toulal@isa.edu.gr

November 2011

Dear Parents and Students,

The Greek Ministry of Education has instructed schools to notify parents and students about essential information concerning Hepatitis B and C, with a primary focus on prevention.
While there are many strategies to prevent infection from the Hepatitis B virus, the most safe and effective way is through vaccination.

The vaccine is included in the childhood vaccination schedule recommended by the Greek Ministry of Health, and is a series of 3 injections administered at 2 months of age, 4 months and 6-18 months.

The adult course involves three doses of the vaccine over six months.

A vaccine for Hepatitis C is not yet available.

The Ministry document also emphasizes that any disclosure by an infected student will be treated as highly confidential by the school.

For more detailed information regarding Hepatitis B and C please click on the following link.

National Digestive Diseases Information Clearinghouse (NDDIC)

November 2010

Winter is upon us. Its the season for colds and flu.

Please click onto the following link for further information. 

COMMON COLD VERSUS THE FLU

October 2010 

Put your hands up if you know what the most effective tools you have are to prevent illness and infections.........YOUR HANDS!

The US Centre for Diseases Control and Prevention confirms "hand washing is the single most important means of preventing the spread of infection". Effective hand washing can prevent the spread of everything from the common cold, influenza, gastroenteritis and more serious diseases such as hepatitis A. Throughout the day we accumulate germs on our hands as we touch people, objects, animals and surfaces. In turn, we infect ourselves with these germs by touching our eyes, nose and mouth. Hand washing not only removes germs from the skin`s surface but also makes it less likely they will enter the body through small uncovered cuts and scratches.

Always wash your hands before:

*Preparing food
*Eating
*Touching a sick or injured person
*Inserting or removing contact lenses

Always wash your hands after:

 *Preparing food especially meat or poultry
*Using the toilet
*Touching an animal, animal toys,leashes or waste
*Blowing your nose, coughing or sneezing into your hands
*Touching a sick or injured person
*Handling garbage or something that could be contaminated such as a cleaning cloth or soiled shoes

Of course it is important to wash your hands if they look dirty

For effective hand washing, the following are needed: PLAIN SOAP, PLAIN WATER and FRICTION

How to wash your hands:

*Wet your hands with running water
*Apply liquid or bar soap
*Lather well
*Rub your hands vigorously for at least 20 seconds, remembering to scrub all surfaces, including the backs of your hands, wrists, between your fingers and under your fingernails.
*Rinse well
*Dry your hands with a clean or disposable towel, or air dryer

If you can’t get to a sink straight away, use antimicrobial wipes or sanitising gel. These products are only meant to be used if there are no hand washing facilities readily available. Experts believe that because the mechanical action is what gets germs off your hands best, it is not necessary to have that extra antimicrobial ingredient in soap. Plus the widespread use of antimicrobial soap could end up creating tougher germs which become more resistant to antibiotics or antimicrobial agents.

Sources:

www.preventdisease.com
www.mayoclinic.com
www.medicinenet.com 

May 2010

NUTRITION IN ADOLESCENCE

ISSUES

*A US study found that 50 percent of teenagers skipped breakfast everyday
*Eating disorders such as anorexia and bulimia have become the third leading chronic illness among teenage females
*Physical activity tends to fall significantly at the time of adolescence
*Iron deficiency is generally recognised as the main nutritional problem in adolescents. Although females are expected to have high rates of anemia due to the onset of menstruation, because of muscle mass developement, boys have higher iron requirements. However, as growth slows down iron status in males improves
*While adolescence is a time of high calcium requirements, surveys suggest that adolescent diets are often inadequate in calcium
(World Health Organisation 2005)
*Adolescent obesity is on the rise. This has led to an increase in obesity realated diseases such as diabetes and heart disease. Experts believe that this rise in obesity is due to the lack of physical activity and an increase in the amount of "fast food" and "junk food" available to adolescents.

