Attending the festival, Associate Professor - Dr. Vu Hai Quan, Member of the Central Party Executive Committee , Secretary of the Party Committee , Chairman of the Council, Director of VNU-HCM emphasized that the festival "Students live healthy and quality lives" is a great continuation of the "Green Dormitory" movement. Paying attention to health, nutrition and quality living is essential for students to successfully complete 4 years of university and be ready for future goals.
Associate Professor, Dr. Vu Hai Quan, Director of Ho Chi Minh City National University, shared at the festival "Students live healthy and live well"
Exciting discussion with experts
One of the notable highlights of the "Students live healthy and live well" festival was the nutrition discussion with Master - Doctor Truong Nhat Khue Tuong ( Department of Nutrition and Dietetics, University of Medicine and Pharmacy Hospital, Ho Chi Minh City), actor Minh Du, teacher Nguyen Thai Duong and Ms. Van Nu Ai Nhi (Deputy Head of R&D Department, Acecook Vietnam Joint Stock Company).
Through the discussion , actor Minh Du and teacher Nguyen Thai Duong had the opportunity to recall many memories of their student days. Actor Minh Du said: "Due to the nature of acting, sometimes the play ends at 12 o'clock at night, so Du often eats late at night. I often look for dishes like pork chop rice and pho to eat. But I also soon realized that eating late at night is not good, not only does it make me gain weight but also affects my sleep."
Guests shared at the seminar "Nutrition and active lifestyle of students"
To advise actor Minh Du as well as students on a reasonable nutritional regimen in a busy context, Master - Doctor Truong Nhat Khue Tuong said that each meal needs to have a balance between groups of starch, protein, fat, 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 ingredients such as trans fats in fast food today have also been greatly reduced. The remaining responsibility for balancing nutrition in each meal belongs to us.
As for instant noodles, a familiar dish for many students, Master - 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. When I opened the refrigerator, I saw boiled chicken breast, onions, bean sprouts, so I put them all in to cook with the noodles, that's enough nutrition." The doctor said there is no such thing as a superfood. During the cooking process, if you know how to combine protein sources (meat, fish, eggs, beans, mushrooms) and green vegetables, fruits with instant noodles, instant noodles will still be nutritionally balanced.
Students of Ho Chi Minh City National University invested in costumes and house name tags to participate in activities during the festival.
Ms. Van Nu Ai Nhi also said that Acecook Vietnam is also making efforts to research to improve the nutritional value of instant noodle products. In addition to controlling the input materials in the farming process of farmers, Acecook Vietnam also researches the sources of micronutrients that Vietnamese people often lack such as iron, calcium, fiber... into the products. Ms. Ai Nhi cited the example of Ohayo porridge product which is supplemented with the type of fiber found in baby milk to help with digestion ; Phu Huong vermicelli is supplemented with vitamin B12, suitable for dieters.
A large number of students attended the festival, sometimes up to thousands of students.
Instant noodle variations, showing off nutrition
The "Students live healthy and live well" festival is hotter than ever with many interesting games and team activities. One of them is the nutrition arena implemented in the form of the Golden Bell contest . A total of 50 contestants from 5 different houses in the HCM City National University Dormitory participated in this activity. Overcoming 15 difficult questions, Hoang Thi Hang (student of the University of Economics, VNU Hanoi) convincingly won the championship.
The Golden Bell Contest with the theme of nutrition arena took place excitingly and intensely.
Hang is a very special case as she originally lived and studied in Hanoi, came to Ho Chi Minh City for a semester exchange at the University of Economics and Law, VNU-HCM, but made her friends in Ho Chi Minh City admire her rich knowledge of nutrition. Hang shared: "I like a healthy life so I usually pay quite a lot of attention to nutrition. I try to have enough meat, vegetables and fruits in every meal. Sometimes if I'm busy, I also use instant noodles and will add vegetables and eggs."
Hoang Thi Hang, champion of the Golden Bell contest
After the exciting Golden Bell round , the students immediately entered the cooking competition with the theme "Variations of noodles". 8 teams representing different buildings in Block B, VNU-HCM Dormitory were gathered and entered two rounds of competition including making soup noodles and fried noodles. In addition to Acecook noodle products, the organizers also prepared spices, green vegetables, meat and seafood for the teams to add to their finished products. Criteria such as nutritional balance, food hygiene and safety, flavor and presentation of the dish were used for scoring.
Cooking competition "Variations of noodles" with advice and scoring from Mr. Nguyen Thanh Tung (lecturer of Hotel - Restaurant Faculty, Saigon College of Tourism)
The cooking competition "Variations of noodles" found 5 consolation prizes, 1 third prize, 1 second prize and 1 first prize. The overall victory belonged to the number 1 cooking team from the BA cluster with fried noodles wrapped in cabbage leaves, creatively simulating the image of a wallet. The representative of the winning team, Nguyen Ngoc Bao Han (student of the University of Agriculture and Forestry) said: "At home, I often help my mother cook, but I don't have much experience cooking noodles. It was only a day before the competition that we texted and discussed the dish together. In the noodle soup round, we were still a bit confused, but in the fried noodles round, the team worked together better."
Cooking teams take photos with the organizers
In addition to the two major activities mentioned above, students participating in the festival on October 14 also visited the 360 virtual factory to better understand the instant noodle production process, participated in stamp-collecting games to exchange for gifts, enjoyed noodle dishes prepared at the Acecook Noodle Station and brought home many extremely valuable gifts.
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