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October 25, 2017 – Food for Kids Peterborough and County Celebrate 25 years of Student Nutrition Programs

As the school year hits its stride, Food for Kids Peterborough and County is celebrating 25 years of supporting local student nutrition programs.Food For Kids kids cooking in kitchen

“For 25 years, our amazing network of schools, students, volunteers, parents, educators, community members, businesses, organizations, faith groups and service clubs have fed hungry students so that they can attend school well- nourished and ready to learn,” said Angela Fuchs, Community Development Coordinator for Food for Kids. “The impact of this program is mindboggling, supporting tens of thousands of students over a generation to achieve their full potential.”

The history of local student nutrition programs dates back to 1992 whena local service club approached two schools in downtown Peterborough (Central Public School and St. Peter’s Catholic Elementary School) with the idea of starting a breakfast club. This grassroots group also requested the assistance of the then-called Peterborough County-City Health Unit, under the leadership of former Medical Officer of Health Dr. Gary Humphreys, for nutrition and community development resources.

“It was a pivotal moment in child nutrition and learning in our community as these first partners recognized the importance of a healthy breakfast for students and the difference it made on their learning, attention, energy and participation,” said Ms. Fuchs.

Since those initial efforts, Peterborough County and City residentshave embraced the initiative in an astounding way. Today, Food for Kids supports student nutrition programs in 47 schools. These amazing programs are run by more than 1,000 volunteers who collectively fed almost 16,000 students last year alone.

“For our anniversary we especially want to honour our volunteers for their endless enthusiasm and support making good breakfast programs happen by shopping, baking, chopping, serving, cleaning, fundraising, menu planning, and recruiting volunteers,” said Ms. Fuchs. “Our volunteers are the energy, the helping hands, and the cheerful smiles that welcome our children and youth each day.”
Ms. Fuchs also acknowledged the hundreds of local sponsors and food suppliers who have generously supported local student nutrition programs since 1992. In addition to local sponsors, the Ministry of Children and Youth Services has provided partial funding since 2004 when the provincial government announced its commitment to develop student nutrition programs across Ontario.
To volunteer for Food for Kids or to make a donation, contact your local school or visit www.FoodforKidsPtbo.ca.

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For further information, please contact:
Lauren Kennedy, Registered Dietitian
Peterborough Public Health
705-743-1000, ext. 243

For information on this study click here!

October 16, 2017 – To view the meeting summary for the October 11 Board of Health Meeting click the link or image below:

171011 Board of Health Meeting Summary – October

boh meeting summary oct

October 13, 2017 – Peterborough Public Health Releases 2017 Report:  Limited Incomes: A Recipe For Food Insecurity

Peterborough Public Health has released its annual Limited Incomes: A Recipe for Food Insecurity report.  This year’s report shows Peterborough’s most vulnerable residents continue to suffer from an inability to eat nutritiously due to the cost and affordability of healthy eating and housing.

“It is distressing to see the health of thousands of local residents compromised because social assistance programs and minimum wage don’t provide enough income to afford nutritious foods,” said Dr. Rosana Salvaterra, Medical Officer of Health.  “It’s well known that when people are able to afford a healthy diet it not only improves their overall quality of life and their children’s lives, but also reduces further strain on the health system.  With 16.5% of our local households experiencing food insecurity, this is a public health crisis that requires the urgent attention and cooperation of all levels of government.”

While the report notes local food prices have increased by 14% over the past five years, the main issue for residents is not the cost of food, but that their incomes are too low.  For example, after paying for his shelter costs, a single man receiving Ontario Works benefits would experience a monthly deficit of $198 if he spent the $301 each month required for a nutritious diet not including other basic necessities such as clothing, transportation and medical costs.

To mark World Food Day, the Nourish Project in partnership with Basic Income Peterborough Network and the Peterborough Food Action Network, will be hosting a community talk entitled Basic Income and the Right to Healthy Food on Monday, October 16, 2017 from 7-8:30 p.m. at Peterborough Public Health featuring Josephine Grey, a human rights activist and founder of Low Income Families Together.  Copies of the Limited Incomes report will be available for the public.

