JUVENTUDE BA DEZENVOLVIMENTU NASIONAL

NUTRITION
PROJECT
REPORT
2017

This report was prepared on behalf of Juventude ba Dezenvolvimentu Nasional

(JDN) by Alberto Dos Reis Mendonca, President (+670 76226172) and
Jenny Lauritsen, Organizational Development Advisor (+670 78245891) in
December 2017.

Contact: Rua Metiaut, Dili. Timor-Leste

jdntimorleste@gmail.com
www.jdntimorleste.weebly.com
https://web.facebook.com/JDNTimorLeste/

Table of Contents

SUMMARY ............................................................................................................................ 4
INTRODUCTION ............................................................................................................... 4
FACTS ABOUT NUTRITION ............................................................................................ 5
TRAINING OF YOUTH NUTRITION EDUCATORS .................................................... 6
COLLABORATION AND PLANNING ............................................................................. 7
THE NUTRITION WORKSHOP ....................................................................................... 8
What is good nutrition?................................................................................................................................... 9
A balanced plate of food activity ...................................................................................................................... 9
Five Keys to Safer Food .................................................................................................................................. 9
Establishing your own garden .......................................................................................................................... 9
Plans for each suco ........................................................................................................................................ 10
Distribution of seeds and garden tools ............................................................................................................ 10
Closing Ceremony.......................................................................................................................................... 11
OUTCOMES ...................................................................................................................... 11
Participant knowledge ................................................................................................................................... 11
Deliverables .................................................................................................................................................. 12
REVIEW AND PLANNING FOR 2018 .............................................................................. 13
Appendix 1: Curriculum .............................................................................................................................. 14
Appendix 2: References and Tools Used for Workshop Preparation ..........................................20

Table of Figures

Figure 1: Minimal Acceptable Diet according to age, in Months ........................................................... 5

Figure 2: Assessment of knowledge of the three main food groups .................................................... 11
Figure 3: Assessment of knowledge of appropriate rice and water consumption ............................. 12

NUTRITION PROJECT
REPORT 2017
SUMMARY
Members of Juventude ba Dezenvolvimentu Nasional (JDN) recognize that many young people aged 17-24
generally lack knowledge and understanding of the importance of good nutrition for themselves and their
families. This issue is particularly relevant for young women and men in this age group as they are starting
their own families and becoming responsible for their newborn children, as well as themselves. For this
reason JDN again prioritized nutrition education as one of its key focus areas for 2017.

In collaboration with the Ministry of Health, WHO, Administrative Post delegates and community
leaders from Turiscai, JDN organized a workshop on 2nd September, 2017 to follow up and build on the
initial nutrition education provided twelve months earlier. The workshop was supported by WHO and the
Macedon Ranges Friends of East Timor (MRFoET).

Six youth nutrition educators, including three young women and three young men aged between 19-27
were trained to prepare for and lead the workshop, including studying MOH nutrition IEC materials,
developing presentations and inter-active activities and managing logistical arrangements.

Sixty people participated in the workshop, including 27 young women and 14 young men, aged 17-30,
from Beremana, Caimauk, Manumera and Luirai Sucos, the Chefe Sucos from each suco, the focal point for
Nutrition and Doctor from the Turiscai CHC, WHO representative, MRFoET representative, 6 JDN
members and a JDN advisor. The key messages were presented and reinforced through different inter-
active activities and songs, using MOH nutrition education tools.

An assessment showed that 90 percent of participants understood that there are three food groups.
Over 75 percent correctly identified two out of three foods in each food group. Participants’ knowledge
was weakest about foods for growth and about the role of rice in the daily diet. This information will be
used as the basis for planning the content of future workshops.

This report outlines the main components of the workshop, including outcomes and next steps.

INTRODUCTION
Juventude ba Dezenvolvimentu Nasional (JDN) is a youth led non-government organization that was
founded in 2014 by a group of young people aged 17-24 with assistance from two advisors, because we
wanted to understand and act on the issues affecting us and other young people. We also wanted to find
ways for young people living in the Municipalities to share some of the opportunities that are available to us
in Dili.

