Monday – February 22, 2010
The day began with a beautiful, warm morning. We all commented on how it was nice to be away from winter for a few days.
The World Soy Foundation (WSF) and the National Soybean Research Laboratory (NSRL)/World Initiative for Soy in Human Health (WISHH) had organized a nutrition training workshop for our partners at Cargill, CARE, and the Pediatric Association to focus on nutrition education and soy applications in local Guatemalan recipes. The participating group totaled over 20 people. Vijaya Jain led the workshop with practical nutrition education including why nutrition is important and how it affects various age groups. The local technical training group from Arrozgua then provided cooking demonstrations for the group to learn how to use textured soy protein (TSP) in local recipes. People noted how easy the TSP is to work with and how it doubles in size when hydrated. TSP is a dry, granulized soy protein product that when hydrated can be used in a wide variety of recipes in place of meat or to extend meat usage. It is a high protein product that absorbs the flavors of the system into which it is added. TSP provides an excellent, economical choice for use in countless recipes around the world.
At the workshop’s conclusion the group held a question and answer session and then departed for the planned visit to the Pediatrics Association in time for their daily lunch program. The Pediatrics Association is located near the Guatemala City trash collection area and serves the surrounding community with health services as well as providing a daily lunch to approximately 100 neighborhood children.
WSF and WISHH/NSRL through the support of the Illinois Soybean Association and Cargill are working with the Pediatrics Association to include TSP into their lunches. This is a low cost way to increase the protein content of the meals. The kids enjoyed today’s meal of TSP and meat patties and a tasty milk and tsp shake-like beverage. It is critical that these meals be as nutritionally strong as possible because this may be the only meal some of these children have all day.
After seeing the children enjoy their lunch the group headed across the City to visit Fundasninas, a home for girls. Fundasninas is home to over 30 girls aged 5 to 16. It is a warm and happy place which is immediately evident from the greetings we received from all of the girls.
WSF and NSRL/WISHH installed a SoyCow at Fundasninas last year. The equipment was donated to Fundasninas by the Rotary Metropoli Club in Guatemala City. The SoyCow is a piece of equipment that produces soy milk from whole soybeans. The milk is used in the meal programs for the girls. Okara is also produced in the soy milk process. The Okara offers protein as well as fiber and is included in the meals for the girls as well as in baked goods such as breads and cupcakes. Plans are in place to produce additional soy milk to market to local consumers.
Fundasninas is a special place created by Dona Isabel Bosch and has become very near to our hearts at WSF and NSRL/WISHH. The team brought soy cookies for the girls to enjoy with their soy milk. The team also brought some sporting equipment for the girls to enjoy. Small games of soccer and basketball and a few sidewalk chalk drawings were underway as the group said their goodbyes to the girls and the wonderful staff at Fundasninas.
To complete our first day in Guatemala City, the group celebrated with a dinner with Nutrica, a local company that produces many fantastic food products including corn soy blends. We enjoyed local Guatemala dishes at a restaurant near our hotel. The food and company were excellent and it provided a nice opportunity for all to get to know each other and to share their thoughts from our first, full day.
Please visit us tomorrow for more on our remaining time in Guatemala and our travel to Honduras in preparation for the upcoming Nutrition Solutions for Central America Conference.
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