Patna : Patna Women’s College (Autonomous) organised a protein-rich cooking competition as part of its National Nutrition Month celebrations, with students showcasing affordable and nutritious lunch preparations inspired by Anganwadi meal concepts.
Titled “Protein-Rich Lunch Challenge: An Anganwadi-Inspired Cooking Competition,” the event was organised by Zaika—The Cookery Club in association with the Department of Home Science and the Department of Clinical Nutrition and Dietetics on October 7 at B. J. Sullivan Hall.
The competition was held under the guidance of Ms Vishnu Priya, Club Coordinator, Zaika—The Cookery Club and Assistant Professor, Department of Home Science; Dr Shazia Hussain, Head, Department of Home Science; and Dr Shubham Sinha, Head, Department of Clinical Nutrition and Dietetics.
Focus On Affordable And Nutritious Food
Based on the theme “Hamari Anganwadi, Hamari Jimmedari,” the event aimed to promote community nutrition, culinary creativity and healthy eating practices.
Participants prepared lunch dishes that were protein-rich, nutritious, affordable and appealing, drawing inspiration from Anganwadi meal concepts.
The entries were evaluated on nutritional value, innovation, taste, presentation and affordability.
Three Teams Win Top Prizes
The competition was judged by Dr Sumeet Ranjan, Head, Department of Zoology; Dr Gitanjali Choudhary, Coordinator, Department of Fashion Designing; and Ms Mona Kumari, Assistant Professor, Department of Commerce.
The winners were:
- First Prize — Code 13: Chana Chaat, Protein-Rich Khichdi and Sattu Sharbat — Shadin Imam, Syeda Begum and Arshi Fatima.
- Second Prize — Code 15: Moong Dal Paneer Chila, Sattu Sharbat and Besan Halwa — Misba Fatima, Ariba Ashraf and Zainab Ahsan.
- Third Prize — Code 24: Pulao with Soya Cutlet — Amina Shagufta, Naina Singh and Kimi Kumari.
National Nutrition Month Celebrations Conclude
The cooking competition marked the concluding event of the National Nutrition Month celebrations at Patna Women’s College.
The programme highlighted the importance of balanced food choices, affordable nutrition and healthy dietary practices, with a particular focus on maternal and child nutrition.
The event also emphasised the role of Anganwadi-inspired food practices in increasing nutrition awareness and supporting the well-being of children and mothers.
Through the competition, the organisers sought to demonstrate how nutritious meals can be prepared using accessible ingredients while combining health, affordability and culinary creativity.
