28/11/2024
Family Healthcare Foundation (FAHCI) in collaboration with Institute Of Human Virology (IHVN) and Gesundes Afrika, Berlin, Germany, with Sternstunden, Germany, (main donor) has Successfully carried out Emergency Food ReliefCaregiver’s training to some selected caregivers on the OVC (APIRE) project Across some selected communities; Shabu, Azuba, Kwandare, Tudun Kauri, Tudun Amba, Tudun Gwandara, BAD, Awonge, Akurba Angwan waje, Galadima, Sabon Gari, Burum Burum, Iwashi, Yelwa, Agbashi Sarkin Dawaki Alagye in Lafia and Doma LGA of Nasarawa State. Targeted at vulnerable population, the poorest of the poor, a total of 228 care givers were trained 140 from Lafia LGA and 88 from Doma. The exercise skyrocket by a flag off championed by the National central team, the State team and the implementing CBO’s, the rest of the training was piloted by the CBO’s the project is aimed at achieving the following Awareness-raising campaigns on nutrition and sustainable food procurement; Administration of household, vulnerability checklists and questionnaires, Training for caregivers and communities, Sustainable food procurement in cooperation with local suppliers and Procurement of weighing scales.
Introduction
Family Healthcare Foundation (FAHCI) is a voluntary, non-governmental, non-profit making organization that is committed to the total well-being of people, more especially women, children, youths and people living with and affected by HIV and AIDS and OVC in rural areas and amongst the urban poor. The membership of the organization is open to all people who have genuine interest to contribute to the development of communities particularly in the areas of health, community mobilization, prevention, referrals and linkages, economic empowerment of the less-privileged and vulnerable groups in the society.
Family health Care Foundation coordinate the process of theEmergency Food Relief Caregiver’s trainingwere it receive technical support from central team HVN, State team IHVN, stake holders from the community and community case managers. The beneficiaries where first identified and registered base on eligibility criteria at the House hold level, each caregiver from the selected house hold was invited and screen to ensure they fall within the shortlisted list of beneficiary before participating in the training. The training was conducted Monday 2nd September, 2024 and Monday 28th August, 2024. In the respective LGAs the whole process was a success
Activity
Objectives of the Training
Enhance Nutritional Knowledge: Educate caregivers about the six classes of food and their nutritional benefits.
Promote Balanced Diet: Encourage the incorporation of a variety of foods in children’s diets to promote overall health.
Empower Caregivers: Equip caregivers with skills to prepare nutritious meals using locally available resources.
Six Classes of Food
Carbohydrates: Sources include rice, bread, and potatoes. They provide energy essential for growth and daily activities.
Proteins: Found in meat, fish, eggs, and legumes. Proteins are vital for growth, muscle development, and immune function.
Fats: Sources like oils, butter, and nuts. Healthy fats are important for brain development and energy.
Vitamins: Fruits and vegetables are rich in vitamins that support immune function and overall health.
Minerals: Foods like dairy products and leafy greens provide minerals crucial for bone health and metabolic processes.
Water: Essential for hydration and bodily functions; caregivers are taught to ensure children drink sufficient fluids.
During the training some locally available food items was displayed to the caregivers namely; yam, gari, crayfish, wheat, rice, millet, orange, guinea corn, maize, soya beans, beans, palm oil, groundnut oil, groundnut, bane Sid, dadawa, Sweet melon, banana, fish, egg, garden egg, and sweet potatoes
Training Methods
Demonstrations: Cooking demonstrations to show how to prepare nutritious meals using the six classes of food.
Group Discussions: Facilitated discussions to share experiences and challenges in providing nutritious meals.
Outcomes
Improved Knowledge: Post-training assessments showed a significant increase in caregivers’ understanding of nutrition.
Behavioral Change: Many caregivers reported changes in meal preparation, incorporating a wider variety of food classes.
Community Impact: The program has fostered a supportive community where caregivers share resources and tips on nutrition.