MLCU organises National Nutrition Month

Base laid for upgradation of United Kharkutta Higher Secondary School

Shillong, Sep 30: Every year in India the month of September is observed as the Rashtriya Poshan Maah or the National Nutrition Month.

During this month several nutritional activities are being conducted by different organizations and institutions in order to create awareness about good nutrition so as to accelerate the improvement in the nutrition condition of children, adolescents and women.

With the same vision and objectives to improve and sensitise the public on the importance of nutrition under the theme “Feeding Smart Right from Start”, the department of Nutrition and Dietetics of Martin Luther Christian University in collaboration with North East Nutrition & Dietetics Association (NENDA)-Shillong chapter had conducted two programmes – a still capture competition on practical demonstration of “My plate for the day”; and one day webinar under the sub theme “Incorporating local indigenous superfoods in the daily diet” on September 29.

The webinar was attended by 120 registered participants which included Dietitian, Nutritionist, Academicians and Nutrition students from different hospital, organization and institution.

While Dr. Daniella A.L Chyne was the resource person for the webinar, who is an Assistant Professor in the department of Post Graduate Studies and Research in Food Science, St. Aloysius College, Mangalore.

Dr Chyne in her session highlighted the significance contribution of indigenous food of Northeast India with a focus on Meghalaya and Manipur local indigenous food.

She pointed that there is a diversified indigenous food that is existing in the two states which are nutritionally dense with nutrients that will have a beneficial effect on the nutritional status of the people if it is incorporated in the daily diet.

Dr Chyne also urges to make a smart choice by opting and include local indigenous produce in the diet as these will be of great benefit to one self, family and community as a whole. The webinar concluded with the announcement of winners in the still competition from the submitted 44 entries by nutrition students from Martin Luther Christian University, St Mary’s College and Union Christian College.

Thus, learning to include, prepare and consume local indigenous food as a balanced diet must begin from oneself, from one’s family so that we can make a starting point for ensuring nutrition security and by advocating ‘vocal for local’