Attending the event, Associate Professor Dr. Vu Hai Quan, Member of the Central Committee of the Communist Party of Vietnam, Secretary of the Party Committee , Chairman of the Council, and Director of the Vietnam National University Ho Chi Minh City, emphasized that the "Healthy and Quality Living for Students" event is a wonderful continuation of the "Green Dormitory" movement. Paying attention to health, nutrition, and quality living is essential for students to successfully complete their four years of university and be ready for future goals.
Associate Professor Vu Hai Quan, Director of the Vietnam National University Ho Chi Minh City, shared this at the "Healthy and Quality Living for Students" event.
Lively discussion with experts
One of the highlights of the "Healthy and Quality Living for Students" event was the nutrition seminar with MSc - Doctor Truong Nhat Khue Tuong ( Department of Nutrition and Dietetics, University Medical Center of Ho Chi Minh City), actor Minh Du, teacher Nguyen Thai Duong and Ms. Van Nu Ai Nhi (Deputy Head of R&D, Acecook Vietnam JSC) .
During the discussion , actor Minh Dự and his teacher, Mr. Nguyễn Thái Dương, had the opportunity to reminisce about their student days. Actor Minh Dự shared: "Due to the nature of my acting work, sometimes the show ends at midnight, so I often eat late at night. I usually look for dishes like pork ribs with rice or pho. But I soon realized that eating late at night isn't good; it not only makes me gain weight but also affects my sleep."
The guest speakers shared their insights at the panel discussion "Nutrition and a Positive Lifestyle for Students".
To advise actor Minh Dự and other students on a balanced diet in their busy lives, MSc - Doctor Trương Nhật Khuê Tường stated that each meal should have a balance of carbohydrates, protein, fats, vitamins, and fiber from green vegetables.
Dr. Khue Tuong also believes that the useful role of fast food in modern life cannot be denied. Harmful components such as trans fats in processed foods have been significantly reduced. The rest, the responsibility for balancing nutrition in each meal, rests with us.
Regarding instant noodles, a familiar food for many students, Master of Science - Doctor Khue Tuong also pointed out some practical tips for balancing nutrition. The doctor said: "Actually, this morning before coming here, I ate instant noodles. I opened the refrigerator and saw boiled chicken breast, onions, and bean sprouts, so I put everything in with the noodles, and that was enough nutrition." The doctor stated that there is no such thing as a superfood. During cooking, if you know how to combine protein sources (meat, fish, eggs, beans, mushrooms) and green vegetables and fruits with instant noodles, then instant noodles can still be nutritionally balanced.
Students from the Vietnam National University Ho Chi Minh City invested in costumes and name tags for their building clusters to participate in activities at the festival.
Ms. Van Nu Ai Nhi also stated that Acecook Vietnam is striving to research and improve the nutritional value of its instant noodle products. Besides controlling the source of raw materials during the farming process, Acecook Vietnam is also researching micronutrients that Vietnamese people often lack, such as iron, calcium, and fiber, to incorporate into its products. Ms. Ai Nhi cited the example of Ohayo porridge, which is supplemented with a type of fiber found in baby milk to aid digestion ; and Phu Huong vermicelli, which is supplemented with vitamin B12, making it suitable for those on a diet.
A large number of students attended the event, at times reaching thousands.
Instant noodles come in different variations, showcasing nutritional knowledge.
The "Healthy Living, Quality Living for Students" festival was hotter than ever with many exciting games and team activities. One of them was the nutrition competition, presented in the form of a "Golden Bell" quiz . A total of 50 contestants from 5 different houses in the Ho Chi Minh City National University dormitory participated in this activity. After answering 15 challenging questions, Hoang Thi Hang (a student from the University of Economics , Vietnam National University, Hanoi) convincingly won first place.
The "Ringing the Golden Bell" competition, themed around the theme of nutrition, was lively and intense.
Hang is a very special case. She originally lived and studied in Hanoi , then came to Ho Chi Minh City for a semester as an exchange student at the University of Economics and Law, Vietnam National University Ho Chi Minh City. Despite this, she impressed her classmates in Ho Chi Minh City with her extensive knowledge of nutrition. Hang shared: "I like a healthy lifestyle, so I'm quite concerned about nutrition. I try to have enough meat, vegetables, and fruit in every meal. Occasionally, if I'm busy, I use instant noodles and add more vegetables and eggs."
Hoang Thi Hang, the winner of the "Ringing the Golden Bell" competition.
Following the exciting "Golden Bell" quiz competition , the students immediately moved on to a cooking contest with the theme "Variations of Noodles." Eight teams, representing different dormitories in Zone B of the Ho Chi Minh City National University Dormitory, were assembled and competed in two rounds: preparing noodle soup and stir-fried noodles. Besides Acecook noodles, the organizers also provided spices, vegetables, meat, and seafood for the teams to add to their dishes. Criteria such as nutritional balance, food safety and hygiene, flavor, and presentation were used for scoring.
The cooking competition "Variations on Noodles" featured advice and judging from Mr. Nguyen Thanh Tung (lecturer in the Hotel and Restaurant Management Department, Saigon Tourism College).
The "Variations of Noodles" cooking competition awarded five consolation prizes, one third prize, one second prize, and one first prize. The overall winner was Team No. 1 from the BA building group with their stir-fried noodles wrapped in cabbage leaves, creatively resembling a money bag. The winning team representative, Nguyen Ngoc Bao Han (a student from the University of Agriculture and Forestry), said: "I often help my mother cook at home, but I don't have much experience cooking noodles. We only messaged and discussed the dish together one day before the competition. We were a little hesitant in the noodle soup round, but we worked much better together in the stir-fried noodle round."
The cooking competition teams pose for a photo with the organizers.
In addition to the two major activities mentioned above, students participating in the event on October 14th also had the opportunity to tour a 360 ° virtual factory to better understand the instant noodle production process, participate in stamp-collecting games to exchange for gifts, enjoy noodle dishes prepared at the Acecook Noodle Station, and take home many valuable prizes.
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