News

Nourishing Knowledge A Hands-On Journey into Nutrition

03 Jul 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 , Rama University, Kanpur
Dates                          : 30th June & 1st July 2025
Time                            : 9:30 AM – 4:00 PM
Organized by              : B.Sc. Nursing 2nd Semester, (Batch 2024–2025) Faculty of

Nursing, Rama University, Kanpur

Nutrition Practical demonstrations are crucial for nurses as they bridge the gap between theoretical knowledge and real-world application, enabling them to effectively educate and counsel patients on dietary needs. These demonstrations enhance nurses' understanding of food preparation, portion sizes, and nutritional value of different foods, empowering them to promote healthy eating habits and manage diet-related health issues. 

The Faculty of Nursing, Rama University successfully organized a two-day Nutrition Practical Demonstration Programme on 30th June and 1st July 2025 in the Seminar Hall, Faculty of Nursing. The event was held from 9:00 AM to 4:00 PM on both days and witnessed enthusiastic participation from the B.Sc. Nursing 1st Semester students, under the guidance of Mr. Deepak Suwalka, the subject in-charge for Nutrition.

The programme commenced with a warm welcome extended to all the dignitaries, faculty members, and students. Esteemed attendees included Dr. Minu S.R., Vice Principal, along with all Heads of Departments and faculty members from the Faculty of Nursing.

Day 1 Highlights – 30th June 2025

Students showcased their knowledge and creativity through live demonstrations and visual models representing a variety of therapeutic diets. The presentations were divided into groups, each focusing on a specific diet type:

• Group 1: Gastrointestinal/Ulcer Diet (also called the “Blood Diet”) – Featured easily digestible items like boiled vegetables and porridge, with no spices.
• Group 2: Renal Diet – Focused on reduced sodium, potassium, phosphorus, and protein intake, catering to kidney patients.
• Group 3: Cardiac Diet – Highlighted heart-healthy foods such as lean meats, oats, fruits, and low-sodium options.
• Group 4: Low Residue Diet – Presented low-fiber foods for individuals with bowel issues or undergoing surgery.
• Group 5: Diabetic Diet – Emphasized sugar-free, high-fiber grains and leafy greens for effective blood sugar control.

Each group impressed the evaluators with their detailed explanations, creative setups, and in-depth understanding of nutritional science.

Day 2 Highlights – 1st July 2025

The second day continued with equally informative and engaging presentations from the remaining groups:

• Group 6: Gluten-Free Diet – Designed for celiac patients, using rice, millet, and corn-based recipes.
• Group 7: High-Calorie Diet – Included energy-rich foods like ghee, milk, nuts, and bananas, suitable for TB patients and undernourished individuals.
• Group 8: Soft Diet – Featured easy-to-chew and digest foods for those with dental or gastrointestinal issues.
• Group 9: Low-Calorie Diet – Promoted weight management through the use of boiled vegetables and fruits.
• Group 10: Full Liquid Diet – Focused on nutrition through liquids such as soups, milkshakes, and custards for patients with swallowing difficulties.

Dr. Minu S.R., Vice Principal, along with the HODs and faculty members, meticulously evaluated each group’s performance. They applauded the students for their innovative presentations, teamwork. Special appreciation was extended to Mr. Deepak Suwalka, the subject in-charge, for his guidance and mentorship in making the event a grand success.

The Nutrition Practical Demonstration Programme served as a valuable platform for experiential learning, allowing students to apply theoretical knowledge in a practical setting. The two-day event not only enhanced their understanding of clinical nutrition but also promoted teamwork, communication skills, and confidence. The Faculty of Nursing, Rama University, continues to foster such interactive learning experiences to shape well-rounded healthcare professionals.