A plan for nutrition education in Lebanon
by Nuha Ibrahim Farraj
A thesis submitted to the Graduate Faculty in partial fulfillment of the requirements for the degree of
MASTER OF SCIENCE in Home Economics
Montana State University
© Copyright by Nuha Ibrahim Farraj (1971)
Abstract:
This study was to show the need for better foods and nutrition education in Lebanon. The need is
urgent because of the growing imbalance between population and food supply. This leads to malnutrition, but can be helped if the public is informed as to how to use their available resources to the fullest.
It was recognized that one remedy for this deficiency in formal situations is to include foods and
nutrition information in the curriculum of the elementary, secondary, college and university programs.
In informal situations the deficiency can be helped by including nutrition information in materials
presented to the general public by the use of the presently available health and community centers as
well as mass media.
Based on the nutritional status of the Lebanese population and areas lacking in information, a plan was
proposed for education of the public. Ways to apply the plan to different levels and situations of
education were shown. The plan can be used in its entirety in health or foods and nutrition classes and
can be easily adapted to the student's level of understanding. It can also be integrated into other subject
matter if there is careful program planning. Examples of activities and information that the student can
comprehend at each level are presented.
Methods of presenting nutrition principles to the public through health, community centers and mass
media were demonstrated as a further extension of the plan. Examples of how foods and nutrition
education could be promoted through mass media were prepared. The advantages of each medium and
their limitations were pointed out. In p r e s e n tin g th is t h e s i s in p a r tia l fu lfillm e n t o f th e r e q u ir e ­
m e n ts fo r an a d v a n c e d d e g re e a t M o n ta n a S ta te U n iv e r s ity , I a g re e
t h a t th e L ib rary s h a ll m ake i t f r e e ly a v a ila b le fo r in s p e c tio n . I fu r­
th e r a g re e t h a t p e rm is s io n for e x te n s iv e c o p y in g o f th is t h e s i s for
s c h o la r ly p u rp o s e s m ay be g ra n te d b y my m ajo r p r o f e s s o r , o r , in b is
a b s e n c e , by th e D ire c to r o f L ib r a r ie s . It i s u n d e rs to o d th a t a n y c o p y ­
in g o r p u b lic a tio n o f th is t h e s i s fo r f in a n c ia l g a in s h a ll n o t be
a llo w e d w ith o u t my w ritte n p e r m is s io n .
S ig n a tu re
D a te
OfTt rt ,
t
I'
A PLAN FOR NUTRITION EDUCATION IN LEBANON
by
NUHA IBRAHIM FARRAJ
7
A t h e s i s s u b m itte d to th e G ra d u a te F a c u lty in p a r tia l
fu lf illm e n t o f th e re q u ire m e n ts fo r th e d e g re e
of
MASTER OF SCIENCE
in
Home E c o n o m ic s
A pproved:
C h a irm a n , E x am in in g C o m m ittee
MONTANA STATE UNIVERSITY
B o zem an , M o n ta n a
J u n e , 1971
iii
ACKNOWLEDGMENT
D e e p a p p r e c ia tio n a n d th a n k s a re e x te n d e d to D r. R e is e r ,' H e a d
o f th e H om e E c o n o m ic s D e p a rtm e n t, fo r h e r c o u n s e l a n d a d v ic e in
w ritin g th e m a n u s c r ip t. G ra titu d e i s e x te n d e d to D r. L e a s e , P r o fe s s o r
o f Hom e E c o n o m ic s R e s e a r c h a n d th e w r ite r 's m a jo r a d v is o r , an d to
D r. R o b b in s , A s s o c ia te P r o fe s s o r o f C h e m is tr y , fo r th e ir o ffe re d
a s s i s t a n c e a n d tim e s p e n t on th e g ra d u a te c o m m itte e .
A s p e c i a l w ord o f th a n k s i s d u e to M r s . S a ra S te e n sland, H e ad o f
th e Hom e E c o n o m ic s D e p a rtm e n t a t th e U n iv e r s ity o f M o n ta n a , fo r h e r
h e lp in m a k in g th e m a te ria l r e le v a n t to th e p u rp o s e in te n d e d .
' The w rite r i s s in c e r e ly g ra te fu l to th e A m erican Home E co n o m ics
A s s o c ia tio n an d to M o n ta n a S ta te U n iv e r s ity Home E c o n o m ic s D e p a rt­
m e n t fo r th e a s s i s t a n t s h i p w h ic h m ad e g ra d u a te s tu d y p o s s i b l e .
In a p p r e c ia tio n o f th e ir e n c o u r a g e m e n t, h e lp an d e n d u ra n c e th is
w ork i s lo v in g ly d e d ic a te d to th e w r ite r 's fa m ily .
TABLE OF CONTENTS
P ag e
VITA .......................................................................................................................... .. .
ii
A C K N O W L E D G M E N T ..............................................'.............................................
iii
TABLE OF C O N T E N T S .................................... ... ....................................., . . . . ,
iv
LIST OF FIGURES
..................................................; ............................................. v l i i
A B STR A C T........................................................... ' ........................ .............................
CHAPTER I .
Ix
INTRODUCTION . . . ..................................................... ... . . .
■ I
Im p o rta n c e o f th e S t u d y ............................................................................
I
N e e d fo r th e S tu d y
........................................ .............................................
2
O b je c tiv e s o f th e S tu d y . , ........................... ........................................
3
CHAPTER II .
LITERATURE REVIEW .....................................................
H is to ry an d B ack g ro u n d o f L e b a n o n ............. ...
B a c k g r o u n d ................
4
4
4
E d u c a tio n a l S y ste m in L e b a n o n
. . .............................. ... . . .
T e a c h e r E d u c a tio n ................................. ... ................................. ... .
10
15
F o o d s a n d N u tritio n E d u c a tio n in L e b a n o n ....................................
17
H igh S c h o o l L e v e l ................................. ... I ....................................
17
U n iv e r s ity L e v e l ..........................
19
F oods A v a ila b le in L e b a n o n .....................................................................
19
L eg u m es a n d C e r e a ls .................................................. ...................\
19
F ru its a n d V e g e ta b le s
21
.................... ...................F ..........................
V
CHAPTER II.
(C o n tin u e d )
M ilk an d M ilk P ro d u c ts
P ag e
. . . . . .
..............................................
22
P r e s tig e F o o d s ............. ... ............................................................... .
24
Food H a b its in L e b a n o n ............................................................................
26
N u tritio n a l S ta tu s o f th e L e b a n e s e ............. ....................................... ... 28
O th e r N u tritio n a l S tu d ie s in L e b a n o n .................................................
CHAPTER II I.
30
A PLAN FOR NUTRITION EDUCATION
IN LEB A N O N .......................................
32
D e fin itio n o f N u tritio n E d u c a tio n .......................................................
32
C r i t e r i a ................
33
F o c u s o f C o n te n t
....................................................
33
I n t r o d u c t i o n ...................
33
D e te rm in in g N u tritio n a l N e e d s .................................... ... . . . .
35
T y p es o f Food th e Body N e e d s .....................................................
36
M e a l P l a n n i n g .............................................
37
Food H a n d lin g an d S a n ita tio n
37
.............................................. ... .
F ood H a b its a n d S o c ia l W e ll B e i n g ....................... ...
37
A d a p tin g th e P la n to L e b a n o n . ...............................................................
39
A d a p tin g th e P la n to Form al L e a rn in g S i t u a t i o n ...........................
45
N u tritio n E d u c a tio n a t E le m e n ta ry S ch o o l L e v e l .................
45
S u g g e s tio n s o f L e v e l o f T e a c h i n g .....................................
47
L ow er P rim ary S c h o o l ............. ' .............................. ................
47
U p p e r P rim ary S c h o o l ................................
50
vi
CHAPTER II I.
(C o n tin u e d )
■
Page
N u tritio n E d u c a tio n a t th e S e c o n d a ry S c h o o l
L e v e l ................................................................................................
52
N u tritio n E d u c a tio n a t th e U n iv e rs ity an d
C o lle g e L e v e l ..........................
57
N u tr itio n a l A ides fo r L e b a n e s e V i l l a g e s .................................
63
A d ap tin g th e P la n to In fo rm al S itu a tio n s . ................................. ■. .
64
M a s s M e d ia
.....................................................................
■ R adio . . . . . . . . . . . . . . . . . . . .
65
..............................
65
T e l e v i s i o n ......................................................................................
67
N e w s p a p e r s ...................................................................................
69
M a g a z in e s
70
....................................................
A d a p tin g N u tritio n E d u c a tio n to C om m unity S e r v i c e s .................
70
M a te rn a l a n d C h ild H e a lth S e r v i c e s ........................................
70
C om m unity C e n te rs .................................................................. ... . .
73
O th e r C e n te rs
.................... '.......................................................... ... ,
77
SUMMARY AND RECOM M ENDATIONS..............................
7'8
CHAPTER IV.
S u m m a r y .................... ... . .........................................................................
78
R e c o m m e n d a tio n s .....................................................................
79
APPENDIX A. E x a m p le s o f V is u a ls to b e U se d in A d ap tin g
th e P la n to N u tritio n E d u c a tio n in L e b a n o n .................
81
APPENDIX B. E x a m p le s o f A d a p ta tio n o f N u tritio n E d u c a ­
tio n in L eb an o n
. .................... . . ................................. ... .
87
v ii
Page
APPENDIX C .
G lo s s a r y o f F o o d s . ...............................................................
REFERENCES CITED
106
...........................................................
109
BIBLIO G RA PH Y ....................... .................................................................................
1 12
v iii
LIST OF FIGURES
F ig u re
Page
I.
M ap o f L e b a n o n ............. ....................................................■.........................
6
2„
"A xis o f C l e a v a g e " ....................■............................................................ ...
12
3.
C o m p a riso n o f D ie ta ry P a tte rn s in USA a n d L e b a n o n ,
in P e rc e n ta g e o f C a lo ric C o n te n t . .....................................................
4.
E xam ple o f .How to E xpand th e Body B u ild in g Food
C o n c e p t ..............................................
5.
55
E xam ple o f H ow to E xpand th e C o n c e p t o f Food A v a il­
a b i l i t y a t th e U n iv e r s ity L e v e l ........................................................ ... .
7.
41
E xam ple o f How to E xpand th e C o n c e p t o f P ro p er Food
H a n d lin g a t th e S e c o n d a ry S c h o o l L e v e l ..........................................
6.
25
60
E xam ple o f H ow to E xpand th e C o n c e p t o f Food B u d g et­
in g a t th e V illa g e l e v e l ..................................................................... ... .
75
ix
ABSTRACT
T h is s tu d y w a s to sh o w th e n e e d fo r b e tte r fo o d s an d n u tritio n
e d u c a tio n in L e b a n o n . The n e e d i s u rg e n t b e c a u s e o f th e g ro w in g im ­
b a la n c e b e tw e e n p o p u la tio n an d food s u p p ly . T his le a d s to m a ln u tri- •
ti o n , b u t c a n be h e lp e d i f th e p u b lic i s in fo rm ed a s to how to u s e
th e ir a v a il a b le r e s o u r c e s to th e f u l l e s t .
I t w a s re c o g n iz e d th a t o n e re m e d y fo r th is d e f ic ie n c y in form al
s itu a tio n s i s to in c lu d e fo o d s a n d n u tritio n in fo rm a tio n in th e c u r r ic u ­
lum o f th e e le m e n ta r y , s e c o n d a r y , c o lle g e a n d u n iv e r s ity p ro g r a m s .
In in fo rm a l s itu a tio n s th e d e f ic ie n c y c a n b e h e lp e d b y in c lu d in g n u tr i­
tio n in fo rm a tio n in m a te r ia ls p r e s e n te d to th e g e n e r a l p u b lic b y th e
u s e o f th e p r e s e n tly a v a il a b le h e a lth a n d co m m u n ity c e n te r s a s w e ll
a s m a s s m e d ia .
B a se d on th e n u tr itio n a l s ta t u s o f th e L e b a n e s e p o p u la tio n an d
a r e a s la c k in g in in fo rm a tio n , a p la n w a s p ro p o s e d fo r e d u c a tio n o f th e
p u b lic . W ay s to a p p ly th e p la n to d iff e r e n t le v e l s a n d s itu a tio n s o f
e d u c a tio n w e re sh o w n . The p la n c a n be u s e d in i t s e n tir e ty in h e a lth
o r fo o d s an d n u tritio n c l a s s e s a n d c an be e a s i l y a d a p te d to th e s t u ­
d e n t 's le v e l o f u n d e r s ta n d in g . I t c a n a l s o b e in te g r a te d in to o th e r
s u b je c t- m a tte r if th e r e is c a r e fu l p ro g ram p la n n in g . E x am p les o f
a c t i v i t i e s an d in fo rm a tio n th a t th e s tu d e n t c a n c o m p re h en d a t e a c h
le v e l a re p r e s e n te d .
M e th o d s o f p r e s e n tin g n u tritio n p r in c ip le s to th e p u b lic th ro u g h
h e a l t h , c o m m u n ity c e n te r s a n d m a s s m e d ia w e re d e m o n s tra te d a s a
fu rth e r e x te n s io n o f th e p la n . E x am p les o f h o w .fo o d s an d n u tritio n
e d u c a tio n c o u ld be p ro m o ted th ro u g h m a s s m ed ia w e re p re p a re d . The
a d v a n ta g e s o f e a c h m edium a n d th e ir lim ita tio n s w e re p o in te d o u t.
CHAPTER I
INTRODUCTION
Im p o rta n c e o f S tu d y
L e b a n o n , a d e v e lo p in g c o u n try , is fa c in g a p o p u la tio n g ro w th o f
2 .5 p e r c e n t a y e a r . The food s u p p ly , o n th e o th e r h a n d , is n o t i n ­
c r e a s in g a s r a p id ly , th u s r e s u ltin g in a s e r io u s s itu a tio n in re g a rd to
th e n u tr itio n a l s ta t u s o f th e p o p u la tio n . P a rt o f th e s o lu tio n c a n b e
i n c r e a s e s in q u a n tity a n d im p ro v em e n t in th e q u a lity o f food p r o d u c e d .
A m ore im p o rta n t f a c to r w ill b e b e tte r u tiliz a tio n o f th e e x is tin g food
s u p p ly . N u tritio n e d u c a tio n w ill a llo w th e p u b lic to m ak e b e tte r u s e
o f th e a v a ila b le r e s o u r c e s an d h e lp th em im prove th e i r n u tritio n a l
s ta tu s .
,
The c a u s e s o f m a ln u tritio n in L eb an o n a re n o t a lw a y s b a s e d on
th e e c o n o m ic s o f food p ro d u c tio n . A la rg e p e rc e n ta g e o f a v a ila b le
food is l o s t in th e f i e l d s , in th e v i l l a g e s , a t hom e o r in th e 'm a r k e t,
d u e to la c k o f k n o w le d g e o f food h a n d lin g . E ven m ore food w a s te is
c a u s e d b y c h o ic e in L e b a n o n . I t is s tro n g ly in flu e n c e d b y c u s to m ,
h a b i t , r e l i g i o n , . and p r e j u d i c e , a l l o f w h ic h stem from th e c u ltu ra l
p a t t e r n , a n d o fte n r e s u l t in p o o r s e le c tio n o f food a n d p o o r n u tr itio n a l
p ra c tic e s .
All p e o p le , p a r tic u la r ly th o s e c h a n g in g from p ro d u c tio n to a
m a rk e t e c o n o m y , fin d th e m s e lv e s a lte r in g th e ir fo o d h a b i t s . This
2
s o m e tim e s le a d s to a n im p ro v e m e n t b u t fre q u e n tly r e s u l t s in a d e t e r i ­
o ra tio n o f fa m ily d i e t .
P e o p le liv in g in a n e m erg in g e co n o m y do n o t
a lw a y s g e t th e b e s t v a lu e fo r th e ir m o n e y . For i n s t a n c e , fre q u e n tly
th e y do n o t kn o w how to b u y food w h ic h w ill p ro v id e a b a la n c e d d i e t ,
n o r do th e y h a v e th e k n o w le d g e o f s u ita b le w e a n in g p r a c tic e s o r o f
th e g e n e r a l r u le s o f good c h ild fe e d in g . T hey do n o t u n d e rs ta n d th a t
th e p ric e o f food on th e m a rk e t m ay h a v e l i t t l e to do w ith th e fo o d 's
nutritional v a l u e .
I t is w e ll u n d e rs to o d th a t n u tritio n e d u c a tio n i s n o t th e p re ro g a ­
tiv e o f a s in g le d is c i p lin e b u t c o m e s w ith in th e s c o p e o f a ll w o rk e rs
w ho a re in d ir e c t c o n ta c t w ith fa m ilie s o r w ho a re c a rry in g o u t p ro ­
g ra m s in c o m m u n itie s . It is a p a r t o f food an d n u tritio n e d u c a tio n ,
h e a lt h e d u c a tio n , a n d co m m u n ity d e v e lo p m e n t. In d e e d i t is a p a rt o f
a l l b a s i c e d u c a tio n . A w e ll p la n n e d a n d w e ll o rg a n iz e d e ffo rt in food
a n d n u tr itio n e d u c a tio n i s n e e d e d to in d u c e p e o p le to im p ro v e th e ir
fo o d h a b i t s .
N e e d fo r th e Study
N u tritio n e d u c a tio n i s u n iv e r s a lly n e e d e d r e g a r d le s s o f in c o m e ,
g e o g ra p h ic lo c a t i o n , c u l t u r a l , s o c ia l o r e c o n o m ic p a tte r n o r le v e l o f
e d u c a tio n . T h ere is no in s t i n c t th a t g u id e s m an to s e l e c t th o s e fo o d s
w h ic h m e e t th e n u tr itio n a l n e e d s o f th e b o d y , a n d k n o w le d g e is n o t
in h e r ite d . E a c h n e w g e n eratio n - m u s t be ta u g h t w h a t fo o d s to s e l e c t
3
a n d w h y , an d how fo o d s a f f e c t h e a lt h . O ne c a u s e o f m a ln u tritio n in
L e b a n o n is ig n o ra n c e o f w h a t c o n s ti tu te s g o o d n u tritio n a n d w h a t
fo o d s w ill fu rn is h i t .
Food a n d n u tritio n e d u c a tio n a t p r e s e n t d o e s n o t
p la y a s ig n if ic a n t ro le in th e fu n d a m e n ta l e d u c a tio n o f s c h o o l c h ild re n
in L e b a n o n . The N u tritio n S u rv ey o f L eb an o n in 19 62 s t r e s s e d th e im ­
p o rta n c e o f n u tritio n e d u c a tio n to h e lp a lle v ia te th e n u tr itio n a l p ro b ­
lem in L e b a n o n ( I ) .
O b je c tiv e s o f th e S tu d y
W ith th is in m ind th is t h e s i s h o p e s to p u t fo rw ard an a p p ro a c h
o f how food a n d n u tritio n e d u c a tio n c a n h e lp th e L e b a n e s e to a c h ie v e
b e tte r n u tritio n by:
I . P r e s e n tin g in fo rm a tio n b a s i c to fo o d s an d n u tritio n e d u c a tio n
n e e d s in L e b a n o n .
2 . I n d ic a tin g w a y s in w h ic h th is p la n c a n b e in c lu d e d in th e
s c h o o l c u rric u lu m in L e b a n o n .
3 . P o in tin g o u t m e th o d s o f p r e s e n tin g fo o d a n d n u tritio n e d u c a ­
tio n to th e g e n e r a l p u b lic th ro u g h co m m u n ity a c tio n and
m a s s m e d ia .
CHAPTER II
LITERATURE REVIEW
H is to ry a n d B ack g ro u n d
" L e b an o n i s a c o u n try o f so m e 10,400 s q u a re k ilo m e te rs in a r e a ,
w ith a p o p u la tio n o f 2,0 0 0 ,0 0 0 p e o p le , b a re ly p in p o in te d on a w o rld
m a p , a t th e e a s te r n e n d o f th e M e d ite r r a n e a n , a lo n g a n c ie n t an d m od­
e rn tra d e r o u t e s , h ig h w a y s o f la n d , s e a an d a i r , A la n d w h o se s h o re s
a re w a s h e d by th e b l u e s t o f s e a s . A n a rro w c o a s ta l s trip a lte r n a tin g
b e tw e e n s a n d an d ro c k w h ic h h a s f e lt th e stam p o f c o n q u e rin g a r m i e s ,
a n d s e e n th e d e p a rtu re o f its ow n 'le g i o n s '. Two m o u n ta in c h a in s run
p a r a lle l to e a c h o th e r , w ith a f e r tile v a lle y b e tw e e n ; its f e r tility is in
s tr ik in g c o n tr a s t w ith th e b a r r e n n e s s o f n e ig h b o rin g c o u n tr ie s ,
w a te r e d by s e v e r a l r i v e r s , n o n e la r g e . A te m p e ra te c lim a te , k in d to
th e in h a b i t a n t s . A la n d o f s trik in g c o n t r a s t , o f ru g g e d m o u n ta in fo lk
a n d sh re w d b u s in e s s m e n , a m ix tu re o f o ld an d n e w , a te r r e s tr ia l G a r­
d e n o f E d e n . The im p o rta n c e o f th is la n d l i e s In its s tr a te g ic p o s itio n .
From tim e im m e m o ria l, tra d e r o u te s h a v e w ound th e ir w ay th ro u g h i t ,
a n d i t s a n c ie n t g a lle y s h a v e p lie d th e s e a s . In v a d in g a rm ie s h a v e
tra m p le d i t s s o il a n d l e f t th e ir in s c r ip tio n s c a rv e d in i t s r o c k . Its
m o u n ta in s h a v e p ro v id e d re fu g e fo r th e p e r s e c u te d , a n d th e ro c k y s o il
h a s y ie ld e d a s c a n ty liv in g . I ts in h a b ita n ts a re a m ix tu re o f r a c e s a n d
c r e e d s , b o th p e a c e f u l a n d tu r b u le n t, u n a ffe c te d b y th e p a s s a g e o f
tim e . P a s t a n d p r e s e n t a re o n e , a n d in te rm in g le h a r m o n io u s ly ." (2 ).
B ack g ro u n d
L e b a n o n is a y o u n g c o u n try o f a n c ie n t o r i g i n s . The P h o e n ic ia n s
s e t t l e d a ro u n d T yre a n d S idon in a b o u t th e th ir te e n th c e n tu ry B .C . (3).
As a c r o s s r o a d s o f e a s t an d w e s t i t h a s f e lt th e im p a c t o f m a n y c u l­
tu r e s a n d r a c e s . A s s y r ia n s , P e r s i a n s , G re e k s an d R om ans s u c c e s s i v e ­
ly ru le d th e c o u n try in th e p r e - C h r is tia n e r a , a n d w e re fo llo w e d by
A r a b s , C r u s a d e r s , M a m e lu k e s a n d Turks'. B etw een W o rld W ars I an d
5
I I , L e b a n o n w a s u n d e r a F re n c h m a n d a te . In d e p e n d e n c e w a s d e c la re d
in 1941 a n d fu ll s o v e r e ig n ty g ra n te d in 1943 (4 ).
L e b a n o n is a R e p u b lic in w h ic h a u n ic a m e ra l C h am b er o f D e p u ­
t i e s , e l e c t e d by th e p e o p le fo r fo u r y e a r s , e l e c t s th e P r e s id e n t fo r s ix
y e a r s . The l a t t e r a p p o in ts th e Prim e M in is te r an d h e a d s o f M in is tr ie s
u p o n a p p ro v a l by th e D e p u tie s . The C h am b er o f D e p u tie s h a s p ro p o r­
tio n a l r e p r e s e n ta tio n b y re lig io n a s w e ll a s b y re g io n . O f th e s e v e r a l
m in is tr ie s w ith r e s p o n s i b i l i t y fo r so m e a s p e c t o f n u trito n m ay be
l i s t e d th e M in is tr ie s o f H e a lth , A g ric u ltu re , E d u c a tio n a n d F in e A rts ,
D e f e n s e , E c o n o m ic s , S o c ia l A ffa irs a n d G e n e ra l P la n n in g ( I ) .
A d m in is tra tiv e ly , th e c o u n try i s d iv id e d in to fo u r d i s t r i c t s ,
N o rth L e b a n o n , M o u n t L e b a n o n , S o u th L eb an o n a n d th e B e k a 'a , a s
s e e n on th e m ap o f L e b a n o n (F ig u re I ) . E ach d i s t r i c t is g o v e rn e d b y a
M u h a fiz (m ayor) a p p o in te d by th e M in is te r o f th e I n te r io r .
P h y s ic a l ly , th is s m a ll c o u n try e n c o m p a s s e s a v a r ie d to p o g ra p h y an d
c l i m a t e . E a s t o f th e n a rro w , w arm M e d ite rra n e a n c o a s t a l p la in , th e
L e b a n o n M o u n ta in s r i s e a b ru p tly to p e a k s th a t in so m e p la c e s a re o v e r
10,000 f e e t an d f r e q u e n tly 's n o w - c o v e r e d .
Beyond th e m o u n ta in s l ie s
th e B e k a 'a V a lle y w h ic h i s h o t an d d ry in sum m er a n d c o ld in w in te r.
The e a s te r n b o rd e r o f th e c o u n try w ith S y ria is th e c r e s t o f th e A n tiL e b a n o n M o u n ta in s . P r e c ip ita tio n i s r e la tiv e ly ,h ig h a lo n g th e c o a s t
a n d th e w e s te r n s lo p e s o f th e L e b a n o n M o u n ta in s , tw e n ty to th irty
in c h e s a y e a r . E a s t o f th e m o u n ta in s th e r a in f a ll i s l e s s .
The ra in y
6
LEBANON
F ig u re I « — Map o f Lebanon.
7
s e a s o n is N o v e m b er to M a rc h . A lm o st no ra in f a lls from M ay to S e p ­
te m b e r w h en h o t w in d s b lo w from th e S y rian d e s e r t to th e e a s t .
The a n n u a l r a te o f g ro w th o f th e p o p u la tio n o f L eb an o n is a b o u t
2 .5 p e r c e n t .
M o s t o f th e p e o p le liv e in a v illa g e o f a few h u n d red
fa m ilie s an d a re o fte n in te r r e la te d . A bout 137,000 A rab , P a le s tin ia n
re f u g e e s liv e in 16 U n ite d N a tio n s R e lie f a n d W ork A g en cy (UNRWA)
c e n te r s th ro u g h o u t th e c o u n try . O f th is n u m b er 83 p e r c e n t r e c e iv e th e
UNRWA r a tio n s a n d 94 p e r c e n t a re M o sle m s ( I ) .
L e b a n e s e a re p re d o m in a n tly A rab , a lth o u g h th e p o p u la tio n a ls o
in c lu d e s g ro u p s o f A rm e n ia n s , S y r ia n s , E g y p tia n s , P a le s tin ia n s a n d
E u r o p e a n s . M an y L e b a n e s e e m ig ra te d to th e W e s te rn h e m is p h e re in
th e l a t e n in e te e n th a n d e a r ly tw e n tie th c e n tu ry to e s c a p e la n d p r e s ­
s u r e s , a n d m ore p e o p le o f L e b a n e s e o rig in now liv e a b ro a d th a n in th e
c o u n tr y . The o f f ic ia l la n g u a g e i s A rab ic (S y rian d i a l e c t ) . F re n c h is
th e s e c o n d la n g u a g e . T h ere a re a b o u t a n e q u a l n u m b er o f M o sle m s
a n d C h r is tia n s in th e c o u n tr y , th e M o sle m s for th e m o s t p a rt b e lo n g ­
in g to th e S unni o r S h ia s e c t s .