Members of JDN are either continuing our post secondary school studies, or are working or looking
for work. We meet weekly at the office in Metiaut to co-ordinate leadership development initiatives that
focus on issues of health and nutrition, employment, gender equality and university student
accommodation. JDN members are actively involved in planning and implementing these initiatives with
assistance from four adult advisors. Nutrition education of young people in our age group was prioritized
in our 2017 Plan and has become an important focus for the organization during this year and previous
years.

4
 Nutrition Workshop, Turiscai, September 2017

JDN members receive capacity building training and experience through all the activities organized by
the organization. In accordance with this objective, six nutrition educators were recruited and trained to
plan and deliver the Nutrition Workshop in Turiscai. The objectives of the workshop were to:
• Teach young people in Turiscai about the three food groups and the importance of eating food
from each group every day.
• Develop the education skills a Timor-Leste Youth Nutrition Education Team who can continue to
run workshops in 2018 and beyond.

FACTS ABOUT NUTRITION

In 2017 JDN continues to be committed to promoting good nutrition to young people in Timor-
Leste. We believe that education on nutrition is essential to ensuring that young people in Timor-Leste are
able to be healthy. In particular we are concerned with the high rates of malnourishment amongst the
population, the lack of knowledge about different types of food and their purpose and the lack of
knowledge about how to prepare nutritious food on a low budget.

Research carried out by both Government and non-Government organisations shows that:
• One in two Timorese children under the age of five is stunted, which is the third highest stunting
prevalence in the world;
• Micronutrient deficiencies are common among women and children. Nearly one in three (63.2
percent) children (6-59 months) and 2 in 5 women age 14-60 (39.5 percent) are anaemic;
• High undernutrition among women of reproductive age perpetuates an inter-generational cycle of
malnutrition1.

The 2013 Timor-Leste Food and Nutrition Survey states that:

“Insufficient, or inappropriate nutrient intake is an immediate cause of child under-nutrition. A number of
factors contribute to insufficient nutrient intake among Timorese children, including: low exclusive
breastfeeding, low dietary diversity (particularly during the lean season and in rural areas), early weaning, and
low meal frequency.”2

Figure 1: Minimal Acceptable Diet according to age, in Months

Data from the 2016

Demographic and Health Survey3
shows the percentage of children
being fed the minimum acceptable
diet, by age. In total, only 13 percent
of children age 6-23 months are
consuming a suitable diet and
therefore the education on nutrition
particularly of parents and carers of
children is crucial.

1
The World Bank (2014: 15) Malnutrition in Timor Leste
2
RDTL (2015) Timor-Leste Food and Nutrition Survey 2013, Ministry of Health, Timor-Leste
3
RDTL (2017) Timor-Leste Demographic and Health Survey Key Indicators Report, Ministry of Finance, Timor-Leste

5
 Nutrition Workshop, Turiscai, September 2017

Recent data shows specific areas of vulnerability in the Manufahi Municipality, where
• 18.9 percent of children aged 6 – 59 months was suffering from anaemia;
• 192 young mothers were between the ages of 15 – 19 years4;
• The prevalence of stunting was 47percent of children aged 0-59 months;
• The prevalence of underweight women aged 15 – 49 years old was 24 percent5.

As stated in the National Health Sector Strategic Plan 2011-2030, poor nutrition affects people of all
ages in all parts of the country in the following ways:
• Poor health
• Learning difficulties
• Low educational outcomes
• Reduced productivity

JDN members recognize that we can make an important contribution towards achieving government
objectives of reducing malnutrition among vulnerable groups by:
• Promoting the government’s behaviour change communication messages;
• Promoting consumption of diverse and locally produced food;
• Educating young people to influence mothers, fathers, adolescent girls and senior women,
about the importance of selecting, preparing and consuming nutritious food.

TRAINING OF YOUTH NUTRITION EDUCATORS

In accordance with JDN’s capacity building approach, three young women and three young men were
recruited to prepare the nutrition workshop in Turiscai, in September 2017. They were aged 19 – 27 and
were studying Nutrition and Dietetics at UNTL or had prior training in nutrition. A curriculum (see
Appendix 1) including the learning objectives, agenda and steps for implementing eight sessions at the
workshop was prepared and used as a basis for the training of trainers. All trainers had also participated in
training provided for all JDN members during the course of the year. This training included monthly
presentations of the nutritional value of different food groups and sessions delivered by the World Food
Program (WFP). The latter focused on key nutrition messages targeted to raising community awareness
about good nutrition as well as an introduction to the tools to be used for this purpose.