EATING BREAKFAST

According to the American Dietetic Association, when you eat a healthy breakfast you are more likely to:

*Eat more vitamins and minerals
*Eat less fat and cholesterol
*Have better concentration and productivity during the day
*Control your weight
*Be more alert

Basics of a healthy breakfast:

*Whole grains. Options include whole grain rolls, cereals, low fat bran muffins
*Low fat protein. Options include hard boiled eggs(if not allergic), peanut butter (if not allergic),lean slices of meat or poultry, or fish such as water packed tuna or slices of salmon
*Low fat dairy. Options include skim milk, low fat yogurt and low fat cheeses
*Fruit and vegetables. Options include fresh fruit and vegetables or 100 percent fruit drinks without added sugar

CALCIUM

Adequate calcium intake is essential for developement of strong and dense bones during the adolescent growth spurt. Inadequate calcium intake during adolescence and young adulthood puts individuals at risk for developing osteoporosis later in life. In order to get the required 1200 to 1500mg of calcium, adolescents are encouraged to consume 3-4 servings of calcium rich foods per day. Good sources include, milk yogurt, cheese, calcium fortified juices and cereals, white beans and sweet potato.

IRON

As adolescents gain muscle mass, more iron is needed to help their muscle cells obtain oxygen for energy. A deficiency of iron causes anemia which leads to fatigue, confusion and weakness. Adolescent boys require 12mg of iron each day, while girls need 15mg. Good sources of iron include beef, chicken, pork, legumes (such as lentils), liver, spinach, whole grain bread and leafy green vegetables.

NUTRITION

Proper nutrition is important for overall health. It can also help to prevent many medical problems including becoming overweight, developing weak bones(osteoporosis)and developing diabetes.

Important points:

*Eat plenty of vegetables, legumes and fruit
*Eat plenty of cereals(including breads, rice, pasta and noodles), preferably wholegrain
*Include lean meat, poultry and/or alternatives
*Include low fat milks, yogurts, cheeses and/or alternatives (soya products)
*Choose a diet low in fats, saturated fats and cholesterol
*Choose foods low in salt and sugar
*Choose water as a drink
*Utilise the Food Guide Pyramid as a general guide to daily food choices(CHECK OUT THE WEBSITE www.healthykids.com FOR INFORMATION ON THE FOOD GUIDE PYRAMID, SERVINGS, FOOD OPTIONS)

EXERCISE

Regular physical activity helps children and young people to build and maintain healthy bones, muscles and joints. Physical activity also helps to control body weight, reduce fat and develop efficient function of the heart and lungs. It facilitates developing the skills of movement and helps prevent and control feelings of anxiety and depression.
Adolescents should try to exercise vigorously for about an hour a day at least 3 days per week (such as playing a sport) and regular, more moderate activity during the rest of the week (such as taking a walk)

DRINKING WATER

Water is essential for the human body. The body cannot store water and must replenish supplies everyday to perform virtually every metabolic process.
Approxiametly 6-8 glasses (at least 150ml each) of a variety of fluids should be consumed each day. Fresh water is the best drink because it does not contain kilojoules.
Signs and symptoms of inadequate oral fluid intake include dizziness, headache, feeling tired, dark urine and dry mouth.

(Sources: www.betterhealth.vic.gov.au, www.healthykids.com, WHO report on adolescent nutrition 2005)

April 2010

Nutrition for school aged children

Eating a healthy breakfast

Benefits:
Breakfast is especially important for children. According to the American Dietetic Association, children who eat a healthy breakfast are more likely to:
• Concentrate better
• Be more alert
• Be more creative
• Have better hand eye coordination
• Have better problem solving skills                                     
• Miss fewer school days
• Be more physically active

Basics of a healthy breakfast:
• Whole grains. Options include whole grain rolls, bagels, cereals, low fat bran muffins
• Low fat protein. Options include hard boiled eggs (if not allergic), peanut butter (if not allergic), lean slices of meat or poultry, or fish such as water packed tuna or slices of salmon
• Low fat dairy. Options include skim milk, low fat yogurt and low fat cheeses
• Fruits and vegetables. Options include fresh fruit and vegetables or 100 percent fruit drinks without added sugar

