University of Ibadan Oyo State has addressed food vendors to desist from adding carbonated drinks, nails, paracetamol and metal spoons to meat to soften it because of the negative effect on the kidney.
They were also asked to reduce the amount of oil, table salt, monosodium glutamate, bullion cubes, and other chemical food seasoners in preparing meals to prevent diseases, poor kidney function and clogged blood vessels.
Mrs Bosede Adebayo-Oke, a registered dietician and chief nursing officer at the University Health Service, gave the charge at a workshop for commercial food vendors and handlers held at the university in collaboration with the Oyo State Ministry of Health.
Theme “Healthy Food Preparation and Eating as a Bedrock for Total Wellbeing.”
Instead, she suggested that they add plenty of garlic, ginger, and onions to tenderise their meat and prioritise preparing health meals for the university community.
Also speaking, Mrs Folasade Oladele, Oyo State’s School Health Officer, emphasised the need for appropriate waste management, use of good raw foodstuffs, cooking meat with less fat content, avoidance of expired food items.
She called for increased preparation of local food varieties to ensure a variety of health meals for the university committee.
Earlier, Director of the University Health Services, Dr Aderonke Ajav, said rejuvenating the training of food vendors and handlers with the university was meant to increase the health status of the university community while supporting them to better understand and recognise bad practices that are harmful to health, while at the same time, imbibing the best food preparation and handling practices.
The workshop had over 120 participants in attendance, including health commissioners of the various student halls of residence, presidents of student associations, hall wardens, representatives of religious bodies, and staff unions, as well as the Abadina community, also offering free health checks for many in attendance.
