Shaheed Baba Deep Singh Department of Home Science Organises Competition on Cultural Food Display “India on a Nutritious Plate”
Meerut, September 17, 2026: The Shaheed Baba Deep Singh Department of Home Science, Swami Vivekanand Subharti University (SVSU), successfully organised a competition on Cultural Food Display “India on a Nutritious Plate” on September 17, 2026, as part of the observance of National Nutrition Month 2026. The event aimed to promote awareness about the cultural and traditional significance of food and provide students with an opportunity to demonstrate their academic understanding of traditional and regional foods, their nutritional value, health benefits and traditional food practices. Students of the B.Sc. and M.Sc. programmes of the Department of Home Science actively participated in the competition and displayed dishes representing different states and regions of India. The programme was held under the guidance and support of the Head of the Department, Prof. (Dr.) Jyoti Gaur, and was coordinated by Dr. Rashi Rastogi. The event witnessed active presence and support from faculty members including Dr. Nishma Singh, Dr. Shalu Nehra, Dr. Mansi Chaudhary, Dr. Manshi and Dr. Shailja Durgapal. The activity provided an engaging academic platform for students to explore the close relationship between culture, tradition and food. Through the preparation and presentation of dishes from different states and regions, students demonstrated their understanding of appropriate ingredient selection, nutritional value, nutrient contribution, health benefits, cultural significance and traditional food practices. Students also explained the regional background of their selected dishes and the traditional methods used in their preparation. A distinguished panel of judges evaluated the competition, comprising Prof. (Dr.) Gaur and Dr. Singh. Their academic perspectives enriched the evaluation process and encouraged students to communicate their nutritional and cultural concepts with clarity and confidence. As part of the competition, participating students prepared and presented a variety of traditional and regional foods from different states and cultures of India, with each participant focusing on the ingredients, nutritional value, nutrient contribution, health benefits, cultural significance and traditional food practices associated with the selected preparation. The presentations included innovative and nutritionally oriented traditional preparations such as Sedhu Pitha, Bisi Bele Bath, Paan Modak and Green Aloo Chaat. Students explained the ingredients used, the nutrients contributed by the preparations, their health benefits and the cultural traditions associated with these foods. The competition encouraged students to move beyond theoretical knowledge and explore the nutritional and cultural dimensions of traditional Indian foods. Students were encouraged to understand how locally available ingredients and traditional preparation methods contribute to dietary diversity, nutritional adequacy and healthy food practices. The activity also highlighted the importance of preserving traditional food knowledge and appreciating the rich culinary heritage of different regions of India. The creative presentation of the dishes reflected the students’ enthusiasm, creativity and ability to apply classroom learning to practical food and nutrition situations. The displays also demonstrated the remarkable diversity of Indian cuisine and the role of traditional foods in providing essential nutrients while maintaining cultural identity and regional food traditions. The Cultural Food Display “India on a Nutritious Plate” concluded successfully with appreciation for the enthusiasm, creativity and academic engagement demonstrated by the participating students. The programme reinforced the significance of traditional and regional Indian foods as important sources of nutrition and cultural heritage and contributed meaningfully to the objectives of National Nutrition Month 2026. The valuable contribution of the judges, along with the active participation of students and faculty members, contributed to the successful conduct of the competition.
