issue9

Issue no.9 September 2005

1 Designed and produced by Christine Francalanza; Reviewed by Dr. Suzanne Piscopo; © 2005 HEiA

Editorial

Hello dear colleagues and HEiA members,

Summer is nearly over so we thought we

would send you another issue of News to

Use before work starts again and to help

wean you back into a Home Economics

frame of mind. Since we are a little bit

overdue with this issue we are offering you

a special ‘bumper’ issue.

I am sure that for many of you 'work' did not

really stop. Summer is a time when we can

give more priority to family and friends. It is

also a time to start planning ahead and

preparing notes, lesson plans and handouts

for the next scholastic year. Most of us are

doing both :-). l

I hope you will find this issue of News to

Use interesting, and feel free to send us any

material to be considered for publication in

future newsletters. This is one of the ways

how you can feel part of the Association,

and furthermore, it is a great way to learn

from each other. fffffffffffffffffffffffffffffffff

I wish you a good rest in the last few days

of the holidays and a good start to the next

scholastic year.

All the best, Christine 107, Zurrieq Road

Birzebbuga BBG 04

[email protected]

Table of Contents Page

Editorial

Useful Websites

1

INSET July 2005—First Aid Report 2-4

Fact Sheet 7

Food for Health

5/6

10 Year Home Economics Dissertation Database-

May 05 update (Part 1)

9

Home Economics Work Sheet - Crossword Puzzle 10

Time for a new HEiA logo? 7/8

www.fabriclink.com

wwww.healthteacher.com

www.bbc.co.uk/health/

first_aid_action/

Useful Websites

NEW HEiA Email Address

[email protected]

Do not hesitate to contact us

or to send us any interesting

articles to be published in the

HEiA newsletter! We would

love to hear from you.

2 Contact us on: HEiA, c/o 107, Zurrieq Road, Birzebbuga BBG 04 or [email protected]

INSET July 2005

by Therese Borg

For those of us who were present at the Inservice course on its second day, Mrs Gemma Sirol from St.

John’s Ambulance, updated us with the latest information on First Aid. This was an extremely worth

while session accentuating that a real, in depth First Aid Course is essential for any Home Economics

teacher!

I will here highlight some important and perhaps innovative aspects which Ms Sirol explained during

this session. Please note that this is just a very brief summary of the main points tackled.

First of all:

� Never give anything through the mouth; no coffee, food, water, NOTHING

� In the case of falls, never move a person at all even if you think it is a mere sprain. It might turn out

to be a fracture or a delicate sprain. So leave the person as s/he is; just keep calm and call for help.

Broken or Fractured Bones

� Send for medical help at once.

� Reassure the patient and don’t move him/her until the doctor/s arrives.

� If there are cuts or broken skin, administer the first aid for cuts gently to stop bleeding.

� Treat for shock by keeping victim warm (depending on the weather). Also loosen any tight clothes

that may restrict blood flow.

� Never do more than necessary. The best first aid for fractures is not to move the patient at all.

Note:

In sprains and fractures it is so important to take care of the injury. Sprains sometimes keep bothering us

for years. This can be avoided if we protect the sprain appropriately. The four major criteria are:

Rest [all sprains should be rested for a minimum of 1 week]

Ice should be applied for 10 minutes. [Never apply ice directly on skin to avoid cold burn, but put it in a

plastic bag and also cover with a wet cloth; then put on sprain.]

Compress [first cover with elongated cotton wool all round, to give room for expansion, then with ban-

dage – never tighten to prevent gangrene.]

Elevate

MINOR: The priority here is to keep clean using only water or saline. Clean outwards with sterile gauze, never cotton wool (use of cotton wool to clean wounds is obsolete). Do not remove any glass.

MAJOR: The priority here is to stop bleeding by applying pressure, preferably using a triangular bandage. If no First Aid kit is handy, pressure can be applied with any clean material to save a life. Best position is

to keep person lying down with elevated legs (as in fainting). It is important to keep wounded part itself

also elevated against gravity to further minimise bleeding.

Note: Major bleeding can be internal or external. Always call for help immediately and keep calm. Also keep the

injured person calm and reassured.

Blood

3

Cuts

� Most small cuts stop bleeding on their own. Just clean and cover

these cuts with small adhesive dressings.

� In other cases, first wash your hands and wear disposable gloves.

� Clean the wound outwards with wet gauze

(Wet gauze only with water or saline).

� Dry the skin with a fresh piece of gauze.

� Cover with an adhesive or sterile

dressing.

