Recently, one of the media papers made an interesting highlight:
“Fill the Nutrient Gap report raises health concerns among youth because of poor dietary habits.”
What the paper shared did not surprise me. Indeed, we were accustomed to such happenings. I am neither a nutritionist nor a fitness coach. However, I do like a fit body and, more so, a slim belly.
According to some reports, schoolchildren, especially those residing in boarding schools, are facing some health issues because of the lack of balanced diet meals.
One report has beautifully stated, “The ministry has issued a notification calling on school authorities to prohibit school canteens from providing junk food.” Have we changed? Has the school canteen changed? Did it affect anyone? Did our children change?
The new plan and programs seem interesting. The ministry is looking forward to focusing on salt and rice intake, raising awareness among parents, using software for directing day meals, and having a robust monitoring system. I am fine with the plan; however, no new change will happen unless the mentality of our kitchen staff and other relevant stakeholders changes.
Let me share with you my perspectives on (what, where, who, when, and how) feeding less fortunate kids in schools is not happening well. The main issue is with the mindset and mentality of our “cooks/kitchen staff and in-charges.” What goes on in their heads and minds affects the quality of the food that goes into the mouths of our young kids. Our cooks, kitchen staff, and in-charges can do so much more in performing their duties. Perhaps it is surprising that a few of them pretend and say they haven’t gotten any training.
I believe the kitchen is the face of the “cooks,” and substantial meals lie in their “willingness and commitment” to work for the less fortunate kids residing away from their parents.
In the words of Mao Zedong, “The war lies in the barrel of a gun.” To me, the combined ‘quality’ of men and guns determines the outcome. Equally important are the mindset, mentality, toughness, and willingness to perform the task with great accuracy.
I always tell my friends and students about what Bhutan should look like in the eyes of the outside world. Although we are so small and population, we have so much to show the world that we are equally capable.
Although we are struggling with an unstable economy, we can still do so much better for the country and the people together. We must share ideas. Listen to great minds, follow their footsteps, and make a bit of a personal sacrifice to perform the duty with care. Like no other time, we must think as one and work hard with conviction to uproot corruption, eliminate nepotism, and put forward an excellent system, a great legacy, and precedence for the future.
“Japanese School Lunches completely blew me away.” It gives me a sense of how dedication and professionalism bring about a change in society. The video explains the strict requirements for children’s meals, cooking, serving, and cleanliness. It shows the people working in the kitchen are like any other parents preparing meals for their kids at home. They don’t falter an inch in their service, quality of work, integrity, commitment, and professionalism.
When I was in high school, I used to have fried rice—mixed white rice and maize rice—with black tea for breakfast. Lunch used to be white rice, curry (fried or with soup), or dal. Dinner used to be a lunch copy. All day long, through weeks and months, the kitchen staff served the same kind of meals to us.
I have never complained of white worms, bugs, or anything else that often comes as side dishes. Give up or starve for the day. The choice used to be so difficult: I used to close my eyes, pretend not to see anything, push the bug to the side, and continue to eat. All I trusted was the power of my digestive system. What was even more interesting was that I ate the same menu for six years in my high school years. Lucky for me, I’m a legend who has survived all the deficiencies! Thanks to my engine, which did exceptional work.
Looking back, we have made significant changes, but they are not enough. The old time has gone, and we can’t afford to be with the same old thinking.
How much have we changed?
I was back at my old school as a teacher. Nothing much has changed since I left in the year 2008. It gave me a lot of nostalgic feelings to see the same old kitchen, old pot and pan, old working environment, and still the same old, broken footpath. However, it gave me a pleasant feeling to meet a few cooks still serving the school.
For these school feeding programs to be successful, we must always consider the cook factor, the management factor, and the kitchen factor at the forefront of the change.
Should we take a bold step toward change, or else will we continue to suffer in anguish?
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