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Abstract
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Background Choking injuries are one of the leading causes of death in paediatric ages. In recent years, several initiatives have been taken to reduce the burden of this phenomenon.The major burden of food injuries, representing between 70%-85% of the overall cases, has no countermeasures.
Objective A MOOC (Massive Open online course) for disseminating information on these injuries, has been realised. The project consists of a series of informative videos freely available on a dedicated website with a distinctly international feel, available in the most spoken languages. The video contents are realised on the basis of data provided by the Susy Safe registry, which is an International registry of foreign body injuries in children aged 0-14 for collecting and analysing injury data and highlighting risks associated with consumer products. Currently, the registry has collected over 25.000 cases.
Presently Food bones, Nuts and Seeds and grains have the highest incidence, nevertheless, less frequent but more severe injuries, which can cause death, are those due to meat, sweets and other foods which share certain characteristics: shape, size, and consistency.
Results The videos provide basic information addressed to those who have the task of preparing food for children, explaining in a clear and as simple as possible manner how to reduce the risk presented by certain foods.In each video specific topics on food choking in children are clearly addressed covering also different aspects of the problem and they are presented by a field expert.Main objective of the project is to prevent injuries caused by food but also to disseminate information on this issue.
Conclusions The data show a lack of information and the need to implement specific educational campaigns targeted to families and supervisors, free and accessible to anyone, capable of reaching people from diverse ethnic, social and cultural backgrounds including the disadvantaged.
Abstract from Safety 2016 World Conference, 18-21 September 2016; Tampere, Finland. Copyright © 2016 The author(s), Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://group.bmj.com/group/rights-licensing/permissions
Language: en |