National Nutrition Week Celebrations
Fibre and various nutrients in vegetables and fruits help in preventing risk of degenerative diseases especially, cancer, said Swathanthira Devi, a gynaecologist at the Shri Hari Hospital, recently. She was speaking at the valedictory of the national nutrition week celebrations organised by the department of food science and nutrition of Avinashilingam University. Dr.Devi advised students to include more seasonal fruits and vegetables in their diet. Excessive consumption of fast foods was one of the reasons that led to India being the diabetic capital of the world. Gestational diabetes and pregnancy-induced hypertension were prevalent in India and this often led to intra-uterine death and the birth of under-weight babies, she said. The latest theory in nutrition, which had gained a lot of attention, was based on eating foods based on their colours and balancing the six tastes of foods. The best nutrition formula included one cereal, lentil, coloured vegetable, gourd vegetable, green leafy vegetable, rasam, buttermilk and nuts or herbs every day, Dr.Devi said. She also stressed the importance of ayurvedic and yogic foods. Sathyavathi Muthu, Dean, Faculty of Home Science, advised students to follow good dietary practices.
The department had undertaken several initiatives through its NSS programmes to create awareness on good nutritional practices in rural areas. The week-long celebrations included slogan writing competitions, poster competitions and folk song contests. A cookery competition and street play was also conducted. A ‘healthy baby contest’ was organised for the Avinashilignam Nursery School children. More than 40 children participated.
