Tournament Day Nutritionist Day1

 

NUTRITIONIST - DAY 1

Anubhav Group (Grade 6-8)

ROLE INTRODUCTION

What is a Nutritionist?

A nutritionist helps people eat the right food for their body and goals.

They know:

  • Which foods give energy

  • Which foods help you think better

  • Which foods make you strong

  • Which foods help you stay healthy

Why does your module need a nutritionist?

Every athlete, artist, musician, and actor needs fuel. Good food = good performance.

Real world jobs:

  • Sports nutritionist (works with cricket teams, football teams)

  • Dietitian (works in hospitals)

  • Food scientist (creates new healthy foods)

  • Health coach (teaches people about nutrition)

MODULE STORIES: Why Food Matters

SPORTS (Kabaddi/Kho Kho)

"The Empty Tank"

Your body is like a car. Cars need petrol to run. Your body needs food to run.

When you play kabaddi or kho kho, you:

  • Run fast

  • Jump high

  • Push hard

  • Think quick

All of this needs energy. Where does energy come from? Food.

Wrong food = Problems:

  • Tired legs

  • Slow thinking

  • Weak muscles

  • Can't finish the game

Right food = Power:

  • Strong muscles

  • Fast moves

  • Sharp mind

  • Energy until the end

The right food also helps you:

  • Physical: Muscles recover after practice

  • Mental: Brain stays focused during the game

  • Emotional: You feel confident and strong

ART MODULE

"The Artist's Brain"

Art needs creativity. Creativity needs a healthy brain.

When you make art, your brain:

  • Thinks of new ideas

  • Sees colors clearly

  • Controls your hands

  • Stays patient for hours

Your brain uses 20% of your body's energy. If you don't eat well, your brain doesn't work well.

Wrong food = Problems:

  • Can't think of ideas

  • Eyes get tired

  • Hands shake

  • Feel frustrated

Right food = Creative power:

  • Clear thinking

  • Steady hands

  • Good focus

  • Happy feelings

The right food also helps you:

  • Physical: Eyes stay healthy, hands stay steady

  • Mental: Mind stays calm and creative

  • Emotional: Feel balanced and inspired

MUSIC MODULE

"The Singer's Body"

Music comes from your whole body. Your throat, lungs, brain, and heart all work together.

When you sing or play music, you need:

  • Strong lungs (for breathing)

  • Healthy throat (for clear voice)

  • Calm mind (for remembering songs)

  • Good energy (for long practice)

Wrong food = Problems:

  • Throat feels scratchy

  • Voice cracks

  • Forget the words

  • Get tired fast

Right food = Musical power:

  • Clear voice

  • Strong breath

  • Good memory

  • Energy to practice

The right food also helps you:

  • Physical: Throat stays healthy, voice stays strong

  • Mental: Remember lyrics and notes easily

  • Emotional: Music makes you feel calm. Good food keeps you calm too.

Traditional singers knew this. They would drink warm water with honey. They would avoid cold drinks before singing. They knew food affects the voice.

THEATRE MODULE

"The Actor's Energy"

Acting uses your whole body and mind. You have to:

  • Remember long dialogues

  • Show big emotions

  • Move your body

  • Speak clearly and loudly

All of this needs energy and focus.

Wrong food = Problems:

  • Forget your lines

  • Feel nervous

  • Weak voice

  • Can't show emotions properly

Right food = Acting power:

  • Remember everything

  • Feel confident

  • Strong, clear voice

  • Express emotions well

The right food also helps you:

  • Physical: Voice stays strong, body has energy

  • Mental: Remember all your lines, stay focused

  • Emotional: Feel balanced. You can show happiness, sadness, anger - but YOU stay balanced inside.

Actors have to perform for hours. The right food keeps them going.

DAY 1 LEARNING SHEET: The Past

Traditional Food Wisdom

Part 1: Think About This

Question 1: Ask your grandparents or parents: What did they eat when they were your age?

Write 3 foods: _____________________, _____________________, _____________________

Question 2: How was their food different from what you eat now?

Question 3: Did they eat more home-cooked food or packaged food?

Part 2: How Food Used to Work

In the past:

  • Families grew their own vegetables

  • They cooked at home every day

  • Recipes passed from grandmother to mother to daughter

  • No packets, no cans, no plastic

  • Food was fresh and simple

Why was this good?

  • People knew exactly what was in their food

  • No chemicals or preservatives

  • Food came from the local area (farm to table was short)

  • Everyone knew how to cook

  • Less waste (no plastic packaging)

What happened to this knowledge?

