“নিরাপদ ও পুষ্টিকর খাদ্য : সংস্কার ও সম্মিলিত প্রয়াস”শীর্ষক ৩য় জাতীয় অংশীজন সম্মেলনে অংশগ্রহণের অনুরোধ
BSAFE Foundation
প্রিয় নিরাপদ খাদ্যযোদ্ধা,
নিরাপদ ও পুষ্টিকর খাদ্য বিষয়ক নাগরিক সংগঠন ‘বিসেফ ফাউন্ডেশন’ এর পক্ষ থেকে আন্তরিক শুভেচ্ছা জানবেন।
অত্যন্ত আনন্দের সাথে জানাচ্ছি যে, আগামী ৫ জুলাই, ২০২৫, শনিবার, সংগঠনের উদ্যোগে “নিরাপদ ও পুষ্টিকর খাদ্য : সংস্কার ও সম্মিলিত প্রয়াস” - প্রতিপাদ্য নিয়ে ঢাকায় ৩য় জাতীয় অংশীজন সম্মেলন অনুষ্ঠিত হতে যাচ্ছে। উল্লেখ্য ২০২০ এবং ২০২২ সালেও বিসেফ ফাউন্ডেশন অনুরূপ সম্মেলন আয়োজন করেছিল।
এবারের সম্মেলনের অন্যতম মূল লক্ষ্য হলো;
১. নিরাপদ ও পুষ্টিকর খাদ্য ভ্যালু চেইন টেকসই করণে অংশীজন অ্যালায়েন্স এর গঠন / আত্মপ্রকাশ
২. নিরাপদ ও পুষ্টিকর খাদ্য ভ্যালু চেইন টেকসই করণে সংস্কার ও সম্মিলিত প্রয়াস এর ক্ষেত্রসমূহ চিহ্নিতকরণ
আয়োজিত দিনব্যাপী এই সম্মেলনে নিরাপদ ও পুষ্টিকর খাদ্য সংশ্লিষ্ট বিভিন্ন সরকারি, বেসরকারি প্রতিষ্ঠানের দুই শতাধিক প্রতিনিধিগণ অংশ নিবেন বলে আশা করছি। এছাড়াও সম্মেলনের একাধিক অধিবেশনে সম্মানিত অতিথি হিসেবে সরকারি-বেসরকারি প্রতিষ্ঠানসমূহের উর্দ্ধতন কর্মকর্তাদের আমন্ত্রণ জানানো হবে।
আমরা বিশ্বাস করি, নিরাপদ ও পুষ্টিকর খাদ্য আন্দোলনে সক্রিয় ও গুরুত্বপূর্ণ অবদান রক্ষাকারী সহযোদ্ধা হিসেবে এই জাতীয় সম্মেলনে আপনিও অংশগ্রহণ করবেন। আমরা আপনাকে সবিনয় আমন্ত্রণ জানাচ্ছি। সম্মেলনে অংশগ্রহণেচ্ছুদের নিম্নোক্ত লিংক এর মাধ্যমে রেজিষ্ট্রেশন সম্পন্ন করার অনুরোধ করছি। এ বিষয়ে যে কোন প্রশ্ন বা সহযোগিতার জন্য সচিবালয়ে যোগাযোগ করতে পারেন।
https://forms.gle/LdFLeZTg6ocuiUdW8
আমাদের দৃঢ় বিশ্বাস নিরাপদ ও পুষ্টিকর খাদ্য বিষয়ক এই জনগুরুত্বপূর্ণ সম্মেলনে আপনার অংশগ্রহণ সম্মেলনের মূল লক্ষ্য অর্জনে সহায়তা করবেন।
ধন্যবাদান্তে,
আনোয়ার ফারুক ডঃ মোহাম্মদ জয়নুল আবেদীন
সাবেক সচিব ও আহ্বায়ক জাতীয় সম্মেলন প্রস্তুতি কমিটি সভাপতি, বিসেফ ফাউন্ডেশন
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Lubna Yeasmin
Proper nutrition is the cornerstone of a healthy life. However, ensuring nutrition doesn't end with choosing healthy foods—it also includes how we wash, cut, cook, and serve them. Many vital nutrients can be lost if food is not handled and prepared properly.
Best Practices to Preserve Nutritional Value During Cooking
- Wash vegetables before cutting to prevent water-soluble vitamins from being washed away.
- Soak in salt water or even water all the vegetables and fruits and eggs to help remove harmful pesticide residues and dust.
- Avoid over-boiling vegetables with too much water—this destroys essential vitamins like B and C.
- Choose fresh, seasonal produce for higher nutrient content and better taste.
Cultural Habits and Nutrient Loss in Staple Food Preparation
In Bangladesh, rice is our staple food. The outer layer of rice grains contains thiamine (Vitamin B1), an essential nutrient that helps in blood clotting, nerve function, and energy metabolism. Similarly, potatoes—a widely consumed vegetable—are rich in potassium, which helps regulate blood pressure and muscle function.
However, due to traditional cooking practices, a large portion of these nutrients is often lost:
- Rice is frequently over-washed and scrubbed, removing the outer layer rich in thiamine.
- Potato and vegetable peels, which are packed with fiber, vitamins, and minerals, are often peeled too deeply and discarded.
