| Sl.No |
Particulars In Field |
Inputs |
| 1 |
Events Name |
National Nutrition Week Programme |
| 2 |
Organizing Department/ Institution/ Committee/ Others |
Department of Community Medicine, Adichunchanagiri Institute of Medical Sciences (AIMS), in association with AIMS NSS Units 1 & 2. |
| 3 |
Type of Event |
Health Awareness and Nutrition Edducation Programme. |
| 4 |
Level of Event |
Community outreach |
| 5 |
Collaboration/ Accreditation if any |
NSS Units 1 and 2 ,CHC Bellur , Agachalli Sub centre. |
| 6 |
Date |
11 September 2026. |
| 7 |
Venue |
Anganwadi ,Mella halli. |
| 8 |
Details of Delegates/ target audience |
The programme was attended by Professor Dr Shashikiran M, Associate Professor Dr Madhura M M, Assistant Professor Dr Varsha G. MSWs Mr. Yatish, Mr Nagaraj and Post graduates Dr Sujean, Dr Parashuram, Department of Community Medicine. Interns,NSS volunteers. CHO agachalli, Health Inspector Bellur. Mella halli anganwadi workers, children and members of local community. |
| 9 |
Total Number of Delegates/ audiences attended |
50 Delegates |
| 10 |
Objective/s of the events |
Objectives
1. To create awareness regarding the importance of balanced and nutritious food.
2. To educate the community about what to eat, what to avoid and appropriate quantity of food.
3. To promote consumption of locally available, affordable and nutrient-rich foods.
4. To create awareness regarding protein, vitamins, minerals, fruits and vegetables in daily diet.
5. To promote healthy eating practices and prevention of malnutrition and nutrition-related diseases.
|
| 11 |
Brief report of the event |
The National Nutrition Week – 2026 awareness programme was organized by the Department of Community Medicine, Adichunchanagiri Institute of Medical Sciences, in association with AIMS NSS Unit 1 & 2 and in collaboration with Agachalli Subcentre and CHC Bellur at Anganwadi, Mellahalli. A total of 50 delegates participated in the programme. The session focused on the importance of adequate, balanced and nutritious food for maintaining good health and preventing malnutrition. Participants were educated on what to eat, what to avoid and how much to eat with emphasis on locally available and affordable nutritious foods. The importance of including cereals, pulses, vegetables, fruits, milk and other protein-rich foods in the daily diet was explained. Awareness was also created regarding limiting excessive intake of salt, sugar, fried foods and highly processed foods. Interactive discussion was conducted to clarify common misconceptions regarding nutrition and healthy eating. The programme emphasized that good nutrition is essential for proper growth, development, immunity and overall well-being. Participants were encouraged to adopt healthy dietary practices at household and community level. |
| 12 |
Feedback Analysis |
1. Participants showed good interest and active participation in the nutrition awareness session.
2. Improved understanding regarding balanced diet and healthy food choices was observed.
3. Participants gained knowledge about foods to include and foods to limit in the daily diet.
4. Common doubts and misconceptions related to nutrition were clarified through interaction.
5. Participants expressed willingness to adopt healthier dietary practices at home.
|
| 13 |
Outcome |
1. Increased awareness regarding balanced and adequate nutrition.
2. Improved knowledge about appropriate food choices, quantity and meal composition.
3. Better understanding of the importance of fruits, vegetables and protein-rich foods.
4. Increased awareness regarding prevention of malnutrition and nutrition-related disorders.
5. Encouraged healthy dietary practices among children, caregivers and community members.
|
| 14 |
SDGs |
1.SDG 2 – Zero Hunger:Promoting adequate nutrition and prevention of malnutrition.
2.SDG 3 – Good Health and Well being:
Promoting healthy dietary practices and prevention of nutrition-related diseases.
3. SDG 4 – Quality Education: Providing nutrition education and health awareness.
4. SDG 10 – Reduced Inequalities: Promoting access to nutrition information and healthy food choices among vulnerable communities.
5. SDG 17 – Partnerships for the Goals: Collaboration between AIMS, NSS Units, Agachalli Subcentre and CHC Bellur.
|
