Carrot vegetable with parantha

Little Mapians were asked to bring carrot vegetable with paratha in lunch.They were told about the nutritional value of it.
They understood that carrot is the rich source of minerals, Vitamin C, A and fibre.It also work as an antioxidant.

Soyabean vegetable with chapatti

Lunch hour is the best hour of the day. Keeping this thing in mind and to promote healthy eating Lil Mapians were asked to bring soya vegetable along with chapati in their lunch. And they were also told the benefits of eating it  like it is rich in calcium, iron, magnesium and vitamin B.

Vegetable oats in lunch

The children were guided to bring vegetable oats . The nutrient value present in this dish makes it more healthy and interesting. It is rich in carbohydrates, fibre , anti oxidants and adding vegetables have made it more rich in minerals, vitamins , protein too. They were guided to add this food once a week.

Vegetable poha in lunch

The students were informed to bring vegetable poha this week. All of them liked it and also got aware of that this delicious dish is not rich in taste only but is also rich in vitamin A, carbohydrates minerals and the most important one is fibre as poha contains more fibre than rice.

Fruit chat with lunch

The students of primary classes brought fruit chat and relished it whole heartedly. The students shared their fruit chat with their peer group as they had their favourite fruits with them. It was a scrumptious dish for them which also made them aware of importance of fruits in our life. 

Sprouts with lunch

The students were asked to bring sprouts with lunch. They were told the nutrirional value present in them that sprouts are rich source of protein and vitamin C. They enjoyed this scrumptious taste .

Menu of vegetable pulao

The students relished vegetable pulao brought by them from home as per the menu of Eat Right programme. 

EAT RIGHT ELECT RIGHT

An activity was conducted by 'HEALTH AND WELLNESS' club for classes VI to VIII to make them aware about healthy food habits.  This activity was designed in a unique manner to enhance listening skills of children. Children were to understand the question with closed eyes and point response to appropriate corner in the room. Response options A, B, C, D were designated in 4 corners of the room. This was a fun- filled learning.

DETECTION OF ADULTERATION CINNAMON V/S TREE BARK

An activity was conducted by 'HEALTH AND WELLNESS' club for classes VI to VIII to make them aware about adulteration in food products. The session explained students to detect contamination in cinnamon with normal tree bark . The various aspects through which we can conclude that cinnamon is mixed with bark through strong odour and curvilinear pieces of bark.