2.1 Breakfast Initiative
Healthy children are the building blocks to a healthy future of India. At Annapoorna, we strive to feed healthful breakfast to school-going children.
Breakfast is a great way to give the body the refuelling it needs, especially so for children as it aids in their physical and mental well-being, academic achievement and cognitive development. But, unfortunately, many students in India from rural settings skip this nutritional intake simply because they cannot afford it.
Did you know?
Breakfast is the most skipped meal of the day. But it is also the most essential meal of the day!
Here are some of the obvious advantages when children eat a healthful breakfast regularly:
- About 20-60 per cent higher presence of essential and minerals in bodies.
- Better cardiorespiratory fitness level.
- Higher oxygen utilisation and average cerebral blood flow
- Faster fulfilment of energy needs after a long overnight fasting period.
- Positive effect on how they think and a brighter and happier mood.
- Overall better health, fewer absenteeism from school
- Improved concentration and performance in the classroom, more strength and endurance to engage in physical activity, better problem solving skills and eye-hand coordination.
- Better control over weight
- Balance of blood sugars through the day
2.1.2. What is a healthy breakfast?
Nutrition experts say that a healthy breakfast should consist of a variety of foods, for example, milk, whole grains, proteins, and fruits and vegetables.
A well-balanced and nutritious breakfast should contain components from these three food groups –
Our breakfast menus therefore have been specifically designed to provide a variety of nutrients that will help keep students energetic and ready to learn until lunchtime. The menu is meticulously planned, making sure that the breakfast is wholesome in its nutrition quotient and meets the quality standards and cost checks. It is also scientifically calibrated with the prescribed percentages of carbohydrates, proteins, and fibre components, as suggested by nutritionists.
The entire week’s breakfast offering put together would meet roughly about 20-30 percent of the weekly nutrition requirement of a school-going child. This is in keeping with the standard norms worldwide.
A check on quality of ingredients is maintained by working closely with the local vendors from whom milk, vegetables and fruits are sourced. Doing this helps us positively engage the villagers, empowering them economically, and also keeps a tab on overall costs.
Cooks, who are the backbone of the entire programme are carefully selected to ensure that the breakfast not only meets the nutrition needs of the young bodies, it satisfies their little taste buds too.