87

65847/2023/IEC-SBCD FSSAI
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Ministry of
Health and Family
Welfare

Handbook for Schools

{Under ‘EAT RIGHT INDIA’ led by
the Food Safety and Standards
Authority of India (FSSAI)}
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65847/2023/IEC-SBCD FSSAI

Handbook for Schools

{Under ‘EAT RIGHT INDIA’ led by
the Food Safety and Standards
Authority of India (FSSAI)}
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65847/2023/IEC-SBCD FSSAI

Index
1) Introduction.......................................................................................................... 2

2) Vision ....................................................................................................................... 3

3) Objectives.............................................................................................................. 3

4) Health Club............................................................................................................ 4

5) Starting a Club...................................................................................................... 5

6) Organization Structure...................................................................................... 6

A. Proposed Functionaries............................................................................... 6

B. Roles & Responsibilities............................................................................... 6

1. Health Wellness Ambassadors .......................................................... 6

2. Student Heads.......................................................................................... 6

3. Executive Member: Record Keeper................................................... 7

4. Executive Members................................................................................. 7

7) Operating a Club.................................................................................................. 8

a) Meetings........................................................................................................... 8

b) Reporting.......................................................................................................... 8

8) Membership.......................................................................................................... 8

9) Health Club Activities......................................................................................... 9

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Introduction
Healthy children are the foundation of a healthy act as a medium to create awareness and develop
nation. Therefore, investing in their health and sensitivity among school children regarding safe and
inculcating the right eating behaviour is critical in nutritious food for holistic well-being and scholastic
nation building efforts. India is at the threshold of the excellence. Through Health Club activities, students
unique demographic dividend with young persons would gain exposure to the rich heritage and
within the age group of (5-17) years comprising culture of Indian foods. The objective of health clubs
more than 22% of the total population*. in schools is to promote and maintain behavioral
change towards the well-being of the school
Schools play a critical role in helping students
children, to make the students key players in the
establish lifelong healthy behaviours. Good health
transformation of their environment, and transform
enhances academic performance in school. Small
the school as a place of promotion of health and
changes in the diets and lifestyles of school children
well -being within the community.
will make a large impact and ignite a passion for
inculcating healthy eating habits at a formative age. The School health club is a vehicle that empowers
pupils to play an active role in deciding and
Children are more receptive to new ideas and
implementing issues related to their health when
practices and therefore provide a suitable
they are in school. The Club also affords the pupils
opportunity to introduce knowledge and habits at
the opportunity to become ‘Agents of Change’ who
an early stage. Having adopted good practices from
carry home and translate into action healthy habits
a young age, they are likely to continue so as adults,
and information they learn at school and in this way
enabling reduction of water and sanitation related
influence their siblings, parents, and friends who
diseases. In addition, children can be catalysts for
might be out of school. This document is intended
positive change in their household and community.
to give general directions to basic schools in setting
Creation of Health Clubs at the school level would up and running a School health club.

*Source
Total Population of India: 1.4 Billion (Source: Population Research Centre of Ministry of Health and Family Welfare)
Total Population of Children in India: 0.265 Billion (statistics by the Ministry of Education, Government of India.)
Percentage of within the age group of (5-17) : 18.928%

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Vision
To inculcate healthy eating
habits among students for their
holistic well-being, leading to the
achievement of scholastic excellence
and optimum health improving the
quality of life.

Objectives
The major objectives of the proposed Health Club • To educate students regarding the rich heritage
are: and culture of Indian foods;

• To provide an assortment of activities to assist • To make pupils aware that the health of a person
schools to nudge school children towards is the health and wealth of the family and society
healthy, balanced, and diverse diets.
• To stimulate and increase children’s awareness
• To enable students to appreciate the importance of local, seasonal foods and indigenous foods
of safe and nutritious food; like millet.

• To ignite a passion for inculcating healthy eating

habits at formative age;

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Health Clubs
Why the focus on Health Clubs and the need for health clubs
Unsafe food, poor diets, and unhealthy habits lead children and their families would make a large and
to all kinds of deficiencies and diseases. According positive impact in driving demand for the right food.
to a study, the number of Food Borne Diseases case Hence, this would help in building a food system
are expected to rise by 150-177 million annually by that is healthy for both people and the planet.
2030**.
That way, the Health club would act as a medium
Thus, safe food and healthy diets are critical for good to create awareness and develop sensitivity among
health and well-being. school children of all ages regarding Safe food and
healthy diet, personal and surrounding Hygiene,
Small changes in the diets and lifestyles of School
and maintenance of a healthy lifestyle.

Desired outcomes of Health Club: for school children will be-

• To have a generous daily intake of fruits and vegetables to get the essential vitamins, minerals, and
phytonutrients.
• To limit intake of foods high in fat, sugar, and salt (HFSS)
• To replace refined carbohydrates with whole grains to ensure a proper intake of fiber and essential
micronutrients.
• Understand the concepts of a healthy plate in which the proportion of carbohydrates, protein, and fats
are balanced
• Understand the importance of adequate intake of water every day
• To be physically active and get adequate sleep
• Understand the importance of good personal and surrounding hygiene
• Understand the importance of eating mindfully and chewing food properly.

** Source: Kristkova, Z.S., Grace, D. and Kuiper, M. 2017. The economics of food safety in India – a rapid assessment. Amsterdam, Netherlands:
Wageningen University & Research

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Starting a Club

Aligned with the vision, all schools must now make 2. The School Management to Identify a Health
effort to establish Health Clubs in their respective Wellness Ambassador (HWA) The criteria for
schools. A School Health Club is a voluntary club selecting HWA is the same as given in the
formed and managed by pupils and teachers to guidelines of the ‘School Health Programme’
promote good health practices and behavior change under Ayushman Bharat.
in the school and the surrounding communities. It
3. The School Management may appoint a
typically comprises 10-15 pupils and 1-2 teachers.
nutritionist to spearhead basic tasks of setting
This team would conduct several health promoting
up like garnering interest, communicating
activities in schools on time to time basis. The
purpose, and selecting the student body, etc.
adolescent related activities are to be aligned with
the Rashtriya Kishor Swasthya Karyakram (RKSK) 4. The School Management should provide
program for “in and out-of-school” adolescents. sufficient awareness and knowledge about the
club and its activities to students at three levels,
Also, for an early detection and intervention of
viz., Level I - Grades 1-5, Level II – Grades 6-8 &
nutritional deficiencies in school children, Rashtriya
Level III – Grades 9-12.
Bal Swasthya Karyakram (RBSK) under the Ministry
of Health and Family Welfare conducts health 5. The School Management and Health Wellness
screening and provides free management. Aligned Ambassador (HWA) must clearly define the roles
with the same objective, School health club activities at each particular Level in the club and also make
will ensure the wellbeing and facilitate the team on efforts to convey the same to students.
this insight for the same.
6. The School Management must allocate an
The basic requirements and steps in the formation exclusive notice board or channel of information
of Health Clubs in schools are as below: for Health Club activities.
1. Consider pupils and school staff who are already 7. Health Club should have student members from
showing an interest in hygienic behaviors to be various levels of classes.
part of the club

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Organization Structure
A. Proposed Functionaries

LEVEL: 1

LEVEL: 2

B. Roles & Responsibilities number of student members in the club.

1. Health Wellness Ambassador (HWA) The body is required to meet at least once
a month and report on action taken at the
Two Health Wellness Ambassadors are
next
designated by the School Management to
spearhead activities for the Health Club in Health Club meeting. During its meetings, the
the school. The criteria for selecting HWAs body reviews and approves the club’s plans
are the same as given in the guidelines of the and projects. Health Wellness Ambassadors
‘School Health Programme’ under Ayushman (HWAs) advise and must attend all board
Bharat. meetings. Club members may also attend
these meetings as observers.
It is recommended that proactive and
self-motivated teachers with good The members should think of project ideas,
communication skills and the ability to encourage club members to participate, and
connect with students should be selected. delegate responsibilities.