Burns and Scalds

Burns: These are caused by naked flames, cigarettes, hot equipment,

chemicals, electrical current, very cold surfaces, friction (e.g. rope).

Scalds: These are caused by wet heat, e.g. steam, hot water, hot fat.

� Keep patient calm and make him/her comfortable.

� Place the injured part under cold running

water for at least fifteen minutes to cool the

burned area as fast as possible.

� Gently remove any rings, belts, shoes,

clothes before injured area starts to swell.

� If clothes stick to the skin, DO NOT REMOVE.

� Cover with a sterile dressing or non-fluffy material.

� Hold this in place with a loose bandage.

� Reassure the casualty.

� If burn is severe, or in case of uncertainty, always call an ambulance.

DO NOT apply any lotions or fats (these increase risk of infection).

DO NOT touch the injured area.

DO NOT burst any blisters.

DO NOT apply adhesive dressings.

4

Fainting

When someone faints, one has to increase the blood flow

to the brain.

� Lay the patient down, and raise and support the

legs. You can support the patient’s ankles on your

shoulders.

� Loosen any tight clothing especially around the

chest or waist.

� Make sure the patient has plenty of fresh air; open

a window if necessary.

� Watch the patient’s face for signs of recovery.

� As the person recovers reassure him/her. Help them

sit up gradually.

� If the casualty does not regain consciousness quickly, seek medical attention.

Calling 112

When calling for help, always call on 112 and give the following details:

� First priority is to state your location with a landmark. The reason behind this is that if the phone /

mobile line is cut off, the emergency crew will have your location and can still attend to the accident.

� Give specifications: Explain what happened clearly and in as much detail as possible, without

exaggerating or vice versa give the number of people injured and explain what state they are in e.g.

trapped in a car, on a ledge, on a rock, in the road etc.

For First Aid courses organised by St. John’s Ambulance, one can call on the following contact numbers:

79448310 21245740

Or visit the website: www.stjohnambulancemalta.com

The NCW'S Environment Committee is holding a Straight from the Bin competition for students

aged 11 to 16 who can make a 'gift' from material that would have otherwise been thrown away.

Entries are to be accompanied by a description of 100-150 words, giving the details on the

materials used and what these were prior to becoming waste.

No new materials are to be used except to fix the products.

The aim of the competition is to create more awareness of the environment surrounding young

people and to give them the opportunity to be creative in the use of different materials.

Closing date for submission of works is Wednesday, November 23. The presentation will be held

on December 7. Application forms and more information may be obtained from the NCW office,

on tel: 2124-8881 or e-mail: ncwmalta@camline.

Straight from the Bin gift competitionStraight from the Bin gift competitionStraight from the Bin gift competitionStraight from the Bin gift competition National Council of Women

5

© HEiA, 2005

Introduction

The relationship between diet and health has inspired a lot of research and stimulated increasing interest in consum-

ers. Health organisations as well as consumers have long recognised the importance for individuals and families to

take action and help themselves to maintain their state of health and to reduce the risk of illness and disease through a

healthy lifestyle and a good diet.

The important role of foods such as fruits and vegetables and wholegrain cereals in disease prevention and the more

recent focus on antioxidants and other protective substances in plants has been accepted and has acted as a spring-

board for further research.

Today, the focus is not only on providing ‘adequate’ nutrition; that is, providing the necessary nutrients that

an individual requires to avoid deficiencies, but rather on providing ‘optimal’ nutrition, the concept of includ-

ing foods in our diet that can optimise physical and mental well-being as well as prevent disease.

The role of functional foods

Researchers have recently identified biologically active components in foods that have potential health benefits and

that can affect favourably particular functions in our body. Many health organisations have attempted to define such

foods, though they are not as yet defined by legislation in Europe. The widespread definition is that functional

foods are foods that, as part of a healthy diet, can provide health benefits and reduce risk for disease. The In-

ternational Food Information Council (IFIC) defines functional foods as foods that provide health benefits beyond

basic nutrition.

According to these definitions a wide range of products can be termed functional foods, ranging from the simplest

form of unmodified whole foods, such as fruit and vegetables, to the new products developed by biotechnology.

Types of functional foods

The following is a breakdown of the types of functional foods that can be found on the market:

� Natural, unmodified, whole foods: These contain naturally occurring components like bran, omega-3 fatty

acids, polyphenols etc., which have been identified as reducing the risk of disease.

� Products in which the amount of a component or ingredient, which is naturally present, is increased or

reduced.

