National workshop on ‘Wellness Convention: Nutrition, Health and Fitness’ organized by Faculty of Applied Sciences, MRIU, Faridabad

Faridabad, October 17, 2012: The department of Nutrition and Dietetics under the Faculty of Applied
Sciences at Manav Rachna International University, Faridabad organized a 2 daylong conference
(16 – 17th October 2012) on ‘‘Wellness Convention: Nutrition, Health and Fitness’ at the university
campus. The conference was inaugurated by Honorable Chief Guest, Ms. Anita Chowdhary, IAS (Retd.)
along with other eminent guests, Dr. Anuja Agarwala, President IDA, Delhi chapter, Dr. O. P. Bhalla,
Chancellor, MRIU, Dr. N. C. Wadhwa, Vice Chancellor, MRIU and Dr. G. L. Khanna, Dean, FAS .
The aim of the conference was to explore the global databases on the world’s major forms of
malnutrition, the effectiveness of nutrition programs and progress towards achieving sustainable health and nutritional wellbeing of all the people, thereby reinforcing and accelerating human and national development
Dr. O. P. Bhalla, Chancellor, MRIU enforced, many lifestyles and environmental factors, in addition
to nutrition, influence health and well-being, but nutrition is a major, modifiable and powerful factor
in promoting health, preventing and treating disease and improving quality of life. The relationship
between food, nutrition and health is thus one of the global challenges that we are facing today.
Ms. Anita Chowdhary, IAS (Retd.), Former Secretary, Ministry of Rural Development, Govt. of India
in her keynote address on 16th October said, “The food you eat today is walking and talking tomorrow.
Your diet is the foundation to optimal fitness, which is needed to minimize the risks for diseases and
help you perform your daily activities without excessive fatigue.”
Speaking on the occasion, Dr. Anuja Agarwala, President IDA, Delhi chapter, highlighted, there is a
connection between fitness and nutrition, which is to follow a good nutritional routine which helps to
encourage a regular fitness program and ultimately imparting one a good health. When considered
together nutrition and fitness can have a large positive impact on one’s life. Following a good nutrition program which includes a balanced diet with plenty of vegetables, fruits, whole grains and lean proteins can help to maintain a healthy weight, prevent diseases such as, high cholesterol, high blood pressure and diabetes and also boost energy levels throughout the day. A regular fitness routine in conjunction with the healthy diet can help one to lose weight or maintain a healthy weight, sleep better at night, improve mood and help with overall strength and cardiovascular endurance.
Dr. G. L. Khanna, Dean, FAS revealed that Health and wellness are often used interchangeably, but they have slightly different meanings. Health is more of a medical term and describes the physical and mental state of a person. It usually denotes a lack of disease or abnormality. Wellness, on the other hand, is defined as the overall process of maintaining a general state of good health. Wellness involves conscious decisions on the part of the individual, whereas health simply describes a person’s condition. Higher rates of heart diseases, increases in the incidence of cancers, record numbers of clinically obese people, and various other health scares have all drawn attention to the need for healthy lifestyle choices.
Dr. Mohit D Gupta, Assistant Professor, Department of cardiology, G. B. Pant Hospital highlighted that stress is related to 99% illness Stress is a major problem for many people — a hectic, stressful job, a chaotic home life, bills to worry about, and bad habits such as unhealthy eating, drinking and smoking can lead to a mountain of stress. Stress is a major problem for many people — a hectic, stressful job, a chaotic home life, bills to worry about, and bad habits such as unhealthy eating, drinking and smoking can lead to a mountain of stress. He also revealed research has shown that following a healthy eating plan can both reduce the risk of developing high blood pressure and lower an already elevated blood pressure.
Dr. N. C. Wadhwa, Vice Chancellor, MRIU addressed that Good nutrition is essential to both current
health and wellbeing, and health and wellbeing in later life. Eating a healthy diet can help reduce the
risk of coronary heart disease, stroke, some cancers, obesity, type 2 diabetes, high blood pressure,
osteoporosis.
Third session with theme “Nutrition for Women and Child” consisted of eminent speakers Dr. Vinita
Narula, Vice President, HSAI, Ms. Swapna Chaturvedi, Sr. Dietician, AIIMS, Ms. Nilanjana Singh, Chief Dietician, PSRI focused on the various issues and health challenges faced by women and child who are considered as important vulnerable sections of society in India.
Dr. Alka Beotra, Scientific, National Dope Testing Laboratory, Ministry of Youth Affairs and Sports,
New Delhi and Ms. Shruti Sharma, Technical Officer, Food Safety and Standards Authority of India,
bring out that FSSAI has been established under Food Safety and Standards Act, 2006 which consolidates various acts & orders that have hitherto handled food related issues in various Ministries and Departments. FSSAI has been created for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption. And highlighted Food Safety and Standard Act, 2006; Various central Acts like Prevention of Food Adulteration Act, 1954, Fruit Products Order, 1955, Meat Food Products Order, 1973, Vegetable Oil Products (Control) Order, 1947,Edible Oils Packaging (Regulation) Order 1988, Solvent Extracted Oil, De- Oiled Meal and Edible Flour (Control) Order, 1967, Milk and Milk Products Order, 1992 etc repealed after commencement of FSS Act, 2006. The Act also aims to establish a single reference point for all matters relating to food safety and standards, by moving from multi- level, multi- departmental control to a single line of command.
The conference was concluded with a beautiful cultural evening performed by students of Department of Nutrition and Dietetics and Valedictory Function took place in the presence of Guest of Honor, Dr. P. C. Kashyap, Executive Director, SAI, whose existence made the event a great success.