M o s t C h r is tia n s a re M a r o n ite s ,
a lth o u g h th e r e a re a ls o G reek C a th o lic s an d m em bers o f th e G reek an d
A rm enian O rth o d o x c h u rc h e s ( I ) .
L e b a n o n is a c e n te r o f c u ltu re fo r th e N e a r E a s t. I ts tw o o u t­
s ta n d in g u n iv e r s itie s a re w o r ld - r e n o w n e d , th e A m erican U n iv e rs ity o f
B eiru t a n d th e U n iv e r s ite ' St., J o s e p h , fre q u e n tly k now n a s th e F re n c h
8
U n iv e r s ity . The l i t e r a c y r a te in L e b a n o n is h ig h , e s tim a te d a t 65 to
80 p e r c e n t (5 ).
The e co n o m y o f th e c o u n try is b a s e d on tra d e a n d a g r ic u ltu r e .
B e iru t, th e c a p ito l a n d c h ie f p o r t, i s a le a d in g c o m m e rc ia l c e n te r fo r
m uch o f th e M id d le E a s t, w ith a r a p id ly g ro w in g p o p u la tio n , now o v e r
h a lf a m illio n . A bout fiv e p e r c e n t o f L e b a n o n 's p o p u la tio n m ig h t be
c o n s id e r e d w e l l - t o - d o , 25 p e r c e n t m id d le c l a s s a n d th e r e s t lo w e r i n ­
c o m e . A s u rv e y o f B eiru t in 1964 in d ic a te d t h a t h a lf th e fa m ilie s
s p e n t m ore th a n 50 p e r c e n t o f th e ir in c o m e fo r fo o d . L iv in g c o s ts
h a v e r i s e n a b o u t s e v e n p e r c e n t a y e a r s in c e th a t tim e . G o v ern m en t
p o l i c i e s in e c o n o m ic s a re d e s ig n e d to a t t r a c t fo re ig n c a p it a l an d p r o - ,
m ote t r a d e . P riv a te e n te r p r is e i s e n c o u r a g e d . T h e s e p o lic ie s h a v e
h e lp e d m a in ta in a s ta b l e e co n o m y (5 ).
■ A g ric u ltu re is s e c o n d o n ly to tra d e in i t s c o n trib u tio n to th e
n a tio n a l in c o m e . A p p ro x im a te ly 50 p e r c e n t o f th e p e o p le a re e n g a g e d
in fa rm in g . D ue to th e m o u n ta in o u s te r r a in o n ly a b o u t 30 p e r c e n t o f
th e la n d is s u ita b le fo r c u ltiv a tio n . M o s t farm s a re s m a ll a n d o w n e ro p e r a te d . R e la tiv e ly fe w h a v e m ore th a n 25 a c r e s , w ith s c a tte r e d
p l o t s . F arm ers o fte n w ork p a r t- tim e in c o n s tr u c tio n o r m a n u fa c tu rin g
to s u p p le m e n t th e ir in c o m e . The tw o p rin c ip a l farm in g a r e a s a re th e
c o a s t a l p la in a n d th e B e k a 1a V a lle y . The w id e ra n g e o f a ltitu d e an d
c lim a te m a k e s i t p o s s ib le for L eb an o n to p ro d u c e a p ro fu s io n o f c ro p s
s e ld o m found in o n e c o u n try o f s u c h s m a ll s i z e .
T hey in c lu d e c itru s
9
f r u i t s , b a n a n a s , d a te s , o liv e s , g ra p e s , f i g s , a p r i c o t s , p e a c h e s ,
a p p l e s , p o ta to e s a n d c e r e a l s . S to c k r a is in g is m uch l e s s im p o rta n t
th a n cro p p ro d u c tio n d u e to la c k o f p a s tu r e s an d fo d d e r c r o p s . G o a ts
a re th e m o s t com m on liv e s to c k (2 ).
L e b a n o n h a s a b o u t 2 ,4 0 0 m ile s o f r o a d s , o f w h ic h 2 ,2 0 0 m ile s
a re h a r d - s u r f a c e d .
M o s t a re g o o d r o a d s . The c h ie f h ig h w a y s a re th e
c o a s t a l r o a d , th e B e ir u t- to - D a m a s c u s ro a d a c r o s s th e m o u n ta in s , a n d
th e ro a d th ro u g h th e B e k a 'a V a lle y . M o s t tr a n s p o r ta tio n is b y t r u c k s ,
b u s e s a n d c a r s . The r a ilr o a d s a re u s e d m a in ly to .tr a n s p o r t fre ig h t
lo n g d i s t a n c e s . The tw o m ain riv e rs o f th e c o u n try , th e L ita n i a n d th e
O r o n t e s , flo w th ro u g h th e B e k a 'a , th e form er s o u th w a rd a n d th e l a t t e r
n o rth w a rd . B eiru t I n te r n a tio n a l A irp o rt, th e l a r g e s t a n d m o s t m odern
a irp o rt in th e re g io n , i s s e rv e d b y a n u m b er o f in te r n a tio n a l a ir lin e s
(•4).
"T he M in is try o f H e a lth re p o rte d in 19 65 th a t L e b a n o n h a d 1 ,440
p h y s i c i a n s , o r o n e for e v e ry 1,062 o f th e p o p u la tio n . At th a t time th e re
w e re 132 h o s p i t a l s , 608 n u r s e s an d h o s p ita l a t t e n d a n t s , 450 r e g is te r e d
p h a r m a c is ts a n d 356 m id w iv e s . M o s t o f th e p h y s i c i a n s , h o w e v e r,
w e re lo c a te d in th e la r g e p o p u la tio n c e n t e r s . " (5 ).
S in c e 1952 th e U n ite d S ta te s h a s ta k e n p a rt in a nu m b er o f p ro ­
g ra m s in L eb an o n a im e d a t im p ro v in g a g r ic u ltu r a l p r a c t i c e , w a te r
s u p p lie s a n d ir r ig a t io n , ru ra l e l e c t r i f i c a t i o n , h ig h w a y s an d a d u lt e d u ­
c a ti o n . ' A fe w e x a m p le s o f th is a s s i s t a n c e a re th e L ita n i R iver
10
d e v e lo p m e n t p r o je c t w h ic h w h en c o m p le te d w ill p ro v id e e l e c t r i c i t y to
ru ra l v i l l a g e s , a n d b rin g a g r ic u ltu r a l in fo rm a tio n to fa rm e rs th ro u g h
e x te n s io n s e r v ic e - ty p e w o rk . The U . S . O p e ra tio n s M is s io n h a s
a s s i s t e d in th e o r g a n iz a tio n o f th e L e b a n e s e M a n a g e m e n t A s s o c ia tio n .
a n d , w ith th e G o v e rn m e n t o f L e b a n o n a n d th e A s s o c ia tio n o f L e b a n e s e
I n d u s t r i a l i s t s , h e lp e d e s t a b l i s h th e In d u s try I n s titu te w h ic h s e r v e s a s
a c o n s u lta n t fo r te c h n i c a l a s s i s t a n c e to in d u s tr ie s in L eb an o n an d
N e ig h b o rin g c o u n tr ie s (5 ).
E d u c a tio n S y ste m in L ebanon
The h is to r ic a l a n d c u ltu r a l b a c k g ro u n d o f L e b a n o n h a s h ad a
tre m e n d o u s im p a c t on th e s ta t e o f e d u c a tio n found a t p r e s e n t in
L e b a n o n . T h e s e fo r c e s e x p la in th e s tro n g E u ro p ean in f lu e n c e s e x i s t ­
in g in th e v a rio u s s c h o o l s y s te m s a n d w hy th e c o u n try i s s t i l l
s tr u g g lin g to b u ild up a ty p e o f e d u c a tio n w h ic h c a n , fo r th e f i r s t
tim e , re s p o n d to th e n e e d s ' an d a s p ir a tio n s o f th e n a tio n (6 ).
I t w a s n o t o n ly th ro u g h d ir e c t fo re ig n c o n tro l th a t th e Arab w o rld
c am e in to c o n ta c t w ith th e W e s t , b u t a ls o th ro u g h s c h o o ls a n d u n iv e r ­
s i t i e s s e t up by la y a n d fo re ig n m is s io n s w h ic h s ta r te d to sh o w i n t e r ­
e s t in th e a re a a t th e b e g in n in g o f th e n in e te e n th c e n tu r y . T hey m ade
a v i t a l c o n trib u tio n to th e s p re a d o f W e s te rn i d e a s . All th e s e c u ltu r a l,
h i s t o r i c a l , e c o n o m ic , s o c ia l an d e d u c a tio n a l in f lu e n c e s h av e b e e n
sum m ed up v e ry c o m p re h e n s iv e ly b y a n " a x is o f c le a v a g e " d e s ig n e d
11
b y D . K. W h e e le r (F ig u re 2 ).
"The r a d ia l lin e s in d ic a te tra n s fo rm a tio n
o r s o c i o - c u l t u r a l c h a n g e s th a t a re in p r o c e s s an d th e e n s u in g c o n ­
f l i c t s , p o te n tia l o r a c t u a l , th a t a re r e le v a n t to e d u c a tio n a n d th e p ro ­
m o tio n o f th e e d u c a tio n a l s y s te m " (7 ). Some o f th e q u e s tio n s th a t
a r i s e a re c l o s e l y r e la te d to th e tr a n s itio n from c o lo n ia l s ta t u s to in d e ■p e n d e n t n a tio n h o o d . O th e rs r e la te to th e tr a n s itio n from a tr a d itio n a l
s o c ie ty to a m ore c o m p le x in d u s tr ia liz e d o n e .
Both c h a n g e s b rin g up
q u e s tio n s c o n c e rn in g th e e x te n t th a t th e e d u c a tio n a l o r ie n ta tio n c a n
b e c h a n g e d from a c a d e m ic to v o c a ti o n a l, th e p la c e e d u c a tio n c a n f it
in to n a tio n a l p la n n in g , a n d th e e x te n t to w h ic h i t c a n b e m ade u n iv e r ­
s a l . O th e r i s s u e s m ig h t be r e la te d to e f f e c ts o f te c h n o lo g y an d m a s s
m e d ia , in c r e a s in g u r b a n iz a tio n , th e m an p o w er n e e d s o f th e co m m unity,
a n d th e g ro w th o f th e q u e s tio n s o r i s s u e s a re in te r d e p e n d e n t o r m ig h t
b e c o n s id e r e d so (7 ).
The p re c e d in g p a ra g ra p h s a re in te n d e d to g iv e th e re a d e r a
g lim p s e in to th e k in d o f e d u c a tio n a l c o n f lic t an d p ro b le m s th a t
L e b a n o n an d th e Arab c o u n tr ie s h a v e f a c e d an d a re s t i l l f a c in g . T h e s e
o b s t a c l e s a n d c h a lle n g e s p a r a lle l th o s e Of d e v e lo p in g c o u n trie s a ll
o v e r th e w o rld , for th e y a re a l l try in g to re s o lv e th e c o n f lic t s u c c e s s ­
fu lly by e d u c a tin g p e o p le to a n s w e r th e c o u n tr y 's n e e d s .
At p r e s e n t th e e d u c a tio n a l s y s te m in L eb an o n is a m ix tu re o f
p u b lic a n d p r iv a te e d u c a tio n , b o th s e c to r s fu n c tio n in g s e p a r a te ly
w ith in a b ro a d n a tio n a l c o n te x t. T h ere is no e v id e n c e o f a
12
Mo.fcer,"aii's m
»n t v neuk^o nouVsm
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t e n StuSe- i'v%
^CHeo Is
TriMfc
fnCoLVefc
p riv a te .
CdtLCah'# OnsX^
0>
0"°
F ig u re 2 . — "Axis o f C leavage" i7 )»
13
w e ll- d e f in e d e d u c a tio n a l p o lic y th a t c o o rd in a te s th e a c t i v i t i e s o f p u b ­
l i c a n d p r iv a te e d u c a tio n . As w a s m e n tio n e d p r e v io u s ly , th e c o lo n ia l
p o w e rs h a v e in flu e n c e d th e p r e s e n t s y s te m s o f o rg a n iz a tio n a n d a d ­
m in is tr a tio n .
The F re n c h s y s te m o f fiv e to s e v e n y e a r s i s s t i l l co m ­
m on in L e b a n o n , fiv e y e a r s o f p rim ary e d u c a tio n b e in g fo llo w e d by
th r e e y e a r s o f c o m p le m e n ta ry a n d fo u r y e a r s o f s e c o n d a r y 'e d u c a tio n .
At th e e n d o f e a c h s ta g e a p u b lic e x a m in a tio n h e ld by th e M in i­
s tr y o f E d u c a tio n is a d m in is te r e d . S in c e th e B ritis h an d th e A m erican
M is s io n s h a v e th e ir ow n s c h o o ls a l s o , L eb an o n a s a r e s u l t h a s th re e
s e p a r a te m a jo r s y s te m s :
(a)
t h e L a tin (la r g e ly F ren ch ) s y s te m fo llo w e d b y th e C a th o lic
U n iv e r s ity o f S t. J o s e p h ;
(b)
th e A n g lo -S a x o n s y s te m ty p if ie d b y th e P r o te s ta n t c o lle g e s
a n d th e A m erican U n iv e rs ity o f B eirut;
(c)
th e n a tio n a l s y s te m .
R e s p o n s ib ility fo r e d u c a tio n , p a r tic u la r ly s e c o n d a ry e d u c a tio n ,
is s h a r e d b y th e p u b lic an d p riv a te s e c to r s o f th e e c o n o m y . S ix ty p e r
c e n t o f th e c h ild re n a re in p riv a te s c h o o ls an d fo rty p e r c e n t a re in
g o v e rn m e n t s c h o o ls . In th e p riv a te a r e a , a d o z e n r e lig io u s fa ith s
( D r u z e , S u n n ite , M a r o n ite , G re e k O r th o d o x , G reek U n i a t e , A rm en ian ,
s e v e r a l C a th o lic o r d e r s , a n d P r o te s ta n t) o p e ra te s c h o o l s . In a d d itio n ,
th e r e a re E n g lis h , F re n c h , G e rm a n , I ta lia n an d A m erican s c h o o ls (7 ).
,
14
The o r g a n iz a tio n a l s tr u c tu r e o f th e e d u c a tio n a l s y s te m g iv e s
g r e a te r e m p h a s is to a c a d e m ic e d u c a tio n a t th e e x p e n s e o f v o c a ti o n a lte c h n i c a l e d u c a tio n . The a c a d e m ic s tr e a m , a c c o m m o d a tin g 87.4 p e r
c e n t o f th e to ta l s tu d e n t p o p u la tio n on th e s e c o n d a ry l e v e l , is o u t o f
p ro p o rtio n to th e 10.8 p e r c e n t in th e v o c a ti o n a l- te c h n ic a l s tre a m an d
th e 1.8 p e r c e n t a t t e a c h e r s ' i n s t i t u t e s .
A d e e p tr a d itio n a l r e s p e c t an d d e s ir e fo r le a r n in g w h ic h d a te s
from th e tim e o f M oham m ed n o t o n ly p ro v id e s s o lid s a n c tio n in p u b lic
o p in io n fo r th e d e v e lo p m e n t an d s u p p o rt o f e d u c a tio n , b u t in s u r e s
p u p il m o tiv a tio n th a t i s a m a z in g to W e s te rn e rs (8) .
M oham m ed i s s u e d th e fo llo w in g in ju n c tio n s c o n c e rn in g le a r n in g
a n d e d u c a tio n w h ic h c a rry th e w e ig h t o f r e lig io u s e d ic t s in a th e o ­
c r a tic s o c ie ty : "To s e e k le a r n in g i s th e d u ty o f e v e ry c itiz e n m an
a n d w o m en "; " S e e k y e le a r n in g from th e c ra d le to th e g ra v e " ; a n d ,
"T he in k o f th e le a r n e d is a s p r e c io u s a s th e b lo o d o f m a rty rs " (9 ).
In L e b a n o n , a lth o u g h th e li t e r a c y r a te is th e h ig h e s t am ong th e
A rab S t a t e s , s e c o n d a ry e d u c a tio n i s s t i l l lim ite d to a n a rro w s e c to r o f
th e p e o p le w ho c a n i n t e l l e c t u a l l y a n d e c o n o m ic a lly a ffo rd i t , b e c a u s e
th e g r e a t m a jo rity o f s e c o n d a r y s c h o o ls a re f e e - p a y in g p riv a te i n s t i ­
tu t i o n s . O ne m a jo r p ro b le m th a t c o n fro n ts e d u c a to rs is how to e d u c a te
a ru ra l p o p u la tio n in o rd e r to m ake lif e e a s i e r an d m ore p r o d u c tiv e .
B e c a u s e o f th e s h o rta g e o f f i n a n c e s , b u ild in g s an d t e a c h e r s , e d u c a ­
tio n is m ore r e a d ily a v a il a b le to th o s e w ho liv e in th e la rg e c i t i e s a n d
15
th e to w n s o r la r g e r v i l l a g e s . E ven s o , th e b rig h t b o y s from ru ra l
a r e a s w ho a re tr a in e d to re tu rn to e d u c a te th e ir fe llo w s a r e , b y th e
e n d o f th e ir tr a in in g , o fte n u n w illin g to do s o , fo r th e y w is h to re m a in
in th e m ore p o p u lo u s a r e a s w h e re lif e i s m ore c o m fo rta b le a n d m ore
e x c it in g .
The L e b a n e s e M in is try o f E d u c a tio n is w o rk in g to w a rd a u n ifie d
e d u c a tio n a l s y s te m in w h ic h e ffo rts a re b e in g m ad e to in tro d u c e t e c h ­
n i c a l a n d v o c a tio n a l tra in in g e v e n in a c a d e m ic s e c o n d a ry s c h o o ls ;
a n d a tte m p ts a re b e in g m ade to c h a n g e th e id e a th a t e d u c a tio n e q u a ls
b o o k - le a r n in g , a n d to s h if t th e w e ig h t o f tr a d itio n w h ic h is s t i l l on
" a c a d e m ic " s c h o o lin g (9 ).
T e a c h e r E d u c a tio n .
/
The ra p id e x p a n s io n o f e d u c a tio n in Arab c o u n tr ie s s in c e W o rld
W a r II h a s p la c e d a h e a v y b u rd e n on th o s e r e s p o n s ib le fo r t e a c h e r ­
tr a in in g .
C o n c re te e v id e n c e o f th is e x p a n s io n is s e e n n o t o n ly in th e
la r g e n u m b er o f s c h o o ls b e in g b u ilt b u t a ls o in th e trip lin g o f e x p e n ­
d itu r e s fo r e d u c a tio n by th e L e b a n e s e g o v e rn m e n t (10).
In L e b a n o n , ,te a c h e r s s p e n d th re e y e a r s a f te r th e c o m p le m e n ta ry
s t a g e ( th a t i s , a f te r n in e y e a r s o f sc h o o lin g ) a t a c o lle g e w h ic h fu n c ­
tio n s a s a s e c o n d a ry in s t i t u t i o n w ith a s p e c ia l c u rric u lu m . M en a n d
w om en a tte n d th is c o lle g e ; m en m ay r e c e iv e in s tr u c tio n in a g ric u ltu re
a n d h a n d i c r a f t s , w h ile w om en r e c e iv e s p e c ia l in s tr u c tio n in d o m e s tic
16
s c i e n c e , c h ild c a r e , n u rs in g a n d a r t , in a d d itio n to th e re g u la r
c o u r s e s . The n u m b e r o f c l a s s h o u rs p e r w e e k in t e a c h e r s ' c o lle g e s i s
h ig h c o m p a re d to W e s te rn s t a n d a r d s , ra n g in g from th ir ty to f o r ty .
T h ere a re m any s u b je c ts in th e c u rric u lu m . For e x a m p le , s ix te e n s u b ­
j e c t s a re o ffe re d in th e f i r s t y e a r . T h e se i n c l u d e : ' A r a b ic , E n g lish o r
F r e n c h , h is to r y , g e o g ra p h y , m a th e m a tic s , s c i e n c e , c h ild p s y c h o lo g y ,
e d u c a tio n a l p s y c h o lo g y , s o c io lo g y , c i v i c s , c u rric u lu m c o n s tr u c tio n ,
h y g ie n e , a r t , m u s ic , a n d p h y s ic a l tr a in in g . The s y lla b i fo r th e s e
c o u r s e s sh o w a s tro n g p r e d ile c tio n fo r th e o ry a s a g a in s t p r a c tic a l
a p p lic a tio n s fo r te a c h in g . T h ere i s n o t m uch in te g r a tio n o f k n o w le d g e ,
e ith e r in g e n e r a l o r p r o f e s s io n a l s u b j e c t s . The c u rric u lu m is fra c tu re d
in to d is c r e te s u b je c ts w h ic h a re e v e n fu rth e r c o m p a rtm e n ta liz e d by
th e e x a m in a tio n s y s te m .
T e a c h e r c a n d id a te s s p e n d m uch o f th e ir
e n e rg y s tu d y in g fo r e x a m in a tio n s r a th e r th a n te a c h in g , s im p ly b e ­
c a u s e e x a m in a tio n s have, a s tr a n g le h o ld on e d u c a tio n a t a ll l e v e l s ,
in c lu d in g te a c h e r e d u c a tio n . T hey in tu rn te a c h th e ir s tu d e n ts fo r th e
g o v e rn m e n t e x a m in a tio n s s in c e p a s s in g them h a s b e co m e th e c r ite rio n
o f g o o d t e a c h i n g . The g o v e rn m e n t t e a c h e r s ' c o lle g e d e s c r ib e d a b o v e
g r a d u a te s fif ty te a c h e r s a n n u a lly a g a in s t a r e c o g n iz e d s h o rta g e o f o n e
th o u s a n d e le m e n ta ry te a c h e r s e a c h y e a r (10).
I t m u st b e n o te d th a t te a c h e r - e d u c a tio n c u rric u la a re a t p r e s e n t
u n d e r s tu d y an d a re b e in g r e v i s e d , an d i t is h o p e d t h a t th e c u rric u la
w ill fin d fo c u s for in te g r a tio n a n d re a lis m w h ic h h a s b e e n la c k in g (10).
17
F o o d s a n d N u tritio n E d u c a tio n in L eb an o n
H igh S c h o o l L e v e l
F o o d s a n d n u tritio n in fo rm a tio n a t th e h ig h s c h o o l le v e l i s in c o r ­
p o ra te d in th e H om e S c ie n c e c o u r s e s th a t a re p r e s e n t in m o s t of, th e
A m erican a n d B ritis h s c h o o ls a n d so m e o th e r p riv a te s c h o o ls . The
Hom e S c ie n c e c o u r s e is a th r e e - s e m e s t e r s e q u e n c e ; s tu d e n ts a re r e ­
q u ire d to ta k e th e f i r s t tw o c o u r s e s an d c a n s u b s tit u te hom e n u rs in g
fo r th e th ird i f d e s ir e d . The Home S c ie n c e c o u rs e a l s o in c lu d e s hom e
f u r n is h in g s , c h ild c a r e , an d c lo th in g c o n s tr u c tio n .
The b o o k s t h a t a re u s e d a re in m o s t c a s e s o ld e d itio n s o f s e c ­
o n d a ry H om e E c o n o m ic s te x tb o o k s p rin te d in th e U . S . A. o r G re a t
B rita in . The m a te ria l t h a t is ta u g h t i s seld o m r e le v a n t to th e n e e d s o f
th e s t u d e n t s . Som e p r a c tic a l e x p e r ie n c e in food p re p a ra tio n c a n b e
fo u n d in so m e c ro w d e d la b o r a to r ie s b u t a d e q u a te f a c i l i t i e s a re a lm o s t
n o n e x is t e n t.
A g r e a t e m p h a s is is g iv e n to b a k in g s w e e ts a n d p re p a rin g g o u r­
m e t d i s h e s . L e s s tim e is g iv e n to n u tritio n p rin c ip le s a n d th e p r e p a r a ­
tio n o f fo o d s n e e d e d fo r a b a la n c e d d i e t . M enu p la n n in g an d food
c o s t s a re seld o m in c lu d e d .
At th e p u b lic o r g o v e rn m e n t s c h o o ls in w h ic h s ix t y p e r c e n t o f
th e s tu d e n ts a re e n r o lle d a n d fo rty p e r c e n t te rm in a te a t th e e le m e n ta ry
l e v e l , th e re a re no food a n d n u tritio n c o u r s e s o f f e r e d , e x c e p t th e
18
in fo rm a tio n in c lu d e d in s c ie n c e c o u r s e s . The m ain r e a s o n fo r th is is
t h a t th e c u rric u lu m is g e a re d to th e g o v e rn m e n t e x a m in a tio n a n d no
p ro v is io n in th e c u rric u lu m is m ad e fo r Home E c o n o m ic s -ty p e in s t r u c ­
tio n .
A n e w program i s b e in g d e v e lo p e d in th e m o u n ta in v illa g e s
w h e re th e e le m e n ta ry s ta g e is e x te n d e d b y o n e y e a r fo r g i r l s . The
P r e s id e n t o f th e V illa g e W e lfa re S o c ie ty , M r s . N a jja r , d e s c r ib e s th e
pro g ram a s fo llo w s:- " F e e lin g th a t th e program le a d in g to th e e le m e n ­
ta r y c e r t i f i c a t e d o e s n o t fu lf ill th e n e e d s o f th e v illa g e g ir l , b u t on
th e c o n tra ry g iv e s h e r in a d e q u a te e d u c a tio n , u n w e lco m e p rid e an d
d is d a in fo r h o u s e w o rk , th e V illa g e W e lfa re d e c id e d to in tro d u c e a
ru r a l c o u r s e in to th e s u b je c ts ta u g h t. A y e a r is to b e a d d e d to th e
c u rric u lu m to in c lu d e fo o d s a n d n u tr itio n , s e w in g , h a n d ic r a f ts , p r a c ­
t i c a l a g r i c u l t u r e , a n im a l h u s b a n d r y , c o tta g e in d u s tr ie s a n d o th e r s u b ­
j e c t s o f p r a c t i c a l v a lu e to th e g irl in h e r d a ily v illa g e l i f e . " U n fo r­
tu n a te ly th is n e w p rogram a t p r e s e n t h a s o n ly s ix c e n te r s ; th e ir m a jo r
p ro b lem i s a s h o rta g e o f A rab ic s p e a k in g s p e c i a l i s t s in Home E conom ­
i c s to tr a in lo c a l le a d e r s in o rd e r to c a rry o u t th e in s tr u c tio n in th e
d if f e r e n t s c h o o ls an d a s y lla b u s o f s tu d y a d a p te d to th e n e e d o f th e
ru ra l p e o p le o f L eb an o n (1 1 ).
19
U n iv e r s ity L ev el
The S c h o o l o f A g ric u ltu re a t th e A m erican U n iv e rs ity o f B eiru t
o ff e rs a B a c h e lo r o f S c ie n c e d e g re e in Food T e c h n o lo g y a n d N u tritio n
a s w e ll a s a M a s te r o f S c ie n c e d e g re e in th e sam e f ie ld .
The n u m b er
o f g r a d u a te s on th e B a c h e lo r le v e l a v e r a g e s b e tw e e n tw e lv e an d s i x ­
te e n p e r y e a r , m o s t o f whom com e from n e ig h b o rin g c o u n tr ie s .
O th e r s c h o o ls t h a t o ffe r c o u r s e s in F o o d s a n d N u tritio n a re th e
S c h o o l o f P u b lic H e a lth , th e D e p a rtm e n t o f C om m unity H e a lth P ra c ­
t i c e s , a n d th e D e p a rtm e n t o f E n v iro n m e n tal H e a lth . The S ch o o l o f
N u rs in g in c lu d e s th re e c o u r s e s in F o o d s a n d N u tritio n in i t s c u rric u ­
lum (12).