Examples: Breakfast cereals with added bran, or dairy products with reduced fat.

� Products, into which components or ingredients, which are not normally present to any significant extent, are

introduced.

Examples: Fruit juice with added fibre, bread with added folic acid, spreads containing fish oils, or olive oil or

with added plant sterols.

Note

Plant sterols are plant extracts that occur naturally, though in very small amounts in fruit, vegetables, vegetable oils,

nuts and grains. These have been found to significantly lower LDL-cholesterol (bad cholesterol) and also to decrease

the risk of coronary heart disease.

� Fermented dairy products, such as probiotic yoghurts, in which the bacteria used to bring about the

fermentation of the milk are specially selected for their benefits to intestinal function and intestinal microbial

balance.

Examples: Yoghurts containing bacteria such as Lactobacillus casei, Lactobacillus acidophilus or Bifidobacteria.

� Tailor made foods: Foods that have a specific purpose. The most familiar are sports drinks in which the

ingredients have been specially formulated to provide a balanced replacement of fluids lost during exercise, or

to provide energy.

Are claims on functional foods regulated? As with any other innovative food product, labelling legislation needs to be established and work is currently under-

way for a regulatory framework aimed at protecting consumers from any false or misleading claims regarding func-

tional foods. As yet, in the EU there is no harmonised legislation and health claims are dealt with at a national level.

Food for HealthFood for HealthFood for HealthFood for Health by Stephanie Fenech

6

What are safe levels on intake?

It is still difficult to establish precise levels of recommended intakes of functional foods since scientific evidence is

inadequate. However, acclaimed organisations, such as the World Health Organisation (WHO) and the American

Dietetic Association (ADA), both stress the importance of including functional foods as part of a varied diet that is

rich in plant foods. The ADA claims that, “functional foods, including whole foods and fortified, enriched, or en-

hanced foods, have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis,

at effective levels.” Most important for consumers to keep in mind is that functional foods cannot substitute for a

sensible daily diet or provide a quick fix.

Different functional foods and their health benefits

Functional Food Key Component Potential Health Benefits

1 Black and green tea Catechins Reduce risk for certain types

of cancer and of Coronary

Heart Disease (CHD)

2 Fruits and Vegetables Many different phytochemicals Reduce risk of cancer and

CHD

3 Broccoli Sulforaphane Reduce risk of cancer

4 Tomatoes Lycopene Reduce risk of cancer

5 Garlic Sulphur compounds Reduce risk of cancer and

CHD

6 Soy foods Soy protein Reduce total and LDL choles-

terol

7 Cranberries and

cranberry juice

Proanthocyanidins Protect against urinary tract

infections

8 Purple grape juice Polyphenolic compounds Support normal, healthy car-

diovascular function

9 Nuts Monounsaturated fatty acids, vitamin E Reduce risk of CHD

10 Oats and oat

containing foods

Soluble fibre beta glucan Reduce total and LDL choles-

terol

11 Beef and Lamb Conjugated linoleic acid (CLA) Reduce risk of cancer

12 Oily fish Omega-3 fatty acids Reduce risk of CHD

13 Omega-3 fatty acids

enriched eggs

Omega-3 fatty acids Control of hypertension and

lipids metabolism

14 Margarines Added plant sterols and stanol esters Reduce LDL cholesterol

Reduce risk of CHD

15 Milk and yoghurt Added plant sterols Reduce LDL cholesterol

Reduce risk of CHD

16 Yoghurts and

yoghurt drinks

Probiotics: Foods with beneficial live cul-

tures as a result of fermentation or that have

been added to improve intestinal microbial

balance, such as Lactobacillus Bifidobacteria

Prebiotics: A non-digestible component that

has beneficial effects by stimulating the

growth of bacteria in the colon. Examples

include inulin and oligofructose.

Optimal intestinal function and

intestinal microbial balance

Based on feedback from some HEiA members and in view of

the new HEiA website we are planning to launch during

academic year 2005-2006, during the last edu-social event HEiA

exhibited a number of potential new HEiA logos. Three of these

retained the original logo, but presented it in a different format

(See on page 8: B –Circle; C - Pyramid 1, with shadow; D -

Pyramid 2, no shadow). The fourth logo (E – Bulb) offered a to-

tally different concept. HEiA members attending the meeting

were encouraged to vote on the logo they would prefer for their

association. The option of retaining the current logo (A) was

also given.

Apart from being aesthetically pleasing, two main

considerations from a technical perspective when designing a

logo are:

� Versatility of the logo with regard to quality when printed in colour versus black and white;

� Versatility of the logo with regard to quality when printed in a large versus a small size.