School lunches
Most children spend at least 7 hours per day at school. Their time at school is both physically and mentally challenging. Good nutrition will provide them with the energy and vitality required to function effectively in the classroom and on the sporting field. Children that have a more substantial lunch at school are also less likely to binge or graze on high energy/ fat snack foods when they get home.
Food suggestions for a healthy lunch box.
• Vegetables: Vegetable sticks with dips such as hommus. POTATO CRISPS ARE BEST LEFT FOR PARTIES
• Fruit: Fresh or tinned fruit in natural juice is best. AVOID DRIED FRUIT BARS WHICH ARE HIGH IN SUGAR, LOW IN FIBRE, AND STICK TO CHILDRENS TEETH CAUSING TOOTH DECAY
• Dairy Food: Reduced fat cheese. Yogurt – natural or fruit yogurt. “DAIRY DESSERTS” AND FLAVOURED MILKS ARE HIGH IN SUGAR
• Carbohydrates: Pasta salad with lots of raw vegetables. Rice and steamed vegetables
• Protein: Egg. Falafel or lentil patties. Lean meats such as ham, turkey, chicken, lamb or beef. AVOID FATTY MEATS SUCH AS SALAMI AND STRASBOURG
• Fish: Tuna and salmon in springwater
• Breads: Grainy breads or rolls, pitta bread, turkish bread, rice cakes, crispbreads

Nutrition tips for the healthy lunch box
• Children eat different amounts of food according to their growth patterns. For smaller appetites pack smaller serves
• Calcium is often lacking in childrens diets – provide calcium rich foods each day
• Fruit has more fibre and less energy that fruit juice. Fruit should be a regular lunch box item
• Involve your children in choosing their own lunch from a range of healthy options
• Use a variety of wholegrain breads so that children don’t get bored
• Ensure sandwich fillings are not too moist. If the filling is too dry add a little low fat yogurt or grated vegetables to make the sandwiches more stable
• Most lunchboxes are kept out at room temperature for many hours – an ideal environment for undesirable bacteria. Include such items as frozen sandwiches, frozen drink bottles, frozen oranges or mandarins, yoghurts and\or an ice packs
• Avoid peanuts or any foods containing peanut products as these can cause severe allergic reactions in some children. Discourage children from swapping or sharing their lunch for this reason.
• Muesli and ‘breakfast’ bars are usually too high in sugar to include regularly, but cereal bars may be better for teeth than chewy sticky muesli bars.
• Water and milk are the best drinks for children. They can be frozen to keep foods in the lunch box cool. Sweet drinks such as fruit drinks, mineral waters, soft drinks and fizzy drinks and flavoured milk, are high in sugar and not necessary. These drinks can increase the risk of tooth decay, are filling and may take the place of  healthier foods

Snacking
Snacking is a healthy part of a childs life. Children have high energy and nutrient needs relative to their size so they need more food energy than they consume with three regular meals. Nutritious snacks play an important role in providing children with the energy and nutritional nutrients they need for healthy growth and development

Hints for healthy snacking
• Keep portions small to avoid weight gain
• Combine snacks from at least 2 food groups (for example, crackers and cheese)
• Space all snacks an hour or so from meals so appetites are not spoilt
• Discourage continuous grazing throughout the day
• Snacks such as chocolate, cake, sweet biscuits should be given only as an occasional treat

Exercise
Children need to be encouraged to be active. Coupled with a healthy diet, this will provide the foundations to good health and weight control in the short and long term
Exercising regularly helps children:
• Build stronger muscles and bones
• Maintain a healthy weight
• Build self-esteem
• Reduce stress and anxiety
• Sleep better

(Sources: American Dietetic Society, Victorian Government Health Website, www.healthykids.nsw.gov.au, www.bbc.co.uk/health)

(Disclaimer: This factsheet is intended for educational purposes only. It does not take the place of medical advice)