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Low-Cost and Healthy Recipes for School Feeding

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Low-Cost and Healthy Recipes for School Feeding 30 Recipes for Lunch & Snacks Low-cost and Healthy Recipes for School Feeding RECIPE BOOK Simple Recipes for use by Teachers, Principals and Parents MAKING CHILDREN FIT for SCHOOL // TRANSFORMING SCHOOLS INTO HEALTHY PLACES SCHOOL TEACHERS STUDENTS HEAD PARENTS COMMUNITY EDUCATION OFFICE MONITORING STAKEHOLDERS SCHOOL MANAGEMENT HANDWASHING TOOTHBRUSHING DEWORMING ActiVities ROUTINE BRINGING DRINKING CLEANING & WATER TO SCHOOL MAINTENANCE Table of Content Introduction 5 PLANNING & BUDGETING Guidelines SUPPLIES Food Safety & Hygiene 6 WATER GROUP WASHING TOILETS 20 Lunch Recipes 8 FACILITIES FACILITIES 10 Snack Recipes 50 STAKEHOLDER INVOLVEMENT INFRASTRUCTURE & Materials Guidelines 68 Handwashing 70 Toothbrushing 72 Deworming 74 Imprint // Acknowledgement 2 FIT FOR SCHOOL FIT FOR SCHOOL 3 Introduction In partnership with the Deutsche Gesellschaft für This recipe book provides similar recipes to those used Internationale Zusammenarbeit (GIZ) GmbH, the in the piloting of this concept. Twenty simple lunch Department of Education in the Autonomous Region recipes and 10 simple snack recipes were developed to in Muslim Mindanao (DepEd ARMM) has made be applied in the unique context of ARMM. A prepara- water, sanitation and hygiene (WASH) in all schools in tion guide accompanies each recipe so that it could be the region one of its centerpiece programs. As part of easily prepared in schools. The lunch recipes are mung the Basic Education Assistance for Muslim Mindanao bean and rice-based, to provide basic carbohydrates and (BEAM-ARMM) program, funded by the Australian protein, respectively. These ingredients are locally avail- Department of Foreign Affairs and Trade with addi- able, inexpensive, and can be bought in large quanti- tional funding from the German Government, DepEd ties and stored easily. Base recipes can be modified with ARMM has made significant progress on WASH in local vegetables, fish and other meat sources, which are Schools. However, WASH alone is not sufficient to in season, and hence, less costly. To make the recipes create healthy learning environments. Larger concerns even more practical, add-ons can come from home or of undernutrition and hunger can only be addressed school gardens and local markets. This recipe book with additional complementary interventions. also contains 10 snacks that are made from inexpen- sive locally available ingredients. Preparation involves To find ways to improve nutrition in children and minimal cooking effort and less energy consumption. to complement the Essential Health Care Program (EHCP), DepEd ARMM and GIZ, with support All recipes in this book have been analyzed for cost from the German Federal Ministry for Economic and nutritional content. Cooking procedures are pre- Cooperation and Development (BMZ), developed sented simply, and ingredients come with household a localized, simplified school feeding concept as measures and estimated costs. Likewise, the nutri- part of GIZ’s Fit for School Program. This local- tive value per serving is presented for easy reference. ized school feeding concept was piloted in five schools following DepEd’s School-Based Feeding It is hoped that this recipe book can help schools in the Guidelines. In these pilot schools, children under- ARMM better appreciate the value of the school-based went deworming and practiced handwashing and feeding program. The program is part of a larger solu- toothbrushing before and after each feeding. tion and must be combined with other proven inter- ventions with the same objectives, particularly, group The objective of the school feeding concept is to handwashing, group toothbrushing and bi-annual provide suggestions to enhance existing school deworming. By providing school heads and teachers feeding procedures to make them more effec- with all the tools needed to make school-based feeding tive and feasible in the ARMM environment. The a success, DepEd ARMM is confident that hunger in learnings of the piloting of this concept are sum- children in schools can be a thing of the past and that marized in the report "Localized School-Based attendance and school performance can be improved. Feeding Concept in the Autonomous Region in Muslim Mindanao." This is disseminated as part of the Australian-funded Basic Education for Mus- lim Mindanao (BEAM-ARMM) program. 