Physical Health India Project #27166

Sensitize 15000 children to reduce salt in India

by George Institute for Global Health

Sensitize 15000 children to reduce salt in India

Project Report | Mar 21, 2018
Adieu From GlobalGiving

By Alpana Saha | Head of fundraising

You are aware that eating too much salt is bad for our health, but there are many people who think that it’s only a cause for concern in our later years.

This isn’t true, as eating too much salt during childhood increases blood pressure which then tracks into adulthood and later life, increasing the risk of strokes and heart attacks. That’s why we are committed to sensitizing not only our children but their families and communities too, to reduce salt intake across all ages. By doing so, we can reduce their risk of heart disease and avoid the unnecessary healthcare costs associated with treatment.

We are happy to share that our project will continue to sensitize children in 16 govt. schools of Chandigarh for another six months. These sensitized children would sensitize their families on the harmful effects of excess salt by delivering key messages on salt reduction.

Taking our project objective further, we are extending our reach to families and communities across the country. Recognizing our efforts over the year, Food Safety Standards Authority of India (FSSAI) has asked us to provide the tips for salt and sugar reduction, which they will include in its “guide for safe and nutritious food at home”, an important tool to sensitize school children, families and their communities.

We believe that this initiative will surely impact the health outcomes of many lives in the years to come.

We are feeling woeful that the time has come for us to say goodbye to our friends and supporters on GlobalGiving platform. We had a great journey and wonderful memories of sharing and learning. We will continue our efforts and commitment to improving the health of people.

Thank you so much for giving your support to us!! Adieu.

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Dec 21, 2017
Alert!! Salt level raises in Crackers and Dips

By Alpana Saha | Head of Fundraising

Nov 28, 2017
Project Update On Salt Literacy

By Alpana Saha | Head Of Fundraising

Project Update on Salt Literacy Program

We are happy to share with you that our campaign on reducing salt intake in diet was held in 8 government schools of Chandigarh comprised of various awareness as well as brainstorming and interactive activities on the issue of appropriate salt consumption. With this initiative, we have seen positive changes in knowledge, attitudes and behaviour related to salt intake amongst school children. There was raised awareness among ~ 4800 school children and they could sensitize their families on the harmful effects of excess salt by delivering key messages on salt reduction while cooking and discretionary salt use at the table. The session with children were synergetic and covered health issues associated with excess dietary sodium intake. Children who participated in the classroom activities enjoyed poster competition, discussions on healthy food and story-telling through theatre.

There were some useful learnings, which have incorporated in our intervention and the project will be rolled out in other 16 government and government aided schools at Chandigarh in January, 2018, whereby sensitizing ~ 15000 children from 6th, 7th and 8th class. The activities will include spreading awareness about “How to reduce salt in food”; maintain record of salt intake and change their attitudes and behaviour related to salt intake.

Your support has led us to step up our efforts to equip children with the knowledge on the dietary sources of sodium in food and promote consumption of healthy foods with a low sodium and high potassium and influence the dietary habits of the children and their parents. The expected outcomes of these activities would be 60% increase in the knowledge about ill effects of excess sodium intake on health; 45% change in the dietary patterns of the school children- from high salt/packaged foods to low salt diet and 20% reduction in the use of salt in cooking practices followed at home.

As always, we look forward to your continued support for the project and help prevent children from developing chronic conditions later in life.

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