| 1 |
21.08.24 |
HERITAGE ITEMS COMPEITION |
143 |
The Home Science Department organized a Heritage Items Competition to celebrate and preserve traditional arts and crafts. Students enthusiastically participated by showcasing their skills in a variety of heritage techniques, including:1) PHULKARI2) BAGH3) KNITTING4) MEHANDI5) CROCHET6) PAKHI7) CROSS STITCH |
| 2 |
04.09.2024 |
POSTER MAKING COMPETITION |
49 |
The PG Department of Home Science organized a Poster Making Competition on the theme “Sustainable Food System” to raise awareness about environmentally responsible and health-conscious food habits. Participants creatively presented posters based on the following sub-themes:
- Sustainable Food Choices
- Dietary Diversity
- Inclusion of Millets in Diet
- Eat Local, Eat Seasonal
The competition encouraged students to think critically and artistically about the importance of sustainable eating practices, promoting both health and environmental well-being. |
| 3 |
12.09.24 |
HERITAGE ITEMS COMPEITION ON THE OCCASION OF ‘MELA DHEEYAN DA” |
97 |
As part of the celebrations for ‘Mela Dheeyan Da’, a Heritage Items Competition was organized to honor and showcase traditional skills and crafts. Participants exhibited their talent in various heritage arts, including: 1) PHULKARI2) BAGH3) KNITTING4) MEHANDI5) CROCHET6) PAKHI7) CROSS STITCH |
| 4 |
20.09.24 |
POSHAN UTSAV (NATIONAL NUTRITION MONTH) |
162 |
The Department of Home Science, DMC&H, celebrated Poshan Utsav with activities promoting health and nutrition. Highlights included a walkathon, yoga, nukkad natak, display of millet recipes, body composition and skin testing, diet counseling, and fun nutrition-themed games. The event effectively raised awareness about balanced diets and healthy living. |
| 5 |
20.09.24 |
COUNCELLING (PAL HOSPITAL) |
57 |
On the occasion of National Nutrition Month, the Department of Home Science organized a Women’s Health Counselling session in collaboration with the Pal hospital. Expert doctors provided guidance on lifestyle and health issues specific to women. The session aimed to raise awareness about preventive care, and overall well-being. |
| 6 |
12.11.24 |
DEMOSTRATION ON HEALTHY RECIPES BY PGDND STUDENTS TO UG STUDENTS |
86 |
A practical demonstration session was conducted for undergraduate students, showcasing a variety of recipes prepared using different cooking methods. The objective was to enhance students' culinary knowledge and skills while promoting healthy and diverse cooking techniques. The session included demonstrations of recipes prepared by steaming, boiling, frying, sautéing, baking, and other methods. Students observed the step-by-step process, learned about the nutritional impact of each method, and understood the appropriate use of techniques for different ingredients. |
| 7 |
11.11.24 |
DEMOSTRATION ON HEALTHY RECIPES BY PGDND STUDENTS TO UG STUDENTS |
86 |
A demonstration session was organized for undergraduate students focusing on recipes rich in various essential nutrients such as carbohydrates (CHO), proteins, vitamins, and minerals. The session highlighted the importance of a balanced diet and showcased practical ways to incorporate nutrient-dense ingredients into everyday meals. Recipes were demonstrated to emphasize each nutrient group, helping students understand their sources, functions, and health benefits. This interactive session aimed to promote healthy eating habits and nutritional awareness among students, combining theoretical knowledge with practical culinary application. |
| 8 |
13.11.24 |
PERSONALITY DEVELOPMENT WORKSHOP- BYOB |
743 |
The Department of Home Science organized a Personality Development Workshop titled “BYOB” (Be Your Own Brand) to help students enhance their personal and professional skills. The workshop focused on improving confidence, communication, and self-presentation, empowering students to build a strong personal identity. As a gesture of encouragement, gift hampers were given to the students, further motivating them to apply what they learned. The workshop proved to be a valuable experience for all participants, contributing positively to their overall growth. |
