Social Innovation

Download as docx, pdf, or txt
Download as docx, pdf, or txt
You are on page 1of 14

Social Innovation

SARAVANAKUMAR.R
MBA
NMS.S.VN.COLLEGE NAGAMALAI PUDUKOTTAI
MADURAI-625019
Saravanaskp07@gmail.com

MADHAVAN.A
MBA
NMS.S.VN.COLLEGE NAGAMALAI PUTHUKOTTAI
MADURAI-625019
madhavanvishwa@gmail.com
Social Innovation

ABSTRACT

KEYWORDS
Social Innovation

Social Innovation
Social Innovation means creating ideas for change and solving a problem through
several mediums.
 It is the process of using creativity to look for solutions that will improve the
general well-being of people.
 It uses different perspectives of the impacted and those who wish to make an
impact to come up with creative and brilliant solutions.
 It is a method of introducing a change in the world.
 It promotes collaboration, active action and creative thoughts for the general
beneficence of the people.
 It helps in solving small-scale as well as large-scale problems.

Social Innovation (MALNUTRITION)

INTRODUCTION
Waffle

A waffle is a dish made from leavened batter or dough that is cooked


between two plates that are patterned to give a characteristic size, shape,
and surface impression. There are many variations based on the type
of waffle iron and recipe used. Waffles are eaten throughout the world,
particularly in Belgium, which has over a dozen regional varieties. Waffles
may be made fresh or simply heated after having been commercially
cooked and frozen.

History
Medieval origins
In ancient times the Greeks cooked flat cakes, called obelios, between hot metal
plates. As they were spread throughout medieval Europe, the cake mix, a mixture
of flour, water or milk, and often eggs, became known as wafers and were also
cooked over an open fire between iron plates with long handles.[8]

Detail of a Belgian moule à oublie


Waffles are preceded, in the early Middle Ages, around the period of the 9th–10th
centuries, with the simultaneous emergence of fer à
hosties / hostieijzers (communion wafer irons) and moule à oublies (wafer irons).[9]
[10]
 While the communion wafer irons typically depicted imagery of Jesus and his
crucifixion, the moule à oublies featured more trivial Biblical scenes or simple,
emblematic designs.[9] The format of the iron itself was almost always round and
considerably larger than those used for communion.[11][12]
The oublie was, in its basic form, composed only of grain flour and water – just as
was the communion wafer.[13] It took until the 11th century, as a product of The
Crusades bringing new culinary ingredients to Western Europe, for flavorings such
as orange blossom water to be added to the oublies; however, locally sourced
honey and other flavorings may have already been in use before that time.[13][14]
Oublies, not formally named as such until c. 1200, spread throughout northwestern
continental Europe, eventually leading to the formation of the oublieurs guild in
1270.[15][16] These oublieurs/obloyers were responsible for not only producing the
oublies but also for a number of other contemporaneous and subsequent pâtisseries
légères (light pastries), including the waffles that were soon to arise.[16]
14th–16th centuries
In the late 14th century, the first known waffle recipe was penned in an anonymous
manuscript, Le Ménagier de Paris, written by a husband as a set of instructions to
his young wife.[17] While it technically contains four recipes, all are a variation of
the first: Beat some eggs in a bowl, season with salt and add wine. Toss in some
flour, and mix. Then fill, little by little, two irons at a time with as much of the
paste as a slice of cheese is large. Then close the iron and cook both sides. If the
dough does not detach easily from the iron, coat it first with a piece of cloth that
has been soaked in oil or grease.[18] The other three variations explain how cheese
is to be placed in between two layers of batter, grated and mixed in to the batter, or
left out, along with the eggs.[19] However, this was a waffle / gaufre in name only,
as the recipe contained no leavening.

