Ghana School Feeding Programme trains caterers and cooks in North East Region to improve school meals
The Ghana School Feeding Programme (GSFP) has organised a practical training workshop for caterers and cooks in the North East Region.
The Ghana School Feeding Programme (GSFP) has organised a practical training workshop for caterers and cooks in the North East Region, as part of efforts to improve the quality, nutritional value and safety of meals served to pupils in public schools.
Held under the theme “Nourishing Young Minds,” the training focused on equipping service providers with practical knowledge on balanced diets, food hygiene, portion sizes, meal planning and the use of locally available nutritious foodstuffs.
Participants from the Mamprugu Moagduri District and West Mamprusi Municipality attended the session in Walewale, while those from Bunkpurugu-Nakpanduri, Chereponi, Yunyoo-Nasuan and East Mamprusi Municipality participated in the session held in Gambaga.
The North East Regional Coordinator of the Ghana School Feeding Programme, Madam Sumaya Ligbi Salifu, said the training manual would serve as a practical guide for caterers and cooks in preparing balanced and nutritious meals for schoolchildren.
She said the quality of food served under the programme was critical to the health, concentration and academic performance of pupils.
Madam Sumaya explained that participants were taken through practical sessions on meal planning, food safety, sanitation, portion control and the nutritional value of locally available food items.
The Queen Mother of the Bunkpurugu Traditional Area, who also doubles as the Chief Coordinator for the Bunkpurugu-Nakpanduri District, said the training was designed to deepen participants’ understanding of the relationship between good nutrition and the mental development of children.
She encouraged caterers and cooks to put the knowledge acquired into practice to ensure that pupils receive meals that adequately support their growth and learning.
Some participants expressed appreciation for the training and pledged to apply the knowledge acquired to improve meal preparation and service in their respective schools.
