The document summarizes improvements made to the mid-day meal program at a school in Hyderabad, India. The school worked to ensure children ate with clean hands using spoons, planned meal quantities to reduce waste, improved food quality and nutrition, changed cooking conditions, and overall created a more organized mid-day meal arrangement that makes both management and children happy.
Here discuss some important bio mechanical aspects of the orthosis we use use in daily physio-therapeutic rehabilitation.
We also discuss the principles under which all the orthosis works. references are various articles from pubmed. For furthur read refer Atlas of orthosis and assistive aids.
Innovation for Food Waste - Conference Keynote 5th March 2014Tony Cooke
Keynote presentation on innovation for food waste delivered at Royal Agricultural University, Cirencester on 5th March 2014. Tony Cooke is executive director and co-founder of VEX, a catalyst for collaborative innovation.
Food waste and loss is a large and increasingly urgent problem and is particularly acute in developing countries where food loss reduces income by at least 15 percent (according to the FAO) for 470 million smallholder farmers and downstream value chain actors, most of whom are part of the 1.2 billion people who are food insecure.
Here discuss some important bio mechanical aspects of the orthosis we use use in daily physio-therapeutic rehabilitation.
We also discuss the principles under which all the orthosis works. references are various articles from pubmed. For furthur read refer Atlas of orthosis and assistive aids.
Innovation for Food Waste - Conference Keynote 5th March 2014Tony Cooke
Keynote presentation on innovation for food waste delivered at Royal Agricultural University, Cirencester on 5th March 2014. Tony Cooke is executive director and co-founder of VEX, a catalyst for collaborative innovation.
Food waste and loss is a large and increasingly urgent problem and is particularly acute in developing countries where food loss reduces income by at least 15 percent (according to the FAO) for 470 million smallholder farmers and downstream value chain actors, most of whom are part of the 1.2 billion people who are food insecure.
1. Design for Giving -Report<br />Name of the SchoolGovt High School Mud Fort Educational MandalTirumalgherry Name of the Head MasterShoba DeviName of the Mentor TeacherKumariDistrictHyderabadStateAndhra PradeshName(s) of the Children Participated1. Sree Vani, 9th class 2Divya, 9th class 3.B. Vani ,9th class 4.Rama Devi, 7th class 5.B. Divya , 6th class <br />Mid day meal Arrangement with cleanliness When mid day meal was given in the beginning Children were putting their hands and they were not use with clean hands, no spoon given to them.Meal was also wasted a lot It was not received in a planning manner Then monitoring was began and the management has to plan for the quantity of meal needed Then also taken the suggestion of improvement of the meal As per the suggestion given and improved the quantity and quality Where children need good nutrition values in the food quality The quality is been i8mproved and children are not wasteing the meal and they are also receiving in a planed manner so where it is not been thrown After the discussion the cooking of the food condition is also changed.Now the management and the children are very happy with this change in Mid day meal.Photo Documentation Paste photo and give a brief (one line) below the same <br />