At B eiru t C o lle g e fo r W o m en , a f o u r -y e a r c o lle g e o f lib e r a l a r t s ,
a B a c h e lo r o f A rts d e g re e is o ffe re d in Home. E c o n o m ic s w ith a Foods
a n d N u tritio n o p tio n . The n u m b er o f g r a d u a te s in th is o p tio n ra n g e s
b e tw e e n th re e a n d n in e a y e a r .
F o o d s A v a ila b le in L eb an o n
L eg u m es a n d C e r e a ls
L eg u m es a n d c e r e a ls a re o f p a r tic u la r s ig n if ic a n c e s in c e th e y
a re th e m a jo r s o u r c e s o f d ie ta r y c a lo r ie s an d p ro te in th ro u g h o u t
L e b a n o n an d th e M id d le E a s t. P u l s e s , s e e d s a n d b e a n s are u s u a lly
.
in c lu d e d u n d e r th e g e n e r a l term le g u m e s .
20
B eans th a t a re grow n in L e b a n o n a re th e b la c k b ro a d , s e l v a ,
k id n e y an d lim a a n d a re th e m o s t p o p u la r le g u m e s . O th e rs a re c h ic k
p e a s , d ry g re e n p e a s , c o w p e a s , lu p in a n d l e n t i l s .
S o y b e a n s a re
r a r e ly e a te n (13).
The s e e d s o f s q u a s h , w a te rm e lo n , pum pkin a n d su n flo w e r a re
d rie d a n d r o a s te d a n d u s e d w id e ly a s c o n d im e n ts .
" T e h in e h " , a d e c o r tic a te d p ro d u c t o f s e s a m e , i s a n o ily p a s te
in c o rp o ra te d in m any d i s h e s , a n d is u s e d a s a s a la d a n d fis h d r e s s ­
in g (14).
O f th e c e r e a l p ro d u c ts t h a t a re grow n in L e b a n o n , w h e a t is by
fa r th e m o st w id e ly c o n s u m e d . W h e a t is m a in ly u s e d for m ak in g th e
tw o ty p e s o f b r e a d , "m ark o u k " a n d " k h u b z - a b y a d " , e a te n w ith e v e ry
m e a l. Both ty p e s o f b re a d s a re p re p a re d from h ig h e x tr a c tio n flo u r.
A n o th er v e ry p o p u la r w h e a t p ro d u c t u s e d in L e b a n o n and
th ro u g h o u t th e M id d le E a s t i s " b u rg h o l" (b u lg u r ). T h is p ro d u c t is p r e ­
p a re d on a s m a ll s c a l e in th e v illa g e s by h e a tin g w h e a t g ra in s tw o
h o u rs in b o ilin g w a te r in an u n c o v e re d c o p p e r k e t t l e , th e n s p re a d in g
on ju te b a g s in th e su n to d ry . The w h e a t is tu rn e d o v e r o n c e o r tw ic e
a d a y . T his d ry in g p r o c e s s r e q u ir e s th re e d a y s . The r e s u ltin g p ro ­
d u c t, w h ic h i s h a rd a n d y e llo w brow n in c o lo r, i s th e n p a c k e d in ju te
b a g s o r in tin s a n d c a n be k e p t w ith o u t d iff ic u lty u n til th e n e x t h a r­
v e s t , o r i f n e c e s s a r y fo r s e v e r a l y e a r s . Its a p p e a ra n c e is s im ila r to
th a t o f c ra c k e d w h e a t, w ith w h ic h i t is o fte n c o n f u s e d .
Before b e in g
21
u s e d fo r f o o d , th e d rie d b u rg h o l i s g round in a b u rr s to n e m ill. B efore
. g rin d in g , th e d ry w h e a t is s p rin k le d w ith j u s t e n o u g h w a te r to m o is te n
i t , a n d a f te r g rin d in g i t i s s ie v e d a n d s e p a r a te d in to th r e e s i z e s o f
g r a in s .
The l a r g e s t g ra in i s u s e d fo r c o o k in g , a s r ic e m ig h t b e u s e d .
The m edium s iz e is u s e d in m ak in g th e L e b a n e s e n a tio n a l d is h
" k ib b e h " , in w h ic h i t i s c o o k e d w ith m e a t an d th e L e b a n e s e s a la d
" ta b b o u le " . The f i n e s t in te x tu re i s u s e d fo r m ak in g " k is h k " (d e ­
s c r ib e d la te r) a n d in p o u ltry fe e d (15).
R ice is a l s o a p o p u la r c e r e a l , b u t th e c o n su m p tio n o f c o rn ,
s o rg h u m , te f f a n d b a r le y in L e b a n o n i s n o t s ig n if ic a n t (16).
F ru its a n d V e g e ta b le s
F ru its a n d v e g e ta b le s c o n s titu te a s ig n if ic a n t p o rtio n o f th e
L e b a n e s e d i e t , b e in g s e c o n d o n ly to c e r e a ls a n d le g u m e s in fre q u e n c y
o f c o n s u m p tio n . Some fru its a n d v e g e ta b le s c o n su m e d m ore by th e
L e b a n e s e th a n b y A m e ric an s a re : S w is s c h a r d , c h ic o r y , c o lo c a s io , .
c o r i a n d e r , J e w 's m a llo w , l e e k s , o k r a , q u in c e , w a te r c r e s s , g re e n
a lm o n d s , fr e s h d a t e s , g re e n g a g e p lu m s , j u j u b e , lo q u a t, m u lb e rry ,
a n d p r ic k ly p e a r (17). O liv e s a re p ro d u c e d lo c a lly ; th e y a re c u re d in
b rin e a n d s to re d for e a tin g th ro u g h th e y e a r . A d is h o f o liv e s a p p e a rs
w ith e v e ry m e a l . M u ch o f a y e a r 's lo c a l h a r v e s t i s re d u c e d to o il
w h ic h is u s e d in m any food p r e p a r a t io n s ,
22
M ilk a n d M ilk P ro d u c ts
M ilk a n d m ilk p ro d u c ts c o n trib u te o n ly tw o p e r c e n t o f th e c a l ­
o ric c o n te n t o f th e L e b a n e s e d ie t c o m p ared to n in e p e r c e n t in th e
A m erican d ie t (18). M ilk is s e ld o m drunk a s a b e v e ra g e b u t is u s u a lly
c o n su m e d a s a " la b a n " , th e e q u iv a le n t o f T u rk ish y o g h u rt. It is p r e ­
p a re d in th e sa m e m a n n e r a s y o g h u rt b y u s in g fr e s h m ilk in o c u la te d
w ith a re m n a n t o f th e p re v io u s d a y 's c u l t u r e . A n u m b er o f p ro d u c ts
a re p re p a re d from la b a n ; a f te r s tr a in in g o ff th e w h e y , th e m o st p o p u la r
i s l a b n e h , o fte n u s e d a s a s p re a d for b re a d (18). " S a m n e " is a n o th e r
m ilk p ro d u c t fa v o re d b y th e s m a ll B edouin p o p u la tio n a s w e ll a s th e
v illa g e p e o p le in L e b a n o n . Sam ne i s p re p a re d from s h e e p o r g o a t
m ilk . The f r e s h m ilk i s a d d e d to so m e s o u r m ilk from th e p re v io u s d a y
a n d is l e f t to s ta n d a n d b e co m e s o u r . The la y e r o f f a t th a t f lo a ts to
th e s u r f a c e i s ta k e n o ff. The s o u r f a t la y e r is h e a te d u n til a ll th e
w a te r h a s e v a p o r a te d a n d th e b u tte r m e lte d . It i s th e n c o o le d . The
a c id r e a c tio n p r o te c ts i t from d e te r io r a tio n . P e o p le w ho c o n su m e th is
p ro d u c t lik e th e s o u r t a s t e o f i t b e tte r th a n w e s te r n b u tte r w h ic h th e y
c o n s id e r t a s t e l e s s .
T his p ro d u c t i s u s e d a s a s p re a d for b re a d a n d a s
a c o o k in g fa t (19).
The fo u r m o s t p o p u la r c h e e s e s c o n su m e d in L e b a n o n are:
A kkaw i c h e e s e — m edium h ard c h e e s e from w h o le c o w 's
m ilk .
23
M o u n ta in c h e e s e — m edium h ard c h e e s e from w h o le
g o a t 's m ilk .
A rish e h c h e e s e — m edium h a rd c h e e s e from th e a c id if ie d
w h e y o f th e m o u n ta in c h e e s e p r e p a r a ­
tio n .
S h a n k lis h c h e e s e — P re p a re d from fe rm e n te d d e fa tte d
g o a t 's m ilk (y o g h u rt) m ix ed w ith
th y m e an d s e s a m e s e e d s (2 0 ).
"K ishk" is u s e d e x te n s iv e ly by th e v illa g e p e o p le in ru r a l L e b a n o n .
T his food i s p re p a re d by a d d in g p o w d e re d b u rg h o l to la b a n a n d d ry in g
th e m ix tu re in th e h o t s u n . The p ro p o rtio n s u s e d v a ry a c c o rd in g to
p re fe re n c e b u t th e r e s u l t is a d ry p o w d e r o f h ig h n u tritiv e v a lu e . I t is
u s e d in th e form o f p o rrid g e o r so u p (21).
The m e a t d is h m o s t c o n su m e d in th e v illa g e s is "k aw a rm a ",
w h ic h i s s m a ll p ie c e s o f frie d m u tto n p re s e rv e d in s h e e p ta llo w an d
d rie d in th e s u n . K aw arm a is u s e d a s b a s is for s te w , fo r s tu ffin g
v e g e t a b l e s , for m a k in g k is h k a n d fo r fry in g e g g s .
T h e s e fo u r food p r o d u c t s , l a b a n , b u rg h o l, k i s h k , an d kaw arm a
a re b e in g s u b je c te d to a c a r e fu l s tu d y a t th e A m erican U n iv e rs ity o f
B eiru t food s c ie n c e a n d n u tr itio n la b o r a to r y . T hey a re p ro d u c ts th a t
d e v e lo p e d by n e c e s s i t y in a c lim a te w h e re food p r e s e r v a tio n is d if f i­
c u lt a n d r e f r ig e r a tio n i s n o t a v a i l a b l e . L ab an h a s o fte n b e e n re fe rre d
to a s a food a g e n t to in s u re a h e a lth y in te s t i n a l f l o r a . In a c tu a l f a c t ,
24
i t i s a m eth o d o f p r e s e r v in g th e m ilk a g a in s t m ore d e s tr u c tiv e o rg a n ­
i s m s . B u rg h o l, w h ile p re p a re d in a m a n n er th a t r e ta in s th e v ita m in
c o n te n t o f w h o le w h e a t, i s e s s e n t i a l l y a m e an s fo r k e e p in g w h e a t
o v e r a p ro lo n g e d p e r io d . K is h k 'm ay b e lo o k e d on a s th e h is to r ic a l
p r e c u r s o r o f d rie d m ilk , a n d k aw arm a a s th e p r e c u r s o r o f d e h y d ra te d
m e a t. From th is p o in t o f v ie w th e y a re o f u n u s u a l i n t e r e s t to th e food
te c h n o l o g is t (18).
P r e s tig e F o o d s
M o s t o f th e th ir ty p e r c e n t o f th e p o p u la tio n th a t c o m p rise th e
m id d le a n d u p p e r c l a s s e s o f L eb an o n liv e in th e la rg e c i t i e s .
T hey
r e p r e s e n t a c o n c e n tr a tio n o f w e a lth w ith a c c e s s to a n a b u n d a n t s u p p ly
o f lo c a l a s w e ll a s im p o rte d fo o d s tu f f s from a ll o v e r th e w o rld . I t is
a p o p u la tio n o f s o p h is ti c a te d t a s t e s .
W illia m H . A d o lp h , a la te p r o f e s s o r o f N u tritio n a t th e A m erican
U n iv e r s ity o f B e ir u t, fo u n d th a t th e fo o d .in ta k e o f s tu d e n t g ro u p s an d
w e l l - t o - d o f a m ilie s in th e c ity o f B eiru t sh o w e d a d ie ta r y p a tte rn n o t
u n lik e t h a t p ic tu r e d for th e U n ite d S ta te s (F ig u re 3 ). He a ls o m e n ­
tio n e d th a t v is i t o r s to th e N e a r E a s t w h o s e itin e r a r y i s lim ite d to
th o s e u rb a n c e n te r s w h ic h h a v e a h ig h s ta n d a rd o f liv in g c o m p a ra b le
to th a t o f A m erican s o c i e t y , w ill h a v e no c o n c e p tio n o f th e m o n o to ­
n o u s , p o o rly b a la n c e d , an d o fte n s e v e r e ly r e s tr ic te d d ie t o f th e l e s s
p r iv ile g e d c l a s s e s in th e ru ra l :re a s (18).
25
u. S - ( V
Le-bame. 5C
Figure 3 . — Comparison o f D ieta ry P a tte rn s in United S ta te s and Lebanon,
in P ercentage o f C aloric Content t l d / .
26
Food H a b its in L eb an o n
The a v e r a g e L e b a n e s e fa m ily e a ts th re e m e a ls d a ily , w ith th e
e n tir e fa m ily b e in g p r e s e n t fo r b r e a k f a s t a n d th e e v e n in g m e a l. For
th e m o s t p a rt m e a ls a re s e r v e d to in d iv id u a ls on s e p a r a te p l a t e s . It
i s th e c u sto m in ru ra l v illa g e s fo r th e h u s b a n d o r f a th e r fo llo w e d b y
th e o th e r " p ro d u c tiv e " m e m b e rs , s u c h a s th e o ld e r s o n s , to h a v e f ir s t
c h o ic e o f f o o d s . M o th e rs a n d to d d le rs a re o fte n th e l a s t to b e c o n ­
s id e r e d .
B read i s e a te n a t e v e ry m e a l. Two ty p e s o f f la t b r e a d , m arkouk
a n d k h u b z - a b y a d , a re v e ry p o p u la r in th e v i l l a g e s . B e c a u se o f th e
n a tu re o f th e f la t b r e a d , th e lo a f is n o rm a lly b ro k e n in to b i t e - s i z e
p i e c e s a n d e a c h p ie c e u s e d a s a s p o o n . E very b ite o f food th u s ta k e n
c o n ta in s b r e a d , m a k in g th e b re a d in ta k e a h ig h p e r c e n ta g e o f th e to ta l
m e a l. In f a c t , th e s i z e o f th e m e a l c o n su m e d is u s u a lly g a u g e d b y
th e a m o u n t o f b re a d e a te n (2 2 ).
A long w ith b r e a d , fo o d s com m only e a te n fo r b r e a k f a s t in c lu d e :
l a b n e h , j a m , p i c k l e s , o l i v e s , a n d te a o r T u rk ish c o ffe e s w e e te n e d
h e a v ily w ith w h ite s u g a r . A ty p ic a l m enu fo r th e m id -d a y m e al m ay
in c lu d e : b r e a d , la b a n an d p i c k l e s , a h o t d is h s u c h a s " m o u ja d a ra h "
( l e n t i l s a n d r ic e ) , if a v a i l a b l e , a ra w v e g e ta b le s u c h a s c u c u m b e r,
tu r n ip , o r c a r r o t. The s u p p e r is u s u a lly a lig h t m e a l, e a te n b e tw e e n
s ix an d s e v e n o 'c lo c k an d m ay in c lu d e b r e a d , la b a n o r c h e e s e ,
p i c k l e s , a n d l e f t o v e r s . E a tin g b e tw e e n m e a ls is n o t a com m on
27
p r a c t i c e , b u t th o s e w ho do e a t b e tw e e n m e a ls u s u a lly e a t fru its o r
v e g e t a b l e s . The m o s t p o p u la r f r u its a re g r a p e s , fig s a n d a p p le s in
su m m er a n d o ra n g e s a n d b a n a n a s in w in te r. The fru it in ta k e in su m ­
m e r e x c e e d s th a t in w in te r fo r th e s im p le re a s o n t h a t v illa g e p e o p le
e a t in sum m er w h a t i s grow n o n th e ir la n d . In w in te r f r u its a re r e ­
p la c e d b y s w e e ts a n d ja m s b y m o s t fa m ilie s (2 3 ).
F r e s h v e g e ta b le s an d f r u its a re a v a ila b le th ro u g h o u t th e y e a r in
L e b a n o n . In w in te r p ro d u c tio n i s lim ite d to th e c o a s t a l a r e a s an d
p r ic e s in th e m o u n ta in v illa g e s a re h ig h . As a r e s u l t , d u rin g th is
p e r io d , m o s t o f th e v e g e ta b le s e a te n a re e ith e r d rie d o r p ic k le d , a n d
fru it c o n su m p tio n is lim ite d . V a rio u s g r e e n , le a f y p la n ts p re p a re d in
d if f e r e n t w a y s c o n s titu te a s ig n if ic a n t p o rtio n o f th e d ie t o f th e ru ra l
p o p u la tio n in th e ra in y m o n th s o f la t e w in te r an d s p rin g (2 2 ).
A w o m a n 's d ie t is n o t s ig n if ic a n tly c h a n g e d d u rin g p re g n a n c y .
In m o s t c a s e s s h e e a t s m ore o f th e u s u a l food d u rin g p re g n a n c y an d
l a c t a t i o n an d c o n tin u e s th is in c r e a s e d c o n su m p tio n u n til th e n e x t
p re g n a n c y o r u n til th e c h ild i s w e a n e d . A lm ost a ll in f a n ts a re b r e a s t ­
fe d fo r a t l e a s t o n e y e a r . Some s u p p le m e n ta ry m ilk is g iv e n i f i t is
a v a i l a b l e . A fter w e a n in g , th e c h ild re n e a t from th e ta b le w ith th e r e s t
o f th e fa m ily a n d u s u a ll y do n o t r e c e iv e s p e c ia l fo o d s (2 4 ).
28
N u tritio n a l S ta tu s o f th e L e b a n e s e
In 1954 i t w a s re p o rte d th a t c e r e a ls w ere th e m ain c o m p o n e n t o f
th e M id d le E a s t d ie t a n d th a t le g u m e s w e re u s e d in c o n s id e r a b le
a m o u n ts . A dolph a n d a s s o c i a t e s sh o w e d l a t e r t h a t th e n u tritiv e v a lu e s
o f le g u m e p r o te in s an d le g u m e p lu s w h e a t p ro d u c ts in th e N e a r E a s t
d ie ts w e re h ig h . In a d d itio n th e w id e ly u s e d "h o m o s" (c h ic k p e a s )
a n d th e b u rg h o l w e re sh o w n to b e a n a d e q u a te s o u rc e o f p ro te in in a
c e r e a l a n d v e g e ta r ia n ty p e o f d ie t (15).
W h en th e U n ite d S ta te s In te rd e p a rtm e n ta l C o m m itte e o n N u tri­
tio n for N a tio n a l D e fe n s e (U S-IC N N D ) c o n d u c te d s u rv e y s in L eb an o n
in 1 9 6 1 , p re v io u s fin d in g s w e re s u p p o rte d ( I ) . The p o p u la tio n o f
L e b a n o n w a s d iv id e d in to fo u r s e g m e n ts , c h ild re n a g e 0-14 y e a r s , th e
m ilita r y , th e P a le s t in ia n r e fu g e e s an d th e r e s t o f th e L e b a n e s e p o p u ­
la tio n .
The fin d in g s o f th e s u rv e y a re th e fo llo w in g :
1.
The c a lo r ic in ta k e o f th e a v e r a g e a d u lt L e b a n e s e i s a d e ­
q u a te . T h ere w e re a s ig n if ic a n t n u m b er o f in d iv id u a ls w ho
w e re u n d e rw e ig h t (m ore com m on am ong P a le s tin ia n re fu ­
g e e s ) an d a .s ig n if ic a n t n u m b er w ho w ere o v e rw e ig h t (more
com m on am ong th e n o n - r e f u g e s s ) . In a ll g ro u p s s tu d ie d ,
b e tw e e n fif ty a n d s ix ty p e r c e n t o f th e to ta l c a lo r ie s w ere
ta k e n in th e form o f c e r e a l s .
2.
P ro te in in ta k e w a s a d e q u a te fo r a ll s e g m e n ts e x c e p t for
c h ild re n s u rv e y e d in b a b y c lin ic s an d s u p p le m e n ta ry f e e d ­
in g c e n t e r s .
T h e s e c h ild re n w ho n e e d s u p p le m e n ta ry fe e d in g w ere
s u ffe rin g from k w a sh io rk o r o r m a ra sm u s .
3.
A verage in ta k e o f c a r b o h y d r a te s , f a t, n i a c i n , v ita m in C ,
a n d c a lc iu m w e re a d e q u a te .
29
4.
The e n la r g e m e n t o f th e th y ro id g la n d p ro d u c in g e n d e m ic
g o ite r r e f le c te d a c o u n try -w id e n u tr itio n a l d e f ic ie n c y o f
io d in e . O y e r fo r ty - f iv e p e r c e n t o f a ll p e rs o n s e x a m in e d
h a d g o ite r , e v e n in th e s e a p o rt o f B eiru t.
5.
A w id e s p r e a d d e f ic ie n c y o f rib o fla v in w a s e n c o u n te re d in
a l l s e g m e n ts o f p o p u la tio n a n d in a ll re g io n s o f th e co u n try .
6.
The in ta k e o f th ia m in e w a s " a c c e p t a b l e ” a c c o rd in g to th e
d ie ta r y s tu d ie s b u t d e f ic ie n t w h en a n a ly z e d b y u rin a ry
t e s t s . T his s u g g e s te d th a t th e re w a s a s ig n if ic a n t lo s s o f
th ia m in e d u rin g th e p re p a ra tio n o f f o o d s .
7.
A c o n s id e r a b le p ro p o rtio n o f th e L e b a n e s e p o p u la tio n e x ­
h ib ite d a m o d e ra te ly lo w le v e l o f h e m o g lo b in r e f le c tin g iro n
d e f ic ie n c y ; iro n d e f ic ie n c y a n e m ia w a s p r e v a le n t am ong
in f a n ts o n e to tw o y e a r s o f a g e .
8.
D u rin g th e s e a s o n a l s h o rta g e o f fo o d s ric h in v ita m in A
a c ti v ity (g re e n a n d y e llo w v e g e ta b le s c o n ta in in g c a ro te n e )
d e f ic ie n c ie s w e re n o te d .
9.
D e n ta l fin d in g s r e v e a le d p r e v a le n t p e rio d o n ta l d i s e a s e a n d
to o th d e c a y .
10.
W id e s p re a d in f e s ta t io n o f fo o d s w ith a v a r ie ty o f in te s tin a l
. p a r a s i t e s w a s e n c o u n te re d .
R eco m m en d atio n 's g iv e n b y th is c o m m itte e fo r im p ro v in g th e
n u tr itio n a l s t a t u s o f th e L e b a n e s e p o p u la tio n w e re th e fo llo w in g :
I.
I o d iz a tio n o f s a l t to c o n tro l e n d e m ic g o ite r an d c re tin is m .
T his w o u ld c o s t a p p ro x im a te ly te n L e b a n e s e p o u n d s o r
th r e e d o lla r s an d fifty c e n ts p e r to n .
2.
E n ric h m e n t o f w h ite flo u r w ith r ib o f la v i n , iro n a n d th ia m in e ,
to a lle v ia te a r ib o f la v in o s is an d a n e m ia a n d to im prove th e
th ia m in e s ta t u s o f th e p o p u la tio n . T h is w o u ld c o s t a p p ro x i­
m a te ly 0.75 L e b a n e s e p o u n d s o r tw e n ty - f iv e c e n ts p e r to n .
3.
Im p ro v ed fe e d in g o f in f a n ts an d p re s c h o o l c h ild re n from th e
a g e o f s ix m o n th s , w ith s p e c ia l a tte n tio n to th e n e e d s o f
th e w e a n in g a n d to d d le r a g e g ro u p s .
30
4.
E d u c a tio n a t m any le v e l s c o n c e rn in g e n v iro n m e n ta l s a n i t a ­
t i o n , p e r s o n a l h y g e in e , fo o d h y g ie n e a n d s a n ita tio n in
o rd e r to re d u c e th e fo o d -b o rn e in f e c tio n s a n d i n f e s t a t i o n s .
S u ch u n d e rs ta n d in g c a n b e d e v e lo p e d th ro u g h in c o rp o ra tio n
o f r e la tiv e ly s im p le c o n c e p ts in p rim ary a n d s e c o n d a ry
s c h o o l te a c h in g , e s p e c i a l l y in Home E c o n o m ic s c o u r s e s ,
in a d u lt e d u c a tio n a t th e e x te n s io n a n d p u b lic h e a lth l e v e l ,
a n d in "o n th e jo b " tra in in g o f food h a n d le r s s u c h a s c o o k s
a n d th o s e e n g a g e d in p r o c e s s in g fo o d .
5.
G r e a te r in c o rp o ra tio n o f n u tr itio n a l s u b je c t m a tte r in to a ll
e d u c a tio n a l a r e a s , e s p e c i a l l y th e p r o f e s s io n a l tra in in g
o ffe re d in th e u n i v e r s i t i e s , m e d ic a l s c h o o ls a n d s c h o o ls o f
a g ric u ltu re .
6.
E d u c a tio n in o ra l h y g ie n e a im e d a t r e d u c tio n o f p e rio d o n ta l
d i s e a s e w h ic h c a n b e d o n e a ls o in s c h o o l s .
7.
I n te n s if ie d r e s e a r c h d ir e c te d to w a rd th e n u tr itio n a l p ro b ­
le m s id e n tif ie d by th is s u rv e y an d o th e r s .
O th e r N u tr itio n a l S tu d ie s in L eb an o n
O ne s tu d y w a s c o n c e rn e d w ith th e m eth o d o f p re p a ra tio n an d
u s e o f w ild p la n ts in th e L e b a n e s e d ie t a n d th e ir n u tr ie n t c o m p o s itio n .
The g re e n p la n ts w e re found to b e a n im p o rta n t s o u rc e o f v ita m in A
a n d c a r o te n e e s p e c i a l l y w h en c o n su m e d fr e q u e n tly (2 5 ).
The o b je c t o f a s e c o n d s tu d y w a s to d e v e lo p a p r o te in - r ic h food
th a t c o u ld be p ro d u c e d a t a r e a s o n a b le c o s t . The r e s u l t w a s " L a u b in a"
m ad e o f s ix ty p e r c e n t w h e a t, th ir ty p e r c e n t c h ic k p e a s ,
an d te n p e r
c e n t d ry sk im m ilk . The m ix tu re w a s a ls o s u p p le m e n te d w ith m in e ra ls
a n d v ita m in s A a n d D (2 6 ). T h is s u p p le m e n t c a n r e p la c e n orm al
31
a m o u n ts o f e g g y o lk , c e r e a l , a n d v e g e ta b le s u s e d to s u p p le m e n t
m o th e r 's m ilk (2 7 ).
The th ird s tu d y w a s c o n c e rn e d w ith la c k o f g ro w th in in fa n ts
a f te r fo u r to s ix m o n th s . T his w a s c r e d ite d to n u tr itio n a l d e f ic ie n c ie s ,
e s p e c i a l l y iro n (2 8 ).
