Healthy Junior chef
contribute in building a culture of change for the better among children through promoting awareness of healthy eating.
I confirm that I am fully aware of the eligibility criteria, and based on its description, I am eligible to apply to the CSV Prize 2017.
Renas Women Cooperative Association
Established (the solution has passed the previous stages and demonstrated success)
Annual budget in 2017 (USD)
Number of beneficiaries impacted so far
Headquarters location: Country
Headquarters location: City
Location(s) of impact
Al-Salt, Wady Al-Salt, Tabaa
Logo for Healthy junior chef project which is implemented as phase 1 in 4 governmental schools with 400 students in an age of 9-11 years old. two of the schools were in the city while the other 2 were in rural area. the project was supported by cis- USAID program and organized by FHI 360.
During the last day of the project, the students were play several games deals with healthy life style and healthy foods. This activities were done by the participation of JEN ( Japan Emergency NGOs) at last day of training in the 4 schools.
Fatema Al-Zahraa school students during practicing healthy food choosing track. students are giving the chance to select proper food according to daily requirements and food portions. This section was done after 5 training section on different food resources and proper method for healthy food preparing
Students in Fatema school during preparing healthy food poster puzzle with a sticky photo for different food resources after getting training on vitamins and minerals recourses and important.
One of training section in Wady Al- Salt school, Ahmad (5th grade students ) participate in preparing traditional dish using yogurts lentil wheat and onion after a training deals with carbohydrates, protein and lipids resources in our diet.
one of the activity was to share several students with coloring vegetables or fruits pages in order to prepare a colorful salad dish. This activity was done with JEN in Khawla school
Trained students start chose proper food according to what they had trained depending on quality and quantity (fMeal portions)
Healthy junior chef project logo with the funding agency logo USAID and FHI 360
fourth class students pringing different fruits for preparing fruit salad as one of the alternatives for sweets and chips during rest time in Khawla school after getting a training on the important and resources of vitamins and minerals in HJC project.
Six th grade class in Fatem Al-Zahra school that had the training in healthy junor chef project.
Wadi Al-Salt school childrens participating in games deals with higen concepts which was one of project goals.
Tabbaa' school students who prepare healthy meals for other school cheldrens and manage the meal sharing. The students were trained on all healthy life concepts which focus on hygiene, physical activities and good food
School meal preparation competition between the trained students in Healthy junior chef project in wadi al-salt school. each student was prepared his meal according to the concepts of healthy meal and proper portions,drinking of water and high hygiene concerns.
Problem: What problem is this initiative trying to address?
Jordan, suffers from malnutrition problems resulting from the lack of a number of nutrients in the daily diet of people. Iron deficiency, blood anemia, vitamin A deficiency and thyroid diseases. the reason for the problem stated above remains the change of Jordanians’ dietary patterns and transferring from traditional food to pre-cooked and quick meals. As for children, sweets, candies, chips and sodas became the trend. Awaareness of a connection between low value fod and disease is missed specially betwwen childrens
Solution Summary: What is the proposed solution? What do you see as its most promising aspects for creating shared value?
good food for healthy life was the main idea for our project which focus on awareness between school students of the age 9-11 years. In order to encourage participation of the students with the project activities it take a line of awareness followed by competition to be a healthy junior chef. by which the students need to participate in the 6 training sections to be eligible to inter the competition. the competition was about preparing healthy school meal which the students must prepare it by himself and from home material. in addition, students was encouraged to use tradition foods and products since Al-Salt is consider as agricultural city and surrounded with rural area, they produce olive, grapes, figs and a lot of vegetables which also preserved in home as dry fruits, dry fig, raisins, malban, Almonds, walnuts and dates or processed as jam and pickled. so we try to encourage students to add such material to their daily lunch boxes. students were trained on healthy practices
Impact: What is the impact of the work to date? Specify both the social and the environmental impact of your work
Our project focus in changing the mentality of the children to adopt the healthy behavior, starting with choosing the good habits , good social life and good food. our slogan was: Our life is Our choice.At the end of phase 1 of the project we get a good impact between the trained students themself. Almost of the students (350) change their feeding hapitates to the most healthy food. They reduce the chips and sweets.They bring home made sandwiches in addition to fruits. 50% of the schools which get the training adopt changing the school canteen contents to healthy one and provides students with fresh fruits and dry fruits, dry fig, raisins, malban, Almonds, walnuts and dates with cost price only to incorage them. although our project time was short but 10% of the participated students who was suffering from opesity get reduction in their weight after adopting the healthy food. shange making can be easily when child belive in the concept and so we touch this at the end of our project.
Financial sustainability plan: How is this initiative financially supported? How will you ensure its financial sustainability long-term?
Actually we get a financial support for this part of the project from cis program which was funded by USAID (42000 $) and we have a cost chare of 9%. to go farther n this project we are preparing now a Feasibility study to have a mobile training kitchen which is prepared to train students inside it for preparing healthy food. such a bus can also be used for preparing festivals and parties for children and open days with focusing on healthy food concepts. we can share some of the cost for the mobile kitchen but we need such a partner to support the rest. After that the earned income of parties, birthdays and open days which can be easily done by targeting privet schools in Amman ( capital) we can cover the awareness sections in poverty and low income area for school or kindergarn children
Unique value proposition: What makes your initiative innovative? How does your project differ from other organizations working in the same field?
participating the students in design making and in preparing the healthy meal. also encourage them to participate in home for preparing their lunch box and using traditional food and deserts
Since we are agricultural women association and one of our goals is to fight poverty and unemployment we tray also by such a project opening the field for unemployment graduated women engineer specially in field of nutrition to get a chance in participating in awareness project and open the field for them.
Founding story: Share a story about the "Aha!" moment that sparked the beginning of this initiative.
We are a women association and we try to participate in solving problems that face our society. we try to find a solution for poverty, unemployment and providing people with good practices for good life. once a day one of our team member face vitamin A deficiency symptom with her sun. she tray to give hem supplement but the doctor refused. He orders her to use fresh vegetables and cereals. but her boy refuse to change his feeding attitude. and so, she talked to her sun teacher to participate hem in school activities deals with preparing good food, she found a change in her sun attitude and he tray to do what he learned in the home, he prepared salad, carrot cake, fruit juice as he learned in the school, and he was proud of what he prepared, within 2 months the symptoms on his skin disappeared. this event encourages us to work directly with students and tray to change their habits
Where did you hear about the Nestlé Creating Shared Value Prize?