Sri Krishna Arts and Science College B.Sc. Information Technology students today created an awareness programme about 'Natural and Traditional Foods' at their college premise.
The students of B.Sc Information Technology department hosted 20 stalls featuring tasty and healthy natural and traditional foods. The programme aimed at bringing out the goodness of our ancient and traditional food varieties and it's hidden medicinal values.
The detrimental effects caused by intake of junk foods, artificial beverages, fast foods, bakery items etc on health was high-lighted by the students through charts and presentations supported with statistical data.
The ill-effects of these junk food and it's irreversible health hazards was explained in detail by the students. Thus, a palate of natural and traditional foods like Kambu Kanjee, Raggi Kool, Sathumavu Kanjee, Valaikai Vadai, Kambu, Cholam Murukku, Kadalai Urundai, Herbal Kasayam using neem ball and some delectable dishes made out of maize, millet, raw rice, ragi, Samai, Varagu rice etc lured the visitors.
It's usually the adults who urge youth to stay away from junkie's, to the contrary, here, the youth emphasizing on the ill-effects of junk foods and strongly urging the visitors to re-set their food tables with our traditional recipes, was highly appreciated. Post their graduation, students mostly get placed at Corporates to other cities, leaving them to consume junk and improper food routines. Through, this event it was stressed that the students wherever they go for work uncompromisable importance should be given for the food they in-take, as health is predominant.
Some interesting tips like consumption of hot water after intake would lead to better digestion, herbal juices extracted from neem should be a part of our routine at least once in a while and much more were also shared during the session.
The exhibition was initiated by Dr.K.Sundararaman, CEO of the institutions. Dr.P.Babagnanakumar, Principal, Dr.Jean Marseline Head of the department, Professors and students participated in the programme.