The fifth module of the Social Connect and Responsibility subject of the 3rd semester Engineering course conducted on january 30 2023 on Nagina Halli by the CSE department of Proudha Devaraya Institute of Technology is the Food Walk. In this program, all the students prepared food and learned about the importance of food by serving to students and teachers.
Importance of Food:
Food is essential for our survival and well-being. It provides us with the necessary nutrients, vitamins, and minerals to keep our bodies healthy and functioning properly. A healthy and balanced diet is crucial for maintaining good health and preventing chronic diseases. However, food is not just important for our physical health but also for our social and emotional well-being.
Learning about Food:
The Food Walk module provided an opportunity for the students to learn about the importance of food and the different practices involved in preparing it. The students learned about the importance of choosing healthy and nutritious ingredients and the different cooking methods that can be used to enhance the flavor and nutritional value of food.
The students also learned about the importance of food safety and hygiene. They learned about the different foodborne illnesses and the measures that can be taken to prevent them. They also learned about the proper storage and handling of food and the importance of maintaining a clean and hygienic kitchen.
THE food walk organized by the Proudhadevaraya Institute of Technology Hospete (PDIT) was an exciting and informative event aimed at introducing students to the diverse and rich food culture of India. The walk took place in Hospete, a region known for its unique cuisine that incorporates a wide range of spices and herbs with medicinal properties. The event was organized to educate students about the importance of healthy eating habits and the use of local ingredients in Indian cuisine.
The food walk was a great way to promote cultural exchange and learning, as students had the opportunity to meet local vendors and learn about their food traditions. The event was well-attended, and students from different backgrounds and cultures came together to explore the world of food. The event began with an introduction to the local cuisine and the medicinal values of various ingredients. The students were then taken on a culinary tour of the region, where they had the opportunity to sample a variety of traditional dishes.
One of the highlights of the food walk was the emphasis on using fresh and locally sourced ingredients. The students were introduced to vendors who specialized in using locally grown fruits, vegetables, and grains to prepare their dishes. This was a valuable lesson for students, as they learned about the importance of supporting local agriculture and making environmentally conscious food choices. The students also learned about the importance of seasonality in cooking, and how certain ingredients were only available during certain times of the year.
Throughout the walk, students were introduced to a variety of dishes, each with their unique medicinal properties. The vendors emphasized the use of spices and herbs like turmeric, ginger, and garlic, which are known for their anti-inflammatory properties. Students were also introduced to the use of ghee, a clarified butter that is commonly used in Indian cooking for its health benefits. Ghee is high in antioxidants and can help improve digestion and boost the immune system.
Another important aspect of the food walk was the focus on vegetarian cuisine. India has a rich tradition of vegetarian cooking, and the students were introduced to a variety of vegetarian dishes, including samosas, pakoras, and idlis. The students learned about the benefits of a plant-based diet and how it can promote overall health and well-being.
The food walk was not just about food and health; it was also an opportunity for students to learn about the cultural significance of food in India. The students were introduced to different food traditions and how they reflected the diverse regional and cultural identities in India. They learned about the importance of food in festivals and celebrations, and how certain dishes were associated with specific occasions.
Benefits of Food Walk:
The Food Walk module had numerous benefits for the students and teachers. It provided an opportunity for the students to learn about the importance of food and the different practices involved in preparing it. It also provided an opportunity for the students to showcase their culinary skills and learn about the different tastes and preferences of their peers.
In addition, the Food Walk module helped in promoting social and emotional well-being by providing an opportunity for the students to interact and bond over food. It also helped in promoting cultural diversity and appreciation by exposing the students to different cuisines and cooking methods.
Serving Food:
As part of the Food Walk module, the students prepared a variety of dishes and served them to all the students and teachers. This provided an opportunity for the students to showcase their culinary skills and learn about the different tastes and preferences of their peers.
The food walk also provided a platform for the students to appreciate the diversity of food and culture. The students had the opportunity to taste different dishes from different regions and learn about the unique ingredients and cooking methods used in those regions.
Conclusion:
The Food Walk module was an excellent opportunity for the students and teachers of PDIT to learn about the importance of food and the different practices involved in preparing it. It provided an opportunity for the students to showcase their culinary skills and learn about the different tastes and preferences of their peers. It also helped in promoting social and emotional well-being and cultural diversity.
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