HWAs have to appoint the Executive Body 3. Student Heads

and assign specific roles within the body
There are two student heads, one Girl and
through a regular process followed every
one Boy nominated by Health Wellness
year and must conduct the meetings of the
Ambassadors (HWAs).
Executive Body and guide the discussion
along with the Student Heads of the body. The Students Head’s primary role is to lead
the club, making sure that it functions
2. Executive Body
effectively.
The Executive body may consist of two
Responsibilities include;
Student Heads (Boy and Girl), 01 Executive
Member: Record Keeper, and other Executive • Understand the vision and objectives of
Members. The number of Executive members the Health Clubs.
can be increased or decreased based on the
* Executive Members should comprise of 10-15 pupils (Depending on the strength of Students in school)

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• Conduct effective meetings by preparing They also have the primary responsibility to
a detailed agenda that outlines creative help the club function effectively.
programs that will be covered.
Responsibilities include
• Delegate responsibility to help other
a) Take minutes — a clear, concise written
members develop their leadership skills
record of what was said at a meeting and
and to avoid getting overwhelmed with
any actions taken — at all meetings of
details.
the club. Minutes shouldn’t detail every
• Identify members’ skills and interests and word that was said or how the decisions
harness them in club projects. were reached but should cover these
points:
• Work to ensure that the club’s activities
and service projects are successfully • Summary of reports from working
promoted and carried out. groups in conducting activities.

• Communicate and collaborate actively • Any announcements related to

with the Health Wellness Ambassadors meetings, activities, etc.
(HWAs).
• Be the single point of contact for any
4. Executive Member: Record Keeper queries and needs of the conducting
activities.
This Executive Member of the body maintains
accurate records responsibly and updates • Assign every activity to a club
regularly. member, and keep track of these
assignments.
Responsibilities include;
• Make sure all club members are
• Draft annual activities calendar under
familiar with the club’s activities,
the guidance of HWA.
events, and goals.
• Prepare a monthly report on activities
• Establish a schedule of club meetings
accurately and maintain a database of
for the year.
members with information like the name
of the student member, class, contact, • Notify club members in writing of
and role, etc. a meeting, giving the date, time,
place, and subject of the meeting by
5. Executive Members
pasting on prominent places.
Executive Members help the club carry out
• Prepare agendas for meetings, and
activities and projects. Health Wellness
follow them.
Ambassadors (HWAs) appoint the Executive
Members to be the single point of interaction • Contact members scheduled to
between the student body, the conducting make reports at meetings, and ask if
activities, and its working groups. Additional they need any help in preparing their
Executive Members may be appointed as reports.
needed.
• Ask members for their opinions.
Executive Members should meet at least
• Keep accurate records, but avoid
once a month to discuss plans and activities
unnecessary paperwork.
and share them with the Student Heads. All
Executive Member activities and expenses
are subject to the student body’s approval.

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Operating Health Club

A. Meetings

The Executive Members have to meet separately

at least once a month with members from the
conducting activities.

B. Reporting

The Executive Members’ Body may prepare

an annual report summing up the conducted
activities along with outcomes over the year
while sending a copy of the same to the School
Management.

Membership
Membership of the School health club is open To do this, a student only has to mention it to the
throughout the school year. Subsequent to the School based Health Coordinator and their name
initial registration, a student can always register to will be put on the register. Once the name appears
be a member at any time during the school term. on the register, the student is a member of the Club.

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Annexure No-1

Health Club Activities

HEALTH CLUB ACTIVITIES need for food safety, factors affecting the
growth of germs and ways to control the
The following activities are recommended for
spread of disease causing microorganisms.
schools/school children to help them adopt basic
Food borne illnesses are also explained.
healthy food habits that would have a huge impact
on their physical, mental & emotional health. Schools 3. I Stay Nourished- Introduction to basics of
are requested to record and maintain a database of nutrition, macro, and micronutrients.
evidence of the activities being undertaken.
4. Why should I eat healthy? - Emphasis on’ You
I. 1-5th Class (Health Club Theme) are What You Eat and nutritional deficiencies.

1. I Stay Clean- highlight the importance of 5. I plan my Meals- Importance of consuming

personal cleanliness. Urge the children to a balanced diet. The healthy eating plate
inculcate good habits to prevent the spread concept is well explained through stories
of disease through microorganisms present and Fun time activities.
in and on our bodies

2. I eat Safe and Clean Food- It deals with the

II. Millets based activities

1-5th Class ACTIVITY EXPECTED OUTCOME
Millets songs/rhymes for play way learning about millets Awareness about millets as a regular /
everyday food item
Touch & Feel of common millets- Bajra, Ragi, Jowar, Rajgira, Kuttu etc. shape identification & colour recognition
Observing one day as ‘ millets day’ in a month -different recipes/ Taste, flavour Acceptance Awareness
Products of millets can be shared /displayed/distributed–Millet idli, about availability of wide range of millet
Millet pancake ,Millet Noodles, millet dosa, millet cracker, crispies, based products/recipes
Millet Sev/ namkeen, millets bars, millet bread, khichdi, upma and
bisibella bath etc.
Goodness of Millets Quiz* Increase knowledge about millets.
Visit to nearby Millets farm

III. FUN TIME ACTIVITIES

THEME ACTIVITY 1 ACTIVITY 2 ACTIVITY 3 ACTIVITY 4
Glittery Germs-you need Take a spray bottle and Throw some talcum Let’s wash our hands
some glitter or sawdust fill it with coloured water. powder in the air. Observe
Demonstration – sing
and some cream or a drop Now squirt it. See how the how long the talcum HAPPTY BIRTHDAY SONG
of oil. coloured water spreads in powder hangs in the air twice while you wash
Rub the cream or oil on the air. Similarly, germs and how it takes to settle
hands. Teacher/ parent
your hands. travel up to six feet when down. conduct a live demo on
you sneeze. This is how germs spread handwashing techniques
Sprinkle some glitter on
when a person coughs. using soap and water.
your hands
Ask children to turn off
I Stay Clean- Touch everything that the tap while they are
Understanding you can see. soaping hands.
how germs spread.
You will see how the PPT on hand washing
Fssai yellow book I glitter or the ‘pretend
with animation may be
germs’ travel from your played
hands to any object you
touch. This is how germs
spread all over but you
cannot see them.
ACTIVITY 5- This is
the way we wash our
hands(Poem).

