Foundational Food Literacy Curriculum
The Foundational Food literacy curriculum is a structured curriculum covering pre-primary, primary, and middle classes.
This not only covers understanding of food-related concepts but also food in relation to fitness, sleep, and stress and therefore establishes the importance of physical exercise, yoga, and meditation.
The curriculum would help children to enhance their food-related knowledge, skills, and behaviour and support them to form healthy food habits through competency-based learning and engaging videos. It would use a blended learning approach with experiential, skill-based, integrated, learner-centric, discussion-based, flexible, and joyful pedagogy.
Blended Learning Approach
and a pedagogy which is:
The curriculum would be in three parts aligned with different stages of school education. In the preparatory classes (Nursery to Class 5), the focus would be on introducing and familiarizing the children with various types of food and developing a basic understanding of how it affects them.
In the middle classes (classes 6 to 8), the foundational food literacy (FFL) accelerator module is introduced.
This would be in the form of a carefully curated short module of 3+1 month’s duration. In these classes, children would develop a complete understanding of food and its impact on our health, well-being, and environment, the ability to make healthy choices and develop basic food skills.
Learning would be through carefully designed lesson plans with short videos with inbuilt quizzes, activities, and assignments to be done in school and at home with parental involvement.
There would be pre-and post-assessment using the knowledge, attitude, and practices (KAP) Assessment tool. In Class 7 and Class 8, there would be a reinforcement of FFL skills and new concepts aligned to the school curriculum would be introduced in each class.
In secondary classes (class 9 and above), aimed at deepening their understanding of food, children would engage with open-ended food-related content on various aspects of food as per their personal interests.
This is done through boot camps on specific issues and food clubs in schools.