Author: SMRK

12 , 13, 14 December 2019 : Srujan : An educational Exhibition

SMRK

12 , 13, 14 December 2019 : Srujan : An educational Exhibition

National Nutrition Week Celebration/ Guest Lecture on 06/09/2019

SMRK

Dept. of Food Science & Nutrition organized guest lecture on Anthropometric Measurement Assessment Interpretation & Calculation of Nutrient Requirement. Resource person explained different types & techniques of assessment in adults. She focused on 4 different types of assessment methods namely anthropometric, biochemical [laboratory], clinical & dietary. She explained the use of various equipment like skin fold caliper, body fat analyzer, etc. for assessing the different parameters. Practical demonstration for mid upper arm circumference measurement was very informative. She also explained the analysis of collected data by using various formulas like body mass index [BMI], Broka’s index particularly for body weight parameter.

Lecture was followed by question answer session.

 

National Nutrition Week Celebration/ Low Cost Recipe Demonstration for Anemia Control on 04/09/2019

SMRK

Dept. of Food Science & Nutrition in Collaboration with ICDS & Krishi Vidnyan Kendra, organized Low Cost Recipe Demonstration at Vadholi village at Trimbakeshwar in Collaboration with ICDS & Krishi Vidnyan Kendra. The demonstration were based on one of the Panchasutra for Nutrition Week, Anemia Control. TYBSc students gave the demonstration on various Iron Rich Recipes Like Drumstick Parathas, Masoor Mint Tikkis, Egg Poha, Cauliflower Green Muthia, Cauliflower Green Pithala, Garden Cress Seed Kheer. Besides this the students also displayed the following recipes like Bajra Khichadi, Dal Soup, Ragi Bajra Khakara, Cauliflower green Sabzi, Mong Sprout Dhokala, Ragi Pancake. The charts depicting Iron rich sources & factors favoring iron absorption were also displayed. Through this activity the students tried to create awareness regarding prevention of anemia by using Low Cost Iron Rich Sources thus emphasizing the importance of iron particularly for adolescents girls & adult women. Three prizes were given for the best Iron Rich Recipes. Students also explained the ingredients required, cooking procedure to the audience in a simple local language. It was a good community reach out program of the department.