Nutrition education trainees participated in ten 1.5 hour training sessions that focused on preparing
for every aspect required for the delivery of a dynamic nutrition education workshop to educate
participants about the importance of eating food from each of the three main food groups three times each
day. The curriculum was presented so that all trainees understood the objectives and key messages and
how they would be presented. Participants were then allocated responsibility for preparing each part of the
agenda to ensure that they applied their nutrition knowledge in practice. Components of the experiential
learning program included:
• research on the nutritional value of specific foods and their food group;
• presentation of findings from this research;
• gathering MOH resources, studying key messages and presenting them to reinforce them for
themselves and others in the training;
• using and adapting MOH IEC tools to ensure maximum participation in workshop activities6;
• discussion and group work;

4
ibid
5
RDTL (2015) Timor-Leste Food and Nutrition Survey 2013, Ministry of Health, Timor-Leste
6 A list of MOH tools and resources is included in Appendix 2.

6
 Nutrition Workshop, Turiscai, September 2017

• project management skills.
Trainees developed the activities and prepared all the tools to implement them at the workshop,
including designing banners with the key messages and large posters describing and displaying locally
available food and its uses in a balanced diet. They designed and prepared the participant folders, which
included materials that could be displayed and also used in participants’ homes.

Trainees used project management skills to

organise the workshop. This included identifying
all major tasks and developing a checklist and
timeframe to ensure that all communication,
finance and logistical preparations were managed
effectively in preparation for the workshop and on
the day itself.
Nutrition educators, Regina Varela, Paulina Torres and
Eliano Eka Barreto making final preparations for the workshop
(opposite).

COLLABORATION AND PLANNING

During the planning process for the Nutrition Workshop, JDN members had discussions with officers
from the Nutrition Department in MOH to inform them about the objectives of the workshop and invite
them to attend. The MHS Director, Sra Florencia Corte Real Tilman or her delegate, the DPHO for
Nutrition, Sra Dulce Corte Real Tilman were also invited to attend the workshop and present relevant data
about nutrition in Manufahi. The nutrition focal point for Turiscai, Sr. Fernando da Silva was their
delegated representative.

The Nutrition Lead in WHO, Sr Crispin da Costa Araujo continued discussions held with JDN
members following the 2016 workshop and recommended updated resources and tools for use in preparing
the 2017 workshop. WHO also co-ordinated discussions with MOH and agreed to provide financial
support in the form of direct procurement of workshop materials and expenses.

Sra. Fran Wigley, representative of the

Macedon Ranges Friends of East Timor,
co-ordinated with MRFoET to provide
financial support for the preparation and
delivery of the workshop. All other
expenses involved in preparing for and
implementing the workshop were covered
by JDN and its volunteers.

Prior to the workshop, JDN nutrition

educators met with the representative of
Turiscai Administrative Post to confirm the
date and place of the workshop and invite
him to attend. Letters inviting five young
women and five young men aged 17-24
were distributed through the Beremana Suco
leader to the leaders of Caimauk, Luirai and
Manumera Sucos.
JDN Nutrition Educators meeting with the Turiscai Adminstration Post
representative and Suco Chefe of Beremana to finalise preparations for the
nutrition workshop.

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 Nutrition Workshop, Turiscai, September 2017

THE NUTRITION WORKSHOP
Sixty people participated in the workshop, including 27 young women and 14 young men, aged 17-30,
from Beremana, Caimauk, Manumera and Luirai Sucos, the Chefe Sucos from each suco, the focal point for
Nutrition and Doctor from the Turiscai CHC, WHO representative, MRFoET representative, 6 JDN
Nutrition Educators and a JDN advisor.

The theme of the workshop was: The food we need to be healthy and active. A range of inter-
active methods were used to present and reinforce the key message, which were:
1. Learn about three main food groups, i.e. food for growth, food for protection and food for
energy.
2. Understand the importance of eating food from each group three times each day.
3. Understand how these foods are beneficial for good health and to support daily activities.
4. Understand the 5 keys for safer food preparation.