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ACTIVITY 5 ACTIVITY 6 ACTIVITY 7 ACTIVITY 8

Identify 10 students The hygiene Superstars Germi Check Scorecard- A Smile Please- Ask children
from the class to create a On a chart, make a note check list of daily healthy to put paint on the
skit/ drama, teachers or of the students whenever habits like bathing, toothbrush & brush all
parents can encourage you find that a positive brushing, cleaning over an empty carton of
students for storytelling change in their habits. tongue, washing hands, egg. Space left will show
on ‘germs make me Make them weekly clean clothes, cutting that each place has to be
sick’ or writing poems/ superstars. nails etc. cleaned.
rhymes/songs on hand (FSSAI yellow Book level I)
washing.
I eat Safe and ACTIVITY 1 ACTIVITY 2 ACTIVITY 3 ACTIVITY 4
Clean food
Water in a Glass Jar- Safe & unsafe Food- Show Grocery bag-Storing food How clean are my hands-
Resource- 1 glass jar a chart to children having items in the refrigerator at wash your hands with
with water. Ask children both fresh food(eggs, the right place. soap and water. See how
to soak hands in water. fruits, bread) and spoiled/ Store eggs, milk, fresh the foam changes Colour.
FSSAI’s yellow
Check the colour of the rotten food (bead with vegetables and fruits in If hands are dirty, it turns
book I
water (muddy& grey) fungus, rotten tomato the refrigerator. Store brown
. etc.)and ask children to poultry, fish & meat in the
circle the foods that they freezer.
will not eat.
I stay Nourished ACTIVITY 1 ACTIVITY 2 ACTIVITY 3 ACTIVITY 4
Exposure Visit (Visit to Where does food come Circle Time-Ask students My Nutri- Baskets-Take 3
farm)- Understands Farm from- Teachers to to write/discuss what baskets and label them
to food connect distribute the prints of they ate for breakfast as ‘GO, GROW & GLOW’.
ACTIVITY 5 the activity sheets and or the night before. Collect food wrappers
Evaluate how balanced
Rainbow on your plate. ask children to match the each student’s dinner /
packet & pictures of food.
Observe a ‘food rainbow food with its source. breakfast was.
Write their names in
Day’. Ask students to ACTIVITY 6 the Go, Grow and Glow
ACTIVITY 7 baskets
FSSAI’s yellow bring vegetables or fruits Food Quiz-Teachers To Appreciate Food
book I of different colours in may conduct a quiz by
diversity, involve children
their lunch boxes. dividing students into in school Kitchen garden.
Request a vegetable 4 groups. Ask questions Tell them about Herbs,
vendor to visit your related to food plate., plants and their medicinal
school. Ask students to Nutrients in food and value
observe the different their sources etc.
colors of fruits &
vegetables.
Why should I eat ACTIVITY 1 ACTIVITY 2 ACTIVITY 3 ACTIVITY 4
healthy
Mirror, Mirror on the wall- The Great Grains- Quiz Create interest using Show pictures of healthy
when You stand in front time-on cereal grains stories on healthy eating and unhealthy day to
of the mirror, I see…. like rice, wheat & millets. habits to avoid nutrient day activities to children
Eyes Bright and Shiny Draw and label your deficiencies. Also do for eg. A child playing on
favorite food made out of a quick recall on what laptop and a child playing
Smooth skin with a
grains. students ate for dinner outdoors. A child eating
healthy glow
the previous night and burger and child eating
Lips soft and moist help them find out if it fruit. Ask children to
Healthy Pink gums and was a healthy balanced select the better option.
teeth diet.
Straight legs ACTIVITY 6
FSSAI’s yellow
book I ACTIVITY 5 Smiley & Saddy-. Show
Thumbs up Foods pictures of healthy
Thumbs Down Foods- and unhealthy lunch
Thumbs up for healthy boxes(with hollow calorie
foods & thumbs down for foods). Ask children to
HFSS foods put a sticker of smiley or
saddy on each food item.
Teachers to take a print
of the sheets and ask
children while showing
which one is healthy
lunch box for them.

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I plan My Meals ACTIVITY 1 ACTIVITY 2 ACTIVITY 3 ACTIVITY 4

How to choose Healthy Draw foods to make a Run & Grab a Bite- Food Name Food Groups-
Food- Show 2 Charts to ‘Healthy Eating Plate’ - Group Relay- Place Teachers will ask students
students colour the picture milk, individually labelled food about different food
a) Don’t eat This Chart- curd, meat, eggs, fruits, group bags at the finish groups and can further
showing HFSS foods vegetables. line. Ask students to run ask them to identify the
a relay race grabbing one foods from each food
b) Eat this Chart- After showing one
example of balanced food from each group groups (carbohydrates,
Wholesome, local &
plate, teacher to ask placed in their running proteins, fats, dairy and
seasonal foods.
children to draw a well track and drop them in Fruits & vegetables.)with
Ask students to write on the respective food group the help of pictures.
balanced plate on their
a sheet of paper whether bags.
own in order to make
they eat those food
them aware about
items(healthy/unhealthy)
wholesome meal.
from a list containing
a no of food items in a
given time limit. Evaluate
the frequency of eating
FSSAI’s yellow healthy and unhealthy
book I foods.
ACTIVITY 5: Food Recall-
Teacher may ask students
to think, write and discuss
the kind of food they ate
the day before. Evaluate
how balanced each
student’s meals were.
Various habit forming
tools & self-assessment
trackers (dairy tracker,
sugar tracker, water
tracker, unhealthy food
tracker, hygiene tracker,
fruit tracker, veggie
tracker)are available in
FSSAI yellow Book I

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IV. 1st to 5th Class wise learning outcomes

Suggested Suggested Content Outlines Suggested transaction Suggested Life Skill
Learning outcomes methods
Class-1
1. Introduction & Introduction of healthy Self- Awareness
Identification of food items e.g. Concept of Creative classroom activities, 3D Listening skills
different food item. shape identification & colour models of food items, Picture Thinking Skills-making
recognition can be introduced Book, observe Food rainbow connections
through food items/ rainbow on day Communication skills
your plate Observation skills
2. Demonstrates Hand hygiene &teeth brushing Rhymes and songs, live
Personal Hygiene technique Demonstration & practice
Storytelling, Puppetry, Picture
book
1. Identifies healthy food Comparison between good and Parent Engagement for tracking
from junk foods bad eating habits behaviour at home
2. Understands that What is food & water wastage
wastage is bad
For Topic: 3
Yellow Book Page nos. - 49 and 57
For Topic: 2
Resources For Topic: 4
Yellow Book Level 1
FSSAI’s Activity Book.
Page nos. - 6 to 10
(Topic Avoid Food Waste ,Page no. - 11)
CLASS-2
1) Exhibits regularity in 1. Why do we need food? Guided Discussion-Classroom Self-Awareness
eating meals. Emphasizing importance interactive session asking General/environmental
of having all the meals students what they ate for awareness
especially breakfast. breakfast Listening Skills
Critical Thinking
Decision Making
Communication Skills
Interpersonal Skills- Taking
turns, negotiating,
Socializing, Making friendly
Conservation
Self-Awareness
General/environmental
awareness
Listening Skills
Critical Thinking
Decision Making
Communication Skills
Interpersonal Skills- Taking
turns, negotiating,
Socializing, Making friendly
Conservation
1. Appreciates food • Sources of various Food- AV tools, Posters, Charts,
variety Plants& animals, Different Exposure visit to local market
2. Understands the Tastes, colours & Flavour Include stories, Videos, picture
connection between How do germs spread and books
Food and personal cause illnesses? Classroom based Interactive
hygiene.
activities/Games-
3. Positive change in Personal hygiene and clean weekly hygiene Superstars
habits to stay clean habits Demonstration & practice,
Parent engagement,
4. Learns to share and Food saving and sharing, Observation of Special days –
avoid throwing food avoiding food wastage class party

