
ii) Textiles, Fashion and Clothing
iii) Family and Resource Management
This year World Home Economics’ Day is being observed under the theme “Home Economics Literacy: Skills for Healthy and Sustainable Cooking’. According to the Press release by the IFHE, this theme supports the two main aims of WHO (World Health Organization), which are
i) Reduce non-communicable diseases
ii) Promote food safety to avoid food-borne illnesses
The Press Release further emphasises the following
i) Healthy cooking can reduce non-communicable diseases
ii) Healthy cooking reduces food-borne illnesses
iii) Consumers play a major role in food safety
Non Communicable diseases include cancer, cardio vascular diseases, stroke and diabetes.
The four main risk factors for non -communicable diseases are tobacco use, physical inactivity, harmful use of alcohol and an unhealthy diet. Non communicable disease can be reduced by consuming well balanced and healthy diets, engaging in regular physical exercise and avoiding harmful habits such as the excessive use of alcohol, tobacco and other drugs.
Food borne illness commonly called food poisoning is any illness which results from food spoilage or the contamination of foods.
Here is how healthy cooking can reduce food borne illness
– Always wash your hands before and after handling food
– Handle all food with care, never prep raw and fresh foods simultaneously
– Use separate and clean utensils and cutting boards to prep
– Cook foods thoroughly
– When in doubt, throw it out. If it smells funky or looks off colour toss it out
– Thaw correctly. Place meat to be thawed at the bottom of refrigerator overnight
– Or place under warm running water for short periods of time
– Cook immediately upon thawing
Consumers – anyone who buys goods and pays for services rendered – play a major role in food safety when they
– Check for cleanliness, before purchasing make sure it looks and smells
clean
– Keep raw or fresh and cooked foods separate
– Inspect cans and jars, avoid buying food in bulging, dented or rusting cans
– Inspect frozen packages, avoid packages that damaged, torn, crushed or show signs of frost bite
– Pick up frozen and perishable foods last
– Choose eggs carefully avoid cracked and dirty shells
– Always be mindful of time and temperature, refrigerate perishables and
frozen products immediately upon arriving home
– Avoid transporting frozen and perishable foods in your trunk. Keep in the car with your AC on.
The Home and Food Technology Department of the Albena Lake-Hodge Comprehensive School fully understands the significance of Home Economics Education for all and at such takes great pleasure in administering quality Home Economics Education to each and every student who pursues that subject.