- Excess water used in boiling vegetables or rice is usually thrown away—washing away water-soluble vitamins like B and C.
Recommendations to Minimize Nutrient Loss:
- Wash rice gently without over-scrubbing to retain the thiamine.
- Try to cook potatoes and vegetables with their skins on when safe and appropriate.
- Use minimal water for boiling, or reuse the broth in soups or curries to retain nutrients.
- Steam or stir-fry vegetables instead of over-boiling them.
These small changes in our everyday kitchen practices can make a big difference in preserving nutrition and improving family health—without spending extra money.
Maintaining Nutritional Value While Cooking: A Guide to Healthier Living
Proper nutrition is the cornerstone of a healthy life. But eating healthy isn’t just about choosing nutritious foods—it also depends on how we wash, cut, cook, and serve them. Improper handling can lead to significant nutrient loss, especially with water-soluble vitamins like B and C. These simple yet effective changes in our kitchen habits can go a long way in preserving nutrients—supporting better health for the entire family without any added expense. By being mindful of how we handle and cook our food, we can make our meals more nourishing every day.
Micronutrients: Tiny Nutrients with Big Impact
Micronutrients include vitamins and minerals that are required in small amounts but play a big role in overall health. Deficiency in these nutrients is a hidden problem for many and can cause serious health complications.
Health Impacts of Key Micronutrient Deficiencies:
- Vitamin A Deficiency:
- Night blindness
- Reduced immunity
- Growth issues in children
- Iron Deficiency (Anemia):
- Fatigue and weakness
- Impaired brain development in children
- Complications during pregnancy
- Iodine Deficiency:
- Goiter (enlarged thyroid)
- Lowered intelligence (IQ)
- Developmental delays in children
Local Fruits & Vegetables: Natural Powerhouses of Nutrition
Bangladesh is rich in locally grown vegetables and fruits that are naturally high in micronutrients:
Produce | Key Nutrients |
Carrots, Pumpkins, Red Amaranth | Rich in Vitamin A |
Spinach, Water Spinach, Taro Leaves | High in Iron |
Radish Greens, Pennywort, Coriander | Detoxifying and immunity-boosting |
Guava, Amla (Indian Gooseberry), Mango | Loaded with Vitamin C |
Jackfruit, Banana, Lychee | Great sources of energy and antioxidants |
Incorporating these into daily meals helps meet nutritional needs affordably and sustainably.
Balanced Diet: The Foundation of a Healthy Body and Mind
A balanced diet includes all food groups in appropriate proportions to meet the body's daily nutritional needs. It should consist of:
- Carbohydrates (rice, bread)
- Proteins (eggs, lentils, fish, meat)
- Healthy fats (mustard oil, ghee—in moderation)
- Vitamins & minerals (vegetables and fruits)
- Plenty of clean water (8–10 glasses daily)
A balanced diet improves immunity, prevents disease, and supports overall physical and mental well-being.
Functional Foods: Healing Spices in Our Kitchen
Some common spices we use in everyday cooking are not just flavor enhancers—they are functional foods that support health from within.
Spice | Health Benefits |
Ginger | Aids digestion, relieves cold & cough, anti-inflammatory |
Garlic | Regulates blood pressure, antibacterial |
Onion | Boosts immunity, antioxidant-rich |
Cinnamon | Controls blood sugar levels |
Clove | Relieves toothache, fights infection |
Cardamom | Aids digestion, freshens breath |
Cumin | Improves digestion, iron-rich |
These natural ingredients, when used regularly and wisely, act as preventative medicines within our diets.
Nutrition Starts in the Kitchen
Good nutrition is not a luxury—it’s a matter of awareness and daily habits. By using seasonal local produce, cooking mindfully, and including functional foods, we can stay healthy and help build a stronger, healthier generation. By introducing complementary foods at the right time, using local seasonal produce, and incorporating functional spices, we take meaningful steps toward lifelong wellness. Cooking mindfully allows us to nourish not just our bodies, but also future generations.
Mother & Child Nutrition: The Critical First 1,000 Days
The first 1,000 days—from conception to a child’s second birthday—are the most critical period for brain and body development. Nutrition during this time determines long-term physical growth and cognitive ability.
For Mothers:
- To ensure safe motherhood encourage the mother for Normal delivery procedure.
- Consume nutrient-dense foods: green leafy vegetables, seasonal fruits, eggs, lentils.
- Exclusive breastfeeding for the first 6 months, continued up to 2 years.
- Introduce complementary foods (soft rice, mashed vegetables) after 6 months.
- Ensure iron, calcium, and vitamin-rich foods to support both mother and child.
Conclusion: There Is No Alternative to Awareness
A health-conscious lifestyle, balanced diet, and regular exercise are key to keeping you and your family healthy and safe.
Be mindful of cooking practices, food preservation, nutrition, and hygiene.
Let’s protect our families, communities, and the nation from the silent threat of non-communicable diseases.
Let’s make every meal count—starting today.
Lubna Yeasmin
Advocate and Public Health Professional.
Accredited Mediator
Head of Public Health, Nutrition and Research Cell
International Chapter, South Asian Lawyer's Forum (SALF).
Former Researcher, Law Commission, Bangladesh
Resource Speaker, Judicial Administration training Institute (JATI).
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