Healthy children, brighter futures

On World Food Safety Day observed today, NT KURIOCITY highlights the importance of safe and nutritious food for children

RAMANDEEP KAUR | NT KURIOCITY

To ensure her three-and-a-half-year-old child’s meals are balanced and nutritious, Andrea Fernandes from Cumbarjua includes a diverse range of fruits, vegetables, and protein sources in their meals. She plans meals ahead of time, incorporating different colours and textures to make them interesting and nutritious.

Recalling a food safety incident, she shares, “Once, I bought cupcakes from a renowned supermarket, but they smelled strange like some acid was used. The taste was off too.” Now, she prioritises buying from trusted bakers and always washes fruits and vegetables thoroughly before consumption.

Indeed, from avoiding adulterated foods to making informed choices about ingredients, parents play a vital role in shaping their children’s dietary habits.

“At home, we set an example by practicing healthy eating habits ourselves. Instead of sugary snacks, we promote fruits and nuts as healthier alternatives,” says Fernandes.

Miramar-based Bineeta George too, makes sure that bite-sized healthy snacks and nuts are easily accessible for her children to munch on.  Vandana Kakodkar from Ponda also ensures/makes sure that snack options are nuts, seeds, fruits, or homemade ladoos, avoiding stocking the refrigerator with soft drinks or ice creams.

“Whenever possible, I also opt to cook with organic ingredients and healthier substitutions,” says George.

But teaching children about safe food practices, is an ongoing process, says Savia Gracias, a parent and educator. Among the ways she chooses to inculcate these, includes taking her children along when she goes shopping. “I talk to them about the different types of produce available in the market. For example, when I buy apples, I ask for the Indian ones because they’ve travelled less and therefore have fewer chemicals for storage. When I buy vegetables, I opt for the local ones, explaining to my kids that we support local growers and get safely farmed vegetables that are also tastier,” she says.  She also teaches her children how to read labels on various products in the store. “By sensitising children to safe food choices, we contribute to preventing them from becoming obese or sick with lifestyle diseases,” she says.

 The educators’ role

But besides parents, educators can also play a vital role in promoting health benefits to students. Gracias, who teaches French at MES Higher Secondary School, Zuarinagar, suggests that while teaching history and culture, teachers could incorporate discussions about food and its connection to different cultures. “They can highlight how food was traditionally grown organically and contrast it with modern agricultural practices involving pesticides and genetic modification,” she says.

Gracias adds that teachers can also organise practical activities such as simple no-fire cooking sessions or learning trips to organic farms. “Also, visits to local markets or farmers’ markets can help children observe the differences in sizes, colours, textures, and tastes of raw foods. Assigning homework that involves researching topics related to junk food, unhealthy food, and organic or locally sourced foods can spark children’s interest and encourage independent learning,” she states.

Another effective activity, she says, could be assigning a group of children to prepare healthy lunches for themselves for the next day, with the recipe then shared with the rest of the class. “This not only promotes healthy eating habits but also promotes a sense of responsibility and collaboration among students,” she says.

Marjalisa Fonseca, a science teacher at Rosary High School, Cujira says that to promote nutrition education in classroom, teachers can organise games and quizzes, which are fun and interactive ways to teach and test students’ knowledge of food safety and hygiene.

At her school, she says that students learn simple skills in cooking healthy food and practice hygienic habits in the kitchen. “They clean equipment and utensils, wash their hands, and participate in work experience classes. Also, we have invited resource persons to deliver talks to students and discourage junk food in the school canteen,” says Fonseca.

As a faculty member of history, Sharmila Pais of St. Xavier’s College, Mapusa, she often gives examples of the Indian system of nutrition, which offers immense health benefits.  She further says that traditional Indian cuisine uses a wide variety of whole grains that support nutrition-dense foods. “Last year, we designed practical assignments focused on indigenous foods of Goa, requiring the participants to explain the nutritional value and the local ingredients used. It was a gratifying experience for students to learn about the local food of the state and appreciate the cultural heritage of Goa,” she says.

This apart, Pais recommends that to promote healthy eating at educational institutions, the management and heads of institutions can monitor the food served in canteens through menu planning and inspecting hygiene. “I would suggest talks on ‘Go Green initiatives’ for Value-Education Classes for an environmentally sustainable educational space,” she says.

Preventing food-borne illnesses in children

Homoeopathic consultation and clinical nutritionist, Dr Joline Fernandes recommends/advises that practicing good hygiene by ensuring thorough handwashing before handling food is essential.

“Properly storing food, both perishable and dry items, in appropriate conditions helps prevent bacterial growth and contamination. Cooking food thoroughly, especially meats, to safe internal temperatures is important in eliminating harmful bacteria. Also, avoiding cross-contamination by using separate cutting boards for raw meats and other foods, and diligently washing utensils and surfaces after use, further minimises the risk of contamination,” she explains. Cleaning fruits and vegetables under running water before consumption, she adds, removes any potential contaminants.

Nurturing healthy habits

Consuming adulterated food products and those containing MSG poses various health risks. Dietician and counsellor, Dr. Richa Shet Talauliker says that if a child consumes adulterated food, they might suffer from various health issues such as food poisoning, different types of cancers, and gastrointestinal infections. “Also, foods containing MSG can lead to obesity and allergic reactions.”

Immunity, says Fernandes, is significantly affected, and the absorption of nutrients is hindered. “This can lead to deficiencies, particularly in essential nutrients such as protein, vitamin B12, and vitamin D. Also, children may develop autoimmune conditions like bronchial asthma and allergies.”

To mitigate these risks, Talauliker says that parents should educate their children about food and nutrition. “Nowadays, it is crucial to read labels and make informed choices about ingredients. Taking children to the market and teaching them to buy local and seasonal fruits and veggies can instill healthy eating habits early on. Mothers should also encourage their children to cook easy and healthy meals, providing them with knowledge about different ingredients,” says Talauliker, adding that including all seasonal and local fruits and veggies in the diet, along with a focus on protein and healthy fats, is essential for growth and development. “Common Goan foods like mango, coconut, jackfruit, cashew fruit, drumstick leaves, colocasia leaves, local mushrooms, fish, and eggs provide a nutritious foundation for a balanced diet.”

Identifying signs of nutritional deficiencies

Some common signs of nutritional deficiencies include pale fingernails, white patches on the skin, poor appetite, dental issues, and bleeding gums. A weak immune system and recurrent upper respiratory tract infections are other signs to watch out for.