For Topic: 1 For Topic: 3 For Topic: 4

Yellow Book Level 1, Page nos. Yellow Book level 1 Yellow Book level 1
33 Page nos. 12 to 19 Page nos. 6to 10
Resources
For Topic: 2
Yellow Book level 1
Page nos. 25 to 28 & 35

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Suggested Suggested Content Outlines Suggested transaction Suggested Life Skill

Learning outcomes methods
Class-3
• Farming-where does food Exposure Visit (Visit to farm) Awareness about food
come from ecosystem
1. Understands Farm to Creative thinking
food connect
Listening Skills
Critical Thinking
Decision making
• Introduction to balance Illustrations, Picture books,
diets and food groups posters, AV aids(Comics/
cartoons)
Games-Food group relay race
2. Strengthening of Food safety through personal Demonstration & AV Tools-
previously learnt hygiene & Clean surroundings Videos, slides, pictures
‘stay clean & eat safe
behaviour’

3. Able to identify spoilt What is Food spoilage, how do Classroom fun activity
and fresh foods germs grow/spread & makes Show a chart to children having
food unsafe. how to keep germs both fresh food (eggs, fruits,
away bread) and spoiled/ rotten
food (bead with fungus, rotten
tomato etc.)and ask children to
circle the foods that they will
not eat.
4. Understands water as Importance of drinking Safe Storytelling, Videos, parent
vital & drink sufficient & clean water including Water engagement
water conservation
5. Able to Appreciate Kitchen garden Herbs & plants Exposure Visit, Guided group
Food Diversity and their medicinal value discussion
For Topic: 1 For Topic: 3 For Topic: 4
Yellow Book Level 1, Page nos. Yellow Book level 1, Page nos. Yellow Book level 1
26 to 27 18 Page nos. 32
Resources
For Topic: 2 For Topic: 5
Yellow Book level 1 Yellow Book level 1
Page nos. 3 to 17 Page nos. 26 to 27
Class-4
1. Develops awareness
about eating in right • Balanced meal, composite Posters, charts, PPT, AV tools- Self-Awareness
quantities at right food videos Healthy seeking behaviour
time. • My plate for the day, classroom demonstration Creative thinking
• Identification of food by Listening Skills
red/green dot.
Critical Thinking
Logical reasoning
Analytical thinking
Decision making
2. Identifies perishable & Reducing Food wastage/ Learning by doing
non-perishable food spoilage through proper food AV tools- videos, PPT
storing & handling
3. Includes raw Necessity of right amount of Videos, Books, Guided
vegetables, fruits & water & roughage in our diet discussion, parent engagement
water in meal.
4. Develops Introduction of Food Video, classroom
cautiousness about adulteration –unpermitted demonstrations
market foods colours, extraneous matter (Video Link : https://youtu.be/
eA0gmP4A8Z4)
5. Able to appreciate Local & seasonal foods Exposure visit, engaging
diet diversity parents

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Suggested Suggested Content Outlines Suggested transaction Suggested Life Skill

Learning outcomes methods
6. Strengthening food Food safety, Personal and Art, writing poems/songs on
safety behaviour. surrounding Hygiene, Safe food hand hygiene, Demonstration & For Topic: 5
practices practice Yellow Book level 1
FSSAI AV Aids, expert talk Page nos. 26 to 27 & 53 to 56
For Topic: 1 For Topic: 3 For Topic: 6
Yellow Book Level 1, Page nos. Yellow Book level 1, Page nos. Yellow Book level 1
24 to 25 32 & 43to 47 Page nos. 14 to 17
For Topic: 2 For Topic: 4 Vedio Link : https://youtu.be/
Resources qhvJoymc22I
Yellow Book level 1 Book on Food Safety Guidebook
Page nos. 14 & 19 for Teachers (Under grade 4)
https://eatrightindia.gov.in/
eatrightschool/learning-books
Class-5
1. Understands • Concept of Macro and Posters, Charts, books, AV Tools- Self-Awareness
nutrition basics micronutrients, water & Video, PPT Healthy seeking behaviour
and Understands Fiber Stories, picture books, Creative thinking
food’s role in disease • Nutritional deficiencies – Animation, videos, posters, Listening Skills
prevention Iodized salt, Identification charts. Critical Thinking
of Fortified Food Analytical thinking
Reasoning
Observation skills
Decision making
Empathy
Vigilance
Inclusiveness
2. Exhibit Eating right Healthy eating plate, Healthy Classroom fun activities- Quick
behavior lunch box Local seasonal foods recall on what kids ate for
dinner the previous night to
help find out if it was a healthy
plate.
3. Understands Diet • Introduction to millet. AV Aids-Videos, PPT, Books,
Diversity • Safe food practices to Posters.
prevent spoilage, Food
preservation, germination,
sprouting, fermentation
4. Connects Foods & • Food related to festivals Observing Special day –Pongal
customs day/Lohari
5. Becomes aware of • Food allergies & Food Videos, expert talk
food related illnesses/ poisoning Vedio Links
reactions 1Keep away NCD's- - https://
youtu.be/1IeNqZuqiU4
2 Rohan's Magical Spectacles
https://youtu.be/qhvJoymc22I
6. Exhibits vigilance for • Food adulteration & simple DART book,
food safety detection technique https://www.fssai.gov.in/book-
details.php?bkid=201
FSSAI videos
Video Link: https://youtu.be/
eA0gmP4A8Z4
7.Sets daily routine & • Healthy Lifestyle- Games, sports, Yoga, School PT,
engages in some sort of Importance of play, sleep & Music, Instrument, Art, Song
physical activity recreational activities FSSAI yellow book, FSSAI Eat
right school Videos.
Various Tools & Trackers for
assessment given in FSSAI
yellow book
For Topic: 1 For Topic: 2
Resource Yellow Book Level 1, Page nos. Yellow Book level 1, Page nos. 52 & 60 to 61
42 to 47 For Topic: 5
Yellow Book level 1, Page nos. 20 to 21
For Topic: 7 , Yellow Book level 1, Page nos. 62

6-12th Class (Health Club Themes)

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1. Nutrition & Health -Insight about balanced Diet, and ways of Healthy snacking. importance of
macro and micro nutrients, deficiency diseases, having all the meals especially breakfast

