Healthy Tiffin Competition showcases innovative and nutritious recipes at Government Home Science College
Government Home Science College organized an engaging Healthy Tiffin Competition, promoting the importance of nutritious eating among students. The event, organized by Department of Foods and Nutrition, saw enthusiastic participation from more than 50 students from B.Sc. Dietetics, M.Sc. Foods and Nutrition, and Post Graduate Diploma in Nutrition and Dietetics.
City Air News
Sep 24, 2024 06:53
0
Chandigarh, September 24, 2024: Government Home Science College organized an engaging Healthy Tiffin Competition, promoting the importance of nutritious eating among students. The event, organized by Department of Foods and Nutrition, saw enthusiastic participation from more than 50 students from B.Sc. Dietetics, M.Sc. Foods and Nutrition, and Post Graduate Diploma in Nutrition and Dietetics.
Participants presented a wide array of healthy recipes, with a special focus on the use of nutrient-rich ingredients such as millets. The competition aimed to encourage creativity while emphasizing the value of wholesome, balanced meals. The dishes were judged on the basis of presentation, taste, and innovation.
The first prize was awarded to Saumya, a student of B.Sc. Dietetics, for her inventive Amaranth Pinwheel, a dish that impressed the judges with its innovative use of amaranth. Deepansha, from M.Sc. Foods and Nutrition, secured the second prize with her flavorful Foxtail Beetroot Kebab, while Hamitapreet, student of Msc Foods and Nutrition, took home the third prize for her nutritious Kodo Millet Tikki. Another third prize was awarded to Arya Kaul for delicious Ragi Dosa while the consolation prize went to Anshika for her delightful Foxtail Millet Pulao.
Prof. Sudha Katyal, Principal of the college, congratulated all the participants for their dedication to promoting healthy eating. She emphasized the importance of integrating nutritious ingredients into daily meals and commended the students for their creativity in preparing innovative yet healthy dishes. Prof. Katyal also lauded the Department of Foods and Nutrition for organizing such a meaningful competition that inspires students to lead and advocate for healthier lifestyles.
