Nutrition Awareness Month: Promoting Wellness Through Knowledge and Action
- Rivett '25
- Nov 4, 2025
- 2 min read
Abhiyah Sosa Jaiji, Deepthi Joanna Joseph, III BA English
As part of the National Nutrition Month celebrations, the Department of Home Science of WCC organised a series of activities and competitions from 9th to 19th September 2025 to raise awareness on the importance of a balanced diet. The theme for the celebration this year was “Wellbeing through Nutrition.” The activities were open to students, faculty, and non-teaching staff of the college. They focused on important topics such as maternal health, preventing NCDs (Non-Communicable Diseases), mental health, food safety, and hygiene.
The inauguration of the annual event took place at 10 am on 9th September in front of Doveton Block, and was attended by staff and students of various departments. On display was a skit on the importance of a balanced diet, after which a resolution board was set up in front of the clock tower where students and faculty could write their nutritional resolutions. The Principal, Dr Lilian I Jasper, presided over the inauguration and added a resolution of her own to the board too.
A series of competitions were conducted throughout the month in order to provide students with an interactive forum to learn about nutrition and health. Home Science students also made and displayed posters on nutrition, health, and dietary awareness on campus. Every morning, after prayer, a nutrition fact was also shared through the PA system.
An interactive session for non-teaching staff called “Behind the Labels” was organised to help them make informed food and dietary choices. The session focused on aiding them with nutritional knowledge and identifying hidden sugars, as well as providing them with ingredients lists, etc. It also shed light on healthier alternatives to packaged foods. Finally, a nutrition assessment was also conducted for all attendees.
On 11th September, students of first year MSc Home Science organised a rally called “Mindful Steps” on campus, wherein they educated students about the benefits of eating a healthy diet, such as improved menstrual health, mental health benefits, and better sleep patterns.
Among the various competitions and challenges organised by the Department, one was the “Thrifty Chef Challenge” conducted on 10th September, wherein students and faculty members prepared nutritious meals on a budget, raising awareness on eating healthy, sustainable, and affordable food. Other interesting activities included a Treasure Hunt, a blindfolded Taste-testing competition, and a Pictionary competition. The activities concluded with a valedictory ceremony on 19th September.
In conclusion, Nutrition Awareness Month proved to be a meaningful and impactful initiative that educated staff and students about healthy eating and inspired them to change their lifestyle into a healthier one. By taking personal resolutions to adopt healthier food habits, students demonstrated a collective commitment toward well-being and sustainability. The Department was able to successfully nurture a culture of mindful eating and health consciousness in the student community.
