Now, the team of Loiret CODES hand, the microphone in hand, the discovery of actors and actions for health promotion department.

Today we want you to share one of our nutritional education activities that was conducted from May to September 2008, the Association for Disabled Adults and Youth (APAJH) of Loiret.

At first, is Mr Jean-Michel Legros, head of department of shelter The Bookshelf "that responds to our questions.

QUESTION 1: Can you give us your structure and tell us the context that led you to work with the Loiret CODES?

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QUESTION 2: For you, what qu'éduquer to health and what the nutrition education workshops have been made to people with disabilities?

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In a second step, Miss Delphine BRISSET responsible for this project in the Loiret CODES plays the game of the interview and enlightens us by its practice.

QUESTION 3: Can you give us the objectives of this project?

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QUESTION 4: What impact has the project in the daily lives of people with disabilities?

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The CODES 45 was requested by the Association for Disabled Adults and Youth of Loiret (APAJH 45) to intervene on food to the public ESAT (Establishment and Service Aid Work). At the root of this request: the increasing weight of workers during their monitoring work and the imbalance of their meals at home.

Several meetings with the team of APAJH helped write a project that has received funding in 2006, state and the Health Insurance (National Fund of prevention, education and " health information-FNPEIS). A methodology for intervention was presented and negotiated at the monthly meeting of a committee Steering monitors, educators, psychologists and members of management)

The shares began mid-January 2007 on the site of the APAJH of Olivet. Celia CHARLOT, dietitian and responsible CODES project, led education sessions for health with
11 employees of the site. The workshops were held on time to work on time "support" to increase the autonomy of persons with disabilities.

The aim of the project was to develop the know-how and skills for a balanced diet; to share knowledge and practices of each food; ownership of all messages and tips can bring out new skills to better organize for the supply, storage, clothing menus, to enhance the pleasure to ...

The intervention followed the steps chronologically racing up the one-day food:

Workshop 1: shopping
Goals: To emerge procurement practices of each. Enhance the skills of everyone in their purchasing practices.

Workshop 2: Browse the supermarket
Objective: Develop a list of courses and identify in a large area.

Workshop 3: Choose seasonal products
Goal: Learn to make choices compared to the stresses and promote fresh produce in season

Workshop 4: Ranger shopping
Objective: To know the main rules of food hygiene at the return of racing

Workshop 5: Composing a grocery minimum
goal: to work the composition of groceries minimum

Workshop 6.7 and 8: Discover families food
Objective: Identify food groups, their content and nutritional recommendations

Workshop 9: Balancing his day food
Objective: To comment a proposal for a meal. Composer its day food.

Workshop 10: Identify hidden sugars
Objective: Find the hidden sugar in beverages

Workshop 11: Share and be happy
Objective: Prepare an aperitif dinatoire lower energy density

The actions, using techniques suitable entertaiment, fun and participatory (refrigerator giant playing cards, supermarket model, revenue calendar, ...) were completed in the June 13 friendly in 2007 by organizing and sharing of An appetizer buffet composed so as to provide ideas, an alternative to the consumption of snacks and alcohol, often present as an aperitif, but very high energy density.
On the menu: sandwiches, skewers, dips and cocktails without alcohol. What combine quality and ease to encourage participants to recreate these preparations at home.

More info: Celia CHARLOT - 02 38 54 50 96

Article APAJH - The Republic of the Center on June 16 2007: Download (331)