Vigo public school dining rooms will offer menus for children with diabetes

The school canteens of public centers of Vigo will offer "immediately" menus adapted to the specific needs of each child with diabetes that use the service, based on the indications provided by relatives and the specialist doctor who attends the child.

This initiative is the result of an agreement reached between the Association of Nenas and Nenas with Diabete de Galicia (Anedia), the Olivic Federation of Associations of Nais e Country of Students of Pontevedra (Foanpa) and the company that manages the public school canteens,SERUNION.

Thus, the restoration company -which already offered a menu for diabetics, but not adapted to children -undertakes to create specialized menus for schoolchildren, which, despite this, will not be different from the rest of their classmates -onlyadjusted to their needs- and will remain varied, complete, healthy and balanced.

In addition, the three organisms agree that school canteens will be equipped with the medication used by people with diabetes in case of hypoglycemia with loss of knowledge, glucagon.

The agencies point out that with these measures it will also be allowed to "deepen the reconciliation of family and work life" of the parents of these children, "because there are very few registered in school dining services, given the little guarantees guaranteesthat parents had for their children to receive adequate food attention, "they conclude.

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Well, I don't see it necessary, to eat we eat what everyone, but heavy.

with that they committed to weigh the food and give them instead of flan or similar to give them natural fruit.

In addition there are already schools that do it, but we depend on the will of the school and whenever the minor clicks alone.

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The nutritionally imagined menu has to be the same as that of any other person who carries a healthy food ... More than nothing that facilitates the calculation of rations to be able to put insulin based on them ... it is like in hospitals, when children with diabetes bring them the tray with the food and a card in which it puts "diabetic menu", and that differs from the normal menu in which they put natural yogurt instead of flavors and in theBiscot breakfast breakfast instead of cookies, when what really needed is that together with the menu patients are facilitated a card with the information of how many rations the puree has, or how much the pasta or potato plate weighs,etc, something that will help determine how many rations the food has and therefore how much insulin you will need.That would make things quite easy.

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