Title: Nutrition & Culinary Skills For Healthy Living
Organized by; T. & T. V. Institute of Nursing, Surat
Venue: T. & T. V. Institute of Nursing, Classroom no- 09
Date: 27th July, 2026
Time: 11:00 am onwards
Number of Participants:
G.N.M. – 31
B.Sc. (N) – 50
P.B.B.Sc. (N) – 10
Introduction:
To promote the importance of balanced nutrition, healthy dietary practices, and experiential
learning among nursing students, T. & T. V. Institute of Nursing, Surat organized a “Nutrition
& Culinary Skills for Healthy Living” program. The event provided an excellent opportunity
for students to integrate theoretical knowledge of nutrition with practical culinary skills by
preparing healthy, therapeutic, and disease-specific diets. Students from General Nursing and
Midwifery (G.N.M.), Bachelor of Science in Nursing (B.Sc. Nursing), and Post Basic Bachelor
of Science in Nursing (P.B.B.Sc. Nursing) actively participated in the competition with great
enthusiasm.
The program was conducted in accordance with the objectives of NAAC quality initiatives,
emphasizing outcome-based learning, innovation, practical skill development, interdisciplinary
learning, and community health promotion.
Objectives:
- The major objectives of organizing the Nutrition & Culinary Skills Program were:
- To enhance students’ practical understanding of balanced and therapeutic nutrition.
- To encourage healthy cooking methods using nutritious and locally available food
ingredients. - To develop creativity and innovation in meal planning according to various health
conditions. - To improve communication, teamwork, leadership, and presentation skills among nursing
students. - To strengthen students’ competency in providing dietary counselling and patient education.
- To promote evidence-based nutritional practices for disease prevention and health
promotion. - To provide experiential learning aligned with competency-based nursing education.
Programme Proceedings:
The programme commenced with a warm welcome to the dignitaries Principal Mr. Kiran
Domadia, Vice Principal Mr. Jimmyjames Mogaria, faculty members, judges, and students.
The event was formally inaugurated by Mrs. Rajul Mehta, whose gracious presence added
significance to the programme. During the inauguration, she appreciated the efforts of the
organizing committee and encouraged students to actively participate in activities that enhance
their practical knowledge and professional competence. Following the inauguration, all
participants presented their prepared dishes before the panel of judges. Each group explained
the nutritional composition, health benefits, preparation method, therapeutic indications, costeffectiveness,
and scientific rationale behind their selected diet.
The competition was evaluated by a distinguished panel of judges consisting of:
• Mrs. Rajul Mehta- Trustee member of S. D. V. S. Ashaktashram trust.
• Dt. Shruti Viradiya – Dietitian, Venus hospital
• Ms. Bhumika Chaudhari – Associate professor T. & T. V. Institute of Nursing
The judges carefully assessed every presentation using predefined evaluation criteria,
including:
After the evaluation process, Mrs. Rajul Mehta delivered an inspiring and informative speech
highlighting the importance of balanced nutrition in maintaining good health, preventing
diseases, and promoting overall well-being. She emphasized the crucial role of nurses in
nutritional assessment, dietary counselling, patient education, and community health
promotion. She also encouraged students to adopt healthy lifestyle practices and continue
updating their knowledge regarding nutritional science for better patient care.
Result Declaration
Based on the evaluation by the judges, the following teams were declared winners:
- General Nursing and Midwifery (G.N.M.) First Prize: Millet-Based Diet- The team
demonstrated the nutritional benefits of millets, highlighting their rich fibre content,
essential minerals, low glycaemic index, and role in preventing lifestyle diseases. - Bachelor of Science in Nursing (B.Sc. Nursing). First Prize: No Oil Meal. The students
presented a healthy meal prepared without the use of oil, focusing on heart-friendly cooking
techniques, weight management, and prevention of non-communicable diseases. - Post Basic Bachelor of Science in Nursing (P.B.B.Sc. Nursing) First Prize: Antenatal Care
(ANC) Diet The winning team presented a scientifically planned antenatal diet emphasizing
adequate protein, iron, calcium, folic acid, vitamins, and balanced nutrition essential for
maternal and fetal health.
The winners were felicitated and appreciated for their outstanding performance, innovation,
scientific knowledge, and practical application of nutritional principles.
Learning Outcomes:
The programme successfully achieved its intended learning outcomes. Students were able to:
- Demonstrate practical knowledge of therapeutic nutrition.
- Apply nutritional concepts to real-life clinical situations.
- Develop healthy meal planning skills.
- Improve communication and presentation abilities.
- Enhance teamwork and leadership qualities.
- Gain confidence in nutritional counselling and patient education.
- Understand the importance of healthy cooking methods in disease prevention.
- Report on Nutrition & Culinary Skills for Healthy Living
Conclusion
The Nutrition & Culinary Skills for Healthy Living programme was successfully organized
with enthusiastic participation from students of G.N.M., B.Sc. Nursing, and P.B.B.Sc. Nursing.
The event effectively bridged the gap between classroom learning and practical application by
enabling students to prepare and present nutritious, therapeutic diets based on scientific
principles.
The valuable guidance provided by Mrs. Rajul Mehta, Dt. Shruti Viradiya, and Ms. Bhumika
Chaudhari greatly enriched the learning experience. The motivational address delivered by
Mrs. Rajul Mehta inspired students to recognize nutrition as a fundamental component of
nursing practice and patient care.
The programme concluded with the declaration of winners, distribution of appreciation, and a
vote of thanks. Overall, the event was highly informative, interactive, and successful in
achieving its objectives while contributing to the institute’s commitment to quality education
and the vision of holistic student developed