Twenty people participated in the rating process and results indicated that the new logo (B) Circle format

was preferred. (See Table below)

We would like to give HEiA members one last opportunity to voice their opinion. You can do so by send-

ing a sms to 99224608, stating your name and writing HEiA Logo and your letter of choice from those

above. Deadline for this is September 30th, 2005.

Final results will be published in the next newsletter.

LOGO DEFINITELY YES MAYBE YES DEFINITELY NO

(A) KEEP ORIGINAL

1

(B) NEW - CIRCLE blue

7 1

(C) NEW - PYRAMID 1 SHADOW

green 3 1

purple

orange 1

blue 1

(D) NEW - PYRAMID 2 NO SHADOW

green

purple 1

orange

blue

(E) NEW - BULB

3 1

7

Time for a new HEiA logo?

by Dr. Suzanne Piscopo

Original HEiA Logo

8

9

10 year Home Economics Dissertation Database—May 05 update

by Dr. Suzanne Piscopo and Ms. Karen Mugliett

B.ED. (HONS) DISSERTATIONS available from Melitensia, University of Malta Library

DATE/AUTHOR DISSERTATION TITLE

1992 INTAKE (SUBMITTED 1996)

JOANNE GALEA Boys And Girls Taking The Home Economics Option In Malta

SONIA BARTOLO/GERTRUDE CAMILLERI Home Economics-Related Courses For Adults


MARYGRACE SPITERI Home Economics Education And Choice Of Career


MARIELLA GRECH Kitchen Planning To Suit Changing Needs

ROMINA CARABOTT The Promotion Of Maltese Traditional Textile Crafts

VICTORIA ZAHRA Promoting Heart Healthy Foods In A Worksite Cafeteria: A Pilot Nutrition Intervention


DAPHNE FALZON The Practical Component Of The Home Economics Curriculum


ANABEL MASSA The Use Of Artificial Sweeteners In Malta: Focus On Primary School Children

ANGELE BONNELLO Nutrition In The Community: Development And Implementation Of A Programme For Parents Of Primary School Children

CLAIRE FENECH The Food Industry: Targeting Children

DANIELA BONNICI Mental Health Attitudes And Practices Of Maltese Adolescents: Implications For Secondary Level Education

JUDITH CASHA Home Economics And Home Economics-Related Careers: Perceptions Of Maltese Adults And Adolescents

TANIA CARUANA Vocational Education: A New Proposal For CCF Inmates


ANGELE ZAMMIT/SHANDELLE DEBONO Issues Related To Maltese Elderly People: Developing An Interac-tive CD-Rom For Home Economics Secondary School Students

CHRISTINE FRANCALANZA/MARIA MIFSUD Ethical Consumerism Amongst Post-Secondary Students

JENNIFER DARMANIN/ROSEANNE CARUANA Interaction Of Year 4 Pupils During Playtime In The School Playground

MARIA VALLETTA Consumer Awareness: Selecting A Household Appliance

NATALIE FENECH Home Economics Education In Maltese Primary Schools:

NOEL BORG Maltese Wines: Cultural Aspects And Health Issues

RODIANNE CAMILLERI School Tuckshops: Targeting Secondary School Pupils

STEFANIA VELLA Healthy Maltese Recipes: A Resource For Use In The Home

SUSAN CARR Housing In Malta: A Resources Pack For The Home Economics

THERESE BORG/STEPHANIE FENECH The Impact Of Home Economics On Maltese Boys' Lifestyles And Those Of Their Families

10

Clues

1. (Across) This is used to support an arm injury.

1. (Down) The word used to describe an object free from germs.

2. The help given to an injured person until medical care arrives. (2 words)

3. This is used to cover an injured eye. (2 words)

4. Call 112 for ______ .

5. This secures dressings, supports joints and restricts movement.

6. These are used to cover minor wounds such as cuts.

7. This should not be used for cleaning open wounds, but as extra padding.

8. This is used to clean wounds, as a dressing, or as extra padding.

9. If you spill hot coffee, tea or soup on a person, they will get a ________.

Specimen Home Economics Activity Sheet Form 1/2

By Janie Borg B.Ed (Hons) student (2002—2006)

1

2 3

4

5 6

7 8

9

Answers

1 Across sling

1 Down sterile

2. first aid

3. eye pad

4. emergency

5. bandage

6. plasters

7. cotton wool

8. gauze pad

9. scald

Documents

issue9