The workshop was opened

by the Suco Chefe of Beremana,
following an introduction from
the JDN President, Sr Alberto
Dos Reis Mendonca and short
input from representatives from
the Municipality Health Service,
WHO and MRFoET. Speakers
acknowledged the importance of
good collaboration and
coordination in order to organize
a workshop with youth
representatives, who walked
from different remote sucos on a
Opening Ceremony with representatives from L-R: JDN (president Alberto Dos Reis
Saturday morning to participate Mendonca), MHS (Turiscai nutrition focal point Sr. Fernando da Silva), WHO
in the event. (nutrition expert Sr. Crispin da Costa Araujo) and MRFoET (Sra. Fran Wigley)

In particular, Sr. Fernando da Silva noted that nutritious food is very important for everyone, but
he said, “it’s very difficult in Turiscai – we have eleven sucos and we should provide nutrition education for young
people from every suco”.

Sr. Crispin da Costa Araujo said that WHO was happy to support the workshop because of the high
rate of malnutrition in Timor-Leste; Sra. Fran Wigley said that she and MRFoET were very happy to work
with the JDN team to provide nutrition education in Turiscai and hoped there would be more workshops.
Sr. Alberto Dos Reis Mendonça thanked the Administrative Post, the suco leaders, the CHC, WHO and
MRFoET representatives and all the young people for their collaboration and cooperation. He introduced
the theme of the workshop by saying that living a healthy life depends on having good nutrition, which
enables us to:
• Study well
• Work well
• Play sport well
• Relax and recreate well

As a youth organization JDN has trained youth nutrition educators to provide education to young
people in the municipalities. He said:
“at this workshop we will learn together about the importance of food for energy, growth and protection.
We will learn about the function of each of these foods and the health benefits of consuming them”.

8
 Nutrition Workshop, Turiscai, September 2017

What is good nutrition?
The Nutrition focal point for Turiscai, Sr. Fernando da Silva presented nutrition facts about Manufahi, in
comparison with other municipalities and explained the importance of eating nutritious food at all stages of
growth and development. Two JDN members talked about the three main food groups and the effects of
not eating nutritious food. The presentation focused on why we need to act as a community to address
problems of malnutrition and emphasized the foods that are necessary for good health, i.e.
1. Foods that help us to grow
2. Food that protects our bodies from disease, and
3. Food that gives us energy
A balanced plate of food activity
Participants formed four small groups to
practice using the information they had just
heard, by identifying which local foods
provide health benefits to support growth,
energy and protection from diseases. The
activity was adapted from the WFP tools and
enabled participants to work in pairs using
pictures of individual foods to learn about the
health benefits of each food and then show at
which meal it could be eaten. Members of
each small group presented the “plate of food”
they had prepared and explained what was on
the plate and why.
Reports from small group work (opposite)

Five Keys to Safer Food

After lunch the WHO representative Sr.
Crispin da Costa Araujo gave a lively presentation
on the Five Keys to Safer Food. He explained
each of the five keys and then engaged
participants in discussing why each step was so
important, i.e:
• thoroughly washing one’s hands before
preparing food;
• keeping raw and cooked food separate;
• cooking food thoroughly;
• keeping hot food hot and cold food cold;
• using good quality fresh or processed
food and washing fresh food in clean Sr Crispin da Costa Araujo, WHO presenting the five keys to safer
water. food

Establishing your own garden

Madre Carmelita, a resident of Turiscai, outlined the steps involved in establishing a vegetable garden,
drawing on her experience of successfully growing vegetables in her community’s garden. She spoke about
how to prepare the soil, plant and protect the growing vegetables and use seeds from what has grown to
start a new garden each year. She invited participants to visit her and the new garden that she and her
colleagues are establishing at their new convent.