2. Growing Up Healthy-understands the risk 5. Consumer Awareness-Reading food labels,

of micronutrient deficiencies especially iron Health Claims, Logo recognition, food safety
deficiency anaemia due to poor diet & personal while Eating out, Food Borne Illness, Street foods,
hygiene. Emphasis on eating Iron rich diet Food poisoning, food infection, food allergy
consisting of fruits & vegetables on regular
6. Food Safety Vigilance- detecting food
basis. Role of fortified foods in prevention of
adulteration using DART book
micronutrient deficiency including anaemia
7. Concept of sustainable Living-Waste disposal
3. Promotion of healthy lifestyles- Personal
& Management- Recycling, sorting garbage,
Hygiene- Good toilet habits, handwashing,
Vermicomposting, Biogas plant, concept of
Annual medical check-up, dental check-up,
RUCO
Healthy habits, Importance of sleep, physical
activity, recreation & relaxation 8. learning Food safety behavior- Importance
of surrounding hygiene and food spoilage,
4. Prevention & Management of Substance Misuse-
microorganisms in food, how they get transferred
concept of HFSS & trans fats foods, Excess
& contaminate food, Cross contamination,
Consumption, portion distortion of HFSS foods
efforts towards food safety, Pest Control, ways to
and. their addictive nature, their sources and
reduce food wastage.
impact on health leading to NCD. Importance

V. Millets Based Activities (6th – 12th Class)

Pledge nutrition through nutricereals/Millets(POSHAK To bring a change in eating preferences of children and
ANAJ SE POSHAN PLEDGE) their families.
Slogan Contest –Importance of millets for nutritious diet Popularity, increase participation of school children
6-8th Class Millets Rangoli Competition Promotes creativity and awareness
Millet Tagline Competition Engaging children Wider coverage
The Great Mllets ‘Quiz Time* Awareness about goodness of millets & its health
Compose catchy poem on Millets benefits
Millets Logo competition-designing creative logos for Millets Campaigning
IYM 2023
Millet Magic-“Recipe Challenge” Physical or in form of To promote millet recipes and value-added products.
short videos of millet recipes Transforming ancient millets as Indian smart food.
Eat millets and stay healthy
Mighty Millets Quiz*- Test your knowledge about mighty Creating awareness.
9-12th millets
Inviting short creative videos/PPT on Millets Showcasing the importance of millets and Popularizing
the Millets theme
Comic story Contest on “ India’s Wealth, Millets for Encouraging children to share their creativity by
Health’- designing a comic story to showcase millets benefit and
raise awareness in the masses.
Compose catchy song on Millets Creating awareness. About millets through songs
Millet Startup innovation challenge- To encourage young minds by nurturing their creative
thinking and innovative strategies to find solutions to
existing problems in the millet sector.
To create new ways to position millets as alternative
staples across the world.
* link for Millets Quiz questions

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V. FUN TIME ACTIVITIES AND EXAMPLES OF EVIDENCE THAT CAN BE USED ARE AS FOLLOWS

S.No. THEME ACTIVITY 1 ACTIVITY 2 ACTIVITY 3 ACTIVITY 4

1. EAT A HEALTHY Add a small break or Issue directions to
BREAKFAST-As zero period for children parents to ensure
school starts early, to eat food as soon as that the children
children often they reach school. eat a healthy meal
end up skipping before they reach
breakfast. It is school. Parents should
scientifically proven use the hashtag
that breakfast is #EatRightIndia and
the most important upload their action
meal of the day taken for ensuring this
and increase task on.
productivity if
children eat healthy
breakfasts.
(Aligned with RKSK-
Improve Nutrition)
2. EAT SAFE AND Activity 1 Activity 2 Activity 3 Activity 4
HEALTHY DIETS, Visit to the school Conduct ‘I cook healthy Growth Of Score your hand wash-
ADOPT DIET cafeteria. 2 Student ‘ day in schools, where microorganisms-Leave 1.Choose 8 student
DIVERSITY- Diet can be designated as students get recipes a piece of bread/roti/a volunteers. One
diversity is the Food Quality Inspector for healthy food(eg. spoon of jam/ an volunteer should
best way to ensure of your school. The Millets based recipes) orange peel in a box be hand washer,
that you are eating school Health & for a few days. Observe the second one, the
right. Often we miss Wellness Coordinator the changes and timekeeper. The
out on important can assist them in discuss in class. washer should be
nutrients when we rating the cafeteria for Discuss foods that do blindfolded and asked
restrict our diets the 7 Cs( Check, Clean, and do not provide to put washable paint
to certain foods. Cover, Cook, Cool/Chill, ideal conditions on the palm and
There is evidence to consume, Curb Cross for the growth of spread it evenly over
suggest that variety Contamination). microorganisms. both hands.
in food develops
FSSAI yellow book II Follwing examples 2.have the washer
cognitive abilities.
Activity 5 may be used –salads, wash for 5 seconds.
Let’s be courageous
soaked rice, pasta, After 5 seconds, have
and try a new Healthy Menu- Create
paneer roll, aloo tikki, the timekeeper blot
healthy dish every a healthy menu based
fruit juice and sprouts. dry the washer’s
day. on the principles of a
balanced Diet. (for 6-8th class) FSSAI hand by very lightly
(Aligned with RKSK-
yellow book level II touching the towel to
Improve Nutrition) Activity 6
Classifying given the skin.
Upload canteen/tiffin
contaminants as 3.dont let the hand
menus on the school
biological, chemical, washer see his/her
website and ensure
physical hazards- hands or give away any
that children get to
mouldy peanuts, hints about how clean
try a new variety every
stapler pins, pesticide, they are.
day.
rat droppings, 4.have another set of
staphylococco, Glass, volunteers to do the
ashing soda, hair. same and then wash
for 10 seconds with
just water, the third set
to wash for 15 seconds
with only water and
the fourth to wash with
soap & water scribbing
for 20 seconds and
more.
5.using the scoring
guide, record the
cleanliness on the
scoring chart.
FSSAI yellow book
level II

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S.No. THEME ACTIVITY 1 ACTIVITY 2 ACTIVITY 3 ACTIVITY 4

3. PRACTICE THE 21 Activity 1 Activity 2 Activity 3
–DAY CHALLENGE- Ask students to tag Ask students to eat Various habit forming
By following a their picture with breakfast every day and tools & self-assessment
practise for 21 days, their fruit using the tag their picture with trackers (dairy tracker,
it becomes a habit. #21DayChallenge their breakfast using sugar tracker, water
Bring a fruit to with the name and the #21daychallenge tracker, unhealthy
school in tiffin every registration number of with the name and food tracker, hygiene
day for 21 days. Let’s your school. registration number of tracker, fruit tracker,
eat the rainbow. your school. veggie tracker)are
(Aligned with RKSK- available in FSSAI
Improve Nutrition) yellow Book II
4. FOLLOW AAJ SE Activity 1 Activity 2 Activity 3 Activity 4
THODA KAM- A Share tips on how Encourage parents & Suggest healthy tiffin Download Raj
major challenge to reduce the children to maintain a menus to children and Kumar Rao’s film
for all of us is to consumption of tracker of consumption parents www.fssai.gov.in/
overcome craving foods high in fat, of oil, sugar & salt. eatRightIndia and
for food with high sugar and salt with play it in classroom
Sample Evidence:
in fat, sugar and parents and children and encourage
Upload trackers on
salt content such through parent children to join the
the website filled in by
as sugary drinks, teacher meetings or #AajSeThodaKam
parents/ students.
cakes, pastries, fried by uploading on the campaign
food, namkeens etc. school website. These Activity sweet Food
diets high in fat, tips are available on Choices-Check your
sugar and salt may the website www.fssai. sweet food choices.
be delicious but gov.in/EatrightIndia Are they packed
can lead to lifestyle
Activity- Shaker Test- with nutrients? Or do
disorders like
To find out How much they contain empty
diabetes, obesity
salt do you add to calories and very few
etc. later in life. We
Food. Take the shaker nutrients?
need to address
test to find out.(FSSAI Refer to FSSAI yellow
and bring about a
yellow book II) book II
change in our eating
habits early on.
(Aligned with
RKSK- Preventive
Substance Misuse
and Address Non-
Communicable
Diseases (NCDs)
theme)
5. AVOID FOOD Activity 1 Activity 2 Activity 3
WASTE-it is Weigh food that is encourage children to Assign responsibility
estimated that wasted in school make posters on how to a group of students
one third of food canteen and Cafeteria to save food and put and teachers on
is wasted and yet every day and them up in relevant rotating basis to
about one tenth gradually reduce it areas. connect with the
of the global over time. Indian Food Sharing
population are Alliance at www.
undernourished sharefood.fssai.gov.in
and sleep hungry. to share surplus food
Schools can play with beneficiaries.
an important role
in preventing food
waste and fighting
chronic hunger.

