MATA HARKI DEVI SR SEC SCHOOL
Year
Food Friendliness
Partner School – Jamalkhan Kusum Kumari City Corporation Girls High School, Bangladesh
3 0 t h m i l e s t o n e , n h 1 0 , d a b w a l i r o a d , o d h a n , d i s tt . s i r s a , h a r y a n a , i n d i a
Introduction to Food Friendliness: - This activity meant to make students understand about the common food items eaten by the people of China, Italy and India. The studedents of grade 4th to 6th had a detailed study to understand the calorific and ingredient value of the food items mentioned below:-
Indian – Chapati,Dosa,Idli,Paratha,Sarson ka Saag & Daal Chinese – Noodles,Chow Mein,Moo Shu & Veg Spring Roll Italian – Spaghetti,Macroni,Caprese,Salad,Mushroom Risotto
The findings of the study are mentioned in this e report.
Knowledge – Explain about the different items of food eaten by the people of chosen countries
Skills – Analyze the reasons of eating a particular type of food by the people of chosen countries.
Attitudes – Appreciate the food items of chosen countries.
Searched information on internet, magazines and newspapers.
Read and studied about the ingredients and calorific values of different food items.
Prepared scrap books on different food items from three countries
Made Bar graphs and pie charts to understand it better.
Students also presented it in groups
Teachers & students made an e report at the end of the activity
Activity Description
Scrap Book Samples
Project Objectives
Scrap Book Samples
Students working in Groups
Chapati
Ingredients:-Wheat and Maize flour
78%
8%
14%
Callorie Breakdown of ChapatiCarbohydrate Fat Protein
Carbohydrate Fat Protein0%
10%
20%
30%
40%
50%
60%
70%
80%
90%78%
8%14%
Callorie Breakdown of Chapati Callorie Breakdown of Chapati
Dosa
Ingredients: - regular rice, parboiled rice, spilt black lentils, flattened rice, fenugreek seeds, salt to taste, water as require
Comparative Study of Calorific Value
81%
9%
10%
Callorie Breakdown of DosaCarbohydrate Fat Protein
Carbohydrate Fat Protein0%
10%
20%
30%
40%
50%
60%
70%
80%
90%81%
9% 10%
Callorie Breakdown of DosaCallorie Breakdown of Dosa
Idli
Ingredients:-Urad dal, Idli rice, fenugreek seeds and Salt
77%
4%
19%
Callorie Breakdown of IdliCarbohydrate fat Protein
Carbohydrate fat Protein0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
77%
4%
19%
Callorie Breakdown of IdliCallorie Breakdown of Idli
Paratha
Ingredients: Various stuffings, Flour, Ghee or butter or cooking oil
64%
32%
4%
Callorie Breakdown of ParathaCarbohydrate fat Protein
Carbohydrate fat Protein0%
10%
20%
30%
40%
50%
60%
70% 65%
32%
4%
Callorie Breakdown of ParathaCallorie Breakdown of Paratha
Sarson ka saag (Vegetable made from Mustard leaves)
Ingredients: - Fresh mustard leaves, Fresh spinach leaves, Bathua, Olive oil, Ginger sliced, Garlic sliced, Onions sliced, Green chilies
17%
78%
5%
Callorie Breakdown of Sarson ka saagCarbohydrate Fat Protein
Carbohydrate Fat Protein0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
17%
78%
5%
Callorie Breakdown of Sarson ka saagCallorie Breakdown of Sarson ka saag
Daal
Ingredients :- clarified butter, diced onions, minced garlic, jalapeno peppers, cored, seeded and minced, cumin seeds, toasted and crushed, orange lentils, finely minced ginger, Garam Masala
52%
28%
20%
Callorie Breakdown of DaalCarbohydrate Fat Protein
Carbohydrate Fat Protein0%
10%
20%
30%
40%
50%
60%52%
28%
20%
Callorie Breakdown of DaalCallorie Breakdown of Daal
Noodles
Ingredients: Egg Noodles (enriched, cooked), Salt
73%
14%
13%
Calorie Breakdown of NoodlesCarbohydrate Fat Protein
Carbohydrate Fat Protein0%
10%
20%
30%
40%
50%
60%
70%
80%73%
14% 13%
Calorie Breakdown of NoodlesCalorie Breakdown of Noodles
Chow Mein
Chinese Food
Ingredients:- Egg noodles, sesame oil, plus , boneless, skinless chicken breasts, groundnut oil, garlic cloves, mangetout, Parma ham or cooked ham, soy sauce
Moo shu
Ingredients: - Vegetable oil, Cornstarch
4%
81%
15%
Calorie Breakdown of Moo shuCarbohydrate Fat Protein
Carbohydrate Fat Protein0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
4%
81%
15%
Calorie Breakdown of Moo shuCalorie Breakdown of Moo shu
Vegetable Spring Roll
Ingredients: - White flour (all purpose, bleached, enriched), Celery, Cabbage, Mung beans (mature seeds, sprouted), Scallions or spring onions, Water chest nuts, Soy sauce, Egg, Peanut oil, Water
17%
51%
32%
Calorie Breakdown of Chow Meincarbohydrate Fat Protein
carbohydrate Fat Protein0%
10%
20%
30%
40%
50%
60%
Calorie Breakdown of Chow Mein
Calorie Breakdown of Chow Mein
47%
40%
13%
Calorie Breakdown of Vegetable spring RollCarbohydrate Fat Protein
Carbohydrate Fat Protein0%
5%
10%
15%
20%
25%
30%
35%
40%
45%
50% 47%
40%
13%
Calorie Breakdown of Vegetable spring RollCalorie Breakdown of Vegetable spring Roll
Spaghetti
Ingredients: - Spaghetti (without added salt, enriched, cooked), Salt.
