Department of Home Science – Nutrition, Food Service Management & Dietetics and F3 Nutrition Club, S.A. College of Arts & Science, successfully organized a one-day workshop on 09.01.2026
The Department of Home Science – Nutrition, Food Service Management & Dietetics and F3 Nutrition Club, S.A. College of Arts & Science, successfully organized a one-day workshop on “Practical Techniques in Nutritional Assessment: From Data to Diagnostics” on 9th January 2026. The session was led by Ms. Padmavathy K, Senior Nutrition Consultant, Girishwari Multi-Speciality Hospital and ARKA Centre for Hormonal Health, Chennai.
The workshop provided hands-on exposure to essential nutritional assessment tools, including anthropometric measurements, dietary assessment methods, interpretation of biochemical parameters, and clinical indicators. The resource person effectively bridged theory with real-time clinical applications, enhancing participants’ diagnostic and analytical skills.
Students actively engaged in discussions, demonstrations, and case-based learning, gaining clarity on translating nutritional data into meaningful dietary interventions. The programme enriched academic understanding and strengthened practical competencies, aligning with current professional requirements in nutrition and dietetics. The event concluded with positive feedback, reflecting its relevance and impact on student learning.
Department of Home Science – Nutrition, Food Service Management & Dietetics, S.A. College of Arts & Science, successfully organized a Guest lecture on 07.01.2026
Love Your Heart, Feed It Right: Guest Lecture on Cardiovascular Care at SACAS.
The Department of Home Science – Nutrition, Food Service Management & Dietetics, S.A. College of Arts & Science, successfully organized a Guest lecture titled “Love Your Heart, Feed It Right” under the theme “Cardio Vascular Care” on 07 January 2026.
The session was delivered by Ms. N. Selvamani, Senior Chief Dietitian, Kauvery Hospital, Vadapalani Branch, who highlighted the increasing burden of cardiovascular diseases and the vital role of nutrition and lifestyle changes in prevention and management. She discussed heart-healthy dietary practices, balanced fats, fiber-rich foods, and the need to reduce salt and sugar intake. The importance of physical activity and stress management for maintaining heart health was also emphasized.
Students actively participated in the interactive discussion and gained valuable practical insights into clinical nutrition and preventive cardiology. The programme aligned with SDG 3 (Good Health and Well-being) and SDG 4 (Quality Education), promoting awareness, learning, and professional responsibility among students.
SACAS Golu Celebration on 25.09.2025
DAY - 3
The Department of HS-NFSMD and Visual Communication (Viscom) organized Day 3 of the SACAS Golu Celebration on 24th September 2025 at the SACAS Auditorium. The event harmoniously blended tradition, devotion, and wisdom, while linking to the Sustainable Development Goals (SDGs) and the Indian Knowledge System (IKS). The program began with pooja arrangement and devotional songs was by students Pavithra and Harini (HS-NFSMD) and Amrita (Viscom), fostering unity and emotional well-being, reflecting SDG 3 (Good Health and Well-being) and SDG 16 (Peace, Justice, and Strong Institutions). A key highlight was the Himalayas miniature set, creatively designed by HS-NFSMD students, symbolizing the ecological and spiritual significance of the Himalayas. This display emphasized SDG 13 (Climate Action) and SDG 15 (Life on Land). The celebration illustrated how the Indian Knowledge System promotes sustainable living by uniting devotion, ecological reverence, and cultural creativity. Overall, the event successfully combined tradition with modern values, reinforcing sustainability and cultural pride.
Department of Home Science – Nutrition, Food Service Management & Dietetics, along with the F3 Nutrition Club of S.A. College of Arts & Science, successfully organized NutriFun Fiesta on 10.09.2025
The Department of Home Science – Nutrition, Food Service Management & Dietetics, along with the F3 Nutrition Club of S.A. College of Arts & Science, successfully organized NutriFun Fiesta on 10th September 2025 as part of the National Nutrition Month Celebrations.
The event took place at Sarojini Varadappan Girls Higher Secondary School and Government Girls Higher Secondary School, Poonamallee, from 11:00 a.m. to 4:00 p.m. The fiesta was designed to create awareness among school children about the importance of nutrition and healthy eating habits through interactive sessions, fun games, traditional Villupatu, and a lively drama performance.
Students were encouraged to make smart food choices, adopt balanced diets, and embrace healthier lifestyles. The program combined learning with enjoyment, leaving a lasting impact on young participants.
The initiative highlighted the department’s commitment to building a Suposhit Bharat and concluded with appreciation for the active participation of students and the efforts of faculty and organizers.
Department of Home Science – Nutrition, Food Service Management & Dietetics, along with the F3 Nutrition Club of S.A. College of Arts & Science, successfully organised *“Healthy Bites Sneaky Slides – A Snake & Ladder Game” On 04.09.2025
The Department of Home Science – Nutrition, Food Service Management & Dietetics, along with the F3 Nutrition Club of S.A. College of Arts & Science, successfully organised *“Healthy Bites Sneaky Slides – A Snake & Ladder Game”* on **4th September 2025 at 10:00 AM as part of the **National Nutrition Month Celebrations**.
The interactive event used the traditional Snake & Ladder game with a nutrition-based twist, designed to spread awareness on healthy eating habits and lifestyle choices among students. Each move in the game carried a message on nutrition, fitness, or wellness, making learning both fun and engaging. Students enthusiastically participated, reflecting their keen interest in adopting healthier practices.
