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Schools Food Preparation to Serve up Cakes for Diabetics


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Monday, February 5, 2007 – The Food Preparation Competition for Secondary Schools is heating up with the competition stepping up from the schools’ level, to the zonal competitions this week.

This year the competition features recipes incorporating carrots along with the “Classic” line of fats. Students will be taking up the challenge to create original recipes that cater to diabetics.

“The first category is the Classic carrot cake, then there's the Classic carrot pie, Classic Carrot Confectionery and Classic herbal bread. This year as well, there is a new addition: cakes are to be prepared for diabetics and this will be a challenge for students because as we know, cakes usually consist of sugar but sugar is not a good thing for diabetics,” noted Curriculum Specialist for Home Economics, Mary King.

Ms. King says there is deeper meaning behind creating healthy dishes for diabetics.

“We realise in society now, diabetes is very common and the trend has shown that even students are not exempted from that dietary related disease, so it would be good for them to have an idea of healthy food options. They can still enjoy cake but look at ways that they can reduce on the amount of sugar that is normally used.”

On Tuesday, February 06th, schools from Soufriere to Micoud are expected to participate in their zonal competition at the Educational Office District Six in Vieux-Fort, while on Thursday, students in the north will meet at the Entrepot Human Resource Centre. Those who emerge victorious in that round of judging will move on to the finals.

Ms. King says the overall competition will culminate on Thursday, February 15th at the Castries Town Hall from 2 pm.


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