Kailash Satyarthi Children’s Foundation (KSCF) in collaboration with its sister organization Bachpan Bachao Andolan (BBA) organized an online training from 2-31 August 2021 for SSK/ICDS functionaries of 68 ICDS projects covering 7558 Anganwadi Centres, on the request of the Department of Women and Child Development, Government of India. The aim of the training was as follows:
- Enhance understanding about children and their rights
- Provide tips to identify most vulnerable children in communities and understand the spiral of vulnerability
- Provide insight into legislative provisions for the protection of children from abuse and exploitation
- Inform about Government schemes for children in a difficult circumstance
- Explain the role of ICDS functionaries including Anganwadi workers in protecting children in difficult circumstances along with reporting mechanism
For the same, KSCF and BBA developed a training module on child protection for the target functionaries.
During the online training programme with Anganwadi Workers, the participants were informed about the importance of nutritious food in the overall development of children. It was emphasized that mother beneficiaries needed to be told about nutritious food and recipes of low-cost nutritious food should be shared and explained to them as not every mother is literate.
Further, while discussing nutritious food and the quality of high fibre dalia (porridge) provided in Anganwadi centres, the participant Anganwadi workers shared that many mothers complained about the quality of dalia provided by the Anganwadi Centres. They reported that the dalia provided in Anganwadi Center is very thick and is difficult to cook as it takes a lot of time to cook. However, the dalia available in the open market is very fine and takes lesser time in cooking. The participant Anganwadi workers were informed that foods that are thicker or more solid contain more energy and are much more nutrient-dense than thin, watery or soft foods. Therefore the thick dalia provided at Anganwadi Centres were highly fibrous and nutritious. The training staff also gave a tip to the Anganwadi workers to soak dalia for at least half an hour before cooking, to ensure it tastes good and its nutritional properties are maintained.