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S.No. THEME ACTIVITY 1 ACTIVITY 2 ACTIVITY 3 ACTIVITY 4

6. EAT RIGHT Activity 1 Activity 2 Activity 3
INDIA DISPLAY Display the best The students can join Eat right Street food
BOARDS/POSTER/ posters from the or conduct walks in the patrol chiefs-Check the
PHOTOGRAPHY Eat Right Poster surrounding areas to street food vendors
EXHIBITION- Competition on disseminate messages around your school or
An awareness classroom/school in the community. home and grade them
campaign on ‘Eat display boards and on the basis of the
Right India’ through create a collage on parameters given in
various channels as the ‘Eat Right India’ FSSAI yellow book II.
per school’s choice. movement. Organize
(Aligned with RKSK- an exhibition open
Improve Nutrition for parents and the
theme) community for 2-3
days to display these
works of art.
7. EAT RIGHT GAMES- Game 1- Eat healthy Game 2- Snakes & Game 3-Colour Game 5-Passing
create games and Healthy Plate/ Wellness ladders with Healthy Healthy Foods, cross the parcel-Transfat
activities using food thali. Foods out unhealthy foods. containing food
according to the Material Required: Material Required: FSSAI Activity book
Material Required:
level of the class FSSAI Activity book. FSSAI Activity book
Chalk, paper cut outs Game 6- when in
(Aligned with RKSK- of food items such as Game 4- Nutrients & doubt, throw it Out!
Improve Nutrition fruits, vegetables, roti, their sources (FSSAI Fight bad bacteria and
theme) bread, butter etc. They yellow book II) keep your food safe.
could be drawn by the FSSAI Activity book
students.
a) How to play: draw
the healthy plate on
the floor.
b) Give a paper cut
out of the food item to
each child.
c)The child should
go and stand in the
correct section on the
healthy plate on the
floor.
8. CHECK YOUR Activity 1 Activity 2 Activity 3 Activity 4
FOOD- To identify whether Detection of papaya Activity: create Food Visit the nearest
the food item seeds in black pepper. Label-your class has supermarket and
is genuine or More tests may be manufactured baby check labels of at
adulterated. Detection seen in Dart book: food. Design a label for least 6 of your favorite
of artificial color in the baby food jar foods.
turmeric powder. a) Choose appropriate FSSAI yellow book II
FSSAI DART book/ name of product
Activity book b) mention
information on the
label
c)Do its pricing (refer
to FSSAI yellow book
II for information to be
displayed on the lablel.

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S.No. THEME ACTIVITY 1 ACTIVITY 2 ACTIVITY 3 ACTIVITY 4

9. EAT FORTIFIED Bowling Game- Vish- Amrit Matching Game Schools can create
FOOD- children Material Required- A-4 sheets (different Cards- Card1 -Minerals awareness among
will understand Empty bottles, Small colours), safety pins & Vitamins, Card children about
the importance Balls, markers. 2-diseases associated fortified food.
Teacher will explain
of essential with the deficiency of Download and play
Write names of the significance of
micronutrients and vit & minerals, Card3- Sakshi tanwar’s short
deficiency and disease vitamins and minerals
vitamins in keeping benefits of vitamins, film available on
associated with the to the students and
them healthy and Card 4-Sources of these www.fssai.gov.in/
minerals and vitamins also tell them about
the benefits of vitamin & minerals. EatRightIndia in the
(Anemia, Iodine their fortified food
eating fortified classroom.
deficiency disorders, sources and the +F Mix all the cards and
foods.
night blindness, weak logo. keep in a big box. Tell Upload children’s
(Aligned with RKSK- bones) one on each Write the name of the kids to pick one card. photo while watching
Improve Nutrition bottle. the video on the
disease/deficiency on Tell the kids to then
theme) website.
Write Wheat flour (Iron, red sheet. write name complete the group of
Vit B 12, Folic Acid) of fortified food and 4-5 kids Hold awareness
sessions for parents on
Rice (Iron, Vit B12, Folic mineral & vitamin on Each group should
the benefits of fortified
Acid, Salt (Iodine and green sheet. have one card
foods during PTM.
iron), Milk (Vitamin A Stick the sheets on of the disease/
and D), Oil (Vit A & D) shirt of some kids by deficiency followed
on different balls. safety pins. Tell them by the corresponding
Arrange the balls in a to run. fortified food staple
line, tell kids to hit the When a kid with the and the relevant vit/
bottle with the right red sheet touches mineral and finally the
ball. another kid then he/ card that mentioned
the correct health
Teacher to explain she will sit down. Only
benefit of the same.
the significance of when a kid with a
vitamins and minerals green sheet containing FSSAI Activity book
and their fortified food the corresponding
sources and the +F fortified food source
logo. that addresses the
deficiency of the kid,
How to play-Arrange
touches that kid, he /
the bottles in a line.
she will stand up and
Tell the kids to pick
allowed to run around
any ball. Hit the bottle
again.
with the right ball
(eg. Bottle of night FSSAI Activity book
blindness by ball of
milk/wheat flour). The
one who hits correct
bottle with the correct
ball wins.
FSSAI Activity book

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S.No. THEME ACTIVITY 1 ACTIVITY 2 ACTIVITY 3 ACTIVITY 4

10. NO FOOD Party Scene play 21 days Challenge-
WASTAGE-children competition children will develop
will learn etiquettes, (Duration 30 min max) habits managing left
about healthy over foods, sharing &
Groups of 6-10
and unhealthy caring. School/Group
students
foods, develop –wise activity
habits of finishing Half of the students of
Students will give their
food completely, a group will be hosts
leftover food to one
managing leftover and the other half will
nodal person so that
foods and sharing & be the guests. Host
such food could be
caring will serve food to the
collected at one point.
guests. Lunch boxes of
Then such food should
the participants can be
be distributed daily
used in the game.
among beneficiaries/
The groups can be needy persons.
judged on basic
FSSAI Activity book
criteria like:
What food they serve-
healthy, HFSS food etc.
Pattern of taking food
in the plate (small
portion/ large portion)
Management of left
over, if any
Food wastage in plates
or otherwise/hygiene.
Content of their
conversation.
FSSAI Activity book
VERMICOMPOSTING- Quiz Time on how Visit to nearby
Make your own to ideally dispose off Recycling or BioGas
vermicompost at single service items Plants.
school / Home like plastic water
Download glasses, aluminium
WASTE DISPOSAL FSSAI’s video on disposable cartons etc.
& MANAGEMENT vermicomposting and
play it in classroom
and encourage
children to practice it
at home as well.
FSSAI yellow book II

