News
Faculty of Nursing Organizes Three-Day Nutrition Practical Programme Promoting Therapeutic Diet Learning
27 Jul 2026
Day: Three days
Event Activities: Therapeutic Diet Preparation and Exhibition, Balanced Meal Planning, Food Exchange System Demonstration, Nutrition Education, Non-Fire Cooking Competition and Low-Cost Nutritious Recipe Preparation.
Venue: Nutrition Laboratory and Seminar Hall, Faculty of Nursing
Date: 22.07.26 to 24.07.26
Time: 9.15am-4.15pm
Theme: “Eat Right, Live Bright”
Participants: GNM &ANM 1st year students
Organized by: Faculty of Nursing, Rama University, Kanpur.
The Faculty of Nursing, Rama University, Kanpur, successfully organized a three-days Nutrition Practical Programme for G.N.M. & ANM First Year Nursing students from 22nd to 24th July 2026. The programme was designed to provide experiential learning by enabling students to apply the principles of nutrition through therapeutic diet planning, meal preparation, dietary demonstrations, and scientific presentations. The practical sessions focused on strengthening students' understanding of the relationship between nutrition and health while enhancing their ability to provide evidence-based nutritional care in clinical practice.
The programme commenced with students working in groups to prepare and exhibit therapeutic diets for various health conditions. On the first day, students presented Cardiovascular Hypertensive Diets, Protein-Rich Diets, Diabetic Diets, and Renal Diets. Each group explained the nutritional objectives, dietary modifications, food selection, recommended dietary allowances, and nursing significance of their assigned diet. Students confidently demonstrated how appropriate nutritional management contributes to disease prevention, treatment, and recovery while emphasizing the importance of patient education in promoting healthy lifestyles.
The second day featured additional therapeutic diet demonstrations, including Diets for Obesity, Bland Diets, Diet Plans for Elderly Individuals, and Iron-Rich Diets. Students displayed carefully planned menus using affordable and locally available food items while explaining their nutritional composition, therapeutic benefits, preparation methods, and clinical applications. The exhibits reflected excellent teamwork, creativity, scientific knowledge, and practical competency. Faculty members actively interacted with the students, encouraging them to justify their dietary choices and explain the role of nutrition in improving patient outcomes across different age groups and disease conditions.
The major highlight of the programme was on the third day with the Non-Fire Cooking Competition, in which ANM 1st year nursing students enthusiastically prepared a variety of healthy, nutritious, economical, and visually appealing recipes without using fire. The activity encouraged students to utilize locally available ingredients creatively while maintaining nutritional value and food safety. Students demonstrated excellent knowledge of balanced nutrition, portion control, hygiene, presentation techniques, and the therapeutic value of different food items. Their innovative preparations reflected the importance of healthy eating practices and showcased their practical understanding of nutrition in nursing care.
Throughout the programme, students demonstrated remarkable enthusiasm and professionalism in planning balanced diets, calculating nutritional requirements, preparing therapeutic meals, and presenting their exhibits. The activity significantly enhanced their understanding of nutritional assessment, meal planning, food exchange concepts, dietary counselling, and therapeutic nutrition. It also strengthened essential professional skills such as communication, critical thinking, problem-solving, leadership, and collaborative learning, preparing students for effective nutritional management in hospitals and community healthcare settings.
The exhibits and presentations were evaluated by Prof. Dr. Jasmi Johnson, Principal, Faculty of Nursing, and Dr. Minu S. R., Vice Principal, Faculty of Nursing, along with all Heads of Departments and faculty members. The evaluators appreciated the students for their comprehensive knowledge, scientific approach, confidence, creativity, presentation skills, and ability to translate theoretical concepts into practical nursing interventions. They also commended the students for preparing economical, nutritionally balanced diets that addressed the needs of patients with diverse medical conditions.
The three-days Nutrition Practical Programme concluded successfully with active participation from all G.N.M. and ANM First Year Nursing students and faculty members. The programme served as an enriching academic experience that reinforced the importance of nutrition as a cornerstone of health promotion, disease prevention, and patient recovery. By combining theoretical knowledge with practical application, the activity enhanced students' confidence and professional competence, preparing them to deliver holistic, patient-centred nutritional care in their future nursing practice
