Health
Preventing healthcare
through education and the right nourishment from their farms and kitchen gardens.
Health Education
Kitchen Garden
Due to dependence on single-crop-cultivation, limited cultivation of other food crops and lack of nutrient-rich food, the tribals suffered from low HB and developed other health issues. When we started working with the women, we saw that most of its women were malnourished on account of incorrect diet and cooking practices, poor hygiene, lack of knowledge and affordability.
Health Education: preventive health care
sWomen were provided education on 13 different topics related to foods, nutrients, health issues, etc. They were familiarised with the human body, especially the digestive system,
reproductive system and women’s health issues.
The importance of the right foods to prevent diseases and the nutrient-rich local foods, especially the use of vegetables which provide vitamins and other nutrients.
An extensive session on cooking practices which can preserve the nutrients of the foods, nutritious recipes, use of sprouts, were discussed.
They were introduced to Chaurangi Aahaar (foods of different colours which act as a balanced meal).
They were encouraged to adopt a major lifestyle change along with understanding of what to eat and when to eat, introducing healthy breakfast and not skipping meals.
Hb Survey
Through an extensive survey the HB levels were measured for women before program and periodically.
A comparison of Hb readings from before our sessions and now is studied to see impact of project
Kitchen Garden-Nutritional security
Women were encouraged to start a small vegetable
garden in their courtyard. Diversity is encouraged through rewards. Initially, women used to cultivate vegetables only in the rainy season. With training on grey water utilisation and other sustainable practices now women get vegetables in all 3 seasons
Propagation of wild vegetables
sAlmost 40 species of wild vegetables are available in thia area. Sukhbhumi has explained the health benefits of these wild vegetables through sessions. Wild vegetables include- Aalu, Aalambi, Aaghada, Ambatchuka, Bafali, Bharangi, Bhokar,Bhuiaawali, Chidichi Bhaji, Dindamohar, Gaygometi, Ghol, Hadga, Kantoli, Kathemath, Kardu, Kavala, Kharshing, Koral, Kudichi Fule/Shenga, Likhara, Loth,Makali, Mohdode, Nalichi Bhaji, Pendhara, Rankeli, Sasekan, Shaichi/bhaji chi vel,Shelut, Shevali, Shind, Sopardoda, Tag flowers, Takla, Telpat, Tetuchi sheng, Tera,Tuntuna, and Umbar
The propagation of wild vegetables also led to the initiative of the ‘Wild Vegetable Festival’ to increase awareness among city folk and to increase income opportunities from the sale of wild vegetables.