80%
5%
15%
Calorie Breakdown of SpaghettiCarbhohydrate Fat Protein
Carbhohydrate Fat Protein0%
10%
20%
30%
40%
50%
60%
70%
80%
90%80%
5%
15%
Calorie Breakdown of SpaghettiCalorie Breakdown of Spaghetti
Macroni
Ingredients: - Macroni (enriched , cooked), Onions, Celery, Sweet pickle relish, Soybean oil mayonnaise, Salt
Italian Food
46%
47%
7%
Calorie Brakedown of Macroni or Pasta SaladCarbohydrate Fat Protein
Carbohydrate Fat Protein0%
5%
10%
15%
20%
25%
30%
35%
40%
45%
50% 46% 47%
7%
Calorie Brakedown of Macroni or Pasta SaladCalorie Brakedown of Macroni or Pasta Salad
Caprese Salad
Ingredients: - Tomatoes, mozzarella, basil leaves, olive oil & salt.
18%
70%
12%
Calorie Break down of Caprese SaladCarbohydrate Fat Protein
Carbohydrate Fat Protein0%
10%
20%
30%
40%
50%
60%
70%
80%
18%
70%
12%
Calorie Break down of Caprese SaladCalorie Break down of Caprese Salad
Mushroom Risotto
Ingredients: - white rice, milk.
70%
19%
11%
Calorie Breakdown of Mushroom RisottoCarbohydrate Fat Protein
Carbohydrate Fat Protein0%
10%
20%
30%
40%
50%
60%
70%
80%70%
19%
11%
Calorie Breakdown of Mushroom RisottoCalorie Breakdown of Mushroom Risotto
Findings:- Comparative study of bar graph and pie chart tells that the food items of the chosen countries are rich in nutritions and calories. All the items are carrying more or less number of calories and nutritions in them. Rotation of food items supplies necessary nutritions which are required to our body time to time. People chose food items as per their food habit,taste and economic status.Study also reveals that choice of food depends upon religious beliefs also. For example a person having deep faith in Hindu/Sikh religion, won’t eat non vegetarian food. Either s/he will prefer vegetarian only.Choice of food is also based upon climatic conditions and type of land.For example, for a few thousand years till modern agricultural methods and practices changed it, people were dependent on whatever the local conditions allowed them to grow. In the North of India, it was fertile soil fed by rivers, which promoted growth of wheat. In the South, marshy land helped cultivation of rice more than wheat. Hence, the staple diet was woven around wheat in the north, and rice in the south.
Things have changed drastically now due to sustained efforts of Agricultural scientists. Punjab probably grows more rice per acre than anywhere else. Wheat production has increased in south India. Youngsters in cities in the north prefer eating rice - less effort to chew rice. OTOH, roti is becoming popular in south - more fashionable to order north Indian dishes, and more variety at home.
Appreciative note:- After doing the study of the given food items of India,China and India, the students found that the ingredients and nutritions found in a food item are more or less the same.The people of these countries utilized natural vegetation for making their food items. In due course of time, they have brought innovations in traditional food items.It shows that the people of each part of the world are creative in nature.Peope of the given countries are very much aware about the nutritional need of the body, so there is variety in the food items. It shows that the people of these countries take food in order to live healthy life,not for the sake of satisfying apetite of their tummies.
