Dr. Shubha Jayaram Delivers Guest Lecture on Chrononutrition and Culinary Medicine for I MBBS Students – Department of Biochemistry

Guest Lecture on “Chrononutrition to Culinary Medicine – Food for Thought”

The Department of Biochemistry, Adichunchanagiri Institute of Medical Sciences (AIMS), B.G. Nagara, held a guest lecture for I MBBS students (Batch 2026–27) on 30 October 2026 in Lecture Hall 1, AIMS. The guest speaker was Dr. Shubha Jayaram, Professor and Head, Department of Biochemistry, Mysore Medical College and Research Institute (MMC&RI), Mysuru.

Dignitaries

The following dignitaries graced the programme:

• Dr. Aliya Nusrath, Vice Principal and Professor and Head, Department of Biochemistry
• Dr. Tejaswi H L, Vice Principal, Department of Anatomy
• Dr. Ajay N, Professor and Head, Department of Anatomy
• Dr. Anand K.S.S., Professor and Head, Department of Physiology
• Dr. Raghavendra S.K., Professor and Head, Department of Community Medicine

Proceedings

The programme began with an invocation by students Ms. Indumathi R and Ms. Ramya Ramkumar Iyer, followed by the ceremonial watering of the sacred Tulsi plant. Ms. Veena S.C., Tutor, Department of Biochemistry, moderated the session. Dr. Namitha D, Professor, Department of Biochemistry, welcomed the dignitaries and the gathering.

Dr. Aliya Nusrath gave the keynote address. She spoke about the importance of food, nutrition and chrononutrition, and how the Value-Added Course builds students’ knowledge of nutrition and their practical skills. Dr. Tejaswi H L praised the department for organising the event so smoothly. He also highlighted how such programmes add to students’ learning.

Guest Lecture

Dr. Shubha Jayaram’s lecture covered how the following affect metabolic health:

• meal timing and circadian rhythm
• balanced nutrition
• gut microbiota
• mindful eating

She also described the role of culinary medicine, healthy eating and lifestyle changes in preventing metabolic disorders and promoting overall wellbeing.

Outcomes

The informative session gave I MBBS students useful knowledge on bringing nutrition and lifestyle approaches into clinical practice. The programme supports the following Sustainable Development Goals:

• SDG 3: Good Health and Well-being
• SDG 4: Quality Education
• SDG 16: Peace, Justice and Strong Institutions
• SDG 17: Partnerships for the Goals

Conclusion

The guest lecture introduced first-year students to the link between when and how we eat and long-term health, building a foundation for nutrition-informed medical practice. The Department of Biochemistry thanks Dr. Shubha Jayaram for her valuable lecture, and thanks the dignitaries, faculty and students for their participation.