Detail of a French moule à oublie / moule à gaufre, Musée Lorrain


Though some have speculated that waffle irons first appeared in the 13th–14th
centuries, it was not until the 15th century that a true physical distinction between
the oublie and the waffle began to evolve.[9] Notably, while a recipe like the fourth
in Le Ménagier de Paris was only flour, salt and wine – indistinguishable from
common oublie recipes of the time – what did emerge was a new shape to many of
the irons being produced. Not only were the newly fashioned ones rectangular,
taking the form of the fer à hosties, but some circular oublie irons were cut down
to create rectangles.[9] It was also in this period that the waffle's classic grid motif
appeared clearly in a French fer à oublie and a Belgian wafelijzer – albeit in a more
shallowly engraved fashion – setting the stage for the more deeply gridded irons
that were about to become commonplace throughout Belgium.[20][21]

Detail from Pieter Bruegel's Het gevecht tussen Carnaval en Vasten – among the
first known images of waffles
By the 16th century, paintings by Joachim de Beuckelaer, Pieter Aertsen and Pieter
Bruegel clearly depict the modern waffle form.[22] Bruegel's work, in particular, not
only shows waffles being cooked, but fine detail of individual waffles. In those
instances, the waffle pattern can be counted as a large 12x7 grid, with cleanly
squared sides, suggesting the use of a fairly thin batter, akin to contemporary
Brussels waffles (Brusselse wafels).[23]
The earliest of the 16th century waffle recipes, Om ghode waffellen te backen –
from the Dutch KANTL 15 manuscript (c. 1500–1560) – is only the second known
waffle recipe after the four variants described in Le Ménagier de Paris.[24] For the
first time, partial measurements were given, sugar was used, and spices were added
directly to the batter: Take grated white bread. Take with that the yolk of an egg
and a spoonful of pot sugar or powdered sugar. Take with that half water and half
wine, and ginger and cinnamon.[25]
Alternately attributed to the 16th and 17th centuries, Groote Wafelen from the
Belgian Een Antwerps kookboek was published as the first recipe to use leavening
(beer yeast): Take white flour, warm cream, fresh melted butter, yeast, and mix
together until the flour is no longer visible. Then add ten or twelve egg yolks.
Those who do not want them to be too expensive may also add the egg white and
just milk. Put the resulting dough at the fireplace for four hours to let it rise better
before baking it.[26] Until this time, no recipes contained leavening and could
therefore be easily cooked in the thin moule à oublies. Groote Wafelen, in its use of
leavening, was the genesis of contemporary waffles and validates the use of deeper
irons (wafelijzers) depicted in the Beuckelaer and Bruegel paintings of the time.[23]
Charles IX, King of France, created the first legislation regulating waffle sales.
By the mid-16th century, there were signs of waffles' mounting French
popularity. Francois I, king from 1494 to 1547, of whom it was said les aimait
beacoup (loved them a lot), had a set of waffle irons cast in pure silver.[27][28] His
