How to optimising your life with vegetables
- Healthy teatime
Children try vegetable soups in teatime. They learn the textures and tastes of different vegetables; at the same time they get vitamins A, B and C, dietary fibre, carbohydrates and minerals.
- Low-fat cooking:
The school supplies healthy lunch and snack including fresh vegetables (like cucumbers, carrots, cherry tomatoes, etc.) and boiled corncobs. Also, the school uses healthy cooking methods like steaming, boiling and quick stir-frying (with less cooking oil) with less salt to make vegetable dishes and soup.
- Table manners:
During lunchtime, children are reminded to maintain proper table manners. They are taught to chew gently and never scream or play when eating.
- Be a role model:
Teachers are role models. They should set a good example of healthy eating.
Joyful Vegetable Reminder
- Children should avoid snacks with high fat, sugar and salt contents or else they will suffer from excessive calorie intake, which may affect their appetite and lead to obesity. Worse still, it may cause malnutrition.
- Traditional Chinese soups (slow-cooked soups) are usually made by chicken paws, pork spareribs and ox-tails stewed for a long time. Frequent intake of these soups are not recommended as children would absorb excessive saturated fats originated from the bone marrow within the soup, and in the long run would adversely affect heart health. Soups made with vegetables, fruit and lean meat are much healthier.
Stage 3: Sharing Platform
- All teachers and parents of the school agree that childhood is the best time to develop the right eating habits. Such habits have an impact on the health and emotional stability of children.
- We hope to bring children to the food resource centres, and arrange for them to learn farming. Site visits and hands-on experience encourage children to treasure food and learn more about environmental protection.
Conclusion
Through visiting the supermarket, children directly experienced the procedures of selling and buying vegetables in reality. Personal observation, hands-on experience with vegetables and explanations by the teacher helped the children learn the names, shapes and types of vegetables. The understanding of vegetables is further strengthened with painting activities.
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