Empower a Girl: For Self-Reliance

Lessons on food and nutrition at KIFA (Kole Intellectual Forum)

In a Home Economics course that the students of Kole Intellectual Forum (KIFA) are undertaking, among others, it talks about the components of food and nutrition that should be dealt with to equip their individual students with essential knowledge and practical skills to make informed, healthy decisions for themselves and their families; while introducing them directly to the real food and nutrition on how to produce them.

The core areas of learning include is discussed on the basis of: 

• Fundamentals of Nutrition: Students learn about the various nutrients (macronutrients like carbohydrates, proteins, and fats; and micronutrients like vitamins, minerals, fibre, and water), their specific functions in the body, and the food sources where they can be found. The science of nutrition and its role in overall health is a central theme.
• Healthy Eating and Diet Planning: A core objective is understanding what constitutes a balanced diet that meets the body's daily requirements. This involves applying government nutritional guidelines (like the food pyramid or MyPlate guidelines), planning meals for different age groups and those with specific dietary needs or health conditions (e.g., diabetes, obesity, allergies), and understanding the link between diet and long-term health.
• Food Preparation and Cooking Skills: Students develop practical cooking skills, including proper food preparation techniques, using various kitchen equipment safely, and learning different cooking methods (steaming, baking, grilling) that preserve nutrient value.
• Food Safety and Hygiene: A major focus is on safe food handling behaviors: cleaning, separating raw and cooked foods, cooking to the correct temperature, and proper chilling/storage to prevent foodborne illnesses. Students also learn about food preservation methods.
• Consumer Awareness and Food Management: This area covers becoming a discerning consumer, which includes reading food labels, managing a food budget, making healthy and economical food choices, and minimizing food waste.
• Factors Influencing Food Choices: Students explore the various social, economic, cultural, and psychological factors that influence eating habits, such as peer pressure, advertising, family life, and lifestyle, enabling them to navigate these influences and make positive choices.
• Food Provenance and Sustainability: More modern curricula often cover the journey of food from production to consumption, including issues of ethical food production, food processing, environmental impact (like carbon footprints), and the benefits of choosing local and seasonal foods.

Ultimately, the course aims to foster nutritional literacy to students so that they can make informed decisions and build lifelong healthy eating habits