9
 Nutrition Workshop, Turiscai, September 2017

Plans for each suco
Participants then met in suco groups to discuss what they had learned and how they would implement
these things in their own suco in cooperation with other young people in the community and the suco
leaders. Plans from each suco are summarized below:
Liurai Suco:
A youth representative outlined a plan to disseminate the information gained at the workshop in the
community and then to meet with local authorities to discuss how to establish a garden as a group initiative.
The obstacles they identified were:
• it is difficult to grow anything in the dry season when there is no water;
• seeds and equipment including a machete and axe are needed;
• it will be difficult to disseminate the information to one aldeia which is very far from the suco;
• some of the families might accept the information and some won’t so additional assistance from
JDN is needed to help implement the plans.
Beremana Suco:
The Suco Chefe spoke about the garden that was initiated by some of the youth who attended the 2016
workshop and their families. He said that they want to improve their efforts in the future so that families
could grow their own food; he will talk with the each of the families about initiating their own garden.
Manumera Suco:
A youth representative from the suco said that they wanted to use an “innovative system” to initiate a
communal garden. They have the ability to produce traditional fertilizer, but they need seeds to start the
garden.
Caimauk Suco:
The Suco Chefe thanked JDN for providing new
information, because the participants learnt so
much that they didn’t already know about nutrition
and food through the workshop. He promised that
they would use what had been learnt. The
participants plan to organize a meeting to share the
information they gained with community members
and use the water they have to start a garden, using
what they have learnt previously from Red Cross.
Young people from Caimauk and the Suco leader planning how
to use the information they learned at the workshop (opposite).

Distribution of seeds and garden tools

Following from the outcomes of the previous
workshop in 2016 when participants said that they
needed seeds to start their own gardens, JDN
distributed spinach, eggplant, mustard greens and
pumpkin seeds and small seedlings to each suco.
Two lucky door prize winners from Beremana
and Liurai received a spade and a fork to help them
start their new gardens.
Presentation of a gardening spade to the Lucky Door prize
winner from Beremana suco (opposite).

10
 Nutrition Workshop, Turiscai, September 2017

Closing Ceremony
The workshop closed with everyone singing the JDN nutrition song that was launched at the UN
celebration of International Youth Day. They also sang Batar Teman in Mambae.
Finally, Sr. Orlando Soares thanked all the participants and JDN, WHO and MRFoET for organizing
and supporting the workshop. He stated again that he wanted the next workshop to include representatives
from all eleven sucos in Turiscai. Sr. Alberto, JDN President then thanked everyone for their support,
participation and contribution in organizing the workshop and throughout the day and thanked the CHC
staff for their collaboration. He said that:
“as young people we must take our responsibility to contribute to the development of the country and through
the work of JDN we are also contributing to achieving the 2030 Sustainable Development Goals. I
encourage all young people present to share what they had learnt with other young people and work with them
to grow their garden”.

OUTCOMES
Participant knowledge
At the end of the workshop an assessment of the effectiveness of the workshop in educating
participants about the three food main food groups and the required daily amount of rice and water
consumption each day was conducted.

Ninety percent of respondents knew that there were three main food groups. The majority of
participants were able to name at least two foods in each of the three food groups. Fifty five percent of
participants correctly identified the foods for energy; 42 percent correctly identified the foods for
protection and 32 percent correctly identified the foods for growth, as shown in figure 2. Knowledge
about foods for growth was weakest.

It is clear from these results that JDN needs to maintain a focus in future workshops on presenting
and reinforcing information about the three main food groups. It is complex information especially for
those who are receiving it for the first time. It is important to explain clearly to participants the difference
between food that contains protein, food that contains carbohydrates and food that contains vitamins and
minerals. While this was a main focus in the workshop the assessment shows that it takes a lot of time to
learn this information. It also requires many different ways of presenting this information so that we can
reinforce the learning.

Figure 2: Assessment of knowledge of the three main food groups

100

55 52.5 45
42.5
32.5 33.5
Percentage

22.5 Food for protec.on

10
11.5 Food for energy

Food for growth

5

1
Correct iden.fica.on of food from 3 main groups

11
 Nutrition Workshop, Turiscai, September 2017

Ninety seven percent of participants understood the importance of drinking plenty of water every day.
Sixty-seven percentage of participants said they did not need to eat rice three time a day. As 32.5 percent
answered this question incorrectly this is an indication of the need to focus our training on the importance
of balance in our diets. We need to describe both the nutrient value of rice but also the poor nutritional
outcomes of eating too much rice.

