The use of different foods has an advantage of obtaining different types of nutrients that the body needs. People in different groups of age category require different types of food like, soft foods has to be prepared for children.

Therefore as health extension worker, you need to have demonstrable knowledge, skill and attitude about the safe preparation of different foods and practices of hygiene to enable you to demonstrate to your clients / family/ during your home visit.

When foods are prepared, some foods could be eaten raw after they are washed properly or after they are washed and mashed, such as fruit foods like banana, mango, orange etc. while some other foods has to be cooked because eating them raw may not be digestible or poor test or may be a cause of illness. To keep the nutrient contents of foods during the preparation, they should be over cooked or under cooked. Foods should be processed /cooked/ as to the standards known locally to that type. For instance, foods sources containing vitamin C shouldn't be over cooked and shouldn't be stay immersed for longer period in water because vitamin C is heat liable and water soluble.

Always cooked foods are safe unless it is mandatory to take them raw (Figure 5,below). When we are teaching and demonstrating food preparation and consumption, there are rules that every food handlers and consumers should know and practice in our daily life.

Figure 4. Preparing supplementary food.

Ten Golden Rules for Safe Food Preparation and Consumption (WHO)

  • Choose processed food for safety.
  • Cook food thoroughly.
  • Eat cooked food immediately.
  • Store cooked food immediately.
  • Reheat cooked foods thoroughly before eating.
  • Avoid contact between raw and cooked foods.
  • Wash repeatedly hands while you prepare food.
  • Keep all kitchen surfaces meticulously clean
  • Protect foods from insects, rodents, and other animals.
  • Use pure water.

Figure 5. Demonstration of safe and hygienic preparation of food.


When feeding children after food is prepared, the mother or caregiver can feed liquids to the child from a small cup or bowl, as bottles are difficult to keep clean, and contaminated bottles can cause diarrhea (Figure 4, above). Before feeding the child, the mother or caregiver should wash her hands and the child's hands with soap and water and use clean utensils and bowls or dishes to avoid introducing dirt and germs that might cause diarrhea and other infections.

The mother or caregiver can use their fingers (after washing) to feed the child. Food can be contaminated as a result of poor basic hygiene, poor sanitation, and poor methods of food preparation and storage, so food should be served immediately after preparation. Complimentary food should be increased in frequency, amount and density (thickness and nutrient content) as the child grows. Mothers should increase the frequency of breastfeeding and complementary feeding (if the child has already started it) during illness. The mother should give a diversified diet to their baby and include animal sources of foods to increase the density of nutrients in the complementary food.

Last modified: Sunday, 26 February 2017, 5:06 PM