We the Faculty of Narayan Nursing College, Gopal Narayan Singh University have conducted Nutrition Expo for GNM 1st year Students (Batch-2024-25) at Nutrition Lab, NNC from 2ndApril 2025 to 4thApril 2025.
Under the supervision and guidance of Prof. Dr. Latha K, Dean cum Principal, Prof. Dr. Shaveta Sharma, Vice Principal, and Prof.Sasi Mohan, HOD of CoHN, Incharge the programme planned from 2ndApril 8, 2025 to 4thApril 8, 2025, Tuesday to Friday from 09:30 AM to 01:00 PM. 33 students of GNM-I year were present on each day, Mr. Dipu Soni, Nursing Tutor, Department of CoHN, Mr. Shivanshu Kumar, Nursing Tutor, Department of MSN&Co-coordinator, Mr. Monish Asgar, Nursing Tutor, Department of CoHN, Mrs. Kavya Singh, Nursing tutor, Department of MSN, were incharge of the scheduled program.
All the 100 Students are divided in to 9 groups, in one day 3 group assigned for Meal preparation, with a specific nutrient diet produced for each group.
The Programme had started as scheduled at 09:30 am on 2nd March, the programme aimed to increase awareness about balanced diets, provide practical nutritional guidance, and encourage positive lifestyle changes. Through a series of Nutrition Expo.
On the first day of the nutrition expo, students cooked palak rolls, beetroot juice, banana shakes, fruit chat, and fruit and vegetable salad as part of the Iron Rich Diet, Ulcer Diet, and Diabetic Dietplans.
On the second day of the nutrition expo, students prepared gazar halwa, sweet potato chikki, roasted soyabean masala oats, kheer fruit salad, and fruit chat as part of the planned diet, which was rich in fibre, protein, and calcium.
On the third day of the nutrition expo, students prepared makhana kheer, milk shake, daily, fruit salad, rajma salad, orange juice, peanut chutney, and Mausami juice as part of the Renal meal, Hypertensive Diet, and Fever Diet meal plans.
Evaluation for Nutrition Expo on 02.04.2025 by Mr. Sajjan Patel, Assistant Professor, Dept. of FON and Mrs. Ruchi Tripathi, Assistant Professor, HOD of OBG Dept. on 03.04.2025 by Ms. Nikee Minz, Associate Professor, HOD of FON Dept, and Mr. Sajjan Patel, Assistant Professor, Dept. of FON. On 04.04.2025 by Ms. Nandini Bhumij, Associate Professor, HOD of MHN Dept. and Mr. Mohit Kumar Gupta, Nursing Tutor, Dept. of MHN.
Over the course of the program, all the students demonstrated continuous learning and personal growth, gaining valuable knowledge day by day. As they implemented what they learned, many began to enjoy their meals more, feel healthier, and experience increased energy levels. They also discovered useful and practical information that contributed positively to their daily routines and overall well-being.
Students displayed genuine enthusiasm for the various food options, interactive activities, and informative resources made available to them. Their excitement was evident as they eagerly anticipated different elements of the program, often speaking positively about their experiences with their peers. This peer-to-peer sharing further enhanced the program’s impact, creating a ripple effect of interest and engagement.
Moreover, students began to apply the nutritional advice and guidelines provided during the sessions to their own lives, reflecting a deep appreciation for the knowledge they gained. They didn’t just follow instructions—they valued the information and saw its relevance in real-life contexts.
In conversations and group discussions, students offered thoughtful and nuanced feedback, expressing both their appreciation and insights. Their reflections revealed a meaningful connection to the program, indicating that the experience was not only educational but also personally enriching.
The students actively engaged in calculating the nutritive value and caloric content of the diets they prepared, applying theoretical knowledge to practical scenarios. This exercise helped them understand the nutritional adequacy of various food items and how they contribute to a balanced diet.
During the evaluation, the faculty member provided constructive and critical feedback, encouraging students to reflect on their choices and improve their analytical approach. This feedback was aimed at enhancing their understanding and promoting deeper learning.
All students were commended for their sincere efforts, especially in maintaining high standards of hygiene while preparing the diet plans. Their dedication to cleanliness and attention to detail was recognized and appreciated by the faculty.