CHAPTER III
A PLAN FOR NUTRITION EDUCATION IN LEBANON
N u tritio n e d u c a tio n a ffo rd s th e g r e a te s t o p p o rtu n ity fo r th e
in d iv id u a l to c o n tro l th e q u a lity o f h is h e a lth a n d w e ll b e i n g . Its
e f f e c t iv e n e s s i s p ro p o rtio n a l to the. q u a lity o f in fo rm a l a n d form al
e d u c a tio n , b e g in n in g w ith th e p a r e n ts in th e h o m e , e n la rg in g in a
s e q u e n tia l p a tte r n th ro u g h o u t th e e le m e n ta ry an d s e c o n d a ry s c h o o ls ,
a n d c o n tin u in g th ro u g h o u t lif e to m e e t th e p a r tic u la r n e e d s o f p e o p le
in v a rio u s s t a g e s . S u rv ey s o f th e s t a t e o f n u tritio n m ad e in L eb an o n
d u rin g th e p a s t d e c a d e h a v e sh o w n th a t m uch m a ln u tritio n e x i s t s , an d
e d u c a tio n in n u tritio n a t a ll le v e l s i s a n e s s e n t i a l p a r t o f th e p o lic ie s
a im e d a t i t s r e d u c tio n a n d e v e n tu a l e lim in a tio n .
D e fin itio n o f N u tritio n E d u c a tio n
N u tritio n e d u c a tio n fo r th e g e n e r a l p u b lic is th e p r o c e s s b y
w h ic h b e l i e f s , a tt i t u d e s a n d u n d e rs ta n d in g s a b o u t fo o d le a d to h a b its
th a t a re n u tr itio n a lly s o u n d , p r a c tic a l a n d c o n s i s t e n t w ith in d iv id u a l
n e e d s a n d a v a il a b le food r e s o u r c e s .
33
C r ite ria
The p la n s h o u ld b e a d a p te d to th e n e e d s o f th e L e b a n e s e p e o p le .
In o rd e r for i t to be f u n c tio n a l i t s h o u ld b e c a rrie d o u t a t a ll le v e l s o f
th e co m m u n ity b y fo rm al a n d in fo rm al le a r n in g s i t u a t i o n s .
The m a te ria l s h o u ld b e s e l e c t e d so th a t i t c a n b e e x p la in e d w ith
th e la n g u a g e , f o o d s , a n d te rm s o f th e L e b a n e s e p e o p le . The m e th o d s
u s e d s h o u ld be g e a r e d to th e le v e l o f e d u c a tio n o f th e le a r n e r an d h is
p re v io u s e x p e r ie n c e s .
F o c u s on C o n te n t
The p la n p ro p o s e d h e re e m p h a s iz e s th e a r e a s th a t sh o u ld b e th e
b a s i s o f fo o d s a n d n u tritio n e d u c a tio n . T his c a n b e a d a p te d to th e
fo rm al a n d in fo rm a l te a c h in g s itu a tio n s a s w ill b e d e m o n s tra te d .
In tro d u c tio n
Food p ro v id e s th e b a s i s fo r m a n 's m e n ta l an d p h y s ic a l g row th
a n d d e v e lo p m e n t. F ood h a s b e e n th e p rim ary c o n c e rn o f m an in h is
p h y s ic a l e n v iro n m e n t th ro u g h o u t a ll re c o rd e d h is to r y .
By fo o d , o r i t s
l a c k , th e d e s t i n i e s o f m en a re g r e a tly in f lu e n c e d . M an e a ts to l i v e ,
a n d w h a t he e a ts w ill a f f e c t to a h ig h d e g re e h is a b ility to k e e p w e l l ,
to w o rk , to b e h a p p y a n d to liv e lo n g .
P e o p le s ' a ttitu d e s to w a rd fo o d a re s ig n if ic a n t w h e n th e in d iv id u ­
a l m a k e s h is d a ily food c h o ic e s . O v e r th e c e n tu r ie s th e m any
34
r e l i g i o u s , n a tio n a l a n d w ork b a c k g ro u n d s in L e b a n o n h a v e su rro u n d e d
food w ith p r e s c r ip tio n s a n d r e s t r i c t i o n s , lik e s an d d i s l i k e s , b e lie f s
a n d e m o tio n a l a s s o c i a t i o n s w h ic h b e c a m e r e la te d to th e fo o d e a te n .
Som e e x a m p le s o f f a c to r s t h a t in flu e n c e th e a ttitu d e to w a rd food c o n ­
s u m p tio n in L e b a n e s e c u ltu re a re :
R e g io n a l in flu e n c e : In u rb a n B e iru t, b u tte r a n d F re n c h b re a d a re
c o n s u m e d , w h ile in th e m o u n ta in v illa g e s " g h e e " a n d m o u n ta in
b re a d a re p r e f e r r e d .
R e lig io u s in flu e n c e : M o slem s do n o t e a t p o rk a n d a b s ta in from
d rin k in g a lc o h o lic b e v e r a g e s .
Some C h r is tia n d e n o m in a tio n s
e x c lu d e a n im a l p ro d u c ts from th e d ie t for w e e k s on e n d .
O th e r fa c to r s t h a t in flu e n c e c e r ta in p a tte r n s o f fo o d c o n su m p ­
tio n a re th e m e a n in g s a tta c h e d to fo o d a s : a w a y to c e le b r a te e v e n t s ,'
a d is p la y o f p r e s tig e a n d s t a t u s , a to k e n fo r s e c u r ity o r a n o p p o r­
tu n ity fo r f e llo w s h ip . . Food i s th e m ode o f lif e o f th e fa m ily .
A b a s i c p r in c ip le in e d u c a tio n a l p ro c e d u re s i s to s ta r t w ith w h a t
is k now n an d le a d th e le a r n e r to th e u n k n o w n . B e c a u s e th is a s p e c t o f
fo o d i s know n to a l l a g e s o f L e b a n e s e p e o p l e , i t i s im p o rta n t to
c l a s s i f y t h e s e r e la tio n s h ip s an d r e s u l t a n t food h a b its d u rin g th e f i r s t
s ta g e o f th e p la n in o rd e r to r e la te th e n u tritio n a l s t a t u s to th e food
h a b its a n d food i n ta k e .
35
The in tr o d u c tio n s h o u ld be o u tlin e d a s fo llo w in g :
The m e a n in g o f food
The c u ltu r a l h e rita g e
h a b its
b e lie f s
E m erging food p a tte r n s
n u m b e r o f m e a ls
tim e a n d p la c e e a te n
h o lid a y f e a s t s .
D e te rm in in g N u tritio n a l N e e d s
The s e c o n d p a r t o f th e p la n s h o u ld d e a l w ith th e f r e q u e n c ie s
a n d sy m p to m s o f n u tr itio n a l d e f i c i e n c i e s . A h i s t o r i c a l re v ie w s h o w in g
th e d e v e lo p m e n t o f th e s c ie n c e o f n u tritio n an d c o n s e q u e n tly th e d e ­
te rm in a tio n o f n u tr itio n a l n e e d s s h o u ld fo llo w . D e te rm in e how m any
c o u n tr ie s h a v e d e v e lo p e d or a re d e v e lo p in g d a ily food g u id e s b a s e d
on th e food c o n su m p tio n p a tte r n s o f th e p e o p le . The p u rp o s e o f t h e s e
g u id e s is to h e lp p e o p le r e a liz e t h a t m an y d iff e r e n t c o m b in a tio n s o f
fo o d s p ro v id e th e e s s e n t i a l s n e e d e d fo r a n a d e q u a te d i e t .
The n u tr itio n s u rv e y c o n d u c te d b y U S -IC N N D d e fin e d th e m a jo r
n u tr itio n a l p ro b le m s in 19 62 ( I ) . The w ork in c lu d e d c l i n i c a l e x a m in a ­
tio n s , b io c h e m ic a l a s s e s s m e n t , a n d d ie ta r y in ta k e s t u d i e s . P r a c tic a l
re c o m m e n d a tio n s for im p ro v em e n t o f n u tritio n w e re m a d e , in c lu d in g a
D a ily Food G u id e for L e b a n o n . The u s e o f th e g u id e s h o u ld be e m p h a ­
s iz e d in te a c h in g th e p la n n in g o f a d e q u a te d i e t s , b e c a u s e i t is b a s e d
36
o n th e food c o m p o s itio n p a tte r n s o f th e c o u n try an d in c o r p o r a te s fo o d s
t h a t h e lp e lim in a te n u tr itio n a l d e f i c i e n c i e s .
T y p e s o f F ood th e Body N e e d s
The th ir d p a r t o f th e p la n s h o u ld fo c u s on th e ty p e s o f fo o d s th e
b o d y n e e d s , r e la tin g th e m to th e D a ily Food G u id e .
Body b u ild in g f o o d s . — th e p ro te in fo o d s in th e d i e t . T hey a re
fo u n d b o th in th e a n im a l an d p la n t k in g d o m . The m ain b o d y
b u ild in g m a te ria l in th e L e b a n e s e d ie t c o m es from c e r e a ls an d
le g u m e s . S u p p le m e n ta tio n w ith o th e r p la n t a n d a n im a l p ro te in s
i s e s s e n t i a l to a c h ie v e th e re q u ire d am o u n t o f p ro te in in th e
d i e t fo r optim um h e a lth .
E n erg y fo o d s . — a re m a in ly c a rb o h y d ra te a n d f a t f o o d s . T h e se
s u p p ly th e b o d y w ith e n e rg y to liv e a n d w o rk . W e ig h t and
w e ig h t c h a n g e s a re in d ic a to r s o f th e r e la tio n s h ip o f e n e rg y fo o d
in ta k e to b o d y n e e d s .
R e g u la to ry f o o d s . — a re m a in ly th e fru its a n d v e g e ta b le s in th e
d i e t . T h ey p ro v id e a la rg e p o rtio n o f th e v ita m in s an d m in e ra ls
n e e d e d . A long w ith o th e r fo o d s th e y p la y a n e s s e n t i a l ro le in
m any r e g u la to ry fu n c tio n s o f th e b o d y , a s w e ll a s b e in g e s s e n ­
t i a l fo r b u ild in g a n d m a in te n a n c e o f t i s s u e s .
37
M e a l P la n n in g
The fo u rth p a r t o f th e p la n d e a ls w ith th e im p o rta n c e o f m e al
p la n n in g . T h is r e s t s o n th e p r a c tic a l a p p lic a tio n to e v e ry d a y m e a ls o f
th e food a n d n u tritio n in fo rm a tio n s tu d ie d e a r lie r . M an y c o m b in a tio n s
o f fo o d s o r p a tte r n s o f e a tin g le a d to a n a d e q u a te d i e t . The D a ily
Food G u id e is h e lp fu l in th e s e le c tio n a n d p la n n in g o f th e d i e t , b u t
s h o u ld n o t b e re g a rd e d a s a n in f le x ib le s ta n d a rd a g a i n s t w h ic h to
a s s e s s th e a d e q u a c y o f th e d i e t . In a d d itio n to th e c o n tin u o u s a p p li­
c a tio n o f th e p r in c ip le s o f n u t r i t i o n , g o o d m eal p la n n in g c a ll s fo r an
u n d e r s ta n d in g o f fa m ily n e e d s , a n d c a r e fu l m a n a g e m e n t o f tim e ,
m o n ey a n d e n e r g y .
F ood H a n d lin g a n d S a n ita tio n
The fif th p a r t o f th e p la n d e a ls w ith th e im p o rta n c e o f s a n ita tio n
in food h a n d lin g , s to r a g e an d p re p a ra tio n so th e re w ill b e m inim um
l o s s o f n u tr i e n ts . I t i s e s s e n t i a l t h a t fo o d b e s a f e fo r hum an c o n ­
s u m p tio n e v e n th o u g h th e n u tr itiv e v a lu e m ay b e s lig h tly im p a ire d .
T his i s p a r tic u la r ly im p o rta n t in L e b a n o n b e c a u s e o f th e h ig h i n c i ­
d e n c e o f i n t e s t i n a l d i s e a s e d u e to food c o n ta m in a tio n .
Food H a b its a n d S o c ia l W e ll Being
T h is p a r t o f th e p la n re v ie w s th e m a te ria l in tr o d u c e d e a r lie r by
r e la tin g food a c c e p t a b i l i t y , n u tritiv e q u a lity , an d s a f e ty to th e
38
a s a w h o le . The l a s t p a r t d w e lls o n th e re la tio n s h ip o f food a v a i l a ­
b i lity to s o c ia l w e ll b e in g .
A c o n tin u a tio n o f th e o u tlin e fo llo w s:
D e te rm in in g n u tr itio n a l n e e d s
h is to r ic a l d e v e lo p m e n t o f n u tritio n
d e v e lo p m e n t o f d a ily food g u id e s
1962 N u tritio n S u rv ey o f L eb an o n
th e D a ily Food G u id e fo r L eb an o n
T ypes o f food th e body n e e d s
Body b u ild in g fo o d s
th e im p o rta n c e o f c e r e a ls an d le g u m e s in th e L e b a n e s e
d ie t
a n im a l p ro d u c ts a n d th e ir c o n trib u tio n to th e L e b a n e s e
• d ie t
s u p p le m e n ta ry c o m b in a tio n s o f a n im a l a n d p la n t p r o te in .
E n erg y p ro d u c in g fo o d s
fo o d s p ro d u c in g e n e rg y an d b o d y b u ild in g m a te ria l —
c e r e a l , s e e d s , le g u m e s
h ig h e n e rg y fo o d s
—f a ts a n d o ils
—s w e e ts
o v e rw e ig h t a n d u n d e rw e ig h t
Body r e g u la to ry fo o d s
fru its
v e g e ta b le s
M e a l p la n n in g
p la n n in g m e a ls u s in g th e D a ily Food G u id e
e f f e c tiv e u s e o f fa m ily r e s o u r c e s
39
Food h a n d lin g a n d s a n it a tio n
p ro p e r h a n d lin g to m in im iz e n u trie n t l o s s
—n u tr ie n t l o s s d u rin g food s to ra g e
—n u tr ie n t l o s s in food p re p a ra tio n
s a f e food for hum an c o n su m p tio n
—food s a n it a tio n a n d n u tritio n
—p e r s o n a l h y g ie n e a n d food s a n it a tio n
■ Food h a b its a n d s o c ia l w e ll b e in g
a c c e p ta b ility
n u tr itiv e q u a lity
s a f e ty
F ood a v a i l a b i l i t y a n d h u m an w e ll b e in g
A d a p tin g th e P la n to L eb an o n
E d u c a tio n in n u tr itio n a lw a y s n e e d s to be a d a p te d to lo c a l c o n ­
d itio n s , w h a te v e r th e m e th o d s u s e d . M e th o d s a n d p ro c e d u re s c a n n o t
b e s ta n d a r d iz e d . T h o se d e s ig n e d fo r a p p lic a tio n in o n e c o u n try m ay
be u n s u ita b le in o t h e r s . L a n g u a g e v a r i a t i o n , te c h n i c a l d iff e r e n c e s in
food p re p a ra tio n p r a c tic e s , a n d s o c io - c u lt u r a l in c o m p a tib ility a re a
fe w o f th e p ro b le m s e n c o u n te re d w h e n w e s te rn te x tb o o k s a re u s e d in
th e N e a r E a s te rn R e g io n . T r a d itio n a lly , n u tritio n e d u c a tio n p ro g ram s
in L e b a n o n h a v e u s e d fo re ig n s ta n d a r d s an d b o o k s , a s a r e s u lt o f th e
d if f e r e n t e d u c a tio n a l s y s te m s .
The s u c c e s s o f t h e s e p ro g ram s h a s
b e e n d o u b tf u l. P e o p le le a r n b e tte r w h en n u tritio n e d u c a tio n d e a ls
w ith th e a c tu a l lo c a l p ro b le m s a n d c o n d itio n s in th e ir p a r tic u la r g e o ­
g ra p h ic a r e a , a n d w h e n th e m edium o f e d u c a tio n i s d ir e c te d to w ard
40
t h e i r s ta n d a r d . T h is c a n b e a c h ie v e d b y u s in g fa m ilia r w o r d s , t e r m s ,
fo o d s a n d fa m ily s itu a tio n s to w h ic h th e le a r n e r c a n r e l a t e .
The p la n p ro p o s e d e a r lie r c a n b e a d a p te d to le a r n in g b e tte r
n u tr itio n in L e b a n o n , b e c a u s e i t i s b a s e d on th e c u ltu r a l a s p e c t s ,
food h a b i t s , a n d n u tr itio n a l s ta t u s o f th e L e b a n e s e p o p u la tio n . For
th e p u rp o s e o f th is s tu d y o n e s e c tio n o f th e p la n h a s b e e n d e v e lo p e d
to sh o w how th e in fo rm a tio n c a n b e m ad e r e le v a n t to th e s itu a tio n in .
L e b a n o n . The s e c tio n on bod y b u ild in g fo o d s w a s c h o s e n , b e c a u s e
g e ttin g e n o u g h p ro te in is a m a jo r n u tr itio n a l p ro b lem e s p e c i a l l y d u rin g
in f a n c y a n d p re s c h o o l y e a r s .
The g e n e r a l o b je c tiv e s o f th e fo llo w in g s e c tio n a re to u n d e r­
s ta n d th e im p o rta n c e o f body b u ild in g f o o d s , to r e a l i z e th a t th e
a m o u n t o f p ro te in n e e d e d in th e d ie t d iff e r s w ith p e o p l e , an d to le a r n
how to m ake th e b e s t u s e o f s u p p le m e n ta ry a n im a l a n d p la n t p r o te in .
F ig u re 4 i s a n e x a m p le o f c o n te n t w ith a c c o m p a n y in g in s tr u c tio n a l
a id s a n d s tu d e n t a c t i v i t i e s .
A p p en d ix A.
C h a rts a n d p o s te r s c a n b e s e e n in
41
F ig u re 4 . E xam ple o f H ow to E x p an d th e Body B u ild in g Food C o n c e p t.
C o n te n t
I n s tr u c tio n a l A ids a n d S tu d e n t
A c tiv itie s
The hum an b o d y 1s f i r s t n e e d is
e n erg y .
E x a m p le s o f a c t i v i t i e s in d a ily lif e
a n d n e e d e d e n erg y :
h ig h — ru n n in g
m o d e ra te — s ta n d in g
lo w — s le e p in g
E n erg y is p ro d u c e d by th e food
c o n su m e d
C o m p are th e b u rn in g o f g a s o lin e in
a n a u to m o b ile e n g in e to th e o x id a ­
tio n o f fo o d s tu ffs in th e b o d y .
F ood s u p p ly in g e n e rg y in th e
L e b a n e s e d ie t i s a d e q u a te .
R efer to U .S . IC N N D n u tritio n a l
s tu d y o f 19 62 on c a lo r ic in ta k e .
O v e rw e ig h t a n d u n d e rw e ig h t
r e s u l t from a n im b a la n c e o f
e n e rg y fo o d s
D is p la y a p o s te r s h o w in g h e ig h t a n d
w e ig h t o f th re e p e r s o n s (sa m e a g e
. a n d s e x ) . O ne o v e r w e ig h t, o n e n o r ­
m a l a n d o n e u n d e rw e ig h t.
The to ta l a m o u n t a n d k in d s o f
fo o d v a ry w ith th e in d iv id u a l's
needs.
S tu d e n ts re c o rd fo o d s e a te n in a 2 4 h o u r p e rio d .
M a n y c o u n tr ie s h a v e d e v e l ­
o p e d a food g u id e u s in g lo c a l
fo o d p ro d u c ts (2 9 ).
D is tr ib u te c o p ie s o f th e D a ily Food
G u id e fo r L e b a n o n .
C e r e a ls a n d le g u m e s c o m p ris e
th e m a jo r food in ta k e in
L e b a n o n (13).
S tu d e n ts c ir c le th e n a m e s o f fo o d s
in h is d a y 's m e n u , t h a t a re l i s t e d
u n d e r e n e rg y f o o d s .
S tu d e n ts d e te rm in e th e n um ber o f
s e r v in g s p e r m e a l o f e n e rg y fo o d s .
C o m p are r e s u lts o f s tu d e n t s .
C o m p are s tu d e n t’s id e a o f s e rv in g
s i z e b y d e m o n s tra tio n : U se fo o d s
w h ic h r e p r e s e n t w h a t c o n s titu te s a n
a v e r a g e s e rv in g s iz e o f e a c h o f th e
v a r i e t i e s l i s t e d in th e e n e rg y food
g ro u p .
42
F ig u re 4 . (C o n tin u e d )
E nergy i s s u p p lie d by fo o d s
c o n ta in in g c a r b o h y d r a t e s ,
f a ts a n d p r o te in s .
R e c o g n iz e th a t fo o d s g e n e r a lly h ig h
in c a rb o h y d ra te s a re l i s t e d u n d e r th e
e n e rg y food g r o u p .
The h ig h c o n su m p tio n o f
e n e rg y fo o d s in th e L e b a n e s e
d i e t i s s ig n if ic a n t b e c a u s e
th e y a l s o c o n trib u te m o s t o f
th e p ro te in in th e d i e t .
P ro te in a n d c a rb o h y d ra te gram
p e r gram s u p p ly e q u a l a m o u n ts
o f e n erg y .
The p ro te in s o f food a re th e
s o u rc e o f b u ild in g b lo c k s
(am in o a c id s ) fo r b o d y
t i s s u e s . T hey a re e s s e n t i a l
fo r n o rm a l g ro w th a n d b o d y
r e p a ir .
S tu d e n ts w a tc h a d e m o n s tra tio n : —
87 g ram s o f s u g a r — 350 c a lo r ie s
100 g ram s o f burg h o i — 350 c a lo r ie s —
12.5 g ram s o f p r o te in .
C e r e a ls a n d le g u m e s c o n ta in p ro te in
fo r b o d y b u ild in g .
P ro te in i s fo u n d in b o th th e
p la n t a n d a n im a l k in g d o m s .
R efer to th e D a ily F ood G u id e .
N o te: G roup I (e n e rg y fo o d s) r e p r e ­
s e n t th e p la n t k in g d o m , an d G roup II
r e p r e s e n t th e a n im a l fo o d s .
P ro te in fo o d s v a ry in th e
a m o u n t a n d k in d s o f b u ild in g
b lo c k s (am ino a c id s ) w h ic h
th e y p r o v id e .
U s e a b a r g ra p h to sh o w th e am o u n t
o f p ro te in in p la n t fo o d co m p ared to
a n im a l f o o d .
P ro te in n e e d s a re d e p e n d e n t
on:
1 . S iz e
2 . Age
3 . G e n e ra l h e a lt h .
D e m o n s tra te b y u s in g a c h a r t, t h e s e
re q u ire m e n ts : O ne gram p e r k ilo g ra m
w e ig h t, in c r e a s e d d u rin g grow th
p e r io d , p re g n a n c y , l a c t a t i o n , a n d
re c o v e ry from i l l n e s s .
P ro te in n e e d s o f th e fe tu s a re
s u p p lie d b y th e m o th e r's d ie t
d u rin g p re g n a n c y .
The m o s t ra p id g ro w th p e rio d
th ro u g h o u t th e lif e c y c le is
b e tw e e n s ix a n d e ig h te e n
m o n th s o f a g e ; th e r e f o r e , th e
p ro te in n e e d s a re g r e a t e s t p e r
b o d y w e ig h t.
43
F ig u re
4
.
(C o n tin u e d )
The p o s t- w e a n in g d ie t o f th e
in f a n t m u s t b e p la n n e d to m e e t
a d e q u a te p ro te in n e e d s .
S tu d e n ts p la n a p o s t- w e a n in g d ie t
in c lu d in g a d e q u a te p ro te in f o o d s ,
w ith o u t liq u id m ilk .
In th e U S -IC N N D S u rv e y (l) :
1 . P ro te in in ta k e w a s a d e ­
q u a te in a l l s e g m e n ts
e x c e p t fo r p re s c h o o l
c h ild r e n .
2 . I t w a s re c o m m e n d e d th a t
th e food o f in f a n ts an d
p r e s c h o o l c h ild re n from
th e a g e o f s ix m o n th s be
im p ro v ed w ith s p e c ia l
a tte n tio n to th e n e e d s o f
w e a n in g a n d to d d le r a g e
g ro u p s .
A nim al p ro d u c ts p ro v id e com ­
p le te p r o te in .
A nim al p ro d u c ts a re th e m o s t
e x p e n s iv e s o u rc e o f p ro te in in
th e L e b a n e s e d ie t; a n d r e p r e ­
s e n t o n ly fiv e p e r c e n t o f th e
t o t a l c a lo r ic in ta k e (18).
The s c a r c ity an d h ig h c o s t o f
p ro te in m a k e s i t im p o rta n t to
m a k e th e m o s t e c o n o m ic a l u s e
th ro u g h c o m b in a tio n s o f p la n t
a n d a n im a l p r o te in .
S tu d e n ts e x t r a p o l a t e , from th e ir
d a ily re c o rd o f fo o d i n t a k e , e x ­
a m p le s of e c o n o m ic a l p ro te in s u p ­
p le m e n ta tio n .
T e a c h e r u s e s o th e r e x a m p le s , if
n e c e s s a r y , o f a s e t o f ty p ic a l m e n u s.
D is tr ib u te re c ip e fo r L a u b in a . S tu ­
d e n ts p re p a re a r e c ip e o f L a u b in a .
S tu d e n ts p re p a re r e c ip e s u s in g
L a u b in a m ix tu re . For ex am p le:
1 . B ev erag e
2 . B read
3 . S w e e ts
■ 4 . Soup
5 . S tew
44
F ig u re 4 .
(C o n tin u e d )
P ro te in c a n n o t b e s to r e d in th e
b o d y a n d th e re fo re m u s t be
s u p p lie d r e g u la r ly .
S tu d e n ts re f e r to th e ir d a ily re c o rd s
o f fo o d i n t a k e , to sh o w th e fre ­
q u e n c y o f p ro te in fo o d s in th e d i e t .
T e a c h e r e m p h a s iz e s th e im p o rta n c e
o f p ro te in fo o d s in e v e ry m eal b y
u s in g a ty p ic a l m enu o f th e a r e a .
45
A d ap tin g th e P la n to F orm al L e a rn in g S itu a tio n
F orm al e d u c a tio n in L e b a n o n e n c o m p a s s e s i n s titu tio n a l le a r n in g
in p r iv a te o r g o v e rn m e n t s c h o o l s . P riv a te s c h o o ls a re h ig h s c h o o ls
fo u n d e d by m is s io n a r ie s in th e la t e e ig h te e n th a n d e a r ly n in e te e n th
c e n tu r ie s . The s c h o o l s y s te m h a s s ix y e a r s o f p rim a ry s c h o o l te rm in ­
a te d b y a g o v e rn m e n t e x a m in a tio n .
The s e c o n d a ry s c h o o l is a s i x -
y e a r p rogram te rm in a te d a ls o b y a g o v e rn m e n t e x a m in a tio n . H ig h e r
e d u c a tio n i s s e l e c t i v e . S tu d e n ts m u s t p a s s u n iv e r s ity e n tra n c e e x a m ­
in a tio n s b e fo re a d m is s io n .
N u tritio n E d u c a tio n a t E le m e n ta ry S c h o o l L ev el
The a g e o f e le m e n ta ry s c h o o l c h ild re n ra n g e s from s ix to tw e lv e
y e a r s . C h ild re n in th e e le m e n ta ry s c h o o l y e a rs a re g o in g th ro u g h a
s ta g e o f ra p id g ro w th an d d e v e lo p m e n t. T hey re q u ire c o n s id e ra b le
a m o u n ts o f e n e rg y a t th is a g e l e v e l . G ood h e a lth in l a t e r y e a rs w ill
d e p e n d u p o n a d e q u a te n u tritio n in th e fo rm ativ e y e a r s ; th e re fo re i t i s
v e ry im p o rta n t a n d e s s e n t i a l t h a t so u n d n u tritio n e d u c a tio n be g iv e n
d u rin g th e e le m e n ta ry s c h o o l y e a r s (3 0 ).