The program effectively highlighted the importance of nutrition in daily life and emphasized the role of small lifestyle changes in achieving better health. The celebration concluded with positive feedback, leaving a lasting impact on participants.
Department of Home Science – Nutrition, Food Service Management and Dietetics, in collaboration with the Fuel Forum Nutrition Club successfully conducted “Mission Slimpossible”on 03.09.2025
The **Department of Home Science – Nutrition, Food Service Management and Dietetics**, in collaboration with the **Fuel Forum Nutrition Club**, successfully conducted *“Mission Slimpossible”* on **03.09.2025** from **10:00 a.m. to 12:00 p.m.** at **TF10**, S.A. College of Arts & Science. Organized under the theme of **Good Health and Well-Being (SDG 3)**, the program aimed to raise awareness on obesity and its prevention. The event featured informative sessions, interactive discussions, and a **BMI screening campaign**, enabling students and staff to assess their health status. Resource persons highlighted the role of balanced diets, regular physical activity, and lifestyle modifications in maintaining a healthy body weight. The initiative encouraged participants to adopt healthier habits, make mindful food choices, and stay physically active to combat obesity-related risks. The program received an enthusiastic response, reflecting the collective commitment towards promoting wellness and building a healthier campus community. *Mission Slimpossible* truly emphasized that obesity is preventable with the right awareness and action.
Department of Home Science – Nutrition, Food Service Management and Dietetics of S.A. College of Arts & Science successfully organized “Flavours of the Soil” on 02.09.2025
The Department of Home Science – Nutrition, Food Service Management and Dietetics of **S.A. College of Arts & Science** successfully organized *“Flavours of the Soil”* on **02.09.2025** as part of the **National Nutrition Month Celebrations 2025**. The event, held from **10:00 a.m. to 12:00 p.m. at the College Canteen**, featured a vibrant **Traditional Food Stall** showcasing the richness of India’s culinary heritage. Students prepared and displayed a wide variety of wholesome, locally inspired dishes that highlighted the importance of using native ingredients for health and sustainability. The stalls reflected cultural diversity, emphasizing nutrition through traditional cooking practices and seasonal foods. Faculty, staff, and students enthusiastically participated, appreciating both the taste and the nutritional value of the dishes. The initiative not only celebrated healthy eating but also encouraged the younger generation to rediscover and value indigenous food traditions. Overall, the event was a flavorful success and left a lasting impression on all participants.
Department of Home Science – Nutrition, Food Service Management & Dietetics organised National Nutrition Month – September 2025
S.A. College of Arts & Science** joyfully marks the occasion of *National Nutrition Month – September 2025* with an inspiring initiative. The Department of Home Science – Nutrition, Food Service Management & Dietetics organised a unique campaign titled *“Thumbs Up for Nutrition”* through an *In-Campus Finger Printing Activity*.
The campaign symbolised the collective commitment of students and staff towards healthy eating and balanced living. By leaving their colourful fingerprints, participants pledged to embrace nutritious choices that support overall health and well-being. The activity not only created a vibrant display of unity but also served as a creative reminder of the importance of nutrition in daily life.
This celebration aimed at spreading awareness on making mindful dietary habits, reducing junk food consumption, and promoting balanced meals. With the message *“Let’s leave a mark for a healthier you!”*, the campaign reflected the spirit of *Suposhit Bharat* and sustainable health practices.
Department of Home Science – Nutrition, Food Service Management and Dietetics, in collaboration with the F3 Nutrition Club, successfully organised Guest Lecture on 14.08.2025
The Department of Home Science – Nutrition, Food Service Management and Dietetics, in collaboration with the F3 Nutrition Club, successfully organised a *Guest Lecture* on the *Ayurvedic Perspective of Nutrition* on *14.08.2025* from *2:00 PM to 4:00 PM*. The session aimed to enlighten students on how to use food mindfully to strengthen digestion, enhance health, and promote overall vitality through the lens of Ayurveda. Dr. Aravind Bharadwaj, Founder of Ayurshi Ayurveda elaborated on vadham, pitham and kabam.Practical tips on food combinations, seasonal eating, and mindful consumption were shared, helping students connect traditional wisdom with modern nutrition science. The lecture encouraged participants to incorporate Ayurvedic dietary practices into daily life for preventive health and holistic wellness. The event concluded with an interactive Q\&A session, leaving students inspired to explore nutrition beyond conventional approaches.
Department of Home Science – Nutrition, Food Service Management and Dietetics, in collaboration with the F3 Nutrition Club at S. A. College of Arts & Science organized workshop on 04.08.2025
The Department of Home Science – Nutrition, Food Service Management and Dietetics, in collaboration with the F3 Nutrition Club at S. A. College of Arts & Science organized a successful workshop titled “Budget Bites” on 4th August 2025. The session was led by Ms. Padmavathy, Senior Consultant Dietitian, and focused on the preparation of nutritious, low-cost recipes to promote healthy eating on a budget.
Held from 10:00 AM to 2:00 PM, the workshop emphasized creative meal planning using affordable, locally sourced ingredients. Participants enthusiastically took part in hands-on cooking sessions and explored innovative ways to make nutritious meals with limited resources.
The event also highlighted the significance of cost-effective nutrition in daily life, particularly for students and budget-conscious households.
The workshop was informative, engaging, and well-received, empowering attendees with practical culinary skills and confidence to create wholesome meals without financial strain.