Figure 3: Assessment of knowledge of appropriate rice and water consumption

100
97.5
67.5

32.5
Percentage

10 Rice consump.on/day

Water intake/day

2.5
1
Correct Incorrect

The following recommendations are made for future workshops:

• Find innovative ways to thoroughly educate participants about the different food groups and the
nutritional value of food in each group.
• Continue to promote the importance of balance in our diets.
• Focus one session only on rice and why we need to see this as a moderate part of our diet and not
the only part of our diet. The training should educate participants about alternative sources of
foods that give energy, focusing on those that are locally available.

Deliverables

JDN’s nutrition education project achieved its goals in terms of reaching the target participants,
knowledge gained by participants, the training of youth educators and the use of MOH IEC materials in
youth friendly activities, as discussed below.

Participation of target group:

Sixty people including 27 young women and 14 young men, aged 17-30, participated in the workshop,
as planned. They included seven women and three men from Beremana, five women and six men from
Luirai, eleven women and one man from Manumera and four women and two men from Caimauk Sucos.
The Chefe Sucos from each suco also attended, giving the youth representatives assurance of the importance
of the information they were learning and the plans they made to use this information in each of their sucos.

Assessment of knowledge and knowledge gaps:

The participant knowledge section above demonstrates where knowledge is strong and where there are
gaps. At the end of the workshop 90 percent of participants knew that there are three main food groups.
Over 75 percent correctly identified two out of three foods in each food group. Knowledge is weakest
about foods for growth and of the role of rice in the daily diet.

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 Nutrition Workshop, Turiscai, September 2017

Training of youth educators:

Three young women and three young men aged 19 – 27 were recruited and trained through an
experiential learning program to prepare the nutrition workshop, including researching the nutritional value
of specific foods and their food group and preparing a presentation; using and adapting MOH IEC tools to
prepare interactive activities and materials that ensured maximum participation in workshop activities; and
project management skills that they used to organise and lead the workshop.

REVIEW AND PLANNING FOR 2018

Discussions with suco leaders, MOH, CHC, WHO and MRFoET during and since the workshop have
identified the importance of continuing to build strong collaboration with MOH at the national and
municipality level in providing nutrition education for young people in the municipalities. Suco leaders have
consistently promoted the importance of including young people from all sucos in Turiscai in future
nutrition education. In order to ensure impact, WHO has recommended reaching all young people in
Manufahi Municipality in a centralized workshop over three days, where representatives from every suco will
participate in capacity building training to gain knowledge and skills that they can share in their sucos. This
will be led by trained youth nutrition educators and organized in collaboration with the MOH through the
Municipality Health Services, WHO and partners.

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 Nutrition Workshop, Turiscai, September 2017

Appendix 1: Curriculum

Facilitators’ Guide
Nutrition Education for Young People

The food we need to be healthy and active

Participants: Youth Leaders

Facilitators: JDN Peer Educators
Tim e: 1 day including lunch and tea breaks
Venue: Convenient location for participants in suco
Purpose: To introduce youth leaders to the importance of eating food that gives
energy for daily activities, protects the body against sickness and helps
develop the body and mind. Secondly, to help participants identify how
they can use food that is locally available so that their families can have a
healthy diet and identify what they can do to improve access to good food.
Learning Objectives:
Participants can:
1.1 Learn about three main food groups, i.e. food for growth, food for protection and food for
energy
1.2 Understand the importance of eating food from each group three times each day
1.3 Understand how these foods are beneficial for good health and to support daily activities
1.4 Understand the 5 keys for safe food preparation

Agenda:
Session Topic Tim e
Welcome and introductions 9:00 – 10:00
1
Overview of agenda and objectives
Powerpoint – nutrition situation in TL, key messages for 10:00 –10:15
2
a healthy diet
BREAK 10:15 –10:45
Activity: Plate with three foods 10.45 –12:00
• Key messages
3 • Demonstration
• Break into groups of 4 to practice
• Present back to the large group
4 5 Keys to Safer Food 12:00–12.30
LUNCH 12:30 – 13.30
5 Nutrition Song 13:30–14:00
Drama about the benefits of eating nutritious food. 14:00 –14:45
6
Discussion
7 Small group discussion and feedback 14:45 –16:00
8 Distribution of vegetable and tree seedlings 16:00 - 16:15
9 Summary, close, nutrition song, other relevant songs 16:15 – 16:30

14
Session 1
W elcome and Introductions

Time: 60 minutes (this allows time for official welcome if included)