The h e a lth a n d n u tr itio n a l s t a t u s o f a c h ild s u p p o rts o r u n d e r­
m in e s h is a b ility to le a r n an d to ta k e a d v a n ta g e o f th e o p p o rtu n itie s
g iv e n him th ro u g h h is s c h o o l e n v iro n m e n t. An a l e r t a n d h e a lth y i n d i ­
v id u a l c o n tr ib u te s to h is c o m m u n ity .
46
As n u tritio n i s th e fo u n d a tio n o f g o o d h e a lt h , e d u c a tio n i s th e
c o r n e r s to n e o f good n u tr itio n .
To a t t a i n a d e q u a te n u tritio n s t a n d a r d s ,
th e c h ild m u s t b e g u id e d in fo o d s e le c tio n an d e n v iro n m e n t c o n tro l
c o n d u c iv e to th e u tiliz a tio n o f th e n u tr ie n ts p ro v id e d b y th e fo o d .
G e ttin g th e p ro p e r n u tr ie n ts e v e ry d a y i s n o t a c h ie v e d b y m an th ro u g h
i n s t i n c t . I t i s a c c o m p lis h e d th ro u g h th e a p p lic a tio n o f k n o w le d g e
a c q u ir e d from c h ild h o o d .
By th e tim e th e c h ild e n te r s s c h o o l h e is a c c u s to m e d to c e r ta in
fo o d s a n d a s s o c i a t e s h is e a tin g p a tte r n s w ith th e fo o d o f th e h o m e . A
c h i l d 's food h a b its d e v e lo p b y e x p o s u r e to th e h a b its o f th e a d u lts in
th e fa m ily . The y o u n g e r th e in d iv id u a l, th e l e s s fix e d a re h is e a tin g
h a b its a n d th e g r e a te r th e p o s s i b i l i t y o f c h a n g in g o r s u b s titu tin g n ew
h a b i t s . N u tritio n a l h a b its te n d .to b e co m e m ore fix e d a s c h ild re n a d ­
v a n c e th ro u g h c h ild h o o d in to a d o l e s c e n c e . Thus th e r e is a n e e d for
p ro p e r g u id a n c e a n d tr a in in g in n u tritio n w h ile th e c h ild is y o ung (31).
P s y c h o lo g is ts tr a c e th e m a jo rity o f e a tin g h a b its o f a d o le s c e n ts
a n d a d u lts d ir e c tly to th o s e form ed e a r ly in c h ild h o o d . W h ile th e
p a r e n ts a n d th e hom e a re la r g e ly r e s p o n s ib le fo r e a r ly tr a in in g ,- th e re
i s m uch th a t th e s c h o o l c a n do to h e lp a c h ild a c q u ir e a n d form b e tte r
h a b its a n d a ttitu d e s in r e la tio n to h is d a ily d ie t.
N u tritio n e d u c a tio n , w h ile v i t a l to a ll c h ild r e n , is e s p e c ia ll y
b e n e f ic ia l to th o s e in th e e le m e n ta ry g r a d e s . At l e a s t fo rty p e r c e n t o f
a l l s tu d e n ts in L e b a n o n te rm in a te fo rm al e d u c a tio n a t th e en d o f th e
47
e le m e n ta ry s c h o o l y e a r s . To in c o rp o ra te n u tritio n e d u c a tio n in to th e
c u rric u lu m a t th is le v e l s h o u ld do m u ch to im p ro v e n u tr itio n a l s t a n ­
d a rd s o f th e c o u n try .
A d y n a m ic an d f le x ib le p ro g ram i s d e s ir a b le to m e e t th e n e e d s ,
i n t e r e s t s a n d a b i l i t i e s o f s t u d e n t s . A c o n s tr u c tiv e n u tr itio n a l p ro g ram
w o u ld in c lu d e a c t i v i t i e s th a t w o u ld h e lp c h ild re n to (32):
1 . D e v e lo p o r m a in ta in w h o le so m e a ttitu d e s to w a rd food .
2 . E s ta b lis h a n d / o r m a in ta in d e s ir a b le e a tin g h a b i t s .
3 . G a in a n u n d e rs ta n d in g o f th e a d v a n ta g e s o f a d e q u a te
n u tr i tio n .
4 . L e a rn how g o o d n u tritio n m ay be a c h ie v e d th ro u g h w is e food
s e le c tio n .
S u g g e s tio n s o f L e v e l o f T e a c h in g . — I t is im p o rta n t to a p p o rtio n
th e te a c h in g o f food a n d n u tritio n e d u c a tio n c a r e f u lly s o th a t e a c h
c l a s s w ill h a v e n ew a s p e c t s an d p ro b le m s to s tu d y a n d n ew a c t i v i t i e s
from w h ic h to le a r n . The p la n p ro p o s e d e a r lie r s h o u ld n o t b e in c o rp o r­
a te d a s a w h o le a t e a c h c l a s s l e v e l , b u t te a c h e r s o f th e e le m e n ta ry
s c h o o l c o n c e rn e d s h o u ld p la n a n o u tlin e o f th e to ta l p ro g ram an d a g re e
on w h a t s h o u ld be e m p h a s iz e d a t e a c h c l a s s l e v e l .
L o w er P rim ary S c h o o l: — In th e lo w e r c l a s s e s o f th e p rim ary
s c h o o l th e program s h o u ld try to te a c h c h ild re n to c h o o s e an d e n jo y a
v a r ie ty o f fo o d s . The o b je c tiv e is to g e t them a c c u s to m e d to a n
48
a d e q u a te d ie t a n d h e lp them u n d e rs ta n d th a t th e re is a c o n n e c tio n b e ­
tw e e n fo o d an d g ro w in g t a l l , s tro n g a n d h e a lt h y . L e s s o n s m ig h t b e o n
s u b je c ts s u c h a s : (I) fo o d s th a t w e fin d in o u r n e ig h b o rh o o d ; (2)
w h e re t h e s e fo o d s com e from; (3) a ll liv in g th in g s n e e d food; (4) w hy
w e k e e p food c le a n ; (5) how p la n ts a n d a n im a ls h e lp u s; (6) how we
s to p food from s p o ilin g ; (7) p e o p le w ho grow fo o d s fo r u s , e t c .
A d ir e c t o r in d ir e c t a p p ro a c h m ay be u s e d in te a c h in g n u tr itio n .
The form er i s u s u a ll y p r e s e n te d a s a u n it on h e a lth o r n u tr i tio n , w h ile
th e l a t t e r is in c o rp o ra te d in o th e r s u b je c ts w ith in th e c u rric u lu m ,
s u c h a s s c i e n c e , g e o g ra p h y , s o c ia l s c ie n c e o r m a th e m a tic s .
In th e lo w e r g ra d e s e a c h l e s s o n s h o u ld be v e ry s h o rt an d th e re
s h o u ld b e p le n ty o f p u p il p a r tic ip a tio n an d i l l u s t r a t i o n s . E x am p les o f
p r a c t i c a l a c t i v i t i e s w h ic h m ig h t b e c a r rie d o u t in c o n n e c tio n w ith th e
a b o v e - m e n tio n e d l e s s o n s t h a t f it in th e n u tritio n p la n p ro p o s e d e a r l i e r
a re :
1 . C o n d u c t s im p le d e m o n s tra tio n s w ith p l a n t s , s u c h a s s p r o u t­
in g s e e d s . G row so m e p la n ts in th e c la s s ro o m an d co m p are
th o s e w h e re th e lig h t e n te r s w ith th o s e in d a rk p l a c e s , an d
th o s e w ith s u f f ic ie n t w a te r w ith th o s e w ith o u t.
2 . L earn to c a re for an d fe e d p e ts a n d w a tc h them grow d u rin g
a n im a l fe e d in g e x p e r im e n ts . I ll u s tr a te th e p rin c ip le th a t
food e a te n m a k e s a d iff e r e n c e in p h y s ic a l a p p e a r a n c e .
49
3 . Do d e m o n s tra tio n s w ith fo o d s s u c h a s d is s o lv i n g s u g a r in
w a t e r , m e ltin g b u t t e r , a n d c o o k in g e g g s .
4 . V is it a fa rm , a m a r k e t, a m ill o r a d a iry to o b s e rv e how fo o d
i s p ro d u c e d a n d m a r k e te d .
5 . P re p a re s im p le d is h e s s u c h a s s a la d s a n d b e v e r a g e s .
A rrange t a s t i n g p a r tie s to tr y n e w f o o d s .
6 . L earn a b o u t food a n d h e a lth th ro u g h s t o r i e s , s o n g s , p o em s
a n d g a m e s e s p e c i a l l y d e s ig n e d to te a c h im p o rta n t p o in ts .
7 . P r a c tic e h a b its o f c l e a n l i n e s s an d a c c e p ta b le s o c ia l b e h a v ­
io r d u rin g m e a ls .
8 . M ak e a s im p le s c ra p b o o k from p ic tu r e s o f f o o d s , p l a n t s ,
a n d a n im a ls c u t o u t or d ra w n in c l a s s , p h o to g r a p h s , p r e s s e d
l e a v e s o r o th e r m a te ria l o f i n t e r e s t . W h en c h ild re n c a n re a d
a n d w r ite , in c lu d e s im p le s to r ie s or p o e m s c o m p o se d in
c l a s s o r fo u n d in b o o k s .
The te a c h e r c a n w e ig h an d m e a s u re th e c h ild r e n , so m e tim e s
w ith th e a s s i s t a n c e o f p a r e n t s . He c a n m ake sim p le in q u ir ie s a s to
w h a t th e c h ild re n e a t a t h o m e , b y m e a n s o f d i s c u s s io n an d c o m p a ri­
s o n w ith fo o d m o d e ls a n d p i c t u r e s , a n d th ro u g h c o n v e r s a tio n w ith
p a r e n t s . T h e s e k in d s o f a c t i v i t i e s w ill p ro v id e th e t e a c h e r w ith a
b a s e from w h ic h to w ork an d e n l i s t th e c o o p e ra tio n o f th e p a r e n t s .
50
U p p e r P rim ary S c h o o l: — In th e u p p e r c l a s s e s o f th e p rim ary
s c h o o l e m p h a s is c a n be m ore on th e "w h y ". The c h ild re n sh o u ld s tu d y
w hy p l a n t s , a n im a ls an d hu m an s n e e d food; w hy c e r ta in fo o d s a re
b e tte r th a n o th e r s ; w h a t h a p p e n s to y o ung a n im a ls t h a t do n o t h a v e
th e rig h t k in d o f fo o d , w h e th e r c h ild re n n e e d th e sa m e k in d s o f food
a s y o u n g a n im a ls ; w h e th e r th e m e a ls w h ic h th e y e a t h a v e en o u g h o f
th e n e c e s s a r y fo o d s ; w h ic h fo o d s a re l e s s e x p e n s iv e a n d p le n tif u l,
a n d w h ic h w o u ld m ak e th e ir m e a ls m ore n u t r i t i o u s . T hey sh o u ld b e
in tr o d u c e d to a n e x p e r im e n ta l a p p ro a c h a t th is a g e an d le s s o n s s h o u ld
e n c o u ra g e c u r io s ity a n d th e s p i r i t o f a d v e n tu r e .
Boys an d g ir ls o f n in e to tw e lv e y e a r s s h o u ld c o n tin u e to grow
in th e i r a p p r e c ia tio n o f th e n e e d fo r good fo o d , an d s tre n g th e n th e ir
a t t i t u d e s to w a rd a c c e p ta n c e o f a w id e r v a r ie ty o f fo o d . By th is a g e
th e y a re re a d y to le a r n th a t fo o d d o e s m ake a d iff e r e n c e in g ro w th an d
d e v e lo p m e n t.
T hey s h o u ld g a in a n in c r e a s e d a p p r e c ia tio n o f th e v a lu e o f a
p l e a s a n t m e a l e n v iro n m e n t a n d th e h a b its o f p e o p le o f v a rio u s c u ltu r a l
g ro u p in g s '. T hey s h o u ld h a v e th e a b ility to s e l e c t a d e q u a te m e a ls a n d
s h o w im p ro v e m e n t in food a c c e p ta n c e .
C h ild re n in th e l a s t y e a r o f
p rim a ry g ra d e s s h o u ld be th o ro u g h ly fa m ilia r w ith th e D a ily Food
G u id e for L e b a n o n a n d s h o u ld b e a b le to e v a lu a te th e ir ow n d ie ts in
te rm s o f t h e s e g r o u p s . T hey a re s t i l l n o t re a d y fo r te c h n i c a l d e ta i ls
o f n u tritio n s c ie n c e in c lu d in g th e n u t r i e n t s , th e ir f u n c t i o n s , o r th e ir
51
fo o d s o u r c e s . The in tr o d u c tio n o f th is ty p e o f in fo rm a tio n is m ore
lik e ly to b o re th e c h ild th a n to i n t e r e s t him .
Som e p r a c t i c a l a c t i v i t i e s s u ita b le fo r u p p e r p rim a ry p u p ils
m ig h t be:
I . To w e ig h e a c h o th e r an d fo r e a c h to m ak e p ic to r ia l g ro w th
re c o r d .
2 . To m ake v i s i t s to m a rk e ts to p ric e food; m ak e m en u s fo r a d e ­
q u a te m e a ls w h ic h c a n b e a c q u ire d a t lo w c o s t; p u rc h a s e th e
s e l e c t e d f o o d s , p re p a re m e a ls a n d s e rv e th e m to th e c l a s s .
(If no k itc h e n i s a v a i l a b l e , a s to v e o r a c h a r c o a l p o t m ay b e
u s e d .)
3 . To le a r n to p r e s e r v e fo o d s grow n in th e s c h o o l o r th e ir hom e
g a rd e n s.
4 . To p re p a re c h a r t s , p o s te r s a n d m o d e ls o n fo o d an d h e a lt h ,
an d c o n tin u e s c ra p b o o k s a t a m ore a d v a n c e d l e v e l .
5 . To c a rry o u t s im p le e x p e rim e n ts on fo o d s . F o r e x a m p le ,
s e p a r a te m ilk in to c re a m , c h u rn cream to m ak e b u tte r; m ak e
" la b a n " a n d " la b n e h " , ad d a n a c id to c u rd le ; t e s t w ith b lo t­
tin g p a p e r to fin d w h ic h fo o d s c o n ta in f a t.
6 . To p re p a re r e p o r t s , p la y s a n d e x h ib its on th e n u tr itio n l e a r n ­
in g e x p e r ie n c e s o f th e c l a s s .
I n te r e s t in g o o d food h a b its a n d a d e q u a te n u tritio n m ay b e i n ­
c r e a s e d in b o th s c h o o l a n d co m m u n ity b y a c t i v i t i e s w h ic h o v e rla p
52
w ith y o u th c lu b s a n d c a m p s . T his s e r v e s to e n h a n c e th e k n o w le d g e
g a in e d a t s c h o o l.
N u tritio n E d u c a tio n a t th e S e c o n d a ry S c h o o l L ev el
The a v e r a g e a g e o f s e c o n d a ry s c h o o l c h ild re n i s b e tw e e n th i r ­
te e n a n d e ig h te e n y e a r s . C h ild re n w ho a tte n d s c h o o ls th a t o ffe r Home
S c ie n c e c o u r s e s w ill h a v e a s ig n if ic a n t o p p o rtu n ity if m ore e m p h a s is
i s g iv e n to n u tritio n e d u c a tio n . For m an y s t u d e n t s , h o w e v e r, th e o n ly
n u tr itio n e d u c a tio n a v a ila b le m u st b e in c o rp o ra te d in th e s c i e n c e s ,
h e a l t h , p h y s ic a l e d u c a tio n , s o c ia l s tu d ie s an d s c h o o l a c t i v i t i e s .
Boys a n d g ir ls a t th is s ta g e a re re a d y to a n a ly z e w hy food
m a k e s a d iff e r e n c e in o n e 's g ro w th a n d d e v e lo p m e n t, to le a r n th e
s ig n s o f a d e q u a te a n d in a d e q u a te n u t r i t i o n , a n d to a c q u ir e b a s ic
k n o w le d g e o f n u tr ie n ts in fo o d s an d th e fu n c tio n s o f th o s e n u t r i e n t s .
T h e ir a p p r e c ia tio n a n d u n d e rs ta n d in g o f th e food s u p p ly sh o u ld i n ­
c r e a s e th ro u g h s tu d y o f th e c o m p le x ity o f th e food in d u s tr y , in c lu d in g
fa rm in g , p r o c e s s i n g , m a rk e tin g a n d th e im p o rtin g o f fo o d s found on
th e m a rk e t. T hey sh o u ld kno w th e ro le o f in d u s try a n d p u b lic h e a lth
a g e n c ie s in m a in ta in in g j s a f e food s u p p ly an d so m e o f th e im p o rta n t
p r in c ip le s c o n c e rn e d w ith th e b e s t u s e o f m oney in food s e le c tio n .
The a ttitu d e to w a rd a w id e r v a r ie ty o f food a c c e p ta n c e sh o u ld
c o n tin u e .
53
At th is a g e le v e l th e s tu d e n ts ' s h o u ld b e e x p o s e d to th e b a s ic
c o n c e p ts o f n u tr itio n . T hese, a re n o t j u s t f a c ts to b e m em o rized a s
s u c h , b u t th e y s h o u ld s e r v e a s g u id e lin e s for th e s e le c tio n o f c o n ­
t e n t , le a r n in g e x p e r ie n c e s a n d te a c h in g m a te ria ls in a n e d u c a tio n a l
p ro g ra m .
The b a s i c c o n c e p ts in n u tritio n a re (33):
1. N u tritio n is th e food you e a t an d how th e b o d y u s e s i t .
— W e e a t food to l i v e , to g ro w , to k e e p h e a lth y an d w e l l ,
a n d to g e t e n e rg y fo r w ork an d p la y .
2 . Food is m ade up o f d iff e r e n t n u tr ie n ts n e e d e d fo r h e a lth an d
g ro w th .
—All n u tr ie n ts n e e d e d b y th e b o d y a re a v a ila b le th ro u g h
fo o d .
—M an y k in d s a n d c o m b in a tio n s o f food c a n le a d to a w e ll
• b a la n c e d d ie t.
—N o food by i t s e l f h a s a ll th e n u tr ie n ts n e e d e d fo r fu ll
g ro w th an d h e a lth .
—M o s t n u tr ie n ts do th e ir b e s t w ork in th e b o d y w hen
te a m e d w ith o th e r n u t r i e n t s .
3 . All p e r s o n s th ro u g h o u t lif e n e e d th e sa m e n u tr ie n ts b u t in
v a ry in g a m o u n ts .
—The a m o u n ts o f n u tr ie n ts n e e d e d a re in flu e n c e d by s e x ,
a g e ,, s i z e , a c ti v ity a n d s ta t e o f h e a lth .
54
—S u g g e s tio n s o f k in d s 'a n d a m o u n ts n e e d e d a re m ad e by
tr a in e d s c i e n t i s t s .
4 . The w a y fo o d i s h a n d le d in f lu e n c e s th e a m o u n t o f n u tr ie n ts
r e t a i n e d , i t s s a f e t y , a p p e a r a n c e a n d fla v o r.
—H a n d lin g m e a n s e v e ry th in g th a t h a p p e n s to food w h ile i t
i s b e in g g ro w n , p r o c e s s e d , s to re d a n d p re p a re d fo r
e a ti n g .
F or th e p u rp o s e o f th is s tu d y th e s e c tio n on th e im p o rta n c e o f
h a n d lin g food to e m p h a s iz e w h a t s h o u ld be ta u g h t a t s e c o n d a ry s c h o o l
le v e l is e x p a n d e d .
F ood i s h a n d le d b y m any p e r s o n s from th e tim e i t is h a r v e s te d
to th e tim e i t is c o n s u m e d . In L e b a n o n th e fo o d p r e p a r a tio n p r a c tic e s
n e e d im p ro v e m e n t in o rd e r to d e c r e a s e th e n u trie n t l o s s e s d u rin g fo o d
p r e p a r a tio n . The g e n e r a l o b je c tiv e o f th e fo llo w in g s e c tio n d e s ig n e d
fo r s e c o n d a r y s c h o o l le v e l is to u n d e r s ta n d th a t a d e q u a te n u tritio n is
p ro m o te d b y h a n d lin g food in a w a y th a t m in im iz e s n u tr ie n t l o s s e s ;
. s e e F ig u re 5 .
U pon c o m p le tio n o f h ig h s c h o o l, th e s tu d e n t s h o u ld b e g in to
u n d e r s ta n d th e fu n c tio n s an d s p e c if ic food s o u r c e s o f n u t r i e n t s . He
s h o u ld b e a b le to m ake good d e c is io n s in s e le c tin g a n a d e q u a te d i e t ,
a n d s h o u ld h a v e a n u n d e rs ta n d in g o f c u ltu ra l fa c to r s a ffe c tin g food
c h o ic e s .
He s h o u ld h a v e a p p r e c ia tio n o f th e m any fa c to r s a ffe c tin g
th e c o s t o f f o o d s , an d s h o u ld b e a b le to u s e h is m o n ey w ith
55
F ig u re 5 .
E xam ple o f H ow to E xpand th e C o n c e p t o f P ro p er Food
H a n d lin g a t th e S e c o n d a ry S c h o o l L e v e l.
C o n te n t
N u tritiv e v a lu e m ay b e d e - ■
c r e a s e d b y re m o v a l o f n u tr i­
e n ts d u rin g p r o c e s s in g .a n d
p r e p a r a tio n b y m e c h a n ic a l
m eans.
I n s tr u c tio n a l A ids a n d S tu d e n t
A c tiv ity
E x h ib it s a m p le s o f w h ite m ille d '
f lo u r , an d w h o le w h e a t flo u r. In th e
re fin in g p r o c e s s th e b ra n an d germ
o f th e w h e a t h a s b e e n rem o v ed
w h ic h c o n ta in s th e m a jo rity o f th e
m in e ra ls an d v i t a m i n s .
E x h ib it s a m p le s o f d ry w h o le m ilk
a n d d ry skim m ilk . The v ita m in A
w a s rem o v ed w h en th e m ilk w a s
d e f a tte d .
E x h ib it sa m p le o f " la b a n " an d " l a b n e h " . The c a lc iu m h a s b e e n re m o v e d
w h e n th e " la b a n " w a s s tr a in e d to
m ak e " la b n e h " .
D e m o n stra te s c ru b b in g v e r s u s p e e l ­
in g fr e s h c a r ro ts , n o tin g th a t th e
th ic k e r th e p e e lin g phe g re a te r th e
lo s s of n u trie n ts .
P o ta to e s c o o k e d w h o le an d u n p e e le d
h a v e m axim um n u tr ie n t r e te n tio n .
The n u tr itiv e v a lu e o f a food
m ay be d e c r e a s e d by re m o v a l
o f n u tr ie n ts d u rin g p re p a ra tio n
b y s o lu tio n .
W a te r s o lu b le n u tr ie n ts a re
l o s t to th e a q u e o u s m edium
d u rin g h e a tin g .
D e m o n s tra te v e g e ta b le c o o k e ry ,
s t r e s s i n g th e p ro p e r u s e o f th e w a te r
m e d ia a s:
I . A g re e n s u c c u le n t v e g e ta b le
(Jew s m allow ) in a sm all
am o u n t o f w a te r .
56
2 . A fre s h v e g e ta b le (p e a s) c o v ­
e re d w ith w a te r . P re s e rv e th e
w a te r c o n ta in in g th e n u tr ie n ts
to u s e in s o u p .
3 . C ook p e e le d a n d s lic e d p o ta ­
to e s in th e w a te r w h ic h th e y
h a v e b e e n s o a k e d in .
The lo n g e r th e c o o k in g tim e
th e g r e a te r th e n u tr ie n t l o s s e s .
C o m p are th e fla v o r o f s tu ffe d a r t i ­
c h o k e s c o o k e d j u s t u n til te n d e r to
th o s e c o o k e d fo r a n e x te n d e d p e rio d
o f ti m e .
The n u tr itiv e v a lu e o f food
m ay be d e c r e a s e d d u rin g p r e ­
p a ra tio n due to r e a c tio n s th a t
p ro d u c e c h e m ic a l c h a n g e s .
R efer to S ham m as a n d A dolf r e s e a r c h
(15), in c lu d in g th ia m in e lo s s d u rin g
s u n d ry in g o f w h e a t to m ake
"b u rg h o l" .
N u trie n t l o s s d u e to o x id a tio n .
A sc o rb ic a c id l o s e s i t s p o te n c y by
e x p o s u r e to o x y g e n ; e x a m p le s:
I.
S to re o ra n g e ju ic e in a s e a le d
c o n ta in e r .
' 2 . S to re "ta b b o u li" in a c o v e re d
d is h .
3 . P a c k a g e p ro d u c e in v a p o rp ro o f m a te r ia l.
’ 4 . L im it th e am o u n t o f e x p o s e d
s u rfa c e in fo o d s t o r a g e .
5 . L im it th e le n g th o f s to ra g e
p e rio d .
57
in c r e a s in g s k ill in m a k in g food p u r c h a s e s . K now ledge o f r e lia b le
s o u r c e s o f in fo rm a tio n a n d th e d e s ir e to k e e p u p - t o - d a t e on n e w e r
fin d in g s in fo o d s a n d n u tritio n a re o f p a ra m o u n t im p o r ta n c e .
N u tritio n E d u c a tio n a n d th e U n iv e r s ity an d C o lle g e L e v e l
The a g e le v e l o f s tu d e n ts in h ig h e r e d u c a tio n is b e tw e e n
e ig h te e n a n d tw e n ty -tw o y e a r s , w ith a s m a ll p e r c e n ta g e in a h ig h e r
a g e b r a c k e t. At th is le v e l th e s tu d e n t m ay h a v e h a d a fo rm al c o u rs e
in n u tr itio n b u t m ore lik e ly i t w ill h a v e b e e n in c o rp o ra te d in o th e r s u b je c t m a tte r a r e a s . At th e u n iv e r s ity le v e l he m ay b e e n ro lle d in
c o u r s e s d e s ig n e d j u s t fo r n u tritio n a n d food p r e p a r a tio n . T h e se '
c o u r s e s w ill p ro v id e th e s tu d e n t w ith a n o p p o rtu n ity to s tu d y th e
n u tr itio n a l c o n c e p ts in g r e a te r d e p th , w ith p r a c t i c a l a p p lic a tio n s . .
I n te g r a te d w ith th e s tu d y o f a n th ro p o lo g y a n d / o r s o c io lo g y , th e
student* s h o u ld g a in a th o ro u g h u n d e rs ta n d in g o f h is c u ltu ra l h e rita g e
a s r e la te d to fo o d s e l e c t i o n a n d e a tin g p a t t e r n s . W ith th e a c q u is itio n
o f a k n o w le d g e o f th e p h y s ic a l s c i e n c e s th e s tu d e n t s h o u ld be a b le to
u n d e r s ta n d th e p r o c e s s e s o f d ig e s tio n an d a b s o r p tio n o f food s u b ­
s ta n c e s .
As a n in tr o d u c tio n to th e n u tr itio n a l s ta t u s o f th e lo c a l c u ltu re
h e s h o u ld e x p lo re th e fin d in g s o f th e U S-IC N N D N u tritio n s u rv e y fo r
L e b a n o n (I) in d e p th .