| 9 |
18.11.24 |
PGDND STUDENTS-COOKING COMPETITION (PRACITICAL) |
8 |
Cooking competition organized for PGDND students |
| 10 |
19.11.24 |
BLOOD PRESSURE ASSESSMENT |
93 |
The Department of Home Science, in collaboration with IDA and IAPEN, organized a health awareness activity focused on blood pressure assessment. The initiative aimed to promote early detection and prevention of hypertension. Participants had their blood pressure checked and received basic counselling on maintaining heart health through proper diet and lifestyle. The activity was well-received and emphasized the importance of regular health monitoring. |
| 11 |
20.01.25 TO 28.01.25 |
08 DAYS WORKSHOP ON DESIGN AND DINE |
170 |
The Home Science Department successfully conducted an enriching 8-day workshop titled “Design and Dine”, combining the art of clothing design with healthy cooking skills.Day 1 focused on creative textile techniques such as tie and dye, along with learning various types of seams and tucks.Day 2 introduced participants to body measurement techniques, drafting, and fabric cutting.Day 3 involved hands-on embroidery and creating articles using tie and dye.Day 4 was dedicated to stitching and garment construction.Day 5 shifted to culinary skills, with millet-based dishes like curd rice, pav bhaji, millet chaat, and pongal.Day 6 featured sweet recipes using millet, promoting healthy alternatives.Day 7 covered baking basics, different types of cakes, and icing techniques.Day 8 concluded with the preparation of a variety of salads and snacks.The workshop offered a balanced blend of textile design and nutritious cooking, encouraging creativity and healthy living among participants. |
| 12 |
23.01.25 |
PERSONALITY DEVELOPMENT WORKSHOP- BYOB |
678 |
The Department of Home Science organized a Personality Development Workshop titled “BYOB” (Be Your Own Brand) to help students enhance their personal and professional skills. The workshop focused on improving confidence, communication, and self-presentation, empowering students to build a strong personal identity. As a gesture of encouragement, gift hampers were given to the students, further motivating them to apply what they learned. The workshop proved to be a valuable experience for all participants, contributing positively to their overall growth. |
| 13 |
10.03.25 |
LECTURE ON “BODY COMPOSITION “BY DT. SHAVETTA BATTA FROM DMC&H |
8 |
A seminar on “Body Composition” was conducted by Dt. Shavetta Batta from DMC&H. The session provided insightful information on the components of body composition, including fat mass, muscle mass, and water content, and their impact on overall health. |
| 14 |
22.03.25 |
FEVICRYLWORKSHOP |
57 |
Department of Home Science organized a creative Fevicryl workshop for students, focusing on enhancing their artistic and crafting skills. Students learned how to make attractive fridge magnets and various decorative items using Fevicryl products. The workshop provided hands-on experience with colors, textures, and design techniques, fostering creativity and innovation. |
| 15 |
17.04.25 |
CANTEEN BY PGDND STUDENTS |
8 |
The PGDND students organized a canteen showcasing a variety of nutritious and innovative food products. The menu included:
- Falafel Cutlet
- Foxtail Millet Cutlet
- Soya Mayo Sandwich
- Mint Lemonade
The activity aimed to promote healthy eating habits and provided students with hands-on experience in food preparation, presentation, and service. It was well-received and appreciated for its focus on health and creativity. |
| 16 |
26.04.25 |
“LETS LEARN ABOUT MILLETS” DISPLAY BY PGDND STUDENTS |
108 |
An educational activity titled “Let’s Learn About Millets” was organized by PGDND Students to raise awareness about the nutritional value and versatility of millets.The event featured:● Poster displays highlighting the health benefits of millets● Exhibits of different types of raw millets● Display of millet-based recipes, including:1. Foxtail Pulao2. Ragi Chapati3. Jowar Laddo4. Kodo Barfi5. Bajra KhichdiThe activity aimed to promote millets as healthy dietary options and encouraged their inclusion in daily meals. |