4 FIT FOR SCHOOL FIT FOR SCHOOL 5 Guidelines // Food Safety & Hygiene Be Clean Clean Buying Preparation Clean & Storing Service Maintain high standards Ensure good quality and Clean preparation makes meals Ensure appropriate of personal hygiene prevent risks of contamination palatable, acceptable and safe serving of the food Always wash your hands thoroughly Always buy from a clean and reputable seller; Train and supervise all kitchen staff in personal Do not leave cooked food outside for more with soap. select fresh and wholesome foods. hygiene and handling of food. than 2 hours. Tie back and cover your hair with hairnet Never exceed "best before" date. Guarantee the availability of Wipe up spilt food right away. or hair cap. handwashing facility and soap. Cover all foods and store in sealed containers. A dirty cloth can spread bacteria, wash kitchen Do not handle food if you are suffering from Ensure safe waste management. cloths regularly and leave them to dry before stomachache, skin infection or other sickness. Avoid contact between raw and prepared foods. using them again. Clean and disinfect worktops and utensils Do not sneeze or cough over food. Separate raw meat, poultry and seafood throughout use. Use clean water for drinking as well as for from other foods. preparation. Protect kitchen area and food from insects, Use different utensils for raw and ready-to-eat foods. pets and other animals. Wash all fruits and vegetables. Protect service area from insects and Cook and reheat food thoroughly (especially meat, other animals. Home or school gardens should be free egg, seafood, and poultry). from harmful/toxic substances. Ensure that children wash their hands This guideline provides Bring stews and soups to boil. before eating. practical guidance and advice on food hygiene and safety for principals, teachers, support staff and parents. 6 FIT FOR SCHOOL FIT FOR SCHOOL 7 20 Lunch Recipes with Monggo Basic Recipe for 1. Remove tiny pebbles and other contaminants. Monggo Wash monggo. 1. Ginataang Monggo with 11. Monggo with Dilis 2. Soak 1 cup monggo overnight with 5 cups Squash, Okra and Kangkong 10 and Malunggay Leaves 30 water or more, just enough to cover up to 1 inch above the beans for easier and less-energy 2. Monggo Chicken Tinola 12. Monggo with consuming cooking. 3. Discard soaking water and rinse with clean water. with Malunggay 12 Hipong Tagunton 32 4. Add 5 cups of water, cover and boil for 35 to 50 minutes or until soft. 3. Monggo Curry 14 13. Dinengdeng Na Monggo 34 5. Set aside. 1 Yield: 2 /3 cups 4. Monggo with Fish, Malunggay 14. Tortang Monggo at Talong 36 Fruits and Sweet Potato 16 15. Ginataang Monggo 5. Ginataang Monggo with Banana Heart 38 with Langka and Alugbati 18 16. Sprouted Monggo Basic 6. Monggo with with Scrambled Egg 40 Recipe for Fried Fish and Gabi 20 17. Monggo Meatballs 42 Rice 7. Tortang Monggo 22 18. Monggo Congee 44 1. Remove any impurities from 6 ⅔ cups of rice. 8. Monggo Sotanghon Soup 24 2. Wash the rice once. 19. Monggo with Kalabasa, 3. Measure rice and water, 9. Monggo with Sardines Patola and Alugbati 46 proportion of 1 cup rice to 1 cup water. 4. Cook rice. and Kulitis 26 Yield: 15 cups 20. Monggo Bihon 10. Monggo with Misua, with Chicken 48 Patola and Saluyot 28 8 FIT FOR SCHOOL FITFIT FFOROR SCHOOLSCHOOL 99 1. Ginataang Monggo with Squash, Okra and Kangkong Monggo Dilis Squash Okra Rice Garlic Ginger Onion Coconut cream Kangkong leaves Water Salt Oil Ingredients and costs (as purchased weight) Household Weight for 15 servings Food Items Measure as Purchased Costs Monggo, green 1 cup 200 g 14.00 PhP % Energy Water 10 cups (for boiling the monggo) Nutrient REI/ and Nutrient 1 Cooking oil, frying ∕4 cup 50 g 3.90 PhP Nutrients Content RNI Contribution Procedure 3 Dilis – dried ∕4 cup 80 g 34.00 PhP Energy 505 kcal 1600 32 1. Cooking oil, saute 4 Tbsp, level 20 g 1.30 PhP Prepare the basic recipe for monggo in page 9. Protein 15.6 g 30 52 2. In a frying pan, fry dried dilis over ¼ cup Garlic – minced 5 cloves 22 g 1.65 PhP Vitamin A 105 µg RE 400 26 cooking oil. Set aside. Ginger – strips 1 piece 62 g 7.30 PhP Vitamin C 12 mg 45 27 3. In a pot, heat 4 Tbsp cooking oil over 2 pieces, Onion – sliced 50 g 2.42 PhP medium-high heat. Sauté the garlic and ginger. Thiamin 0.22 mg 0.7 31 medium size 4. Reduce the heat to medium-low, add the onions. Riboflavin 0.14 mg 0.7 20 Squash/ Kalabasa 1 Sauté for 1 to 2 minutes. ∕4 piece 580 g 8.68 PhP Niacin 6.3 mg NE 9 70 – cubed 5. Add the squash. Sauté for 1 to 2 minutes. Water 5 cups (for boiling the ingredients above) Calcium 227 mg 700 32 6. Add monggo, fried dilis, and 5 cups of water. 1 bundle (ca. Okra 150 g 7.05 PhP Let it boil. Iron 3.4 mg 10 34 11 pieces) Total cooked weight: 3,900 grams 7. When boiling, add the okra. Cover the pot. Salt, coarse 3 Tbsp, level 45 g 0.27 PhP No. of servings: 15 cups 8. Estimated energy and nutrient content Add the coconut cream, and wait until it boils. 3 per serving of the recipe Coconut cream ∕4 cup 200 g 25.00 PhP Preparation Weight per serving: 260 grams Then, season with salt to taste. time for Weight per serving (rice): 160 grams “Ginataang Monggo with Squash, Kangkong leaves 1 bundle 362 g 5.43 PhP one person: 9.
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