successor, Charles IX enacted the first waffle legislation in 1560, in response to a
series of quarrels and fights that had been breaking out between the oublieurs.
They were required "d'être au moins à la distance de deux toises l'un de l'autre."
(to be no less than 4 yards from one to the other).[16]
17th–18th centuries
Moving into the 17th century, unsweetened or honey-sweetened waffles and
oublies – often made of non-wheat grains – were the type generally accessible to
the average citizen.[16][29] The wheat-based and particularly the sugar-sweetened
varieties, while present throughout Europe, were prohibitively expensive for all but
the monarchy and bourgeoisie.[16] Even for the Dutch, who controlled much of the
mid-century sugar trade, a kilogram of sugar was worth ½ an ounce of silver (the
equivalent of ~$7 for a 5 lb. bag, 01/2016 spot silver prices), while, elsewhere in
Europe, it fetched twice the price of opium.[30][31] The wealthier families' waffles,
known often as mestiers, were "smaller, thinner and above all more delicate, being
composed of egg yolks, sugar, and the finest of the finest flour, mixed in white
wine. One serves them at the table like dessert pastry."[16]
By the dawn of the 18th century, expansion of Caribbean plantations had cut sugar
prices in half.[30] Waffle recipes abounded and were becoming decadent in their use
of sugar and other rare ingredients.[32] For instance, Menon's gaufre from Nouveau
Traité de la Cuisine included a livre of sugar for a demi-livre of flour.[33]
Germany became a leader in the development and publication of waffle recipes
during the 18th century, introducing coffee waffles, the specific use
of Hefeweizen beer yeast, cardamom, nutmeg, and a number
of Zuickerwaffeln (sugar waffles).[34][35] At the same time, the French introduced
whipped egg whites to waffles, along with lemon zests, Spanish wine, and cloves.
[36]
 Joseph Gillier even published the first chocolate waffle recipe, featuring three
ounces of chocolate grated and mixed into the batter, before cooking.[37]
A number of the 18th century waffle recipes took on names to designate their
country or region/city of origin – Schwedische Waffeln, Gauffres à
l'Allemande and, most famous of all the 18th century varieties, Gauffres à la
Flamande, which were first recorded in 1740.[37][38] These Gauffres à la
Flamande (Flemish waffles / Gaufres de Lille) were the first French recipe to use
beer yeast, but unlike the Dutch and German yeasted recipes that preceded them,
use only egg whites and over a pound of butter in each batch.[38] They are also the
oldest named recipe that survives in popular use to the present day, produced
regionally and commercially by Meert.[39]
The 18th century is also when the word "waffle" first appeared in the English
language, in a 1725 printing of Court Cookery by Robert Smith.[40] Recipes had
begun to spread throughout England and America, though essentially all were
patterned after established Dutch, Belgian, German, and French versions.[41] Waffle
parties, known as "wafel frolics", were documented as early as 1744 in New
Jersey, and the Dutch had earlier established waffles in New Amsterdam (New
York City).[42][43]