As cities grew:

  • People stopped cooking

  • Recipes were forgotten

  • Packaged food became easier

  • Traditional wisdom was lost

Part 3: Questions to Think About

Question 1: Why do you think people stopped cooking at home?

a) Too busy with work
 b) Don't know how to cook
 c) Packaged food is easier
 d) All of the above

Question 2: If your grandmother's recipes are forgotten, what happens to that knowledge?

Question 3: Is it better to eat fresh dal cooked at home, or instant noodles from a packet? Why?

Question 4: Food used to be grown near your home. Now it travels hundreds of kilometers. What are the problems with this?

Think about:

  • Freshness

  • Pollution from transport trucks

  • Preservatives to keep food fresh during travel

Part 4: Traditional Food Facts

Some examples of traditional wisdom:

  1. Turmeric (haldi): Used in Indian cooking for thousands of years. Reduces inflammation, helps wounds heal. Now science proves this is true.

  2. Ginger (adrak): Used for stomach problems, colds, sore throat. Grandmothers knew this. Doctors now agree.

  3. Seasonal eating: People ate mangoes in summer, oranges in winter. Why? Because that's when they grow naturally. Seasonal food is healthier and tastier.

  4. Fermented foods: Dahi (curd), pickle, idli, dosa. These help digestion. Traditional knowledge, now backed by science.

  5. Balanced thali: Dal (protein), sabzi (vitamins), roti (energy), dahi (good bacteria). One plate = complete nutrition. This was daily food, not "diet food."

Question: Do you see this kind of balanced meal at home now? Yes / No

If no, what replaced it? _________________________________________________________________

Part 5: What Did We Lose?

When we lost traditional cooking, we lost:

  1. Nutrition knowledge - Grandmothers knew which food is good for what

  2. Cooking skills - Many young people can't cook basic food

  3. Family recipes - Special dishes that connected generations

  4. Fresh, simple food - Now we eat more processed, packaged food

  5. Connection to nature - We don't know where our food comes from

Question: Can we bring this knowledge back? How?

DAY 1 GK FACTS

Quick Facts About Traditional Food

  1. 100 years ago: Most Indian families ate home-cooked food 3 times a day. Packaged food didn't exist.

  2. Traditional Indian diet: One of the healthiest in the world. Dal, rice, vegetables, roti, curd. Simple but complete.

  3. Ayurveda: Indian system of medicine 5000 years old. Says "food is medicine." Eat the right food, you stay healthy.

  4. Seasonal fruits: Watermelon in summer (keeps you cool), oranges in winter (vitamin C for colds). Nature provides what we need, when we need it.

  5. Cooking methods: Steaming (idli), roasting (roti), fermenting (dosa). All healthy, no deep frying, minimal oil.

  6. Spices as medicine: Turmeric, ginger, cumin, coriander. Every Indian spice has health benefits. Not just for taste.

  7. Food knowledge was FREE: Passed from elders to children. No books needed, no YouTube tutorials. Just watching and learning.

Think about this: Why is this knowledge being lost in cities?

KITCHEN SAFETY RULES (Anubhav Level)

Before You Start:

  1. Always have an Acharya present - Never use the kitchen alone

  2. Wash your hands - Soap and water, 20 seconds

  3. Tie your hair back - Long hair should be tied

  4. No running - Kitchen floor can be slippery

  5. No phones - Full focus on cooking

Using Knives:

  1. Always cut away from your body

  2. Use a cutting board

  3. Keep fingers curled when holding food

  4. Never try to catch a falling knife - let it fall

  5. Wash and dry knives carefully

Using Heat:

  1. Use oven mitts for hot pots

  2. Turn pot handles inward (so you don't knock them)

  3. Stand back when opening lids (steam can burn)

  4. Never leave the stove unattended

  5. Know where the fire extinguisher is

Using Kitchen Tools:

  1. Grater: Grate away from your fingers

  2. Blender: Make sure lid is secure before starting

  3. Peeler: Peel away from your body

Food Safety:

  1. Wash all vegetables and fruits before cutting

  2. Don't taste with the same spoon you're stirring with

  3. Keep raw and cooked food separate

  4. If food falls on the floor, throw it away

Cleaning:

  1. Clean as you go

  2. Wipe up spills immediately (slipping hazard)

  3. Turn off all appliances when done

  4. Leave the kitchen cleaner than you found it

DAY 1 HOMEWORK

Talk to Your Family:

  1. Ask an older family member (grandparent, parent, aunt, uncle):

    • What was their favorite food as a child?

    • Did their mother or grandmother cook it?

    • Can they remember the recipe?

  2. Write down one traditional recipe (even simple - like dal or sabzi)

  3. Bring this to Day 2

Think and Write:

One thing you learned today about traditional food:

One traditional food you want to learn to cook:

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