The Lagos State Health Commission has urged Nigerians to assist in the provision of quality and sufficient food supply to vulnerable people for quick recovery from the after effects of Coronavirus.
Mr Philip Dosumu, Director of Administration and Human Resources in the commission, made the call at a symposium organised to commemorate the 2020 World Food Day on Monday in Lagos.
Dosumu said that the availability of sufficient and quality meals would ensure that vulnerable people recovered from the effects of COVID-19.
The 2020 World Food Day has as its theme; “ Grow, Nourish, Sustain, Together’’.
According to him, the responsibility of ensuring food supplies does not depend on the government alone.
He said that, it behooves on everybody to supply nutritious food to ensure that vulnerable people are well-fed to improve their health.
“Before the emergence of COVID-19, prices of food was cheap, we had good meals at affordable prices.
“But today, there is so much junk food. There is need to imbibe healthy habits for qualitative lifestyles,’’ he said.
The director reiterated the need for professionalism in the catering cadre in Lagos state owned hospital.
In the same vein, Mrs Esther Onabanjo, the Apex Catering Officer in the Commission said that the day was targeted at promoting global awareness and actions for those that suffered from hunger.
Onabanjo said that the day was also to enlighten people on the need to change to a healthier lifestyle.
“This event promotes world-wide awareness and actions for those who suffer from hunger, even as it encourages food security and nutritious awareness on diets, for everyone.
” 820 million people world-wide suffer from chronic under-nourishment, while 60 per cent women and five million children under the age of five die from malnutrition – related causes daily,’’ she said.
According to Onabanjo food is the essence of life and bedrock of cultures and communities.
“It is imperative to have nutritious food as vital part of response to the COVID – 19 which is targeted at vulnerable communities affected by the virus,’’ she said.
The catering officer noted that people who ensured food supply during the COVID-19 should be recognised and honoured.
Also, Mr Victor Olarenwaju, Executive Secretary, Nigeria Hotels and Catering Institute advised all public hospitals to practice hospitality at the centre of qualitative care.
Olanrewaju, a guest speaker at the event noted that food was not about cooking, but targeted at the right type of nutrition to ward off sickness to sustenance life.
He added that proper management of patients’ needs for optimal satisfaction must be the focus.