The o b je c tiv e s o f th is e x e r c is e a re to u n d e r­
s ta n d th e te c h n iq u e s o f c o n d u c tin g a n u tr itio n a l s u r v e y , th e re c o rd in g
58
o f fin d in g s an d a s s e s s m e n t a n d a n a ly s is o f th e i n v e s t i g a t i o n s . From
th e r e s u l t s o f s u c h a s u r v e y , th e s tu d e n t s h o u ld b e a b le to e v a lu a te
s o c io - e c o n o m ic c h a n g e s t h a t w o u ld im p ro v e th e n u tr itio n a l s t a t u s .
The s tu d y o f in d iv id u a l n u tr ie n ts an d th e ir f u n c t i o n s , a s w e ll a s
th e i r food s o u r c e s , m ig h t b e s t b e a p p ro a c h e d w ith th o s e th a t w e re
fo u n d to b e a d e q u a te . For e x a m p le , th e a v a il a b ili ty a n d c o n su m p tio n
o f c itr u s f r u its a n d d a rk g re e n v e g e ta b le s in r e la tio n to a s c o r b ic a c id
a n d v ita m in A n e e d s .
The c o n tin u a tio n o f th e s tu d y o f th e n u tr ie n ts c a n p ro g r e s s in a
s e q u e n c e o f th o s e " a c c e p ta b le " ( e . g . , th ia m in e ) to th o s e th a t w e re
d e f i c i e n t , c a u s in g m a ln u tritio n ; com m on e x a m p le s a re iro n d e f ic ie n c y
a n e m ia a n d p ro te in m a ln u tritio n c a u s in g k w a s h io rk o r in in f a n ts .
S tu d e n ts s h o u ld n ow b e a b le to a p p ly th e re c o m m e n d a tio n s o f
th e s u rv e y te a m to th e t a s k s o f food s e le c tio n an d p r e p a r a tio n . H o p e ­
fu lly th e s tu d e n t w ill a ls o be m o tiv a te d to b rin g a b o u t s o c ia l c h a n g e ,
s u c h a s food e n r ic h m e n t, im p ro v ed e n v iro n m e n ta l s a n it a tio n an d .
b e t t e r d is tr ib u tio n o f fo o d .
E d u c a tio n fo r b e tte r n u tritio n m e a n s m uch m ore th a n te a c h in g
p h y s io lo g y a n d c h e m is tr y . I t in v o lv e s p s y c h o lo g y , a n th ro p o lo g y ,
s o c io lo g y , e c o n o m i c s , th e h u m a n itie s a n d th e o th e r s c i e n c e s . The
in c r e a s e d food p r o d u c tio n , so n e c e s s a r y in u n d e rd e v e lo p e d c o u n tr ie s ,
c a n b e n e f it from e ffo rts in e v e ry f ie ld . S o c ie ty n e e d s to p ro v id e
f a c i l i t i e s , le g i s l a t o r s to e s t a b l i s h e f f e c tiv e r e g u la tio n s , w rite rs an d
59
b r o a d c a s te r s to m old p u b lic o p in io n an d tra n s m it in fo rm a tio n . In th e
ru r a l s o c i e t i e s food p ro d u c tio n is n o t j u s t a m a tte r fo r farm ers an d
a g r ic u ltu r a l te c h n ic ia n s b u t d e p e n d s on th e w h o le w ay o f liv in g , th e
c u ltu r e a n d v a lu e s o f th e n a tio n .
The u n p a r a lle le d g ro w th r a te o f th e w o rld p o p u la tio n is r e p la c ­
in g d is tr ib u tio n a s th e m a jo r p ro b lem in food a v a i l a b i l i t y . A lthough
th e y a re n o t lik e ly to fa c e s e r io u s food s h o r ta g e s in th e n e a r f u tu r e ,
th e d e v e lo p e d c o u n tr ie s m ay h a v e d iff ic u lty in m a in ta in in g an d im ­
p ro v in g hum an w e ll- b e in g a s th e y c o p e w ith c u rre n t p o p u la tio n
g ro w th . T oday m o s t d e v e lo p in g c o u n trie s fa c e a c u te food s u p p ly p ro b ­
le m s , p o s s ib ly im p e n d in g f a m in e s , a s a r e s u lt o f th e r a te o f p o p u la ­
tio n g ro w th . The in te r a c tin g c o m b in a tio n s o f a s o c ia l o rd e r a re r e ­
s p o n s ib le fo r food a v a il a b ili ty in a g iv e n s itu a tio n .
T his c u rre n t a n d
c o n tr o v e r s ia l i s s u e th ro u g h o u t th e w o rld w a s c h o s e n f o r e x p a n s io n fo r
s tu d e n ts in h ig h e r e d u c a tio n w ith t h e s e tw o g e n e r a l o b je c tiv e s in
m ind:
I . T hat th e s tu d e n t id e n tif y th e n u m ero u s fa c to r s c o n trib u tin g
to th e a v a il a b ili ty o f fo o d .
2 . T hat th e s tu d e n t be a b le to m ake a ju d g m e n t c o n c e rn in g th e
d is tr ib u tio n o f food in a g iv e n p o p u la tio n o f m axim um u t i l i ­
z a tio n .
60
F ig u re 6.
E xam ple o f How to E xpand th e C o n c e p t o f Food A v a ila b ility
a t th e U n iv e r s ity L e v e l.
C o n te n t
I n s tr u c tio n a l A ids a n d S tu d e n t
A c tiv ity
Food d is tr ib u tio n w ith in s o c i ­
e ty ta k e s p la c e by r e c ip r o c a l
s h a rin g .
R efer t o b a r te r s y s te m b e tw e e n b lo o d
r e la te d fa m ilie s in th e m o u n tain
v illa g e s .
Food d is tr ib u tio n w ith in s o c i ­
e ty ta k e s p la c e b y v o lu n ta ry
o r in v o lu n ta r y , r e d i s t r i b u t i o n .
T rac e th e s o c io - e c o n o m ic o r g a n iz a ­
tio n o f food r e d is tr 'b u tio n b y d e ­
s c r ib in g th e fo llo w in g :
1 . V illa g e m a rk e t d a y .
2 . B eiru t v e g e ta b le " so u k ".
3 . F a m ily -o w n e d g ro c e ry s h o p s .
4 . S p e n i e s , L im ite d , s u p e rm a rk e t
c h a in s .
Food d is tr ib u tio n am ong c o u n ­
t r i e s ta k e s th e form of:
I.
U n r e s tr ic te d tra d e on th e
b a s i s o f th e w o rld
p ric e s .
In v ite th e D a n is h food c o rp o ra tio n
r e p r e s e n ta tiv e to ta lk a b o u t th e ir
fo o d d is tr ib u tio n a n d e x p o r ts .
2 . T rade r e s t r i c t e d by b a rrie rs
o f m an y k in d s :
a . Im p o rt ta x e s
b . P o litic a l
c.
C o n c e s s io n a l e x ­
change .
C o m p are th e p r ic e ’s o f s e v e r a l ite m s
-p ro d u c e d in L eb an o n to th e sa m e im ­
p o rte d ite m s; e x a m p le s : s a l t , b e e r ,
c a n n e d to m ato s a u c e , o ra n g e j u i c e ,
o liv e o i l .
The e x p o rt o f Ja ffa n a v e l o ra n g e s is
p ro h ib ite d in th e A rab c o u n tr ie s .
R e fe re n c e : " D a ily S tar" N .ovem ber 15,
19 65, p. I, " L e b an o n to e x c h a n g e
a p p le s for BE 11 (B ritis h m ade je t)
' fo r th e M id d le E a s t A irlin e s ."
61
F ig u re 6.
(C o n tin u e d )
The a v a i l a b i l i t y o f fo o d a s a
f a c to r in a "F o o d C o n su m p tio n
P a tte rn " i s a fu n c tio n of:
I . The k in d s a n d a m o u n ts
o f a c c e s s i b l e food
m a te ria l.
R e fe re n c e : L e s s o n o f th e 16 0 's —
C h a lle n g e s o f th e '7 0 's , D av id
R o c k e fe lle r. W ar on H u n g e r, A R e­
p o rt from A ID , V o l. I l l , N o . I I r
N o v em b er 1969, p p . 1 -3 .
2 . The n u m b er o f p e o p le
d e p e n d e n t upon th e m .
S tu d e n ts co m p are in th e a b o v e
a r t i c l e th e n a tio n a l a v e ra g e o f food
s u p p ly p e r c a p ita o f L eb an o n (an d
n e ig h b o rin g c o u n trie s ) to th e re c o m ­
m e n d ed m inim um r e q u ir e m e n ts .
3 . The e f f e c t iv e n e s s w ith
w h ic h i t is d is tr ib u te d
a c c o rd in g to n e e d s an d
w a n ts .
R ead th e U S -IC N N D 's re p o rt on th e
N u tritio n s u rv e y o f L e b a n o n (19 6 2 ).
A n a ly ze th e fin d in g s w ith re g a rd to
th r e e s e g m e n ts o f th e p o p u la tio n a s .
to :
a . N u tritio n a l s t a t u s .
b . G e o g ra p h ic lo c a tio n .
c . Food a v a i l a b i l i t y .
d . C a u s e s o f u n e v e n d is tr ib u tio n .
Food d is tr ib u tio n e v e ry w h e re
a n d a t a l l le v e l s i s a c c o m p a ­
n ie d by m ore o r l e s s w a s t e ,
a n d fa ilu r e to m e e t in d iv id u a l
needs.
G u e st Panel
"P ro b le m s o f F ood W a s te "
1. H o m em ak er.
2 . P u b lic r e s ta u r a n t o w n e r.
3 . S h o p k e e p e r.
4 . W h o le s a le D is trib u to r ( s to ra g e
an d d is tr ib u tio n ) .
5 . F arm er.
The a v a i l a b i l i t y o f food to
m e e t w o rld p o p u la tio n n e e d s
in th e im m e d ia te a n d p r e d ic t­
a b le fu tu re w ill d e p e n d p r i­
m a rily upon m ore e f f e c tiv e u s e
o f food r e s o u r c e s a t b o th p ro ­
d u c tio n a n d c o n su m p tio n
le v e ls .
C la s s D e b a te
I n c r e a s in g farm p ro d u c tiv ity is e s s e n ­
t i a l l y o n e o f c r e a tin g r a d ic a l c h a n g e s
in a g r ic u ltu r a l te c h n o lo g y .
vs
R ural h u n g e r o c c u rs in a r e a s w h e re
m o d ern m a c h in e ry h a s d is p la c e d
62
F ig u re 6.
(C o n tin u e d )
h a n d la b o r , an d s o p re v io u s a g r ic u l­
tu ra l la b o re rs a re tr e a te d a s
d is p e n s a b le .
The " m ira c le s e e d s " o f th e G re en
R ev o lu tio n w ill p u s h b a c k th e d a te
o f th e p o p u la tio n -f o o d d o o m sd a y .
The " m ira c le s e e d s " o f th e G re en
R e v o lu tio n m ay b e s u s c e p tib le to
n e w " m ira c le p la n t d i s e a s e " .
C h o ic e s a t th e c o n s u m e r le v e l
c a n in c r e a s e th e e f f e c tiv e n e s s
o f u tiliz a tio n o f fo o d r e s o u r c e s .
z
R ead th e Pow er o f F o o d , A P ro g re ss
R ep o rt on th e W o rld Food P ro g ra m m e .
FAC, P I, 1 9 2 7 5 0 , N o v em b er 1969 (a
n e w k in d o f m u ltila te r a l a i d ) .
U s in g s y s te m a p p ro a c h to n u tritio n
( s ta r tin g w ith an u n d e rs ta n d in g o f
th e re s o u rc e s ) fram e som e p o lic ie s to h e lp a c h ie v e th e h ig h e s t n u tritio n
p o s s i b l e for th e fa m ily m em bers w ho
n e e d i t m o s t.
a . h ig h y ie ld farm te c h n o lo g y .
b . u s e o f " m ira c le s e e d s " .
• c . e d u c a tio n a l e x p a n s io n .
d . refo rm s in a d m in is tr a tiv e ,
p o l i t i c a l , e c o n o m ic an d s o c ia l
a g e n c ie s .
63
N u tr itio n a l A id es fo r L e b a n e s e V illa g e s
The program aim i s to g iv e a o n e - y e a r e d u c a tio n in fo o d s an d
n u tr itio n to v illa g e s t u d e n t s , so th a t th e y m ay b e c o m e n u tritio n a id e s
a t th e v illa g e l e v e l . The s tu d e n ts h o ld a h ig h s c h o o l d ip lo m a from th e
m a jo r h ig h s c h o o ls o f th e v i l l a g e s . T hey a re s e l e c t e d on th e b a s i s o f
s c h o l a s t i c a c h ie v e m e n t, h om em ak in g b a c k g ro u n d , a n d th e co m m itm en t
t h a t th e y w ill s ta y a s a r e s id e n t o f th e p a r tic u la r v illa g e th e y
r e p r e s e n t.
The o b je c tiv e o f th is pro g ram is to s tim u la te th e n u tritio n a id e s
to im p ro v e th e n u tr itio n a l s ta t u s o f th e ru ra l p e o p le b y m ak in g m a x i­
mum u s e o f th e fo o d r e s o u r c e s a v a i l a b l e , th ro u g h fo o d s an d n u tritio n
e d u c a tio n .
At th e c o m p le tio n o f th e fo o d s a n d n u tritio n c o u r s e , th e n u tr i­
tio n a id e s w ill r e c e iv e a c e r tif ic a t e a t te s tin g to th e fu lfillm e n t o f th e
r e q u ir e m e n ts . The r e c e iv e r is th e n e lig ib le to te a c h a s im ila r c o u rs e
a t th e V illa g e W e lfa re S o c ie ty s c h o o ls to s tu d e n ts o f lo w in co m e
fa m ilie s b e tw e e n th e a g e o f fo u rte e n a n d s ix te e n .
The g e n e r a l p la n f its th e o b je c tiv e s o f th e v illa g e program in
th is m a n n e r .. I t is o f p a ra m o u n t im p o rta n c e for th e n u tritio n a id e s to
u n d e r s ta n d th e p s y c h o lo g i c a l, s o c io lo g ic a l an d p h y s ic a l im p o rta n c e
o f food to m an a n d to r e a liz e th e im p o rta n c e o f fo o d to m an and h is
n u tr itio n a l w e ll b e i n g . A k n o w le d g e o f th e em erg in g fo o d p a tte r n s is
e s s e n t i a l to u n d e rs ta n d th e food h a b its p ra c tic e d .. The e f f e c ts o f food
64
f a d s , s u p e r s tit io n s an d m is c o n c e p tio n s o n food h a b its s h o u ld b e a n a ­
ly z e d b e fo re a n y c h a n g e i s a tte m p te d . The im p o rta n c e o f a th o ro u g h
u n d e rs ta n d in g o f th e D a ily Food G u id e fo r L eb an o n a n d i t s u s e in m e a l
p la n n in g u s in g th e r e s o u r c e s a v a il a b le w ill b e s tu d i e d . A k n o w le d g e
o f th e n u tr ie n ts th a t a re e s s e n t i a l to m an is o n e o f th e m a jo r o b je c ­
tiv e s .
E m p h a sis w ill b e p la c e d on e f f e c tiv e m e a l p la n n in g th a t w ill
a l l e v i a t e n u tr itio n a l d e f i c i e n c i e s . L a b o ra to ry .I e s s o n s in food p r e p a ­
r a tio n w ill p u t in to p r a c tic e th e o r e tic a l in fo rm a tio n an d w ill s t r e s s th e
im p o rta n c e o f p ro p e r h a n d lin g o f fo o d d u rin g s to ra g e an d c o o k in g to
m in im iz e th e n u tr itiv e l o s s . The p ro g ram w ill a ls o fo c u s on th e im ­
p o rta n c e o f fa m ily p la n n in g , s t r e s s i n g th a t th e c h a n c e s o f s m a ll
f a m ilie s b e in g w e ll fed a re g r e a te r th a n th o s e o f la rg e fa m ilie s , w h en
th e r e s o u r c e s a v a il a b le a re th e s a m e .
A d a p tin g th e P lan to In fo rm al S itu a tio n s
In fo rm a l te a c h in g d o e s n o t fo llo w th e rig id c la s s ro o m in s t r u c ­
tio n m e th o d . I t is d e s ig n e d to r e a c h g ro u p s v a ry in g in s iz e and
in t e r e s t s : group m e e t i n g s , e x te n s io n w o rk , c lu b s , o r g a n iz a tio n s a n d
c l i n i c s . The s u b je c t to b e ta u g h t r e l a t e s to th e i n t e r e s t an d p re v io u s
e x p e r ie n c e o f th e g r o u p . A n o th er a s p e c t o f in fo rm a l te a c h in g is
th ro u g h th e m a s s m e d ia .
By s p a r in g u s e o f te c h n i c a l t e r m s , an d u s e
o f m o n o s y lla b ic w o rd s a s m uch a s p o s s i b l e , th e in fo rm a tio n c a n b e
65
p u t in a form u n d e r s ta n d a b le b y th e you n g a n d i l l i t e r a t e , w ith o u t
b e in g to o e le m e n ta ry fo r th e w e ll- e d u c a te d .
L e a rn in g i s a p e r s o n a l m a tte r a n d p e o p le I e a m o n ly w hen th e y
w a n t to .
T hey e ith e r le a r n in o rd e r to s a t i s f y so m e n e e d w h ic h th e y
r e c o g n iz e c o n s c io u s ly o r s u b c o n s c io u s ly , o r to a v o id som e n u is a n c e
o r u n p le a s a n t s itu a tio n w h ic h w o u ld o c c u r i f th e y h a d n o t le a r n e d .
T his a p p lie s to b o th a d u lts an d c h ild r e n . The fiv e s ta g e s o f th e l e a r n ­
in g p r o c e s s a re a w a r e n e s s , i n t e r e s t , e v a lu a tio n , tr i a l a n d a d o p tio n .
N u tritio n e d u c a tio n c a n n o t b e c o n s id e r e d c o m p le te u n til a ll s ta g e s
h a v e b e e n a c h ie v e d .
M a s s M e d ia
T h e s e a llo w s im u lta n e o u s p r e s e n ta tio n o f in fo rm a tio n to a la rg e
n u m b er o f p e r s o n s in v a ry in g l o c a l e s . R a d io , t e l e v i s i o n , n e w s p a p e r s
an d m a g a z in e s a re in c lu d e d . T h e s e to o ls c a n b e e f f e c tiv e in fu r th e r­
in g n u tr itio n e d u c a tio n o f th e p u b lic .
R ad io : — B etw een 85 a n d 90 p e r c e n t o f th e p o p u la tio n o f
L e b a n o n h a v e r a d io s .
M ore fa m ilie s in L eb an o n h a v e ra d io s e ts th a n
h a v e t e l e p h o n e s , r a n g e s , or r e f r ig e r a to r s or a n y o th e r c o n v e n ie n c e
d e v e lo p e d in m odern t i m e s .
The L e b a n e s e g o v e rn m e n t s p o n s o rs b r o a d c a s ts in th e p u b lic i n ­
t e r e s t , c o n v e n ie n c e , a n d n e c e s s i t y . P rogram s for b e tte r n u tritio n
com e in th e s e c a t e g o r i e s , th u s ra d io s ta tio n s w ill n o t o n ly s p o n s o r
66
n u tritio n e d u c a tio n p ro g ram s b u t p rid e th e m s e lv e o n b e in g a le r t to
c o m m u n ity n e e d s .
R adio r e a c h e s a lm o s t e v e ry w h e re an d c an g iv e re g u la r c o n ta c t
w ith th e a u d ie n c e t h a t i s i n t e r e s t e d . P e o p le c a n l i s t e n to ra d io w h ile
d o in g o th e r t h i n g s . A h o m e m a k er c a n iro n o r b a k e w h ile p ic k in g up
tip s from ra d io ; th u s ra d io c a n inform a s w e ll a s s e r v e a s a c o m p a n ­
io n . O n th e o th e r h a n d m any l i s t e n e r s m u s t b e m o tiv a te d to tu n e in .
P ro g ram s o f n u tritio n e d u c a tio n s h o u ld n o t l a s t m ore th a n f if te e n
m in u te s . A n u tr itio n m e s s a g e c a n b e in c lu d e d in m an y p ro g ram s s u c h
a s " n e w p r o d u c ts " , " fa rm e r's p ro g ram ", "m o th e rs o f tom orrow " an d
" th e h o m e m a k er". S p o t a n n o u n c e m e n ts o f 60 to 9 0 s e c o n d s th a t u s e a
s in g le p re m is e o r th e m e c a n b e e f f e c tiv e in p a s s in g n u tr itio n a l f a c t s ,
i f th e sa m e m e s s a g e i s r e p e a te d a t v a rio u s in te r v a ls d u rin g th e d a y to
c r e a te th e d e s ir e d a w a r e n e s s .
G u id e lin e s fo r b r o a d c a s tin g a p u b lic n u tritio n program a re :
I . A s in g le m e s s a g e o r o b je c t iv e .
2 . A th e m e o r b a s i c p r e m is e .
3 . An e a s y to fo llo w s to ry o r in fo rm a tio n .
4 . S im ple a n d u n d e r s ta n d a b le w o rd s a n d th e m e s .
5 . A v a r ie ty o f te c h n iq u e s to c a p tu re th e fa n c y o f th e p u b lic .
6. The w e ll k now n an d r e s p e c te d s o u rc e o f in fo rm a tio n i n ­
c lu d e d .
67
7. To k n o w th e te c h n iq u e s o f th e m edium a n d th e p e o p le in
c o n tro l o f p ro g ra m m in g .
8 . To k n o w lo c a l p e r s o n a l i t i e s , lik e th e YWCA d ir e c to r , p u b lic
h e a lth c e n te r p e r s o n n e l, n u tritio n e d u c a tio n t e a c h e r s , w ho
c o u ld h e lp c r e a te i n t e r e s t in th e co m m u n ity .
An e x a m p le o f a ra d io s c r ip t th a t p e r ta in s to th e ty p e s o f food
th e b o d y n e e d s an d e s p e c i a l l y a d a p te d to th e L e b a n e s e s itu a tio n is
g iv e n in A p p en d ix B. •
T e le v is io n : — T e le v is io n h a s b e e n a c c la im e d " th e m o st im p o rt­
a n t e d u c a tio n a l to o l s in c e m o v a b le ty p e : (3 4 ). M uch o f te le v is io n 's s u c c e s s in te a c h in g is i t s u n iq u e c o m b in a tio n o f s i g h t , s o u n d and
m o tio n . T his c o u p lin g o f a u d io an d v is u a l s tim u li i s o n e o f th e m o s t
e f f e c tiv e to o ls in c h a n g in g h um an b e h a v io r .
A te l e v i s i o n b r o a d c a s tin g s e r v ic e w a s e s t a b l i s h e d in L e b a n o n ,
th e f i r s t c o m m e rc ia l s ta t io n in th e M id d le E a s t, a n d re g u la rly s c h e d ­
u le d b r o a d c a s ts b e g a n in 1959 (3 5 ). S in c e 1959 , e ig h t o p e ra tin g
s t a t i o n s , th re e b r o a d c a s tin g in A ra b ic , th re e in F r e n c h , an d tw o in
E n g lis h , r e a c h a n e s tim a te d 70 to 80 p e r c e n t o f th e L e b a n e s e p u b lic .
From th e tim e r e g u la r b r o a d c a s tin g b e g a n in 1959 u n til 19 7 0 , 180,000
s e t s w e re p u r c h a s e d .
S ix ty p e r c e n t a re ow ned b y lo w in co m e p e o p le ;
a lth o u g h th e i n i t i a l p r ic e is h ig h i t is th e ,c h e a p e s t s o u rc e o f e n te r ­
ta in m e n t. At f i r s t , th e p u rp o s e o f m o s t c o m m e rcial t e le v is io n in
L e b a n o n w a s to d e lig h t an d a m u se th e a u d ie n c e . At p r e s e n t .
68
h o w e v e r, m ore p ro g ram s a re p la n n e d to h a v e a n e d u c a tio n a l c o n ­
te n t.
In L e b a n o n a t p r e s e n t t h e r e .i s a p o te n tia l fo r te l e v i s e d n u tritio n
in fo rm a tio n fo r th e p u b lic . All th e d a y -tim e p ro g ram s on te le v is io n
a re e s s e n t i a l l y " w o m e n 's p ro g ra m s " , fo r th e ir a u d ie n c e s a re p rim a rily
fe m in in e . D u rin g th e m ornin g p ro g ram s th e re c a n b e e f f e c tiv e u s e o f
th e m edium fo r te a c h in g th e h o m e m a k er. N u tritio n e d u c a tio n , h o w ­
e v e r , s h o u ld n o t b e lim ite d to th e fe m a le v ie w e r . P rogram s o f n u tr i­
tio n in fo rm a tio n s h o u ld be in te g r a te d in to th e e n tire d a y 's p rogram m ing
to s tim u la te m axim um n u tritio n a w a r e n e s s w ith in th e p o p u la tio n .
A d v e rtis e r s c o u ld be e n c o u ra g e d to u s e n u tritio n a l f a c ts in p ro m o tin g
th e ir p ro d u c ts an d c h ild r e n 's p ro g ram s c a n e m p h a s iz e n u tritio n in fo r­
m a tio n th ro u g h s to r y te l l i n g .
M e a l p la n n in g , c a re an d h a n d lin g o f f o o d s , an d im p o rta n c e o f
fo o d c h o ic e s in w e ig h t c o n tro l w o u ld b e o f i n t e r e s t . Program p la n n e r s
n e e d to u s e l i s t e n e r s ' q u e s tio n s a s a g u id e to p ro b le m a r e a s .
' W h en p la n n in g p ro g ram s i t s h o u ld b e re m e m b ered th a t i t is
p o s s i b l e to u s e v id e o ta p e s an d film e d p r e s e n t a t i o n s .
T his fe a tu re
p ro v id e s a s a v in g o f tim e c o m p ared w ith f a c e - t o - f a c e p r o d u c tio n s .
M an y k in d s o f te a c h in g a id s s u c h a s th e f la n n e lg r a p h , c h a r t s , s t i l l
a n d m o tio n p i c t u r e s , p o s t e r s , e x h ib its an d m o d e ls c a n b e in c o rp o ra te d .
In A p p en d ix B th e re is a sa m p le TV s c r ip t a n d v i s u a l s w h ic h
w o u ld be o f i n t e r e s t to th e a v e ra g e L e b a n e s e t e le v is io n v ie w e r .
69
N e w s p a p e r s : — N o c ity in th e w o rld h a s a s h ig h a p ro p o rtio n o f
n e w s p a p e r s a s d o e s B eiru t (3 6 ). R e c e n t fig u re s on p r e s s l i c e n s e s
i s s u e d b y th e L e b a n e s e g o v e rn m e n t sh o w th a t th e c o u n try h a s 49 d a ily
n e w s p a p e r s , 30 o f w h ic h a re in A rab ic an d 19 in A rm e n ia n , F r e n c h , o r
E n g lis h . The l a r g e s t d a ily n e w s p a p e r , L 'O rie n t (F re n ch ), h a s a c ir c u ­
la tio n o f 150,000; m any o th e rs e x c e e d 15,000 a n d th e s m a l le s t m ay
s e l l o n ly o n e h u n d re d c o p ie s .
A lm o st e v e ry n e w s p a p e r in L e b a n o n h a s a p a g e e s p e c i a l l y d e ­
s ig n e d fo r th e fe m a le r e a d e r . The " w o m e n 's p a g e " u s u a lly in c lu d e s
e m p h a s is on a d v ic e a n d in fo rm a tio n o n m a tte rs w h ic h c o n c e rn th e
h o m e , th e fa m ily , th e c o m m u n ity a n d th e w om an h e r s e lf . Some
s tr a ig h t n e w s s to r ie s o f s p e c ia l i n t e r e s t to w om en a re a ls o in c lu d e d .
