Teaching children healthy food habits
Print Edition
THROUGH the cooperation of the local education and food safety watchdog, textbooks on food safety are being circulated in the city’s primary and secondary schools to promote awareness on food safety.
The books are being supplied to lower grades of primary schools, higher grades of primary schools, junior high and senior high schools, said the Shanghai Food and Drug Administration.
The primary school edition includes four chapters: developing healthy eating habits; understanding nutrients; knowing all kinds of food; and food safety common sense.
These mainly help the students understand basic food habits, such as drinking more water, eating breakfast, not being picky eaters and chewing properly.
The books also contain basic food safety common sense, such as the prevention and identification of food poisoning and when eating to look for the “food safety supervision” smiling faces.
There are four chapters in the senior edition for primary schools: food and nutrition and health; diet and nutrition; nutrition and health; and food-born diseases and prevention. In comparison to the lower grades versions, the higher grades books have more detailed explanations of the specific functions of the major nutrients and begin to classify food according to the nutritional characteristics, as well as more details on nutrition-related diseases such as malnutrition, obesity and food-born diseases.
As junior high school students reach adolescence, their textbooks focus on maintaining a healthy lifestyle and the importance of a balanced diet. Meanwhile, based on the chemical curriculums, food poisoning has been carefully classified in the books.
It is noteworthy that the textbook is not a simple sermon, but a step-by-step guide. In terms of drinking, the textbook starts from whether or not a teenager can drink alcohol.
It then explains topics such as: Alcohol is an I-level carcinogen; alcohol can damage the brain; alcohol can cause organ damage; and drinking leads to impaired immunity.
The high school edition contains more systematic biological common knowledge. The principals of food nutrition and safety are expressed more thoroughly, and the sensory identification methods for the purchase of safe foods are added to enable students to apply the knowledge to their daily life.
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