The Progressive Teacher Vol 02 Issue 04

Rashmi Prabha
is vice-principal of St
Kabir’s School, Hisar,
Haryana. She holds
MSc in Biotechnology
(MS University, Baroda).
Rashmi applies
scientific principles
of research in teaching and learning
process based on observations, analysis,
predicting hypothesis, experimentation
and formulating theories. She has a great
passion for environment and engages in
projects and activities on environmental
awareness and conservation involving
students, teachers and parents.
associated with hyperactivity in children
along with asthma. The flavour enhancers
such as monosodium glutamate used in soups
and other foods are responsible for nervous
disorders if consumed in high amounts.
Canned food, tomato sauce and nonvegetarian
food available in the market are
laced with preservatives such as sodium
nitrate to prevent bacterial growth and fast
decaying of food. Over a period of time, the
chemicals transform to nitrosamines which
are highly carcinogenic.
The oil used to cook various items is actually
partially unsaturated fat. This produces
trans-fat. Sometimes repeated use of oil
for frying also creates trans-fat which is
dangerous as it gets deposited in arteries
causing cardiovascular diseases.
Also the oil when stored for a long time in
contact with the atmosphere becomes rancid
and releases free radicals which have the
tendency to damage body cells.
Providing food which is rich in artificial
substances can lead to insulin resistance and
poor health in future.
GOOD HEALTH
It is aptly said - A healthy mind resides in a
healthy body. If we continue to eat food low
on nutrition on a daily basis, our immunity
will automatically decrease and we are likely
to suffer from health ailments. Inculcating
healthy eating habits will help a child to
remain physically and mentally active and
to do well in studies. This will also ensure a
bright future for the child.
WHY AND HOW OF FOOD
CONSUMPTION
Consume fresh juice, instead of packaged
juice as it contains high amounts of sugar.
The fresh juice intake is an easy way to get
high doses of vitamins and minerals which are
protective food. Although juice lacks fibre but
it provides adequate minerals like magnesium,
zinc, potassium etc.
Whenever possible, eat unprocessed food
as some of the chemicals that are naturally
present in the vegetables act as antioxidants,
anti-carcinogenic and anti-mutagenic agents.
These chemicals are carotenoids, flavonoids,
lycopene and polyphenols. Therefore, they
provide extended protection to the body.
These chemicals are active against free
radicals, inflammation, allergies, microbes
and tumours.
Whole grain should replace refined cereals
such as white flour, semolina etc. The
consumption of whole grain raises the
blood sugar levels slowly leading to lesser
hunger pangs. Fermented food such as idli,
curd, cheese, dhokla etc. are always healthy
because during fermentation, bacteria
add useful ingredients to the food such as
enzymes, vitamins, minerals, omega 3 fatty
acids, etc. This helps to improve bowel health,
aids in digestion and improves immunity. So
the food quality is improved.
Another healthy food is soaked and sprouted
seeds. Sprouts are rich in active enzymes and
functional proteins that help in body building.
SHARING EXPERIENCE
To inculcate the practice of healthy eating
and healthy cooking, St. Kabir’s School
organised cooking sessions during the Annual
Summer Camp - Summer Hoopla in which
senior students participated enthusiastically.
The students were taught how to satisfy their
temptation by eating healthy food without
using any food additives. We focused on
squashes such as plum shake, raw mango and
ripe mango shake, lemon coffee, cumin sip,
fennel sip, etc. The snacks were all fermented
products such as whole wheat bread
buttermilk, idli, uttapam with various types
of salads. For cooking purposes, students
made efficient use of solar cookers, especially
for cookies and cakes. The objectives of the
project were:
• To understand the biochemistry of
cooking.
• Cooking with less fat.
• Intake of all essential nutrients in a diet.
• To know more about food aesthetics.
• To minimise wastage of energy and food.
This experience induced lots of learning
and awareness in cooking and eating habits
among students, teachers and parents.
POEM
PROXY
Come dear friends, listen everyone
A Proxy class is so much fun.
In regular class, what is planned we do
But in a Proxy class, there’s so much new.
We can make the students play or sing
Or tell stories of queens and kings.
We are here to work for six hours
The Proxy class children! Aren’t they ours?
Why is it so painful, to share someone’s load
Don’t we need everyone, when we are alone on
the road.
Yesterday I was unwell and so you got one
God forbid, tomorrow might be your turn.
-Aparna A Thosar
Sep/Oct 2015
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