N u tritio n e d u c a tio n is r e a d ily a d a p ta b le to th is a p p ro a c h an d c o u ld
ta k e th e form o f in te r v ie w s w ith h o m e m a k e rs , t e a c h e r s , a n d lo c a l
c e l e b r i t i e s ; a s tr a ig h t n e w s s to r y s u c h a s e f f e c ts on c a r e o f fru its
s p r a y e d w ith D D T , a p ro d u c t w id e ly u s e d in L eb an o n ; o r re p o rts o f
re se a rc h .
In e a c h o f t h e s e a p p ro a c h e s a m a s s m ed ia te c h n iq u e is a p p lie d
to a q u e s tio n o f c u rre n t c o n su m e r i n t e r e s t . In i t s d e v e lo p m e n t th e re
s h o u ld b e a le a d p a r a g r a p h , w h ic h s h o u ld t e l l th e r e a d e r th e b a s ic
f a c ts o f th e s to r y , a n s w e rin g w h o , w h e n , w h a t, w h e re a n d w hy (2 9 ).
The s to ry m ay th e n go in to fu rth e r d e t a i l .
" W o m an 's P a g e " c o v e ra g e
m ay in c lu d e r e c ip e s a n d o th e r "h o w to " in fo rm a tio n , in s e q u e n c e o f
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im p o r ta n c e . If th e s to r y m u s t b e c u t fo r s p a c e , i t i s c u t from th e e n d ,
a n d th i s s h o u ld be p o s s ib le w ith o u t l o s s o f n e w s v a lu e o r in fo rm a tio n .
An e x a m p le o f a n e w s p a p e r a r t i c l e i s sh o w n in A p p en d ix B.
M a g a z in e s : — L e b a n o n h a s a b o u t 150 w e e k ly a n d 100 m o n th ly
m a g a z i n e s , w ritte n in A ra b ic , F re n c h , E n g lis h , A rm enian an d G re e k .
T h irty -n in e o f th e w e e k ly m a g a z in e s a n d tw e n ty - f iv e o f th e m o n th ly
m a g a z in e s c a te r to w om en (3 6 ).
M an y m a g a z in e s h a v e fo o d e d ito r s ; th e s e s h o u ld h a v e s p e c if ic
fo o d s an d n u tritio n tr a in in g b e s id e s jo u r n a lis m , to u n d e rs ta n d th e
n e e d s o f th e ir r e a d e r s . Food e d ito r s s h o u ld be f a m ilia r w ith th e ir
r e a d e r s ' m a il in o rd e r to p in p o in t fo o d i n t e r e s t s .
S u b m is s io n o f
a r t i c l e s o f i n t e r e s t , e s p e c i a l l y r e c ip e s u s in g n e w p r o d u c ts , w o u ld b e
m o s t h e lp fu l in p ro m o tin g n u tritio n e d u c a tio n . In d e v e lo p in g s u c h an
a r t i c l e i t i s im p o rta n t to k e e p th e la n g u a g e s im p le , c l e a r , a n d a t t r a c ­
t i v e . An e x a m p le o f a m a g a z in e a r t i c l e p ro m o tin g th e u s e o f a n ew
p ro d u c t i s sh o w n in A p p en d ix B.
A d a p tin g N u tritio n E d u c a tio n to C om m unity S e rv ic e s
M a te rn a l a n d C h ild H e a lth S e rv ic e s
In e a c h o f th e fiv e d i s t r i c t s o f L eb an o n th e re a re fo u r p u b lic
h e a lth c e n t e r s , th re e o f w h ic h a re m a te rn a l an d h e a lth c l i n i c s . At th e
v illa g e le v e l c o n fid e n c e an d g o o d w ill a re e n g e n d e re d b y th e tre a tm e n t
71
o f a ilm e n ts a n d th ro u g h th e d e liv e r y o f c h ild re n a n d c a re o f th e
m o th e r. H e a lth c e n te r p e rs o n n e l c o u ld h e lp in th e p ro m o tio n o f n u tr i­
tio n e d u c a tio n b y c o r r e la tin g i t w ith th e ir c lin ic s , e x te n s io n w o rk e rs ,
n u r s e s , m id w iv e s a n d o th e r h e a lth w o rk e rs .
N u tritio n e d u c a tio n to p ic s to b e ta u g h t to m o th e rs th ro u g h m ater­
n a l h e a lth c e n te r s w ill v a ry from p la c e to p la c e a n d w ill b e in d ic a te d
b y lo c a l form s o f m a ln u tr itio n , ty p e s o f in f e c t i o n s , food p ro d u c tio n
p r o b le m s , e n v iro n m e n ta l fa c to rs an d th e v i l l a g e r 's ow n f e lt n e e d s .
N u tritio n e d u c a tio n s h o u ld e m p h a s iz e th e im p ro v e m e n t o f th e d ie t o f
th e w h o le fa m ily , w ith s p e c if ic re f e r e n c e to y o u n g c h ild r e n . It s h o u ld
a l s o e n c o m p a s s m e th o d s o f im p ro v in g v illa g e food p ro d u c tio n , s to ra g e
a n d p r e s e r v a tio n , a s w e ll a s p r e v e n tio n o f in f e c tio n s .
C u sto m s th a t
le a d to p o o r n u tritio n s h o u ld b e d is c o u r a g e d .
W h en a d a p tin g th e p la n s u g g e s te d e a r l i e r , m a te r ia ls sh o u ld be
r e la te d to th e p re g n a n t a n d la c t a tin g m o th e r a s w e ll a.s th e fe e d in g
a n d h a n d lin g o f food fo r th e y o u n g c h ild . In o rd e r to in te r f e r e a s l i t t l e
a s p o s s ib le w ith th e n o rm al fu n c tio n in g o f th e c l i n i c s , a s e r ie s o f
fo ld e rs s h o u ld be d e v e lo p e d fo r th e h e a lth w o rk e rs , to le a v e w ith
e a c h m o th e r. In th is w a y th e in s tr u c tio n s o f th e h e a lth w o rk er r e g a r d ­
in g d ie t an d c a re c o u ld be r e - e m p h a s iz e d and "h o w to " in fo rm a tio n
w o u ld be a v a il a b le fo r e a c h in d iv id u a l.
Such l e a f l e t s sh o u ld be
a ttr a c t iv e a n d e a s y to u n d e r s ta n d . P ro b a b ly p ic tu r e s r a th e r th a n
w o rd s s h o u ld b e u s e d .
*
72
A d a ily food g u id e h a s b e e n d e v e lo p e d fo r th e p re g n a n t m o th e r
to u s e in p la n n in g m e a ls for h e r s e l f a n d h e r c h ild . I t c a n b e s e e n in
A p p e n d ix B.
B a s ic in fo rm a tio n in c lu d e d in th e e d u c a tio n a l l e a f l e t s are:
1)
V a lu e s o f b r e a s t fe e d in g
B re a s t fe e d in g s h o u ld b e s ta r te d a s s o o n a s p o s s ib le a f te r
b i r t h , g iv e n on d e m an d a n d s u p p le m e n ts s ta r te d - b e tw e e n th e
fo u rth a n d s ix th m o n th . I f p re g n a n c y o c c u r s th e m o th er s h o u ld
b e e n c o u ra g e d to c o n tin u e b r e a s t fe e d in g fo r th e f ir s t th re e
m o n th s a n d th e n w e a n th e in f a n t s lo w ly o v e r th e l a s t s ix w e e k s
o f th is p e r io d . The e c o n o m y , p r e s tig e a n d m o d e rn n e s s o f b r e a s t
fe e d in g s h o u ld b e s t r e s s e d .
2)
D a n g e rs o f b o ttle fe e d in g
B o ttle fe e d in g is e x p e n s iv e a n d m ay b e d a n g e ro u s if th e
b o ttle s a re n o t p ro p e rly c le a n e d . W hen i t i s n e c e s s a r y to u s e .
s u p p le m e n ta ry fo o d , th e u s e o f fe e d in g cu p a n d sp o o n m u st b e
d e m o n s tra te d to th e m o th e r.
3)
W e a n in g fo o d s
W e a n in g fo o d s s h o u ld b e in tro d u c e d b e tw e e n th e fo u rth a n d
s ix th m o n th s , d e p e n d in g on th e la c t a tio n a b i l i t y o f th e m o th e r.
The m o th e r s h o u ld be in s tr u c te d a s to th e ty p e o f f o o d , i t s p r e ­
p a r a tio n , c o o k in g an d s e r v in g , q u a n titie s a n d fre q u e n c y o f
f e e d in g .
4)
U se o f p ro te in s u p p le m e n ts
V ario u s p ro te in fo o d s s u ita b le for y o u n g c h ild re n sh o u ld b e
. s u g g e s te d to th e m o th er for u se in h e r c h i l d 's d i e t .
The u s e o f
p o w d e re d sk im m ilk an d L a u b in a c a n b e d e m o n s tr a te d .
73
5)
N e e d fo r s u n s h in e
, The n e e d fo r s u n s h in e fo r p ro p e r d e v e lo p m e n t o f b o n e is '
im p o rta n t fo r e v e ry in f a n t. S w a d d lin g th e in f a n t to e n s u re th a t
h e g ro w s s tr a ig h t p ro m o te s r i c k e t s . M o th e rs s h o u ld be p e r ­
s u a d e d to a b a n d o n th is p r a c tic e a n d a llo w th e in f a n t to be
e x p o s e d to th e b e n e f ic ia l e f f e c t o f su n an d a ir .
6)
W a y s o f in c lu d in g le g u m e s an d g re e n le a f y v e g e ta b le s in th e
d ie t
L eg u m es o f d iff e r e n t k in d s c a n p ro v id e a h ig h p ro p o rtio n o f
p ro te in in th e i n f a n t 's d i e t .
D e m o n s tra tio n s o n how to in c lu d e
th em a s w e ll a s g re e n le a f y v e g e ta b le s is im p o rta n t. The l a t t e r
a re good s o u r c e s o f th e m in e ra ls an d v ita m in s th a t th e in fa n t
re q u ire s fo r p ro p e r g ro w th .
7)
C o rre c t c o o k in g m e th o d s
H ow to m in im iz e n u tr ie n t l o s s in food p re p a ra tio n is e s s e n ­
t i a l in fo rm a tio n for e v e ry m o th e r. The food s h o u ld b e p re p a re d
in a m a n n e r t h a t is s u ita b le fo r th e c h ild . The f l a v o r , te x tu re
a n d a p p e a r a n c e s h o u ld be ta k e n in to c o n s id e r a tio n .
C om m unity C e n te rs
The v illa g e c o m m u n ity c e n te r s a re a fo c a l p o in t fo r m e e tin g a
w id e v a r ie ty o f n e ig h b o rh o o d n e e d s . T h e s e g o v e rn m e n t-s p o n s o r e d
c e n te r s in e v e ry v illa g e a re for th e p u rp o s e o f m a in ta in in g good r e ­
l a tio n s h ip s b e tw e e n th e g o v e rn m e n t a n d p e o p l e , a s w e ll a s s e rv in g
c u ltu r a l an d r e c r e a tio n a l n e e d s .
o f th e v illa g e p e o p le .
M an y tim e s th e s tr u c tu r e is th e b o a s t
M ore im p o rta n t a re th e s e r v ic e s th a t a re r e n ­
d e re d : li t e r a c y c l a s s e s o f a ll s o r ts , v illa g e and co m m u n ity m e e tin g s .
74
in o c u la tio n s a n d im m u n iz a tio n s , lib r a r i e s , r e c r e a tio n a l p ro g ram s .
H o m em ak in g e d u c a tio n , h e a lth a n d n u tritio n e d u c a tio n s h o u ld b e i n ­
c lu d e d in t h e s e a c t i v i t i e s . T h is i s a p la c e to d ir e c t n u tritio n a c t i v i ­
t i e s to f a th e r s w ho a lw a y s c o n tro l th e h o u s e h o ld b u d g e t. A n o th er
t a r g e t fo r n u tritio n e d u c a tio n c a n b e th e g ra n d m o th e r o r th e m o th e r - in la w , w ho o fte n h a s a c o n s id e r a b le s a y in th e m e th o d o f c h ild re a rin g
a s w e ll a s th e food h a b its o f th e fa m ily .
In t h e s e c e n te r s th e fo llo w in g tw o ty p e s o f n u tritio n e d u c a tio n
c a n o c c u r: (I) g o v e rn m e n t s p o n s o re d c l a s s e s w h ic h e m p h a s iz e b u d ­
g e tin g , b e t t e r u s e o f lo c a l f o o d s , th e re la tio n o f fo o d to h e a lt h , a n d
(2) a p o s te r c a m p a ig n .
A s a m p le le s s o n for g o v e rn m e n t c l a s s e s fo llo w s ; th e le s s o n
s h o w s how g o o d b u d g e tin g is e s s e n t i a l for p ro v id in g th e fa m ily w ith
n u tr itio u s f o o d s .
P o s te r s w o u ld p ro b a b ly r e a c h a fa r g r e a te r n u m b er o f p e o p le
th a n o rg a n iz e d c l a s s e s .
T hey c a n b e d is p la y e d a t th e co m m u n ity c e n ­
te r fo r a d e s ig n a te d p e r io d . T his w ill s e rv e to e m p h a s iz e n u tritio n
c l a s s e s a n d a c t i v i t i e s a s w e ll a s to e d u c a t e . To b e e f f e c tiv e th e y
m u s t a t t r a c t a t t e n t i o n , a n d o ffe r o n e id e a o n ly .
M an y o f th e v is u a l s
u s e d in th e a d a p ta tio n o f th e p la n to L eb an o n c o u ld be m ade in to
p o s te r s ( s e e A p p en d ix B ).
•
75
F ig u re 7,
E xam ple o f How to E xpand th e C o n c e p t o f Food B u d g etin g a t
th e V illa g e L e v e l.
____:________ C o n te n t________‘_________________ I n s tr u c tio n a l Aid
The c o m p o s itio n o f th e fa m ily
a n d th e g e n e r a l h e a lth o f fam ­
i ly m em b ers e s t a b l i s h p r e c is e
food n e e d s .
R efer to th e d iff e r e n c e o f fo o d s
n e e d e d by d iff e r e n t fa m ilie s ; e . g . ,
I . ’ A m a rrie d c o u p le w ith a o n e y e a r - o ld c h ild .
2 . A fa m ily o f fo u r c h ild r e n , i n ­
c lu d in g p a r e n ts an d g ra n d ­
fa th e r.;
3 . An e ld e r ly c o u p le .
I n d iv id u a ls d iffe r in th e ir
n u tr ie n t n e e d s a s th e y d iffe r
in a g e , s e x , s i z e a n d a c tiv ity .
F a m ily food n e e d s a re th e
c o m p o s ite o f in d iv id u a l food
needs.
E x a m p le s:
1 . I t c o s ts m ore to fe e d a m an
th a n a w om an o f th e sam e a g e
u n le s s s h e is p re g n a n t o r I a c ta tin g .
2 . It c o s ts m ore to fe e d b o y s th a n
g irls a f te r th e y r e a c h th e a g e
of n in e .
3 . I t c o s t s m ore to fe e d a s i x y e a r - o ld th a n a t h r e e - y e a r o ld .
F a m ilie s o f s im ila r c o m p o s i­
tio n h a v e th e sam e food n e e d s
a lth o u g h th e y m ay d iff e r in e x ­
p e n d itu r e s fo r fo o d .
L ike q u a n titie s o f a n a s s o r t ­
m e n t o f n u tr ie n ts c a n be p u r­
c h a s e d a t w id e ly d iffe rin g
c o s t.
D e m o n stra te b y u s in g tw o sh o p p in g
b a g s o f food th a t h a v e so m ew h a t
s im ila r n u trie n t c o n te n t b u t d iffe r in
c o s t a n d ite m s . For ex am p le:
I . O ne s h o p p in g b ag h a s a r o a s t
o f la m b , F re n c h b r e a d , b u t t e r ,
fre s h m ilk , im p o rte d to m ato
s a u c e .-
76
F ig u re 7„ (C o n tin u e d )
2 . The s e c o n d s h o p p in g b a g h a s
g ro u n d m e a t, A rab ic b r e a d ,
" g h e e " , dry m ilk , lo c a l to m a to
sauce.
V ery s im ila r fa m ilie s m ay h a v e
q u ite d if f e r e n t v a lu e s y s te m s
t h a t in flu e n c e s p e n d in g
p a tte rn s .
G iv e e x a m p le s th a t r e la te to y o u r
a u d ie n c e a s p i r a t i o n s , o w n e rsh ip o f
farm m a c h in e ry , a d d in g a room to
th e h o m e , p re p a rin g fo r th e co m in g
n e w c h ild .
K now ledge o f how m uch food
to b u y is a n im p o rta n t a s p e c t
o f food b u d g e tin g .
R efer to th e good sh o p p in g p r a c tic e s ,
e x a m p le s :
1. If y ou h a v e a la r g e .f a m ily , tr y
to b u y la r g e s i z e s , you g e t
m ore fo r y o u r m o n e y .
2 . If you h a v e a s m a ll fam ily, b u y
o n ly w h a t you c a n u s e up b e ­
fo re th e fo o d s p o i l s .
3 . In a n y c a s e d o n 't b u y w h a t you
d o n 't h a v e room to s to r e .
It i s ■s e n s ib le t o c o m p are food
p r ic e s to try to g e t m o s t for
m o n ey s p e n t.
E x p la in th a t b e fo re p u ttin g s o m e ­
th in g in to th e g ro c e ry b a g , a p e rs o n
s h o u ld lo o k a t p r i c e s . Some b ra n d s
a lw a y s c o s t l e s s fo r th e sam e
n o u ris h m e n t.
T h rift in s h o p p in g c a n a llo w
m ore m oney in th e fo o d b u d g e t
to be s p e n t on fo o d s n e e d e d
b y c e r ta in m em b ers o f th e
fa m ily .
A n a ly ze a ty p ic a l food b u d g e t s h o w in g w h e re c u ts c a n b e m a d e , a n d th e
m o n ey u s e d fo r m ore n o u ris h in g
fo o d s lik e " la u b in a " fo r c h ild re n an d
m ore d ry skim m ilk fo r p re g n a n t an d
I a c ta tin g m o th e r s .
77
O th e r C e n te rs
O th e r c o m m u n ity c e n te r s re n d e r s e r v ic e s to th e y o u th . T h e se
in c lu d e th e YWCA an d YMCA an d YMA (Young M o sle m A s s o c ia tio n ) .
N u tritio n e d u c a tio n b le n d s n a tu r a lly in to y o u th p r o je c ts . The o r g a n i­
z a tio n s e n c o u ra g e co m m u n ity g a rd e n in g , liv e s to c k w o rk , an d hom e
g a rd e n in g ; th e y im p ro v e th e im a g e o f farm in g an d h e lp p ro v id e b e tte r
food fo r t h e s e o r g a n iz a tio n s for th e ir sum m er c a m p s . The M in is try o f
A g ric u ltu re c o o p e r a te s w ith th e e d u c a tio n a l a u th o r itie s o f v o lu n ta ry
o r g a n iz a tio n s in th e s e s m a ll fo o d -p ro d u c tio n e x p e r ie n c e p ro g ra m s .
T h e s e s h o u ld be c o o rd in a te d w ith te c h n iq u e s o f p re s e rv in g v e g e ta b le s ,
fru its a n d o th e r p r o d u c e .' In th is w a y c ro p s a re n o t w a s te d an d a re
m ad e a v a ila b le fo r l a t e r u s e . E m p h a sis s h o u ld be p la c e d on a p p ro v e d
p r e s e r v a tio n m e th o d s w h ic h c o n s e rv e th e n u tr i e n ts .
CHAPTER IV
SUMMARY AND RECOMMENDATIONS
Sum m ary
The n e e d for b e tte r foo d an d n u tritio n e d u c a tio n in L eb an o n h a s
b e e n e s t a b l i s h e d . A b e tte r fo o d a n d n u tritio n e d u c a tio n program is
u r g e n tly n e e d e d a t th e p r e s e n t in L e b a n o n , b e c a u s e o f th e im b a la n c e
b e tw e e n p o p u la tio n g ro w th a n d fo o d s u p p ly . T his e d u c a tio n w ill h e lp
e n a b le th e L e b a n e s e p o p u la tio n to u s e th e ir a v a ila b le food r e s o u r c e s
to th e f u l l e s t a n d , i t is h o p e d , to re d u c e m a ln u tritio n . A re m e d y fo r
th is d e f ic ie n c y in form al s itu a tio n s is p o s s ib le b y in c lu d in g fo o d s a n d
n u tritio n in fo rm a tio n in th e c u rric u lu m o f th e e le m e n ta r y , s e c o n d a r y ,
c o lle g e a n d u n iv e r s ity p ro g r a m s , a n d in in fo rm al s itu a tio n s b y in c lu d ­
in g n u tritio n in fo rm a tio n in m a te r ia ls p r e s e n te d to th e g e n e r a l p u b lic
b y th e u s e o f a v a il a b le h e a lth a n d co m m u n ity c e n te r s a s w e ll a s m a s s
m e d ia .
A p la n for te a c h e r s o f n u tritio n w a s p ro p o s e d . W ay s to a p p ly
th e p la n to d iff e r e n t le v e l s a n d s itu a tio n s o f e d u c a tio n w e re g iv e n .
The p la n c a n be u s e d in i t s e n tir e ty in h e a lth or fo o d s an d n u tritio n
c l a s s e s a n d c a n b e e a s i l y a d a p te d to th e s tu d e n t s ' le v e l o f u n d e r- ■
s ta n d in g . I t c a n a ls o be in te g r a te d in to o th e r s u b je c t m a tte r i f th e re
is c a r e f u l p rogram p la n n in g . E x a m p le s o f a c t i v i t i e s a n d in fo rm atio n
t h a t th e s tu d e n t c a n c o m p re h en d a t e a c h l e v e l is p r e s e n te d .
79
M e th o d s o f p r e s e n tin g n u tritio n p r in c ip le s to th e p u b lic th ro u g h
h e a l t h , co m m u n ity c e n te r s an d m a s s m e d ia w e re d e m o n s tra te d a s fu r­
th e r e x te n s io n s o f th e p la n . E x am p les o f how fo o d s a n d n u tritio n
e d u c a tio n c o u ld bg p ro m o te d th ro u g h m a s s m e d ia w e re p r e p a r e d . The
a d v a n ta g e s o f e a c h m edium an d i t s lim ita tio n s w e re p o in te d o u t.
R ec o m m e n d a tio n s
The in fo rm a tio n an d m a te r ia ls p r e s e n te d in th is t h e s i s a re o n ly
th e b a s i s fo r w h a t is n e e d e d in L e b a n o n . The p la n p ro p o s e d c a n be
e x p a n d e d to a d a p t to th e te a c h in g le v e l c o n c e rn e d . M an y more
v i s u a l a id s c a n b e d e v e lo p e d to c o n v e y m e s s a g e s in te n d e d to a c c o m ­
p a n y th e p la n . ■
The te a c h in g m a te ria l ( a f te r b e in g e x p a n d e d ) a n d th e v is u a l
a i d s , s h o u ld be t r a n s la t e d in to A ra b ic , A rm enian a n d F re n c h . The
l e a f l e t s to be d e v e lo p e d fo r th e m a te rn a l an d h e a lth s e r v ic e s sh o u ld
a l s o b e in t h e s e th r e e l a n g u a g e s .
The L e b a n e s e g o v e rn m e n t s h o u ld b e e n c o u ra g e d , to pro m o te tr a in ­
in g in n u tritio n fo r w o rk e rs a t v a rio u s l e v e l s , ra n g in g from p r o f e s s i o n ­
a l a n d s p e c i a l i z e d n u tritio n w o rk e rs to p e rs o n n e l in lo c a l s e r v ic e s o f
v a r io u s k in d s , w ho c a n c o m m u n ic a te so m e k n o w le d g e o f n u tritio n to
th e p e o p le d u rin g th e ir d a ily a c t i v i t i e s .
S in c e a s o u n d pro g ram in fo o d s a n d n u tritio n e d u c a tio n m u s t b e
b a s e d on a n u n d e rs ta n d in g o f th e n e e d s o f f a m ilie s , s tu d ie s o f
80
p a tte r n s o f b o th u rb a n an d ru ra l fa m ily liv in g s h o u ld b e c o n d u c te d
c o n s ta n tly . In fo rm a tio n a b o u t fo o d h a b i t s , n u tr itio n a l s t a t u s , c h ild
c a r e p r a c t i c e s , fa m ily t r a d i t i o n s , v a lu e s an d r e la tio n s h ip s 's h o u ld b e
c o l l e c t e d . I t i s n e c e s s a r y to p ro v id e a b a s i s fo r a r e a l i s t i c fo u n d a ­
tio n in p rogram p la n n in g in food a n d n u tritio n e d u c a tio n .
F u rth e r s tu d y i s a ls o re c o m m en d e d to d e te rm in e w h a t an d how
m uch p re p a ra tio n te a c h e r s n e e d in th e a re a o f n u tritio n e d u c a tio n to
f e e l s e c u r e e n o u g h to g u id e th e ir s tu d e n ts in m ak in g w is e food
c h o ic e s .
APPENDIX A
E x a m p le s o f V is u a ls to b e U s e d in A d ap tin g t h e P la n to
N u tritio n E d u c a tio n in L eb an o n
82
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APPENDIX B
E x a m p le s o f A d a p ta tio n o f N u tritio n
E d u c a tio n to L eb an o n
88
THREE-MINUTE RADIO SCRIPT
G ood N u tr itio n M a k e s H e a lth y B ab ies
From th e tim e y o u r b a b y i s b o r n , he n e e d s g o o d n u t r i t i o n . This
m e a n s e n o u g h e n e r g y fo o d s to go o n a n d e n o u g h p r o te in fo o d s to g ro w
on.
,
D u rin g th e f i r s t m o n th s you w ill p ro b a b ly b r e a s t f e e d y our b a b y .
T h is i s a g o o d p r a c t i c e a n d i s s a n i t a r y i f th e b r e a s t s a re k e p t c l e a n .
Even th o u g h m o t h e r 's m ilk i s th e b e s t food for th e b a b y , i t l a c k s so m e
o f th e e s s e n t i a l food n u t r i e n t s .
The a d d itio n o f o r a n g e j u i c e a n d e g g
y o l k to h is m e a l s w ill b e s u f f i c i e n t d u rin g th e f i r s t m o n th s . D uring
t h i s p e rio d t h e c h ild u s u a l l y a p p e a r s to b e h e a l t h y a n d h a p p y .
A fter w e a n i n g , t h e c h ild u s u a l l y s t a r t s e a t i n g from th e food p r e ­
p a r e d fo r th e r e s t o f th e f a m i l y . , F o o d s li k e p o t a t o e s , r i c e , b re a d s
a n d s w e e t s a p p e a l to a c h i l d . As a r e s u l t t h e y c o m p o s e th e m a jo r p a r t
o f h is d i e t . A lth o u g h t h e s e fo o d s p ro v id e e n e r g y , th e y l a c k b o d y ­
b u ild in g m a t e r i a l s .
The b e s t b o d y - b u i l d i n g fo o d s a re p r o te in f o o d s . These i n c lu d e
f r e s h o r d rie d m ilk , c h e e s e , l a b a n , l a b n e h , c u s t a r d , " m a h a la b ia " ,
" ru z b i l h a l i b " , m e a t s , dry b e a n s , p e a s , c h i c k p e a s , "b u rg h o i" , a n d
le n tils.
O n e w a y to i n s u r e y o u r c h ild i s g e ttin g e n o u g h p ro te in i s to a d d
L a u b in a to y o u r c h i l d ' s d i e t .