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S.No. THEME ACTIVITY 1 ACTIVITY 2 ACTIVITY 3 ACTIVITY 4

11. PHYSICAL Activity 1 Activity 2
EXERCISE- To identify the healthy Spot jog, dips/push-
(Aligned with food cum race: ups, pull –ups, sit ups,
RKSK- Address Non- 100m/200m skipping, brisk walk,
Communicable On one side some Surya namaskar, frog
Diseases (NCDs) food items viz. fruits, race, hanging bar
theme) vegetables, chocolate,
patty, packet of
fortified food and
u n fo r t i f i e d / n o r m a l
food (e.g. milk, oil
etc), curd, cold drink,
packed fruit juice,
chhach, chips etc
may be kept. Then
students on the other
side should be asked
to collect max no. of
healthy food items
and returns. One who
performs in shortest
duration will be the
winner.
FSSAI Activity book
12. NUTRITION Teacher may conduct a
QUIZZES- quiz by asking students
Importance of questions related
nutrition and to macronutrients,
wholesome meals. micronutrients, My
(Aligned with RKSK- plate for the day,
Improve Nutrition deficiency diseases,
theme) food borne illnesses,
adulteration or any
relevant topic given
in the yellow book/
other food modules.
(FSSAI Yellow book
level II, The Purple
Book, FSSAI’s Go, grow
& glow food.
For Topic: 1 For Topic: 2
Yellow Book Level 1, Yellow Book level 1,
Page nos. 42 to 47 Page nos. 52 & 60 to 61
For Topic: 5
Yellow Book level 1,
Page nos. 20 to 21
For Topic: 7 , Yellow
Book level 1, Page
nos. 62

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VI. 6th -12th Classes wise Outcomes

Suggested Suggested Content Outlines Suggested transaction methods Suggested Life Skill
Learning outcomes
6th to 8th Class
1. Gets insight about Explains Need for nutrients a) Nutrition Quiz, (FSSAI Yellow book Self- Awareness
balanced diet Macronutrient-carbs, protein, level II, The Purple Book, FSSAI’s Go, Critical thinking
(Aligned with RKSK- fat, water, fiber. Micronutrients- grow & glow food, FSSAI’s 5 ways of Decision Making
Improve Nutrition Vitamins-A,B,C,D, E, K, & minerals eating healthy poster,
Theme) (sodium, iron, zinc, selenium) their b) Eat right case studies Swasth
sources, Balanced Diet, Jeevan Santulit Aahar Poster
Deficiency diseases, Cereal –pulse
combination, my plate for the day

2. Enables to listen Concept of HFSS foods high in FSSAI Aaj Se Thoda Kam TVC, videos, Critical Thinking
to hunger cues & fat, salt and sugar. their addictive yellow Book II Comparative chart of Decision Making
regulate abuse of nature Health impact, (NCD), ways HFSS food & eat right food, FSSAI’s
HFSS to reduce its consumption Healthy snacking poster
Aligned with RKSK- Classroom demonstration, visit to
supermarket
Prevent Substance
Misuse, NCD
Theme)
3. Makes informed Introduction to Calories (units of IFCT (Indian Food Composition Critical Thinking
food choices food energy) tables) Decision Making
How much calories /energy value
a food has. (how carbohydrates,
fats and protein adds up to total
energy value of food)
nutritive value of commonly
consumed foods-Chapati, Rice,
Dal, sugar, butter, common fruits
& vegetables Egg, Milk, Almonds,
Biscuits, Bread, Burger, Pizza etc.
4. Empowers to be an Reading food labels to know what FSSAI’s yellow book Critical Thinking
Informed consumer are we purchasing food- nutritive level II & videos Decision Making
value, safety, cost Health claims Classroom activities, Quizzes, Parent Problem Solving
manufacturing, expiry date etc. Engagement Awareness
5. Enables to Introduction to Concept of
understand sensible Household weights & measure
serving sizes to like cup, Glass, spoon, Plate, Katori
assess food intake in etc. to assess day to day food
easy way consumption & nutrient intake.

6. Demonstrates Food Importance of surrounding FSSAI yellow book level II, Eat Right Environmental awareness,
safety behaviour hygiene and food spoilage India Handbook, Cluster Hygiene Critical Thinking
, microorganisms in food, how they flyers/posters, Street food patrol Decision Making
get transferred & contaminate chiefs-student engagement, Problem Solving
food, Cross contamination, efforts
towards food safety, Pest Control,
Innovative ways to reduce food
wastage (Temperature, Oxygen,
preservatives, moisture, UV)

7. Becomes watchful Food Borne Illness FSSAI’s Eat Right India Book, Videos, Environmental awareness,
of food safety while Street foods Yellow Book-II Critical Thinking
Eating out Food poisoning, food infection, Visit to school cafeteria Storytelling, Decision Making
food allergy case study Problem Solving

8. Learns sustainable Waste disposal & Management- Do it yourself, Eco-friendly lifestyles

living Recycling, sorting garbage, Exposure Visit, Demonstration, Eat Reuse, Reduce,
Vermicomposting, Biogas plant right school Videos Empathy
Self sufficiency

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Suggested Suggested Content Outlines Suggested transaction methods Suggested Life Skill
Learning outcomes
9. Eating right during Significance & Cautious of food FSSAI Eat right during festival Videos, Decision, interpersonal &
festivals consumed during festivals. Expert talk, Guided discussions communication skills,
Video Link : empathy
10. Shows Vigilance for Food adulteration & simple Classroom /Lab Test, FSSAI DART Analytical skills,
food safety detection technique according to book, Food safety magic box, Critical Thinking
the level of the class Visit to Food Safety on Wheel Van. Decision making,

