St.Paul High School

As part of our initiative to promote healthy eating, food safety and personal hygiene among students, the teachers of Standards I to IV conducted an awareness programme based on FSSAI’s “The Yellow Book.” The Yellow Book is designed to help school children develop safe, healthy and nutritious eating habits through age-appropriate learning and activities.
All the teachers from Standards I to IV explained the important messages from the Yellow Book to the students in a simple and engaging manner. The students were made aware of the importance of eating fresh, nutritious and wholesome food, maintaining personal hygiene, keeping their surroundings clean and developing healthy food habits from a young age. The programme encouraged the children to learn through practical activities, in keeping with the activity-based approach of the Yellow Book.
Healthy Tiffin Activity
To put their learning into practice, students were encouraged to prepare and bring healthy tiffin items from home. Each standard participated enthusiastically with a different healthy food activity:
Standard I – Fruit Salad: The little ones prepared colourful and nutritious fruit salads using a variety of fresh fruits.
Standard II – Sandwiches: Students prepared healthy sandwiches using nutritious ingredients and learned about making wholesome choices for their tiffin.
Standard III – Healthy Food with Corn: Students prepared healthy and tasty dishes using corn, discovering that nutritious food can also be delicious and enjoyable.
Standard IV – Parathas: Students brought homemade parathas and learned about choosing nutritious, freshly prepared food instead of unhealthy packaged snacks.
The activity transformed the classroom lesson into a fun and meaningful learning experience. Students proudly displayed their healthy tiffins and understood that small changes in food choices can contribute to a healthier lifestyle.
Cleanliness and Handwashing Activity
Along with healthy eating, special emphasis was given to cleanliness and personal hygiene. Students participated in a cleanliness drive in their classrooms, where they helped keep their surroundings neat and tidy. They learned that cleanliness is an important part of staying healthy and preventing illness.
The students were also taught the importance of washing their hands properly with soap and clean water, especially before eating and after using the washroom or handling waste. FSSAI's food-safety guidance specifically highlights proper handwashing and maintaining clean eating areas as important safe-food practices.