National nutrition week 2025, Awareness Programme

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Particulars In Field

Inputs

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Event Name

“NATIONAL NUTRITION WEEK 2025’’

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Organizing Department/ Institution/ Committee/ Others

Department of Community Medicine, NSS Unit AIMS

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Type of Event

Awareness Programme

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Level of Event

Institutional

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Collaboration/ Accreditation if any

Sri Gurukula Higher Middle School- Adichunchanagiri.

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Date/s and Duration

01-09-2025 – 10:30AM

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Venue

Adichunchanagiri.

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Details of Delegates/ target audience

Dr. Raghavendra SK, Head of the Department, Department of Community Medicine. Dr. Kanchana N.Raj, Junior Resident, Mr. Nagaraj, Medico-Social Worker, Interns and Staff from Department of Community Medicine. Mrs. Lalitha, Principal, Gurukula Higher Middle School, students and staff from the Gurukula Higher Middle School. Dr. Raaghu, Medical Officer, Adichunchanagiri PHC. Mr. Siddalinga, Taluk Health Inspector, Staff Nurses.

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Total Number of Delegates/ audiences attended

250 students

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Objective/s of the events

To create awareness among school children about the importance of balanced nutrition, healthy eating habits, and the role of different food groups in promoting growth, development, and overall well-being.

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Brief report of the event (in about 200 words)

As part of the National Nutrition Week 2025 celebrations, the Department of Community Medicine in collaboration with the NSS AIMS Unit organized an awareness program at Gurukula Higher Middle School on 1st September 2025. The event aimed to educate school children on the importance of nutrition and healthy dietary practices.

The program began with a health talk by Dr. Raghavendra, Head of the Department, who addressed the students on the significance of consuming a balanced diet. He highlighted the common dietary mistakes among children, such as excessive consumption of junk food, carbonated drinks, packaged snacks and their harmful effects on the body, and encouraged them to make healthier choices by including fresh fruits, vegetables, whole grains, pulses, and milk products in their daily meals. He also spoke about the importance of regular meal timings, drinking adequate water, and practicing good food hygiene.

Dr.Pavithra G and Dr.Ruchitha M, Interns from Department of Community Medicine explained the different types of foods and their functions in the body, stressing on what to eat and what to avoid for maintaining good health. Special emphasis was given to the importance of incorporating a variety of food groups—carbohydrates as the main source of energy, proteins for growth and repair, fats for energy storage, as well as vitamins and minerals for immunity and proper body functioning..

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Feedback Analysis (brief)

Feedback from the participants was highly positive. Students expressed that the session helped them understand the importance of choosing nutritious food over junk food, while teachers appreciated the practical approach of the talk and its relevance to students’ daily lives.

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Outcome

The program created awareness among school children about the significance of balanced nutrition and healthy lifestyle choices. It encouraged students to adopt healthier eating habits, and the school management expressed interest in conducting similar programs regularly for sustained impact.

The program also aligned with several United Nations Sustainable Development Goals.     (SDGs):

SDG 3: Good Health and Well-being

      SDG 4: Quality Education

      SDG 16: Peace, Justice, and Strong Institutions

      SDG 17: Partnerships for the Goals