Students share a number of recipes and the nutritional benefits of each food item at an exhibition organised at at Dr. V.S. Krishna Degree and PG College (Autonomous) as part of the national-level workshop on ‘Nutritional values of ethnic foods’ by the Department of Microbiology of the college on Friday.
While a team of experts, professors and nutritionists including director of Sarojini Naidu Centre for Women Studies, Hyderabad K. Vaijayanthimala, consultant dietician M. Lakshmi Tejasvi and Dean and HoD of IIIT-Nuzvid S. Harasreeramulu outlined the benefits of charting out a balanced meal plan, several degree students utilised the opportunity to exhibit their culinary skills. “Those who are on a mission to lose weight can opt for finger millet (ragi) dosa. This is considered an ideal breakfast as it is quite filling and contains proportionate amount of fibre,” explains B. Anand, a B.Sc student.The forum provided an opportunity for many to revive the ancient cooking culture.
V. Chandra Sekhar, director of Dr. Durgabai Deshmukh Centre for Women Studies, Andhra University B. Ratna Kumari, convenor of the workshop Y.V.K. Durga Prasad also participated in the seminar.
