News
Innovative Nutritional Practices: A Two-Day Student Exhibition on Therapeutic Diets" for GNM students
28 Aug 2025
Event : Nutrition Practical Demonstration
Event Activities : Diet plan presentations, food demonstration, group-based culinary
models, interactive discussions, anthropometric assessment sessions
Venue : Seminar Hall, Faculty of Nursing Sciences, Rama University, Kanpur
Dates : 20th & 22nd August, 2025
Time : 9:30 AM – 4:00 PM
Organized by : GNM 1st Year Students, (Batch 2024–2025) Rama College of
Nursing, Rama University, Kanpur
Rama College of Nursing, Rama University, Kanpur, organized a two-day Nutrition Practical Demonstration Program on 20th & 22nd August, 2025 for the GNM 1st Year Students (Batch 2024–2025). The objective was to improve students' comprehension of therapeutic nutrition and develop the hands-on abilities required for customised food planning in clinical settings.
The event encouraged students to apply theoretical concepts to practical dietary applications by providing them with hands-on exposure to a variety of therapeutic diets. Students gained knowledge on how to evaluate nutritional needs, create therapeutic diets, and communicate them to patients and carers through practical exercises, group presentations, and live food demonstrations.
The program's goal is to improve students' comprehension of therapeutic nutrition in relation to healthcare. It seeks to develop useful abilities in meal planning and preparation for particular medical problems. The training promotes critical thinking by blending academic understanding with actual clinical situations. Through cooperative group activities and joint presentations, it also promotes teamwork. In general, the program aims to offer chances for experiential learning that successfully bridge the gap between theoretical understanding and real-world application.
On August 20, 2025, students presented various therapeutic diets through creative models and live demonstrations. Group 1 showcased the DASH diet for hypertension, stressing fruits, vegetables, whole grains, and low-sodium intake. Group 2 highlighted a Protein-Rich Diet using a Food Pyramid to show its role in growth and repair. Group 3 demonstrated a Diabetic Diet with a Food Storage model, focusing on portion control and high-fiber, sugar-free foods. Group 4 explained the Renal Diet with a Therapeutic Diet model, highlighting restrictions on salt, potassium, and protein. Group 5 addressed Diet for Obesity, using Nutritional Assessment to show the value of high-fiber, low-calorie foods for weight management.
On August 22, 2025, the second day of the event, students continued showcasing innovative diet models. Group 6 introduced the Bland Diet for gastrointestinal issues, featuring soft, non-irritating foods. Group 7 highlighted the Geriatric Diet with nutrient-dense, easy-to-digest meals for older adults. Group 8 presented an Iron-Rich Diet model, stressing leafy greens, legumes, and jaggery to prevent anaemia. Group 9 demonstrated the Semi-Solid Diet, focusing on soft foods for swallowing difficulties. Group 10 explained the Liquid Diet for Bariatric Surgery patients, using soups, broths, and milk-based drinks to ensure gentle nutrition.
The program enhanced students’ understanding of therapeutic nutrition through engaging activities. Live diet demonstrations showcased real-time meal preparation, while practical exercises in dietary history and anthropometric measurements strengthened nutritional assessment skills. Meal planning workshops encouraged collaborative development of therapeutic, cost-effective diets. Role plays simulated patient counseling to improve communication, and group discussions with presentations fostered active participation and peer learning.
Students were assessed through a comprehensive approach focusing on both performance and participation. Evaluation included accuracy in nutritional planning, active involvement in sessions, quality of reflective diaries, and group presentations. Faculty closely observed skill demonstrations to gauge practical competence, while Principal Dr. Jasmi Johnson concluded with encouraging remarks, praising the students’ efforts and achievements.
Students who completed the program successfully developed a solid understanding of therapeutic diets for a range of illnesses. They were clearly confident in their ability to arrange meals, inform patients about their dietary requirements, and cooperate in groups. Throughout the activities, evidence-based nutrition concepts were successfully implemented, demonstrating their capacity to bridge the gap between theory and practice.
Overall, students prepared for real-world healthcare settings by gaining invaluable practical experience in the field of clinical nutrition.
Prof. Dr. Jasmi Johnson, Dean & Principal, Dr. Minu S.R., Vice-Principal, all of the HODs, Faculties and the eager students were all sincerely thanked by Mr. Deepak Suwalka, head of the Department of Mental Health Nursing, for their constant support, cooperation, and inventiveness. He underlined how crucial these experience learning opportunities are to developing capable, sympathetic, and useful nurses.
