Child Nutrition – A Global Challenge

The Global Child Nutrition Forum

The Global Child Nutrition Forum

Judith Barry, Daniel Germain and Arlene Mitchell

Every year, leaders from around the world gather together to discuss the advances and challenges in child nutrition in their respective communities. For many years now, members of the Club’s team have been among the guests, thanks to the generosity of the Air Canada Foundation. We are always inspired by the diverse expertise we are exposed to and appreciate the opportunity to share our own experience with other organizations.

In December 2019, Daniel and Judith travelled to Cambodia to attend the 21st annual Global Child Nutrition Forum. They learned a great deal during their trip, which they were happy to relate to us when they got back – and we in turn are happy to share their insights with you to inspire you to do even more for the next generation.

The issue

Worldwide, there are 73 million elementary school–aged children who do not have access to a school nutrition program.

The challenges

One of the obstacles faced by many charities is the false perception of having to compete with other organizations, rather than work together. At the Club, we revel in the opportunity to pool our resources and speak in a unified voice. As such, we are stepping up our efforts to further build our network – which will ultimately translate to even more services for children.

Another challenge currently facing our peers around the world is how to properly assess and leverage the benefits of school food programs. We all know that children cannot achieve their full potential on an empty stomach. Although there are many studies and concrete data to back this up, we need to be even more thorough in our documentation and to shine the spotlight on the positive outcomes of our programs so we can persuade stakeholders across the social, political and business spectrum to join us in our efforts. We feel this is a particularly pressing need. We are therefore working with a social impact agency, which is currently conducting an evaluation of the Club’s efforts and approaches nation-wide. Our ultimate goal is to make sure every one of our actions leads to results.

School meal programs in Cambodia

Given that the 21st annual GCNF was hosted by Cambodia, it was an ideal opportunity for us to learn more about how they tackle the issue of making sure children have the energy to learn, every day.

  • Every year, Cambodia celebrates National Nutrition Day, during which parents, school administrators and members of the community come together to prepare and serve a meal for schoolchildren and then sit down to enjoy it with them.
  • Although it represents only a small percentage of the food consumed, every school in Cambodia has a garden, which they use to teach the value of healthy eating.
  • All parents and children are invited to share feedback about their nutrition program.
  • Menus vary seasonally. Schools plan about six alternating daily menus, which are changed monthly to incorporate a variety of fresh seasonal food.
  • Schools also receive assistance from an NGO, which helps them manage their nutrition program and improve the quality of what they grow in their garden.

Inspiration from around the world

Other organizations and countries also shared their experiences at GCNF. Here are a few we found particularly interesting.

  • A study conducted by the United Nations World Food Programme in conjunction with Harvard University found that every $1 invested in a school meal program generated $3 to $10 in societal benefits.
  • In Bangladesh, one aspect of a child nutrition program involves educating parents about the importance of good eating habits and their impact on a child’s development.
  • Japanese schools have nutrition teachers on staff to lead school meal programs.
  • The school nutrition program in Palau is partially funded by taxes levied on junk food and tobacco products.
  • In Brazil, 30% of the food served in school programs is sourced from local farmers.

We hope that this quick look at some of the ideas that have been developed around the world will give you some “food for thought” as we continue to develop our own solutions to improve child nutrition right here in Canada.

 

Shooting for the Stars 2020

 

Fig And Cranberry Energy Bites

3 fig and cranberry balls on spoons

(Photo : Toa Heftiba sur Unsplash)
20 portions
Prep time: 25 min.

What you’ll need:

  • 2 cookie sheets
  • 2 sheets of parchment paper
  • Measuring cup kit
  • 2 medium saucepans
  • 1 wooden spoon
  • 1 medium bowl
  • 1 spatula
  • 1 chef’s knife
  • 1 cutting board

Ingredients:

  • For the pumpkin seed nougat:
  • 1 cup (250 mL) pumpkin seeds
  • ¼ cup (60 mL) white granulated sugar
  • 2 tbsp (30 mL) water

For the energy bites:

  • 5 cups (1250 mL) dried figs, small diced
  • 1¼ cup (310 mL) dried apricots, small diced
  • 1 cup (250 mL) dried cherries, small diced
  • 1 cup (250 mL) raisins
  • 1 cup (250 mL) dried cranberries, coarsely chopped
  • ½ cup (125 mL) apple juice
  • 1 cup (250 mL) sunflower butter
  • 1 1/3 cup (250 m) cocoa powder
  • ¼ cup (60 mL) maple syrup

 

DIRECTIONS:

  • Coarsely chop pumpkin seeds. Set aside.
  • In a medium saucepan, heat the sugar and water and cook until a light caramel forms. Pour in pumpkin seeds and stir vigorously until seeds are covered. Set aside pumpkin seed nougat.
  • In a medium saucepan, rehydrate the dried fruit pieces by heating them in the apple juice for approximately 10 minutes, until a paste forms.
  • Coarsely chop pumpkin seed nougat.
  • Put all ingredients plus 1 cup of the cocoa powder in a medium bowl and knead until dough is even. Set aside in freezer for about 10 minutes.
  • Pour the remaining cocoa powder onto a cookie sheet.
  • Roll mixture and shape into little balls. Place on cookie sheet. Roll balls in cocoa powder until they are evenly covered.

 

CHEF’S TIP: Shaping the balls is easier if you use single-use gloves. Or, you can put the mixture in the fridge or freezer if it becomes too sticky.

 

NUTRITIONIST’S TIP: Energy bites are an excellent snack and full of great nutrients! Use your imagination: use different fruits or seeds, add chia or hemp seeds, nuts or even a variety of spices or flavours! Delicious with a glass of soy milk!