11. Understands Food Role of FSSAI and eat right India FSSAI ERI videos, ERI Activity Book, General awareness,
safety ecosystem of program ERI Website Critical Thinking,
India. ERI Resources, FSSAI’s thalis of India Creative thinking
poster.
12. Follows Healthy Personal Hygiene- Good toilet FSSAI Yellow book Self-Awareness
Lifestyle habits, handwashing, Annual Classroom Activity-Student Self-care
(Aligned with RKSK- medical check-up, dental check- volunteers Routine management
Improve Nutrition up, Healthy habits, Importance of Checklist of school facilities for Stress management
Theme) sleep, physical activity, recreation adequacy- well
& relaxation
For Topic: 1 For Topic: 6 , Yellow Book level II, For Topic: 12
Yellow Book Level II Page nos.: Page nos. 2 to 12 Yellow Book level II,
67,68,77 and 82 For Topic: 7 Page nos. 13 to 23
For Topic: 2 Yellow Book level II, For Topic: 4
Resource
Yellow Book level II, Page nos. 29 to 36 & 45-47 Yellow Book level II, Page
Page nos. 77 to 80 and 84 For Topic: 8 no.-37
For Topic: 4 Yellow Book level II, Page nos.: 48
Yellow Book level II, Page no.-37 to 52
9th to 12th Class
1. Adopts measures Risk of micronutrient deficiencies FSSAI’s Eat right, stay fit & Dekha Kya Self-Awareness
to include iron & especially iron deficiency anaemia, TVC, FSSAI’s The Purple Book, Do you Self-care
antioxidant rich acne, pimples due to poor diet & eat right book(Ch-7), Yellow Book Decision Making,
foods in diet personal hygiene. Emphasis on level II, Recipe Ravivar Book, Charts, Creative thinking
(Aligned with RKSK- eating Iron rich diet consisting of Posters, expert Talk
Improve Nutrition fruits & vegetables on regular basis.
Theme) Role of iron fortified foods (Rice,
Wheat, DFS, Oil, Milk) in prevention
of micronutrient deficiency
including anaemia
2. Able to Assess his Concept of weight & height, FSSAI’s directives on RDA 2020 for Self-Awareness
weight status & Ideal body weight, BMI, Waist Indians (based on ICMR) FSSAI’s Decision Making
Knows how much of circumference, Waist to height Daily recommendations & food Analytical Thinking
certain nutrients one ratio, Nutrition needs during fortification Handbook, The purple Critical thinking,
needs daily adolescents, Introduction to RDA Book FSSAI’s balance diet with RDI, Cooking skills,
3. Develops interest & Recommended no. of serves/ healthy Eating, Swastha Jeevan Decision Making
in healthy cooking quantity to consume from 5 food Santulit Bhojan Poster Creative Skills
techniques groups daily to eat a balanced diet. FSSAI’s ‘Eat right India’ and ‘The Awareness,
(Aligned with RKSK- Fundamentals of healthy & safe pink Book’, Tadke Bina Zaika book, Critical thinking,
activities on nutrition cooking, how various cooking classroom Demonstration, Videos, Decision making,
and balanced diet/ methods & utensils affect the Cook safe & nutritious Quiz Consumer Awareness,
cooking with local nutrient content of foods FSSAI’s TVC (Eat right, stay fit & Critical thinking,
produce) Introduce concept of functional Dekha Kya), posters on Millets, FSSAI Decision making,
Understands foods-whole foods, enriched or guidance note on FSDU
therapeutic enhanced foods having potential Guided discussions, expert talks
benefits of foods in health benefit FSSAI’s ‘Read label’ Videos, Do you eat
optimizing health Health supplements and food for right book (ch-9) & Displays material,
(Aligned with RKSK- special dietary use (FSDU) ‘Read Food labels carefully’ poster
Improve Nutrition Reading food labels, Logo
Theme) recognition & consumer awareness
Awareness about FSSAI labelling Regulations as well
packaged food as Advertisement and Claims
regulations, makes
informed selection

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Suggested Suggested Content Outlines Suggested transaction methods Suggested Life Skill
Learning outcomes
4. Differentiates food Food intolerance- lactose, gluten & FSSAI’s Purple book, FoSTaC training Self-awareness,
Sensitivities & food food allergies- symptoms, sources, manual(allergens), Guidance note on Consumer Awareness
reactions safety. gluten free foods, expert talks Critical Thinking
Empathy
Decision making
5. Shows Vigilance for Food adulteration& detection FSSAI’s DART book &Food safety Analytical skills
food safety technique according to the level of Magic box book, Manual for simple Critical Thinking
the class testing, Food Safety guidebook for Consumer Awareness
teachers, combat food adulteration Creative Thinking
poster, Adulteration &complaints Social responsibility
Videos, Classroom /Lab Test,
Exposure Visit to Food Safety on
Wheel Van(FSW)
6. Becomes mindful of Sensitize about reducing wastage FSSAI’s “The Pink Book” & ’Do you eat Social Awareness
food wastage at household level Ways to reduce right” book, FSSAI’s Save Food, share Critical Thinking
food wastage through proper food & Joy Displays/posters, ‘I don’t Creative Thinking
menu planning & storing, creating waste food’ poster, FSSAI’s “eat right Decision making
new dish from leftovers, Sharing citizen” video Responsible behaviour
food & kitchen garden etc. Parent engagement, Guided
discussions
7. Awareness about Various aspects of Food safety, FSSAI’s ‘The pink book, “Do you Consumer Awareness
the food safety & Role of FSSAI in transforming Food eat right” book, The Eat right India Critical Thinking
Standards ecosystem Safety & Nutrition landscape of handbook, Yellow book. FSSAI’s Creative Thinking
of India India, its various initiatives -Eat Posters-(Food safety, 8 C’s for safe Decision making
right India, Hygiene rating, BHOG, food, eat right India, Farm to Fork,
Eat right schools& campus., water Food safety display Board), Eat
& sanitation etc. Right Creativity Challenges, Guided
discussions, FSSAI ERI resource
material
Expert Talk
8. Gains vision about Concept of sustainable FSSAI’s Flyers, posters, Eat right India Social responsibility
global Sustainability development goals and brief about Handbook, Do you eat right Book, Global Citizenship
initiatives the 17 SDGS& FSSAI’s sustainability Jaivik Bharat.
initiatives (RUCO, Jaivik Bharat, Safe
serving Food material, Save & share
Food, Recovery & distribution of
Surplus food, Save water etc.
9. Exercise portion Excess Consumption, portion FSSAI’s ‘Aaj se thoda Kam ‘TVC, Consumer Awareness
control & regulate distortion of HFSS foods and trans Thoda kam Namak, Cheeni, Tel, Critical thinking,
abuse of HFSS, food fats. their addictive nature, Sources Trans Fat videos/displays. Do you Creative Thinking
supplements etc. and impact on health leading to eat Right Book (ch-2 to 5), Harmful Decision making
(Aligned with RKSK- NCD. effects of carbonated beverage & Eat Self-control &
Prevent Substance Importance and ways of Healthy right Citizen videos, FSSAI’s Healthy Restrain
Misuse and NCDs’ snacking. importance of having all snacking poster, FSSAI’s Plant Protein
theme and activities) the meals especially breakfast & Indi- Genius Recipe Book, Tadke
Screening of Bina Zaika book Guided Discussion-
short films/ Classroom interactive session,
videos, activities/ Parent engagement
games/ quizzes for
promotion of the
above messages)
10. Accesses appropriate Importance of sleep, physical FSSAI’s posters on healthy habits, Be Self-Awareness, Self-care,
wellness facility & activity, recreation & relaxation to active, Physical Activity. Routine management
Maintains a Healthy ward off stress, anxiety & NCDs Stress management
Lifestyle
Aligned with RKSK-
NCDs’theme

For Topic: 1 For Topic: 6, Activity Book page nos

Yellow Book Level II Page nos.: 60 : 7 & 11
to 68 For Topic: 9
Activity Book Page nos : 6 and 10 Yellow Book level II,
For Topic: 3 Page nos. 87 to 90
Resource
Yellow Book level II, Activity Book page no.: 4
Page nos. 37 & 38 For Topic: 10
For Topic: 4 Yellow Book level II, Page nos.: 23
Yellow Book level II, Page no.- 29 and 78 to 80
to 31 Activity Book, Page nos.: 25 & 7

24 | Health Club | Handbook for Schools

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65847/2023/IEC-SBCD FSSAI

Government of India