The Cookery Programme was successfully organized by the Nursing Department on 10th June 2025. The primary objective of this event was to enhance practical knowledge and awareness about therapeutic diets, and to promote nutritional education among nursing students.

The programme began at 12:00 PM with a warm welcome of the judges and participants. Students from ANM, GNM, and B.Sc. Nursing actively participated and showcased their creativity and knowledge through healthy and therapeutic diet plans.

Diet Plan Categories Presented:

1.Anemia Diet Plan – Iron-rich dishes like spinach curry, beetroot salad, jaggery laddoos, etc.

2.Pregnancy Diet Plan – Balanced meals with folic acid, calcium, and protein-rich foods.

3.Low-Fat Diet – Grilled vegetables, oats porridge, steamed snacks.
4.Low-Carbohydrate Diet – Boiled eggs, chicken salad, paneer tikka, keto-friendly options.

5.Healthy General Diet – Mixed meals for balanced nutrition, fiber, and hydration.

Poster Presentation:

Along with the meal preparation, students also created informative posters displaying:
•Nutritional benefits of various diets
•Food pyramid
•Calorie and macro intake charts
•Special diets for clinical conditions (e.g., diabetes, hypertension)
Dish Display & Presentation:
Each group of students beautifully arranged their dishes with labels and brief descriptions of the meal's health benefits. Hygiene, nutritional value, creativity, and taste were the key judging criteria.

Judgement & Feedback:

Judges appreciated the efforts, creativity, and knowledge demonstrated by the students.

•Dr. Neethu Ma'am emphasized the importance of integrating such practical activities with clinical training.

•Dr. Vinil Babu, Principal, encouraged students to apply this nutritional knowledge in patient care.

•Ms. Hemlata Sharma appreciated the teamwork and presentation skills of students.

Prizes and certificates were awarded to the best teams based on their performance.
Outcome of the Programme:

•Enhanced understanding of therapeutic nutrition among nursing students.
•Encouraged teamwork, innovation, and evidence-based practice.
•Promoted awareness about healthy eating and diet planning for different patient categories.
•Fostered student confidence and communication skills through interactive learning.

Conclusion:

The Cookery Programme was a grand success, promoting both academic learning and skill development. Such events not only support curriculum objectives but also motivate students to take an active role in health promotion and patient education.

Name of Co-ordinator: Ms.Hemlata Sharma

Departmental Event Co-ordinator: Mr.Arpit & Mr.Aamir