Friday, May 2, CM1, CM2 and CE2 received the visit of the dietitian Anthonin Bermond and the nurse of the Victor-Hugo college, Carole Barthélémy, for interventions on breakfast.
The schoolchildren were divided into two groups. In the first, the dietitian focused on the benefits of a balanced breakfast without additive of fat, sugar and salt. Advice applied by the making of cakes, sandwich bread, pancakes and vogue products in children. The corresponding boxes revealed the sugar, oil, wheat and additive levels. The bread proving to be the product containing the good ingredients flour, water, salt and yeast unlike derivative products.
The second workshop run by the nurse allowed schoolchildren to bring together the products arranged on the table in three baskets whether starch, dairy or fruit. The worker explained to children that breakfast, lunch and dinner were important and that it was necessary to take the time to eat well.
Then, the speakers detailed the necessary contributions in vitamin, good sugar, energy, minerals and fibers for fruits, calcium which strengthens bones and promotes growth for dairy products and finally slow and good sugars for the digestive system for starchy foods.
After this presentation, the children received a table set where all the right food reflexes are mentioned, a very useful gift for the first meal of the day.
