First-Year Students Get Cooking

As part of a hands-on assignment, our first-year Nutrition, Fitness and Health students brought their own prepared meals to class to apply their understanding of the Food-Based Dietary Guidelines in a practical setting.
The activity encouraged students to reflect on nutritional balance, food variety, and portion size, translating theoretical concepts into everyday choices. By creating and sharing their own meals, they engaged in meaningful discussions about healthy eating and how to effectively communicate these principles.

This kind of practical experience is an essential step in preparing students to promote achievable, evidence-based nutrition in both personal and professional contexts.