Materials: Three main food groups banner
Food safety standards banner
Pre-test questionnaire
Objectives: 1. Introduce themselves to each other
2. Understand the learning objectives and agenda for the training
3. Complete pre-test questionnaire using existing knowledge
STEPS

1. W elcom e and purpose of training (10-40 mins)

- Welcome participants and thank them for attending
- Introduce official guests if they are present
- Acknowledge those attending; where they’ve come from, their efforts to arrive on time
- Explain purpose and learning objectives and agenda
- Open the workshop

2. Introduction of participants(10 mins)

- Get participants to introduce themselves, i.e. their name, what they do, where they live
- For groups of more than 20, ask someone from each sucoto say the name of the suco,
where it is and how many people are from the suco

3. Pre-test (10 mins)

- Explain to participants that there will be a short pre and post test about the nutrition
knowledge they gain from the workshop
- Pass out questions and ask participants to answer questions for the pre-test
- Collect completed questionnaire

Session 2
The Nutrition Situation in Tim or-Leste
Time: 60 minutes
Materials: Computer and projector
Objectives: 1. Present key facts about the nutrition situation in T-L
2. Explain the three major food groups and their value for the health of
individuals and families

1. Presentation: Nutrition situation in T -L, key messages for a healthy diet (30
m ins)
- Present key facts about nutrition
- The three main food groups and how they benefit the body and mind
- The importance of good nutrition for mental and physical growth, for work, study, sport
and for protection against illness
- The importance of drinking fluids to transport nutrients that give energy and help the
body to function well

2. Questions and discussion (15m ins)

- Encourage participants to ask questions and respond with clear information and/or
examples
- Summarise the main points at the end of the discussion

15
Session 3
Activity: Plate with Three Food Groups

Time: 75 minutes
Materials: Empty plate poster (large) and copies of small d-s posters with information
Photos of food from each food group
Objectives: 1. Present examples of food from each food group
2. Practice putting together a plate to show how a plate for each meal should
look
3. Presentation to large group
STEPS

1. Dem onstration: (15m ins)

- Put food from each group on empty plate to show how a plate for breakfast, lunch or
evening meal should look
- Explain why food from each group is needed
- Ask volunteers to choose food pictures and put them on the plate and explain why
they choose them

2. Form sm all groups of 4 to practice this activity (30 m ins)

- Practice the same activity in small groups
- Ensure that everyone has the chance to practice and answer questions
- Choose one person to present to the large group

3. Presentation to the large group (30 m ins)

- One person from each group demonstrates to the large group
- Questions and clarification

Session 4
5 Keys to Safer Food

Time: 30 minutes
Materials: WHO Banner: 5 keys to safer food
Objectives: 1. Present and discuss 5 keys to safer food
2. Butcher paper and pens
STEPS

1. Presentation and discussion about each of the 5 keys: (20m ins)

- Describe each key practice one at a time
- Present short role play demonstrating each one
- Ask for examples when this is practiced and when it is not practiced
- Write on butcher paper in two columns

2. Sum m ary: (10m ins)

- Summarise the main points from the presentation using examples given by the
participants

Session 5
Nutrition Song

Time: 30 minutes

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Materials: Nutrition song words
Guitar and musical instruments
Objectives: 1. Teach a song that includes key messages about good nutrition

STEPS

1. Nutrition song: (5 m ins)

- Sing the song and encourage people to practice

2. Practice song: (15 m ins)

- Practice singing the song with and without words

3. Test knowledge people gained from the song: (10 m ins)

- Ask questions from the group about what the song is teaching them

Session 6
Drama

Time: 45 minutes
Materials: Props for drama
Objectives: 1. Demonstrate the benefits of eating nutritious food through drama

STEPS

1. Short dram a: (30m ins)

- Introduce story
- Present drama

2. Questions and discussion: (15m ins)

- Encourage people to suggest other ways the story could end

Session 7
Small Group Discussion and Feedback

Time: 75 minutes
Materials: Questions and pens for small groups; template for recording responses
Butcher paper and pens
Vegetable and tree seedlings
Objectives: 1. Small group discussion about how information from the workshop can be
used
2. Representatives from small groups feedback main areas of action they
want to see
3. Complete post-test questionnaire using new knowledge
STEPS