L a u b in a m ix tu re w a s d e v e lo p e d b y D r.
P e l l e t a n d D r. A s s fo u r a t th e A m erican U n iv e r s ity o f B eirut from o u r
89
l o c a l p r o d u c ts — w h e a t , c h ic k p e a s a n d d ry m ilk , e n r ic h e d w ith som e
m in e r a ls a n d v i t a m i n s . L a u b in a lo o k s lik e ground " s m e e d " . It i s u s e d
a s a b e v e r a g e o r c a n b e a d d e d to s o u p s , s w e e t s , a n d b r e a d s .
To m ix L a u b in a a s a d r i n k , u s e th e sp o o n p r o v id e d w ith th e
p a c k a g e a n d m e a s u r e tw o l e v e l s p o o n s o f th e m ix tu re in to a cup o f
w a t e r . To be s u r e y o u r c h ild g e t s e n o u g h p r o t e i n , he n e e d s a t l e a s t
tw o c u p s a d a y .
W h en y o u r c h ild s t a r t s g o in g to s c h o o l , he w ill s t i l l be g ro w ­
i n g , a n d h i s d e m a n d for p ro te in w ill re m a in h ig h . You m u s t b e s u re
t h a t he e a t s e n o u g h p r o te in fo o d s d u rin g h is d a i l y m e a l s .
R em em b er, c h ild r e n n e e d p r o te in for n o rm al g ro w th a n d good
h e a l t h . D u rin g b a b y 's f i r s t m o n th s m o s t o f h is r e q u ir e m e n ts a re m et
b y m o th e r 's m ilk . A fter w e a n i n g , h e m u s t c o n tin u e to g e t e n o u g h
p r o te in from o th e r food s o u r c e s , s u c h a s m ilk a n d m ilk p r o d u c t s ,
m e a t, L a u b in a , c e re a ls and le g u m e s.
90
THIRTY-SECOND SPOT ANNOUNCEMENT
.
All d u rin g th e lif e c y c l e th e hum an b o d y n e e d s p ro te in fo o d s for.
g ro w th a n d r e p a i r o f b o d y t i s s u e s .
D u rin g b a b y 's f i r s t m o n th s m o s t o f
th e p r o te in r e q u ir e m e n t i s m e t b y m o th e r 's m ilk . A fter w e a n in g y o u r
b a b y m u s t c o n tin u e to g e t e n o u g h p r o te in from o th e r f o o d s . Foods t h a t
a r e g o o d s o u r c e s o f p r o te in i n c lu d e m ilk a n d m ilk p r o d u c t s , m e a t ,
e g g s , L a u b in a , c e re a ls and le g u m e s.
91
3 - M i n u t e T e le v is io n S c rip t
G ood N u tritio n M a k e s H e a lth y 'B a b i e s
V is u a ls
I.
S c rip t
P ic tu r e o f h e a l t h y b a b y -------~->Does y o u r b a b y lo o k lik e t h i s ?
He
s h o u ld h a v e g o o d c o l o r , e a t h e a r tily ,
and be a lert and happy.
This i s th e r e s u l t o f g o o d n u t r i t i o n .
G o o d n u tr i tio n m e a n s e n o u g h e n e r g y
fo o d s to go on a n d e n o u g h p ro te in
fo o d s to grow o n .
2
2 . P ic tu r e o f a m o th e r -----------------^During th e f i r s t m o n th s you w ill
n u r s in g h e r b a b y
p r o b a b ly b r e a s t fe e d y our b a b y . This
i s a good p r a c t i c e a n d i s s a n i t a r y i f
th e b r e a s t s a re k e p t c l e a n . Even
th o u g h m o th e r 's m ilk is th e b e s t food
for th e b a b y , i t l a c k s so m e o f th e
e s s e n t i a l food n u t r i e n t s .
3
3 . P ic tu r e o f a d e q u a t e f o o d s -----The a d d itio n o f o r a n g e j u i c e a n d e g g
d u rin g l a c t a t i o n : m ilk ,
o ra n g e j u i c e , e g g y o lk .
y o lk to h is m e a ls w ill be s u f f i c i e n t
d u rin g th e f ir s t m o n t h s . D uring t h i s
p e r io d th e c h ild a p p e a r s to be
h e alth y and happy.
92
V is u a ls
S c rip t
A fter w e a n i n g , th e c h ild u s u a l l y
s t a r t s e a ti n g from th e food p r e p a r e d
fo r th e r e s t o f th e fa m ily .
4 . P ic tu r e s h o w in g r i c e a n d p o ta to d i s h e s , b r e a d a n d
sw e e ts.
Foods lik e p o ta to e s , r i c e , bread s
a n d s w e e t s a p p e a l to a c h i l d . As a
r e s u l t th e y c o m p o s e th e m a jo r p a r t
o f h is d i e t .
5 . P ic tu r e o f u n d e r n o u r is h e d
baby.
- > A lth o u g h t h e s e fo o d s p ro v id e e n e r g y ,
t h e y l a c k b o d y - b u i l d i n g m a te r ia ls .
6. P ic tu r e s h o w in g th e d a ir y - - ->The b e s t b o d y - b u i l d i n g foods are
p r o d u c t s , m ilk , d r ie d m ilk ,
l a b a n , l a b n e h , a n d m ilk
p r o t e i n f o o d s . T h e s e in c lu d e f r e s h
d is h e s , c u sta rd ,
" m a h a l a b i a " , " ru z b i l h a l i b " . o r d rie d m ilk , c h e e s e , l a b a n , la b n e h ,
c u s t a r d , " m a h a la b ia " , "ru z b i l h a l i b " ,
7
7. P ic tu r e s h o w i n g ----------- '------ ^ m e a t , dry b e a n s , p e a s , c h ic k p e a s ,
" m o u s a k a 'a " , b a k e d f i s h ,
" e je e " , h a ris sa , m o u jad ara,
" b u r g h o l, a n d l e n t i l s ,
and homos d i s h e s .
O n e w a y to i n s u r e y o u r c h ild g e t s
e n o u g h p r o te in i s to a d d
8 . P ic tu r e o f L a u b in a p a c k a g e L a u b in a to y o u r c h i l d ' s d ie t
L a u b in a m ix tu re w a s d e v e lo p e d b y
D r. P e l l e t a n d D r. A s s fo u r a t th e
A m e ric an U n i v e r s i t y o f B eirut from
o u r l o c a l p r o d u c ts — w h e a t , c h ic k
93
V is u a ls
S c rip t
p e a s a n d dry m i l k , e n r ic h e d w ith
s o m e m in e r a ls a n d v i t a m i n s .
L a u b in a lo o k s li k e g ro u n d " s m e e d " .
I t i s u s e d a s a b e v e r a g e or c a n be
a d d e d to s o u p s , s w e e t s , a n d
b read s.
9
9 . P ic tu r e s h o w in g h o w t o ------> To m ix L a u b in a a s a d r i n k , u s e th e
m ix L a u b i n a .
s p o o n p ro v id e d w ith th e p 'ac k a g e to
m e a s u r e tw o l e v e l s p o o n s o f th e m ix ­
tu r e in to a cup o f w a t e r .
1 0 . P ic tu r e o f a h e a l t h y -------- ^ Y o u r c h ild n e e d s a t l e a s t tw o c u p s a
c h ild d rin k in g a cup
of L a u b in a .
day.
W h e n y o u r c h ild s t a r t s goin g to
s c h o o l , he w ill s t i l l be g ro w in g , a n d
h i s d e m a n d for p r o t e i n w ill re m a in
h ig h . You m u s t b e s u r e th a t he e a t s
e n o u g h p ro te in fo o d s d u rin g h is
d a ily m e a ls .
From th e tim e y o u r b a b y is b o r n , he
n e e d s p ro te in for n o rm a l grow th a n d
good h e a lth .
D u rin g b a b y 's f i r s t
94
V is u a ls
S c rip t
m o n th s m o s t o f h i s re q u ir e m e n ts a re
m e t b y m o th e r 's m ilk . After w e a n in g ,
h e m u s t c o n tin u e to g e t e n o u g h p r o ­
t e i n from o th e r food s o u r c e s , s u c h
a s m ilk a n d m ilk p r o d u c t s , m e a t ,
L a u b i n a , c e r e a l s a n d le g u m e s .
end
95
NEWSPAPER ARTICLE
W h a t S a lt Do You U s e ?
I o d iz e d s a l t m e a n s p r e v e n tio n o f th e " s w o l l e n n e c k " for y o u r
f a m ily . T e c h n i c a l l y th e " s w o l l e n n e c k " i s c a l l e d g o i t e r . The c h e a p ­
e s t a n d b e s t m e th o d o f p r e v e n tin g g o i t e r i s to u s e i o d i z e d s a l t e v e r y
day.
G o ite r h a s b e e n k n o w n for c e n t u r i e s in L e b a n o n . Some fa m ilie s
t h in k i t i s a p a r t o f th e n o rm a l g ro w th . M o s t o fte n g ir l s and w om en
a r e t h e o n e s m o s t co m m o n ly a f f e c t e d . I t o c c u r s m o s t o f te n du rin g
a d o l e s c e n c e w h e n g ro w th i s m o s t ra p id a n d d u rin g p r e g n a n c y .
In 19 62 th e N u tritio n S u rv e y o f th e R e p u b lic o f L e b a n o n r e c o m ­
m e n d e d t h e w i d e s p r e a d u s e o f i o d i z e d s a l t to p r e v e n t g o i t e r . S h o rtly
t h e r e a f t e r th e P a r li a m e n t p a s s e d a b i l l re q u irin g l o c a l l y - p r o d u c e d s a l t
to b e i o d i z e d . T h is w o u ld c o s t a b o u t 3 p i a s t e r s a y e a r p e r p e r s o n .
T h is r e s u l t e d in th e te m p o ra ry re m o v a l o f im p o rte d i o d iz e d s a l t
from th e m a r k e t, s o t h a t th e r e w o u ld b e no c o m p e titio n w ith th e l o c a l
p r o d u c t . W ith th e c h a n g e o f g o v e r n m e n t, h o w e v e r , t h e program w a s
s e t a s i d e . A lth o u g h im p o rte d i o d i z e d s a l t w a s a l l o w e d b a c k on th e
m a r k e t , i t i s tw ic e a s e x p e n s i v e a s th e l o c a l s a l t . O n ly p e o p le w ith
h ig h in c o m e s c a n a ffo rd i t .
L o c a lly p r o d u c e d i o d i z e d s a l t w o u ld c o s t a b o u t o n e p i a s t e r m ore
p e r k ilo g ra m th a n n o n - i o d i z e d s a l t . If you w a n t c h e a p p r o te c tio n
96
a g a i n s t g o i t e r , w r ite y o u r r e p r e s e n t a t i v e in P a r lia m e n t a n d a s k him to
s u p p o r t th e p rogram to m a k e th e i o d i z a t i o n o f a l l l o c a l l y p ro d u c e d
s a l t m a n d a to ry .
97
FOUR-PAGE MAGAZINE ARTICLE
P o w d e re d M ilk M a g ic
T h e re i s m a g ic in m ilk t h e s e d a y s . The p o w d e re d m ilk you fin d
in y o u r m a r k e t t o d a y w ill co m b in e w ith w a te r i n s t a n t l y . It g iv e s you
th e liq u id m ilk y o u h a v e a lw a y s w a n t e d w ith j u s t a t w i s t o f th e
w r i s t — p o w d e r t o liq u id w ith p r e s t o - c h a n g o a c tio n !
To s to r e th e n e w m ilk , you c a n p l a c e i t on a c a b i n e t s h e l f b o th
b e fo re a n d a f t e r th e p a c k a g e i s o p e n e d . Keep i t a lo n g w ith o th e r
s t a p l e s , r e a d y in a n i n s t a n t to i n c r e a s e th e food v a lu e a n d im prove
th e t a s t e o f m a n y d i s h e s s e r v e d a t e v e r y m e a l.
Low c o s t i s o n e o f th e c h i e f v i r t u e s o f th e n e w , i n s t a n t l y s o l ­
u b le d ry sk im m ilk . A p a c k a g e t h a t g iv e s th re e l i t e r s o f skim m ilk
w h e n r e c o n s t i t u t e d c o s^ s 90 p i a s t e r s .
C o m p ared to a l i t e r o f flu id
s k im m ilk w h ic h c o s t s 65 p i a s t e r s a n d a l i t e r o f w h o le m ilk c o s t i n g 70
p i a s t e r s , i t i s 30 to 35 p i a s t e r s l e s s .
The n e w m ilk , lik e th e o ld e r p r o d u c t, i s o n e o f th e m o st e c o ­
n o m ic a l s o u r c e s o f p r o te in (th e b o d y - b u il d in g m a te ria l) o n th e m a rk e t;
i t h a s th e s a m e h ig h q u a l i t y p r o te in a s t h a t found in m e a t , p o u ltr y ,
a n d f i s h . It a l s o i s am ong th e c h e a p e s t c o n tr ib u to r s o f c a lc iu m a n d
r ib o f la v i n (a B v i t a m i n ) .
T here a re tw o w a y s to u s e d ry sk im milk fo r c o o k in g — a s a
liq u id o r s im p ly s i f t w ith o th e r d ry i n g r e d i e n t s .
98
C o m p licated ? N ot at a ll.
S a y , for e x a m p l e , a r e c ip e c a l l s for
a cup o f m i l k . The a m o u n t n e e d e d to m ak e a cup — 4 t a b l e s p o o n s — i s
s i f t e d w ith flo u r a n d b a k in g p o w d e r. Then w h e n th e r e c i p e s a y s " a
c u p o f li q u i d m ilk ”, a cup o f w a t e r i s a d d e d . It i s e a s i e r to s i f t m ilk
w ith d ry i n g r e d i e n t s w h e n th e r e c i p e c a l l s for m ilk to b e u s e d d u rin g
c o o k in g .
U s e a s r e c o n s t i t u t e d liq u id w h e n m ilk i s to b e a d d e d to th e
fo o d j u s t b e fo re s e r v i n g .
N o w l e t ' s try a fe w r e c i p e s . A more n u tr i tio u s B eiila to b e g in
y o u r d a y i s d e l i c i o u s w h e n y ou m ak e i t t h i s way:
B elila ( w h e a t pudding)
1
cup m edium g ra in b u rg h o l
2
c u p s w a te r
3/4 c u p s u g a r
3/4 t e a s p o o n r o s e w a te r
VZ
t e a s p o o n c in n a m o n
2
c u p s r e c o n s t i t u t e d i n s t a n t sk im milk
O v e r m edium h e a t b o il th e b u rg h o l in th e w a t e r for 15 m i n u t e s ,
t h e n lo w e r t h e h e a t a n d sim m er u n til th e m ix tu re b e c o m e s v e ry t e n d e r .
R em ove from h e a t . Add c i n n a m o n , a n d m ix th o r o u g h ly . J u s t b efo re
s e r v in g s t i r in m ilk . S e rv e w arm o r c o ld .
Skim m ilk m a k e s B elila m ore n u t r i t i o u s !
B r e a k f a s t b r e a d s , s u c h a s " k u b iz a ra b i" a n d " m a n a k is h " c a n a l l
be e n r ic h e d b y th e a d d itio n o f d ry sk im m ilk . J u s t s u b s t i t u t e 4 t a b l e ­
s p o o n s flo u r w ith 4 t a b l e s p o o n s d ry sk im milk for e a c h cup of flo u r
99
c a l l e d fo r in th e r e c i p e . At l u n c h e o n , s e r v e d i s h e s m a d e 'w ith e g g s —
e g g p l a n t o m e l e t , c a u l i f l o w e r o m e l e t , z u c c h in i o m e l e t . Four t a b l e ­
s p o o n s o f d ry m ilk to e v e r y tw o e g g s u s e d w ill a d d a r ic h fla v o r a n d
food v a l u e to o !
For s t e w s , a n o t h e r l u n c h e o n f a v o r i t e , a d d
sk im m ilk for e v e r y cup o f w a t e r u s e d .
4
t a b l e s p o o n s o f d ry
Try th is :
D rie d B ean s S te w
V l
k i l o , d r ie d lim a b e a n s
Y4
k i l o , l a m b , in 2 - c m . c u b e s
2
. cups w a te r
I
m edium o n i o n , c h o p p e d
I
c lo v e g a r l i c , c r u s h e d
3
t a b l e s p o o n s m a rg a rin e or " g h e e "
8
t a b l e s p o o n s d ry skim m ilk
I
c u p to m a to s a u c e
1 1/2 t e a s p o o n s s a l t
• y4
1/2
te a sp o o n p ep p er
t e a s p o o n c h o p p e d c o r ia n d e r l e a v e s
W a s h b e a n s a n d s o a k o v e r n ig h t in 2 c u p s o f w a t e r „ Sim m er 45 m in ­
u t e s u n til t e n d e r . D r a in , a n d r e s e r v e th e w a t e r .
Brown m e a t , o n io n
a n d g a r l i c in m a r g a r i n e . R e c o n s t i t u t e m ilk w ith w a t e r r e s e r v e d from
b e a n s , a d d to m e a t m ix tu re a n d s im m e r u n til t e n d e r . Add to m a to
j u i c e , s tir r i n g c o n t i n u o u s l y , th e n c o o k e d b e a n s a n d s e a s o n i n g s .
Sim mer for 15 m i n u t e s . Serv e w ith r i c e or b u rg h o l.
100
D ry sk im m ilk a l s o c a n s t a r in fo o d s for d in n e r . S o u p , th e s t a n
d a rd f e a t u r e , c a n b e e n r ic h e d w ith sk im m ilk . Add 3 t a b l e s p o o n s o f
m ilk fo r e a c h c u p o f w a t e r u s e d .
You c a n m a k e th e d e l i c i o u s d e s s e r t , "Kaek bi a jw a " (d a te c a k e )
b y u s in g sk im m ilk i n s t e a d o f w a t e r . T his i s a d e l i c i o u s v e rs io n :
D a te C a k e
2
c u p s s i f t e d flo u r
Vz
cup i n s t a n t d ry skim m ilk
2
t e a s p o o n s b a k in g p o w d e r
2
ta b le sp o o n s sugar
Vz
te asp o o n s a lt
1
. cup c h o p p e d d a t e s
2
I
e g g s , b e ate n
Vz
4
cups w ater
t a b l e s p o o n s m e lte d b u tte r or m a rg a rin e
G r e a s e a 2 0 - c m c a k e p a n . S ift to g e th e r th e f lo u r , i n s t a n t d ry
m i l k , b a k in g p o w d e r a n d s a l t . Add d a t e s , s e p a r a t i n g e a c h p i e c e w ith
flo u r .
M ix e g g , w a t e r , a n d b u t t e r or m a rg a rin e . Add e g g m ixture to
d ry i n g r e d i e n t s , s t i r u n t i l flo u r i s d a m p e n e d (m ix tu re w ill b e lu m p y ) .
Do n o t b e a t th e b a t t e r v i g o r o u s l y . Pour in to th e c a k e p a n . Bake in
p r e h e a t e d o v e n o r on top o f th e g a s ra n g e for 25 m in u te s a t 2 0 4 ° C .
As y ou u s e d ry skim m ilk y o u w ill find y o u r s e l f e x p e r im e n tin g
w ith m ore a n d m ore w a y s to in c o r p o r a te i t in e v e r y m e a l . O nly w ith
e x p e r i e n c e c a n you r e a l l y a p p r e c i a t e th e tru e v a lu e o f t h i s i n e x p e n ­
s i v e , n u tr i tio u s fo o d .
101
DEMONSTRATION ON CANNING FOR COMMUNITY CENTER
In tr o d u c tio n
C a n n in g is p r e s e r v i n g food b y u s in g h e a t to d e s t r o y o r g a n is m s
t h a t c a u s e food s p o i l a g e , a n d th e n s e a l i n g th e food in c o n t a i n e r s .
The h e a t w ill c o o k th e f o o d , c h a n g e i t s fla v o r a n d a p p e a r a n c e . C a n ­
n in g w ill n o t im p ro v e th e q u a l i t y o f f o o d , b u t w ill p r e s e r v e i t .
For
g o o d c a n n e d p r o d u c t s , y o u s h o u ld s e l e c t h i g h - q u a l i t y f o o d s . Ripe
fr u its g iv e th e b e s t c a n n e d p r o d u c ts „ B e c a u s e c h a n g e s o c c u r r a p id ly
in th e f la v o r a n d t e x tu r e o f fo o d s a f t e r th e y a re p i c k e d , you s h o u ld
c a n th em a s q u i c k l y a s p o s s i b l e .
There i s a g e n e r a l c a n n in g p r o c e d u r e . W h en y ou k n o w i t , you
c a n a p p l y i t to fr u its o f y o u r c h o i c e .
This m e th o d i s o n ly s a f e for
c a n n in g f r u i t s . The fo llo w in g s t e p - b y - s t e p p ro c e d u re for c a n n in g
p e a c h e s w ill s h o w h o w e a s i l y fo o d s a re c a n n e d .
E q u ip m en t
M e th o d
g l a s s j a r s , l i d s , w ater ,
(b o ilin g ), s o a p .
Begin b y a s s e m b l i n g n e e d e d e q u i p m e n t a n d e x a m in e th e j a r s to s e e t h a t
th e r e a re no n ic k s or c r a c k s , e s p e ­
c i a l l y a lo n g th e s e a l i n g e d g e . W a s h
th e j a r s a n d l i d s in h o t s o a p y w a te r
a n d r i n s e w ith h o t w a t e r . In v e rt th e
j a r s on a c l o t h - l i n e d tr a y on c o u n t e r .
b r u s h , w a te r
Sort th e p e a c h e s a c c o r d in g to s i z e
a n d r i p e n e s s a n d w a s h th o ro u g h ly .
Rem ove a l l d e c a y o r b r u is e d s p o t s .
,102
E q u ip m en t
ra n g e , p o te w ith b o ilin g
w a t e r , p o t w ith c o ld
w ater
p a r in g k n ife
M e th o d
Dip th e p e a c h e s in to b o ilin g w a t e r for
a b o u t o n e m in u te a n d th e n in to c o ld
w a t e r „ The s k in w ill s lip off e a s i l y .
' C u t th e p e a c h in h a l f , rem ove th e
s e e d , a n d s lip o ff th e s k i n .
s u g a r sy ru p
F ru its a re u s u a l l y c a n n e d in a s u g a r
sy ru p w h ic h s h o u ld be p r e p a r e d b e fo re
f r u its a re s k i n n e d . M o s t fru its a re
p a c k e d in a m edium sy ru p (I cup s u g a r
to 2 c u p s w a t e r ) .
h o t j a r s , b o ilin g sy ru p
For ra w p a c k , p l a c e p e a c h e s in a j a r
c u p - s i d e down; for h o t p a c k p l a c e th e
p e a c h h a lv e s in b o ilin g sy ru p for 3
m in u te s a n d th e n p a c k them in to h o t
j a r s , c u p -s id e down;
t a b l e k n ife o r s p a t u l a
F ill th e j a r w ith sy ru p I cm from th e
to p .
U s e a t a b l e k n ife o r s p a t u l a to r e l e a s e
th e a i r b u b b le s t h a t a re tr a p p e d . Add
m ore sy ru p , if n e e d e d , to b rin g th e
l e v e l to I cm from t o p . W ip e th e top
o f th e j a r free o f s y ru p a n d p u lp .
fla t lid , band
P la c e th e f l a t lid on top o f th e j a r a n d
s c r e w b a n d firm ly in p l a c e .
la r g e p o t
P la c e th e j a r in a la r g e p o t o f b o ilin g
w a t e r . Add w a te r to th e p o t to b rin g
w a t e r l e v e l 2 o r 4 cm s o v e r th e j a r
to p s.
lid s
C o v e r th e p o t a n d b rin g th e w a te r to a
r o llin g b o il a n d p r o c e s s the re c o m ­
m e n d e d tim e , 25 m in u te s for p e a c h e s .
C o u n t th e p r o c e s s i n g tim e a f te r th e
w ater re a c h e s a b o il.
103
E q u ip m en t
c lo th or n e w sp a p er
•
M e th o d
At th e e n d o f th e p r o c e s s i n g t i m e , r e ­
m ove th e j a r s from th e p o t a n d p l a c e
t h e m , to p s id e u p , on s e v e r a l t h i c k ­
n e s s e s o f c lo th o r n e w s p a p e r to c o o l .
S p a c e th e j a r s 4 or 6 cm s a p a r t so t h a t
th e y w ill c o o l m ore q u i c k l y . Keep
th em a w a y from d r a f t.
You c a n a v o id c a n n e d fo o d s p o i l a g e if y ou fo llo w t h e s e ru le s :
o b s e r v e s t r i c t c l e a n l i n e s s ; fo llo w d ir e c t i o n s c a r e f u l ly ; w ork q u ic k ly
s o t h a t fo o d s do n o t s t a n d for so m e tim e b e fo re p r o c e s s i n g ; a n d c o u n t
p r o c e s s i n g tim e a c c u r a t e l y .
104
A D a lly Food Guide f o r Lebanon
105
A p o ster fo r community centers ShovriLnpr foods th at
provide energy bu t U t t l e body b u ild in g m a te ria ls
APPENDIX C
G l o s s a r y o f Foods
107
G l o s s a r y o f F oods
A kkaw i C h e e s e — A m edium h a rd c h e e s e from w h o le c o w 's m ilk .
A ris h e h C h e e s e — A m edium h a rd c h e e s e from a c i d i f i e d w h e y from
m o u n ta in c h e e s e p r e p a r a t i o n .
B e lila — W h e a t p u d d in g .
Burghol — P a r b o ile d w h e a t ,
E jee — O m e le t.
G h e e — C la r if ie d b u t t e r from c o w 's m ilk .
. .
H a r i s s a — A la m b d i s h w ith w h e a t .
H om os — A c h ic k p e a s d ip .
K awarm a — S m all p i e c e s o f frie d m u tto n p r e s e r v e d in s h e e p ta l l o w .
Khubz a b y a d — F la t w h ite A rab ic b r e a d .
K ibbeh — A d i s h w ith la m b a n d b u rg h o l.
K ishk — D rie d l a b a n a n d b u rg h o l.
L a b a n — T u rk is h y o g h u r t .
L a b n e h — S p re a d fo r b r e a d m ad e b y s t r a i n i n g y o g h u r t .
L a u b in a — A p r o t e i n - r i c h f o o d , m a d e from w h e a t , c h i c k p e a s , a n d d ry
s k im m ilk .
M a h a l a b i a — M ilk p u d d in g w ith g ro u n d r i c e .
M a rk o u k — Large f l a t b r e a d , c h a r a c t e r i s t i c o f m o u n ta in a r e a s .
M o u ja d a r a — R ice a n d l e n t i l s d i s h .
M o u n ta in C h e e s e — M ed iu m h a rd c h e e s e from w h o le g o a t 's m ilk .
P u l s e s — P la n ts t h a t h a v e s e e d p o d s , lik e p e a s ,
b e a n s and le n tils .
108
Samne' — Sour b u t t e r m a d e from s h e e p o r g o a t 's m ilk ;
S h a n k lis h C h e e s e — A c h e e s e p r e p a r e d from fe rm e n te d d e f a tte d g o a t 's
m ilk m ix e d w ith thym e a n d s e s a m e s e e d s .
T a b b o u li — Burghbl p lu s v e g e t a b l e s a l a d .
T e h in e h — An o i l y p a s t e p r e p a r e d from d e c o r t i c a t e d s e s a m e s e e d s .
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'
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no
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L e b a n e s e I n f a n ts . K h ay at P r e s s , B eirut.
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