Thanks to La Tablée des chefs for these delicious recipes! www.tableedeschefs.org/en

Blueberry Peach Muffins

4 blueberry pearch muffins on a tray

(Photo: Kaitlyn Chow on Unsplash)

 

12 portions
Prep time: 30 min
Cook time: 25 min

 

What you’ll need:

  • 1 muffin pan for baking
  • 12 paper muffin cups
  • 1 measuring cup kit
  • 1 measuring spoon kit
  • 1 large bowl
  • 1 medium bowl
  • 1 small bowl
  • 1 rubber spatula
  • 1 whisk

 

Muffins:

  •  ½ cup (125 mL) wheat bran
  • 1½ cups (375 mL) all-purpose flour
  •  2 tsp (10 mL) baking powder
  • 3/4 cup (180 mL) peach yogurt
  •  1 tsp (5 mL) baking soda
  •  1 cup fresh or frozen blueberries
  •  1 egg
  • ½ cup (125 mL) brown sugar
  • 1/3 cup (80 mL) vegetable oil
  • ¼ cup (60 mL) unsweetened apple sauce

 

Crunchy topping:

  • 1 tbsp (15 mL) brown sugar
  • 1 tbsp (15 mL) unsalted butter, melted
  • 1/3 cup (80 mL) large flake oats (or quick-cooking oats)

 

Directions

  1. Preheat oven to 180 °C (350 °F). Place muffin cups in a 12-muffin tin.
  2. In a large bowl, mix wheat bran, flour, baking powder and salt. Set aside.
  3. In a small bowl, mix yogurt and baking soda. Set aside.
  4. In a medium bowl, whisk egg, brown sugar, oil and apple sauce. Blend into dry ingredients using a spatula and alternate with yogurt mix. Add blueberries and mix together gently. Set aside while preparing crunchy topping.
  5. In a small bowl, mix together brown sugar, melted butter and oats.
  6. Divide the muffin batter into the 12 muffin cups and sprinkle oat topping on top. Cook in oven for 20 to 25 minutes until muffins are lightly golden and a toothpick inserted in the centre comes out clean.
  7. Let cool and serve.

 

Chef’s Tip

For moister muffins, do not mix too strenuously. Replace peach yogurt with one of your favourite yogurt flavours!

 

Nutritionist’s Tip

These muffins are an excellent snack because they contain protein and carbohydrates to give your brain energy. Apple sauce reduces the sugar in the recipe and wheat bran adds fibre. Store-bought has nothing over these muffins!

 

Thanks to La Tablée des chefs for these delicious recipes! www.tableedeschefs.org/en

Granola Bars

3 small granola cubes stacked on top of eachother

(Photo: Alice Pasqual on Unsplash)

20 portions
Prep time: 35 min
Cook time: 20 min

 

What you’ll need:

  • 1 rectangular baking dish
  • 1 sheet of parchment paper
  • 1 large bowl
  • 1 wooden spoon
  • 1 small saucepan
  • 1 measuring cup kit
  • 1 measuring spoon kit
  • 1 cutting board
  • 1 chef’s knife

 

Ingredients:

  • 2 cups (500 mL) fast-cooking oats
  • 2 cups (500 mL) puffed rice
  • ½ cup (125 mL) wheat bran or oat bran
  • ½ cup (125 mL) dried cranberries, coarsely chopped
  • ½ cup (125 mL) dried apricots, small diced
  • ¼ cup (60 mL) powdered milk
  • 1/3 cup (80 mL) maple syrup
  • 1/3 cup (80 mL) lightly packed brown sugar
  • 1/3 cup (80 mL) canola oil
  • 3 eggs

 

DIRECTIONS:

  1. Place rack in middle of oven and preheat to 180 °C (350 °F).
  2. Line the rectangular baking dish with a sheet of parchment paper.
  3. In the bowl, mix the oats, puffed rice, wheat or oat bran, dried fruits and powdered milk. Set aside.
  4. In a small saucepan, bring maple syrup, brown sugar and oil to boil. Cook for 2 minutes. Pour into dry ingredients and combine until batter is moistened. Add eggs and mix until cereal mixture sticks together.
  5. Spread mix evenly in dish and press firmly so that layer is uniform. Cook in oven for approximately 15 minutes or until cereal is lightly browned. Place dish in freezer for about 15 minutes. Unmould and cut into 20 bars.
  6. Bars will stay fresh in a sealed container for up to two weeks. At this stage they can also be frozen, if desired. Bars can also be wrapped individually in plastic wrap.

 

CHEF’S TIP: Make sure the bars have cooled down before cutting them. You can also portion balls from the start of the recipe instead of pressing the mixture into a rectangular dish to avoid having to cut the bars in the last step.

 

NUTRITIONIST’S TIP: For an even healthier snack, bring a piece of fresh fruit to eat with your bar!

Thanks to La Tablée des chefs for these delicious recipes! www.tableedeschefs.org/en

Fruit Popsicles

5 fruity popsicles with a mix of fruits in them on a light blue background

Ingredients

  • 2 kiwis
  • 4 slices of pineapple
  • 6 strawberries
  • 1 bunch of grapes
  • Liquid of choice: water with honey/cinnamon, diluted lemonade or juice
  • Popsicle molds (… how about empty yogurt cups!)

 

Instructions

  1. To prepare this recipe, start by dicing the strawberries, kiwis, grapes, pineapple.
  2. Add the diced fruits into moulds equally. Make sure that you don’t over stuff it.
  3. Pour the liquid of your choice over the fruits in the moulds and insert sticks.
  4. Place popsicles in the freezer and freeze until solid, 6 to 8 hours.
  5. Run each popsicle mold under hot running water for a few seconds to loosen popsicle, and then carefully remove from mold.
  6. Enjoy immediately!