Report on the Workshop “Nutritious Diets for Everyone

Detailed Report on the Workshop “Nutritious Diets for Everyone”

Event Overview
The Department of Food Science and Nutrition, in collaboration with the Department of Environmental Science at St. Philomena’s College (Autonomous), Mysuru, successfully organized a workshop titled “Nutritious Diets for Everyone” on 26th October 2024. The event was held at the college auditorium and commenced at 9:30 AM. This initiative was aimed at raising awareness about healthy dietary practices and their impact on overall well-being.

Theme and Sub-Themes
The central theme of the workshop was “Nutritious Diets for Everyone”, which explored critical aspects of nutrition. The sub-themes included:

• Nutrition for Overall Well-being
• Health Hazards of Junk Foods
• RDA (Recommended Dietary Allowance) & Nutritional Assessment
• Health Benefits of Millets

Collaborators
The event was organized in collaboration with:

• Nutrition Society of India (NSI), Mysuru Chapter
• Arogyabharthi, Mysuru

Speakers and Key Resource Persons

1. Prof. Shekhar Naik R
   • National Executive Committee Member, Nutrition Society of India (NSI), Mysuru Chapter
   • HOD, Department of Food Science and Nutrition, Yuvaraja’s College, University of Mysore, Mysuru
2. Dr. C. Anitha
   • Convener, NSI, Mysuru Chapter
   • Chairperson, Department of Studies and Research in Food Science and Nutrition, Karnataka State Open University, Mysuru
3. Dr. Mahesh M. S
   • President, Arogyabharthi, Mysuru
   • Secretary, NSI, Mysuru Chapter

Key Highlights of the Workshop

• Inaugural Session:
  The event commenced with a formal inauguration, which included welcome remarks by the organizing committee and an introduction to the theme by the chief guest.
• Interactive Sessions:
  The speakers presented their insights on nutrition-related topics, emphasizing the importance of balanced diets, the dangers of junk foods, and the nutritional value of millets. They also provided practical guidance on conducting nutritional assessments and adhering to RDA guidelines.
• QR Code for Registration:
  A unique feature of the event was the use of a QR code for seamless registration, ensuring broader participation and enhanced convenience.

1. Prof. Shekhar Naik R

Topic: Nutrition for Overall Well-being

Prof. Shekhar Naik emphasized the significance of balanced diets in maintaining overall health and preventing lifestyle diseases. His session covered the following points:

• Nutrients and Their Role:
  He explained the functions of macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins and minerals) and how they contribute to bodily functions.
• Balanced Diet Planning:
  Tips were shared on creating a balanced meal using local and seasonal ingredients.
• Preventive Nutrition:
  The professor highlighted how proper nutrition could prevent lifestyle diseases such as diabetes, hypertension, and cardiovascular diseases.
• Dietary Guidelines:
  He provided practical recommendations based on Indian dietary guidelines to help participants adopt healthy eating habits.

2. Dr. C. Anitha

Topic: Health Hazards of Junk Foods and Nutritional Assessment (RDA)

Dr. Anitha delivered an insightful talk focusing on the adverse effects of junk foods and the importance of nutritional assessments. Key takeaways included:

• Impact of Junk Foods:
  • How junk foods, rich in sugar, unhealthy fats, and salt, lead to obesity, type-2 diabetes, hypertension, and other metabolic disorders.
  • She explained the addictive nature of junk foods and their impact on mental health, especially among adolescents.
• RDA & Nutritional Assessment:
  • An overview of Recommended Dietary Allowances (RDA) for different age groups and physiological states (children, adults, pregnant women, elderly).
  • Tools and methods for conducting nutritional assessments were introduced, such as dietary recall methods, BMI calculations, and body composition analysis.
• Actionable Steps:
  • She encouraged participants to reduce junk food consumption and replace it with whole, nutrient-dense foods.
  • Dr. Anitha emphasized mindfulness while eating and monitoring portion sizes.

3. Dr. Mahesh M. S

Topic: Health Benefits of Millets

Dr. Mahesh’s session revolved around the nutritional and ecological benefits of millets, aligning with India’s focus on sustainable and healthy food practices. Highlights from his session included:

• Nutritional Value of Millets:
  • Millets are rich in fiber, proteins, vitamins, and minerals, making them a powerhouse of nutrition.
  • He explained how millets can help manage lifestyle disorders like diabetes and obesity due to their low glycemic index.
• Health Benefits:
  • Improved digestion and gut health due to their high fiber content.
  • Boosted immunity and reduced risk of chronic diseases.
• Sustainability Aspect:
  • Millets are drought-resistant crops requiring minimal water and pesticides, making them an eco-friendly alternative to staple crops like rice and wheat.
• Practical Advice:
  • Dr. Mahesh shared recipes and meal ideas incorporating millets, such as millet-based porridges, salads, and traditional dishes, to promote their consumption.

Interactive Session and Takeaways

• The speakers collectively engaged participants in a lively discussion, addressing doubts about diet planning, managing food cravings, and adapting to healthier lifestyles.
• Real-life examples and case studies were provided to make the concepts relatable and actionable for participants.

By the end of the sessions, attendees gained a deeper understanding of:

1. How to create personalized and nutritious meal plans.
2. The critical importance of reducing junk food in their diet.
3. The benefits of incorporating millets into daily meals for better health and sustainability.

Audience and Participation
The workshop witnessed active participation from students, faculty members, and nutrition enthusiasts from various institutions. Attendees engaged in discussions and posed questions to the speakers, making the event highly interactive.

Outcome and Impact
The workshop successfully fulfilled its objectives by:

1. Educating participants about the significance of healthy dietary choices.
2. Creating awareness about the adverse effects of junk food consumption.
3. Highlighting the role of millets as a sustainable and nutritious food source.
4. Providing participants with tools to assess and improve their dietary habits.

Acknowledgment
The event was made possible through the collective efforts of the organizing committees, esteemed speakers, and the support of collaborators. Special thanks to the Nutrition Society of India and Arogyabharthi for their contributions.

Conclusion
The workshop “Nutritious Diets for Everyone” was a resounding success, enriching the participants’ knowledge and reinforcing the importance of nutrition in daily life. It is hoped that such initiatives will continue to inspire individuals to adopt healthier lifestyles.