The root cause of food insecurity and poverty is a lack of sufficient income.  “Programs such as food banks, community meal programs and emergency food access programs provide short-term relief to those who are in need,” stated Dr. Salvaterra.  “These short-term strategies are not enough and instead, we need to consider broader and longer-term strategies that addresses poverty such as Ontario’s Basic Income Pilot.”

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For further information, please contact:
Carolyn Doris, RD
705-743-1000, ext. 251

Dr. Nugent

 

For printable poster click here:

October 6, 2017 – Location: J.K. Edwards Board Room, Peterborough Public Health, Jackson Square, 185 King St., Third Floor

Media and the community are advised that the next Board of Health meeting will take place on Wednesday, October 13, 2017 at 5:30 p.m.

To download the agenda and the online board package, please visit:
http://www.peterboroughpublichealth.ca/about-us/about-us-2/board-of-health/meeting-agendas

This meeting is open to the community and members of the media.  Guests are asked to use the buzzer located on the wall to the right of the main front doors to alert Peterborough Public Health staff when they arrive.  The board room is located on the third floor of Jackson Square, 185 King St.  Free parking is available after 6 p.m. on the street or across the road at the King St. Parkade.

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For further information, please contact:
Brittany Cadence
Communications Manager
705-743-1000, ext. 391

October 5, 2017 – Ensure Proper Food Handling to Prevent Illness

Peterborough Public Health would like you to enjoy a safe and healthy Thanksgiving holiday.

One way to ensure this is through safe food handling methods.  In general, thturkeye most popular choice for a Thanksgiving dinner is turkey.  “Poultry can contain harmful bacteria such as salmonella,” said Atul Jain, Manager of Environmental Health Programs.  “If not handled with care or cooked inadequately these bacteria can cause illness, but by following safe food handling guidelines, you can help ensure that you, your family, and your guests remain healthy.”

When shopping for poultry, check the temperature of the refrigerator in the grocery store to ensure that the product you are buying has been stored at the proper temperature.  All refrigeration units are required to have a working thermometer inside them.  The proper refrigeration temperature is 4°C (40°F) or colder and freezers should be maintained below -18°C (0°F).  Avoid buying damaged packages, frost covered packages, dry or discolored food, or packages that feel too warm.

Your home refrigerator should also be kept at these temperatures.  Monitor the temperature of your fridge or freezer using an appliance thermometer, available at most hardware or restaurant supply stores.

When you get home from the store, place your turkey in a pan or container which will keep meat juices from dripping or spilling.  Store your turkey on the lowest shelf of the fridge to prevent bacteria from contaminating other foods or surfaces.

The safest way to thaw poultry is in the refrigerator or under cold running water (allow one hour per pound).  In the case of a large turkey, allow several days in the fridge to thaw – five hours per pound is a good rule of thumb.

Prepare raw poultry on non-porous surfaces which are easier to clean and sanitize.  Thoroughly wash and sanitize any utensils, cutting boards or counter surfaces that raw meat touches.  Sanitize by using asolution of 5 ml (1 teaspoon) of household bleach with 1 litre (4 cups) of water.

Always wash your hands thoroughly before handling any food and after handling raw meats.

It takes thorough cooking to kill harmful bacteria and prevent food poisoning.  Cook the poultry to an internal temperature of 82°C (180°F).  Use a probe thermometer and check the temperature of the thickest part, usually the thigh or breast away from the bone.  A turkey will reach a safe internal cooking temperature faster if it is not stuffed.

Cook the stuffing in a separate dish, ensuring that the stuffing also reaches a temperature of 74°C (165°F).  If the turkey is to be stuffed, it should be done just prior to cooking, not the night before.

Refrigerate leftovers within two hours.  Carve the meat off of the bones before storing cooked poultry.  Refrigerate or freeze meat and stuffing separately and in small quantities so that they will cool quickly.

Reheat meat and stuffing rapidly to at least 74°C (165°F) and serve. Do not reheat leftovers more than once.

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For further information, please contact:

Brittany Cadence
Communications Manager
705-743-1000, ext. 391

2017 – World Breastfeeding Week Calendar of Events