Group Presentation
Conclusion
The study of this project given several benefits to the students. They searched about eating habits of the people of above mentioned countries. They not only learnt about the nutritional value of the given food items but the findings of the project widen their perspectiveabout food and cultures. They learnt that climatic condition and type of land including availability of water determines staple food 0f a particular country. They also came to understand that any food item can be a junk food or it can easily be turned into a healthy food by just changing the ingredient list.
http://www.caloriecount.com/calories-nasoya-chinese-noodles-i106651
http://en.wikipedia.org/wiki/Noodle http://en.wikipedia.org/wiki/Chinese_cuisine
http://en.wikipedia.org/wiki/Chow_mein
https://www.fatsecret.com/calories-nutrition/generic/chow-mein-or-chop-suey-no- noodles
http://en.wikipedia.org/wiki/Moo_shu_pork
https://www.fatsecret.com/calories-nutrition/generic/moo-shu-%28mu-shi%29- pork-without-chinese-pancake
http://en.wikipedia.org/wiki/Spring_roll
http://www.caloriecount.com/spring-rolls-recipe-r68104
http://www.caloriecount.com/calories-spring-roll-medium-i111965
http://en.wikipedia.org/wiki/Fried_rice
http://www.caloriecount.com/fried-rice-recipe-r57929
http://www.caloriecount.com/calories-spring-roll-medium-i111965
http://en.wikipedia.org/wiki/Congee
Website links
http://www.caloriecount.com/congee-recipe-r30414#ixzz3aYRm57WQ
http://en.wikipedia.org/wiki/Wonton
https://www.fatsecret.com/calories-nutrition/generic/chow-mein-or-chop-suey-no- noodles
http://en.wikipedia.org/wiki/Scallion_pancake
http://www.caloriecount.com/scallion-pancake-recipe-r2654
http://en.wikipedia.org/wiki/Pasta
http://www.caloriecount.com/calories-pizza-hut-personal-pan-italian-i125343
http://en.wikipedia.org/wiki/Spaghetti
http://www.caloriecount.com/calories-spaghetti-i20421
http://en.wikipedia.org/wiki/Macaron0069
http://www.sparkpeople.com/calories-in.asp?food=homemade+macaroni+salad
http://en.wikipedia.org/wiki/Caprese_salad
http://www.caloriecount.com/calories-oil-vegetable-corn-salad-cooking-i4518
http://www.sparkpeople.com/calories-in.asp?food=caprese+salad
http://en.wikipedia.org/wiki/Risotto
http://www.caloriecount.com/mushroom-risotto-recipe-r93399
www.sparkpeople.com/calories-in.asp?food=risotto
http://en.wikipedia.org/wiki/Cappuccino
http://www.caloriecount.com/cappuccino-recipe-r105525
http://www.caloriecount.com/calories-general-foods-italian-cappuccino-i133313
http://en.wikipedia.org/wiki/Panettone
http://www.caloriecount.com/calories-marks-spencer-panettone-bread-i70711
http://en.wikipedia.org/wiki/Roti
http://www.caloriecount.com/calories-water-i14429
http://www.caloriecount.com/calories-chapati-roti-baked-whole-wheat-i112039
http://en.wikipedia.org/wiki/Dosa
http://www.fatsecret.com/Diary.aspx?pa=fjrd&rid=510639
http://www.caloriecount.com/dosa-recipe-r310443
http://en.wikipedia.org/wiki/Idli http://www.caloriecount.com/idli-recipe-r86295
http://www.fatsecret.com/calories-nutrition/generic/idli
http://en.wikipedia.org/wiki/Paratha
http://www.caloriecount.com/paratha-recipe-r59822
http://www.fatsecret.com/calories-nutrition/deep/paratha
http://en.wikipedia.org/wiki/Sarson_da_saag
http://www.fatsecret.com/calories-nutrition/swad/sarson-ka-saag
http://en.wikipedia.org/wiki/Dal_makhani
http://www.caloriecount.com/dal-recipe-r20684
http://www.fatsecret.com/calories-nutrition/generic/indian-dal
http://www.fatsecret.co.in/calories-nutrition/generic/roti www.vegrecipesofindia.com/masala-dosa-recipe-how-to-make-masala-dosa-recipe/ www.bbcgoodfood.com/recipes/chow-mein www.sanjeevkapoor.com/Recipe/Sarson-Ka-Saag-KhaanaKhazana.html www.foodnetwork.com/recipes/dal-recipe.html