Liège Waffles – a legendary creation by an 18th-century chef to the prince-bishop


of Liège – were not a confirmed recipe until 1921.
Liège waffles, the most popular contemporary Belgian waffle variety, are rumored
to have been invented during the 18th century, as well, by the chef to the prince-
bishop of Liège.[44][45] However, there are no German, French, Dutch, or Belgian
cookbooks that contain references to them in this period – by any name – nor are
there any waffle recipes that mention the Liège waffle's distinctive ingredients,
brioche-based dough and pearl sugar.[46] It is not until 1814 that Antoine
Beauvilliers publishes a recipe in l'Art du Cuisiner where brioche dough is
introduced as the base of the waffle and sucre cassé (crushed block sugar) is used
as a garnish for the waffles, though not worked into the dough.[47] Antonin Carême,
the famous Parisian pastry chef, is the first to incorporate gros sucre into several
waffle variations named in his 1822 work, Le Maitre d'Hotel Français.[48] Then, in
1834, Leblanc publishes a complete recipe for gaufres grêlées (hail waffles),
where gros sucre is mixed in.[49] A full Gaufre de Liège recipe does not appear
until 1921.[50]
19th–21st centuries

A food van selling waffles in Brussels


Waffles remained widely popular in Europe for the first half of the 19th century,
despite the 1806 British Atlantic naval blockade that greatly inflated the price of
sugar.[51] This coincided with the commercial production of beet sugar in
continental Europe, which, in a matter of decades, had brought the price down to
historical lows.[52] Within the transitional period from cane to beet sugar, Florian
Dacher formalized a recipe for the Brussels Waffle, the predecessor to American
"Belgian" waffles, recording the recipe in 1842/43.[53][54][55] Stroopwafels (Dutch
syrup wafels), too, rose to prominence in the Netherlands by the middle of the
century.[53] However, by the second half of the 1800s, inexpensive beet sugar
became widely available, and a wide range of pastries, candies and chocolates
were now accessible to the middle class, as never before; waffles' popularity
declined rapidly.[51][52]
By the early 20th century, waffle recipes became rare in recipe books, and only 29
professional waffle craftsmen, the oublieurs, remained in Paris.[53][56] Waffles were
shifting from a predominantly street-vendor-based product to an increasingly
homemade product, aided by the 1918 introduction of GE's first electric
commercial waffle maker.[57] By the mid-1930s, dry pancake/waffle mix had been
marketed by a number of companies, including Aunt Jemima, Bisquick, and a team
of three brothers from San Jose, Calif. – the Dorsas. It is the Dorsas who would go
on to innovate commercial production of frozen waffles, which they began selling
under the name "Eggo" in 1953.[58] Manufacturers are now testing the production of
waffles with potato starch, which increase the stability of the waffle and protect
them from sticking to the iron.[59]
Belgian-style waffles were showcased at Expo 58 in Brussels.[60] Another Belgian
introduced Belgian-style waffles to the United States at the 1962 Seattle World's
Fair, but only really took hold at the 1964 New York World's Fair, when another
Belgian entrepreneur introduced his "Bel-Gem" waffles.[61] In practice,
contemporary American "Belgian waffles" are actually a hybrid of pre-existing
American waffle types and ingredients and some attributes of the Belgian model.
Even as most of the original recipes have faded from use, a number of the 18th and
19th century varieties can still be easily found throughout Northern Europe, where
they were first developed.

INDIAN MALNUTRION

Malnutrition-Free India
State/UT wise details of malnourished children (stunted, wasted and underweight)
under 5 years and malnourished women (aged 15-49 years) as per the National
Family Health Survey is at Annexure-I. Malnourishment in children (stunting,
wasting and underweight) under 5 years has reduced as per NHFS-5 (2019-21)
from 38.4% to 35.5%, 21.0% to 19.3% and 35.8% to 32.1% respectively as
compared to NHFS-4 (2015-16).Malnutrition among women aged 15-49 years has
also reduced from 22.9% to 18.7%.
Government has accorded high priority to the issue of malnutrition and is
implementing several schemes like Anganwadi Services, Scheme for Adolescent
Girls and Pradhan Mantri Matru Vandana Yojana (PMMVY) under the Umbrella
Integrated Child Development Services (ICDS) Scheme as direct targeted
interventions to address the problem of malnutrition in the country.
Anganwadi Services Scheme aims to improve the nutritional and health status of
pregnant women & lactating mothers and reduce the incidence of mortality,
morbidity and malnutrition. Under the Scheme, pregnant women and lactating
mothers are provided supplementary nutrition, nutrition and health education,
immunization, health check-up and referral services.
S. State/UT Stunting Wasting Underweigh Women whose Body Mass Inde
No. (%) (%) t (%) (BMI) is below normal (BMI
<18.5 kg/m2) (%)

NHFS 4 NHFS 5 NHFS 4 NHFS NHFS NHFS NHFS


(2015- (2019- (2015-16) 5 4 5 (2015
16) 21) (2019- (2015- (2019- 16)
21) 16) 21)

