HELD UNDER THE THEME "BETTER EATING FOR HEALTHY LIVING", THE INITIATIVE FORMED PART OF ACTIVITIES TO OBSERVE WORLD HYPERTENSION DAY, AND SALT AWARENESS MONTH

The Nutrition Unit within the Ministry of Health, Wellness and Nutrition, in collaboration with the Capacity Building Project for Prevention and Control of Metabolic Chronic Diseases in Saint Lucia, recently hosted an activity aimed at encouraging healthier eating habits and reducing the risk of chronic non-communicable diseases. 

Held under the theme “Better Eating for Healthy Living,” the initiative formed part of activities to observe World Hypertension Day, and Salt Awareness Month. The event held at the Laborie Wellness Centre focused on educating participants, particularly individuals living with hypertension and diabetes, on practical ways to reduce salt and sugar consumption while maintaining flavorful and balanced meals. 

Nutritionist Fadia Campbell explained that the demonstration highlighted the preparation of low sodium and no-added-salt dishes using food items from the six food groups to encourage balanced nutrition. “The goal of this initiative is to educate the participants, giving them the practical skills that when they go home, they're able to prepare their foods using local herbs and seasonings and to limit or restrict as much as possible added salt or sodium to their diets. Also, portion control is another aspect of this activity, where they will be able to visualize the amount of food that they can put on their plate using the various food groups or various meals that they cook.” 

Community Health Nurse at the Laborie Wellness Centre Kerthleen Charles, reported a total of 140 patients diagnosed with high blood pressure, 61 with diabetes, and 112 living with both conditions in the community of Laborie and surrounding areas. “We have a total number of 140 clients diagnosed with Diabetes: 47 of which are male, 93 females and then to break it down just a little for you, we were looking at those who are aged 50 and aged lower than 50. So we have clients, out of that figure, clients above 50 we had a total of 121, and below the age of 50, we have 19. Okay, let me tell you for Diabetes. Remember our focus is high blood pressure, but just to let you know. Diabetes, we have a total of 61 clients, 15 of which are male, 46 females. Above age 50, we have 56. Below 50, we have 5.” 

Project Coordinator for the Capacity Building Project for Prevention and Control of Metabolic Chronic Diseases in Saint Lucia, Jessica Wu says the key to changing those numbers lies in small,

consistent steps beginning with the decision to get screened. “I will say the screening is so important. We want to detect the highest conditions so we can have earlier intervention to tackle the things. As earlier, we just mentioned that the small change. I will believe small change one day, one time, twice, we can make the big difference. So, I will say that our slogan is here, health, happy, healthy life. Let’s start today.” 

Health officials say this cooking demonstration is one of several initiatives supported by the Metabolic Chronic Diseases Programme, with a broader goal of reducing hypertension and diabetes island-wide and empowering Saint Lucians to make healthier choices, starting with what they put on their plates. 

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