1. Introduction to sm all group discussion: (5 m ins)

- Explain the purpose of the small groups
- Form small groups of 6-8
- Each group will be led by nutrition trainers who have a copy of the questions

2. Questions and discussion: (30m ins)

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 - Ask each person to say their name and the main thing they have learnt so far in the
workshop
- Discuss questions making sure everyone participates
- Record responses in template provided
- Nominate individual/s to give feedback

3. Feedback from sm all group discussion: (20 m ins)

- Representative from each group gives short summary of main points
- Facilitator summarizes the main issues arising from the combined feedback

4. Distribute vegetable and tree seedlings (10 mins)

- Representatives from each community to receive seedlings to take home to grow

5. Post-test: (10 m ins)

- Explain to participants that the post test will help them and facilitators to know what
new nutrition knowledge was gained from the workshop
- Pass out questions and ask participants to answer questions for the post-test
- Collect completed questionnaire

Session 8
Summary and close

Time: 30 minutes
Materials: Words of nutrition song and other popular songs with nutrition messages
Musical instruments
Objectives: 1. Summarize the main messages and outcomes from the day
2. Thank everyone and close the workshop
3. Celebrate with singing and music
STEPS

1. Sum m ary and close of workshop: (15 m ins)

- Summarize the main messages and outcomes from the workshop
- Thank everyone for their preparation, participation, contributions and support
- Invite official guest to close the workshop

2. Singing and m usic: (15 m ins)

- Sing nutrition song and other relevant songs, using the local language if possible

Additional/alternate Session if needed

Film
Time: 20 minutes
Materials: Film: e.g., Juliana
Computer and projector
Objectives: 1. Show an example of the importance of having nutritious food from the
beginning of life
STEPS

1. Film : (5 m ins)
- Show film about a mother caring for her under-nourished child

2. Questions and discussion: (15 m ins)

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 Encourage people to think of similar examples or ways in which they can use this
information

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Appendix 2: References and Tools Used for Workshop Preparation

Centre for Studies for Peace and Development and Johns Hopkins University (undated)
Revizaun Estratéjiku Timor-Leste, CEPAD, Timor-Leste.
French, Bruce R (2011) Food plants for Healthy Diets in Timor Leste; Rotary Club of
Devonport North and Food Plants International.
RDTL (2017) Timor-Leste Demographic and Health Survey Key Indicators Report, Ministry of Finance,
Timor-Leste.
RDTL (2017) Reseita Hahán Saudável, Ministerio da Saude, Timor Leste.
RDTL (2017) Nutrition Flipchart; Ministry of Health and World Health Organisation.
RDTL (2015) Recommendations for Healthy Eating in Timor Leste, Ministry of Health, National
Directorate of Public Health, Department of Nutrition, Dili, Timor-Leste, with technical
assistance from the World Health Organization (WHO), Dili, Timor Leste.
RDTL (2015) Timor-Leste Food and Nutrition Survey 2013, Ministry of Health, Timor-Leste.
RDTL (2015) Mapeamento Fatór Báziku ne’ebé hamosu Malnutrisaun iha Timor Leste,
Presidéncia da República, Timor Leste.
RDTL (2014) The Economic Consequences of Under Nutrition in Timor Leste, Ministry of
Health, Timor Leste.
RDTL (2012) National Nutrition Strategy 2014-2019, Ministry of Health, Timor-Leste.
RDTL (2011) Timor-Leste Strategic Development Plan 2011-2030, Democratic Republic of Timor-
Leste, Dili, Timor-Leste.
RDTL (2011) National Health Sector Strategic Plan 2011-2030, Ministry of Health, Timor-Leste.
RDTL (2010) Timor-Leste Demographic and Health Survey 2009-10. National Statistics Directorate
[NSD] and ICF Macro, Dili, Timor-Leste.
The World Bank (2014) Malnutrition in Timor-Leste, The World Bank
http://documents.worldbank.org/curated/en/666231491492248496/pdf/114087-WP-PUBLIC-
EAPEC-176-p-MalnutritioninTimorLeste.pdf cited 15th September 2017.

World Food Program (WFP) Etape Aktividade Bikan no Grupu Aihan Tolu, WFP Timor-Leste.

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