1 Andaman & 23.3 22.5 18.9 16 21.6 23.7 13.1


Nicobar
Islands

2 Andhra 31.4 31.2 17.2 16.1 31.9 29.6 17.6


Pradesh

3 Arunachal 29.4 28 17.3 13.1 19.4 15.4 8.5


Pradesh

4 Assam 36.4 35.3 17 21.7 29.8 32.8 25.7

5 Bihar 48.3 42.9 20.8 22.9 43.9 41 30.4

6 Chandigarh 28.7 25.3 10.9 8.4 24.5 20.6 13.3

7 Chhattisgarh 37.6 34.6 23.1 18.9 37.7 31.3 26.7

8 Dadra & 37.2 39.4 26.7 21.6 35.8 38.7 23.4


Nagar Haveli
and Daman
& Diu

Delhi 31.9 30.9 15.9 11.2 27 21.8 14.9

10 Goa 20.1 25.8 21.9 19.1 23.8 24 14.7


11 Gujarat 38.5 39 26.4 25.1 39.3 39.7 27.2

12 Haryana 34 27.5 21.2 11.5 29.4 21.5 15.8

13 Himachal 26.3 30.8 13.7 17.4 21.2 25.5 16.2


Pradesh

14 Jammu & 27.4 26.9 12.1 19 16.6 21 12.2


Kashmir

15 Jharkhand 45.3 39.6 29 22.4 47.8 39.4 31.5

16 Karnataka 36.2 35.4 26.1 19.5 35.2 32.9 20.7

17 Kerala 19.7 23.4 15.7 15.8 16.1 19.7 9.7

19 Ladakh 30.9 30.5 9.3 17.5 18.7 20.4 10.5

18 Lakshadweep 26.8 32 13.7 17.4 23.6 25.8 13.5

20 Madhya 42 35.7 25.8 19 42.8 33 28.4


Pradesh

21 Maharashtra 34.4 35.2 25.6 25.6 36 36.1 23.5

22 Manipur 28.9 23.4 6.8 9.9 13.8 13.3 8.8

23 Meghalaya 43.8 46.5 15.3 12.1 28.9 26.6 12.1

24 Mizoram 28.1 28.9 6.1 9.8 12 12.7 8.4

25 Nagaland 28.6 32.7 11.3 19.1 16.7 26.9 12.3


26 Orissa 34.1 31 20.4 18.1 34.4 29.7 26.5

27 Puducherry 23.7 20 23.6 12.4 22 15.3 11.3

28 Punjab 25.7 24.5 15.6 10.6 21.6 16.9 11.7

29 Rajasthan 39.1 31.8 23 16.8 36.7 27.6 27

30 Sikkim 29.6 22.3 14.2 13.7 14.2 13.1 6.4

31 Tamil Nadu 27.1 25 19.7 14.6 23.8 22 14.6

32 Telangana 28 33.1 18.1 21.7 28.4 31.8 22.9

33 Tripura 24.3 32.3 16.8 18.2 24.1 25.6 18.9

34 Uttar Pradesh 46.3 39.7 17.9 17.3 39.5 32.1 25.3

35 Uttarakhand 33.5 27 19.5 13.2 26.6 21 18.4

36 West Bengal 32.5 33.8 20.3 20.3 31.6 32.2 21.3

Further, POSHAN Abhiyaan launched on 8th March 2018, aims to achieve


improvement in nutritional status of Adolescent Girls, Pregnant Women and
Lactating Mothers in a time bound manner by adopting a synergised and result
oriented approach.
Mission Poshan 2.0, an integrated nutrition support programme has been
announced in budget 2021-2022 for all States/UTs. It seeks to strengthen
nutritional content, delivery, outreach and outcomes with focus on developing
practices that nurture health, wellness and immunity to disease and malnutrition.
Steps have been taken to improve nutritional quality and testing in accredited labs,
strengthen delivery and leverage technology under Poshan Tracker to improve
governance. States/UTs have been advised to promote use of AYUSH systems for
prevention of malnutrition and related diseases. A programme to support
development of Poshan Vatikas at Anganwadi Centres to meet dietary diversity
gap leveraging traditional knowledge in nutritional practices has also been taken
up. Guidelines were issued for transparency and accountability in delivery of
supplementary nutrition and to track nutritional outcomes on 13.01.2021.
This information was given by the Union Minister of Women and Child
Development, Smt. Smriti Zubin Irani, in a written reply in Rajya Sabha today.
*****
Annexure I
 
State/UT wise prevalence of stunting, wasting and underweight among children
under 5 years and malnutrition among Women (15-49 years of age) as per the
National Family Health Survey (NFHS-4 & NFHS-5)
 
*****

You might also like