Dietetics day

 

HOMESCIENCE ALUMNI- BEST EMPLOYEE AWARDS

TOPIC- ALUMNI BEST EMPLOYEE AWARDS

BATCH-P,Q&R OF HOMESCIENECE DEPARTMENT

ON THE EVENT OF WOMENS DAY THEY RECEIVED BEST EMPLOYEE AWARDS

MRS. SUJATHA (P BATCH)-EXTENSION OFFICER-WOMEN AND CHILD WELFARE

MRS. SARITHA (Q BATCH)-EXTENSION OFFICER-WOMEN AND CHILD WELFARE

MRS. SRAVANTHI (R BATCH)-EXTENSION OFFICER-WOMEN AND CHILD WELFARE

HoScEAP Fortnight Exhibition

 Topic- Exhibition- Display

Inauguration- Principal and Sister

Date-18-3-2021

HoScEAP Fortnight Core-7- Guest Speakers

 

Topic- Becoming an Entrepreneur as a Bank Facilitator

Resourse Person-Mrs. Priya Darshini

Union Bank Of India

no of Students-45 of III Degree

date-6-3-2021

Topic- Entrepreneurial in Early Child

Resourse Person-Mrs. Neha Das (Mataji)

Principal of Divine Touch

Iskon Head

no of Students-45 of III Degree

date-5-3-2021

 

HoScEAP Fortnight Core-5-Pidilite Workshop

 

Department of Home Science

ST.Joseph College for women (A)

Vishakapatnam .

HoScEAP

Pidilite workshop                                                                          Date :11^th -13^th February 2021

 

   

A three day workshop on pidilite was conducted to the 2^nd Bsc Home Science students from 11^th to 13^th February 2021. The resource person was MRS. I. Aruna kumari. She is an expert teacher in art and craft. She is working in pidilite industry from 20 years .Along with the Pidilite arts she prepares marriage articles and also she do saree paintings. She is extremely hardworking and humble . Pidilite has been a centre for art as it shows the persons talent in art and crafts. She conducts workshop often .On the first day of workshop MRS. Aruna mam gave us instructions regarding the materials and the process of making the articles. She also told the process of Meenakari painting and stainwood painting. Meenakari art is a feminine form of “MINOO” is Persian means of heaven. mam made the students understand easily and work on the process of making the art .On the second day of workshop lippon bottle painting , mural wood painting and Thanjavur painting process was explained . Thanjavur painting is a classical south Indian painting. Which was inaugurated from the town of thanjavur .Mural art is a piece of art work painted or applied directly on wall celing or other surface . Mural wood painting and Thanjavur painting models were first made with the moulds .Students have been using Acrylic colours ,3d outliners for these works .Bottle art is unique type of creativity arising from reusing the bottles and transforming them into a piece of art.on the last day of the workshop MRS.Aruna kumari mam taught the students,glass painting , Madhubani painting and Lippon painting  . For the glass painting students the glass colours for the colouring of the designs .glass painting art refers to individual works of art that are substantially or wholly made of glass.On  the lippon painting different shapes of mirrors are used for the decoration . Students participated enthusiastically. They learned different patterns of making different art works using various articles. The workshop was very intresting and creative. Students can decorate their houses very beautifully by learning this art. They can also open up their own enterprises and earn their living.

No of student participants:45

 

HoScEAP Fortnight Core-4

 

DEPT OF HOME SCIENCE

ST. Josephs College for Women (A)

                                                                                   HOSCEAP 

FOOD PRESERVATION workshop                                                      Date: 8th-10^th Feburary 2021

The objectives of the Workshop were:

1.      To learn the techniques of food preservation

2.    To motivate the students towards entrepreneurship in food preservation

Report:

Department of Home Science SJWC conducted a food preservation workshop for 2^nd year home science students   from 8^th to 10^th of February 2021.The resource person for the workshop was MR.B .Ramo dorai. He conducts specialized programme in food and nutrition and he is a retired employee of lab attended of Food and nutrition department ,Andhra University .He has been a constant guiding light for home science students in teaching about various practical things in nutrition .MR.Dorai  holds  a glorious experience of 38 years in his field and he is extremely humble and hardworking to this date .Food preservation has been a centre of study for nutrition students as it both saves food wastage and increase the nutritional value of food .Food preservation is an ancient technique of conserving food so that it is saved from wastage .Food has natural chemicals like lycopene of tomatoes ,bromolien of pineapple, resitrol or alfaresitrol of  grapes and digestive enzymes of papaya which when properly conserved using condiments can accentuate their functionality  and increase their self life .Foods can be enjoyed even in various seasons . on the first day of workshop sir gave instructions to the students regarding how it is important and useful the technique of food preservation . This was followed by presenting all the food preservation items that the students will be learning about in this three days workshop. Pineapple pickle was first taught to the students. His method of instruction is more practical as he made the students work on the recipe while he was instructing. students were involved in all preparation activities like cleaning, cutting, washing, drying the pineapple and mix it with various spices .He then instructed that this pickle recipe was required to be left for a week after adding oil and sodium benzoate .On the next day of workshop mixed fruit jam and grape squash were prepared together .The students learned how to prepare grapes puree and then that was preserved using chemicals. For the mixed fruit jam different types of fruits were puree and concentrated with sugar and then that was carefully preserved with addition of sodium benzoate ,citric acid and for  a better appearance Raspberry red color was added along with addition of pineapple or mixed fruit essence . To the excitement of students , each one was served a jam sandwich and this was like a treat after a daylong hard work. On the last day of workshop MR.Dorai taught the students instant tomato chutney, tomato ketchup and lemon barley juice .For the lemon barley juice a concentrated sugar solution was made into, which barley and lemon was added and later this solution was strained after cooling and preservatives were added. This makes up a very good and healthy summer cool drink. Tomatoes were jointly cut for chutney and ketchup. Both the recipes were cooked separately with different kinds of condiments as required added into them and then preservatives were mixed into the recipes. There was a difference in their consistency and taste. The students had noted down the recipes and also participated enthusiastically. They learned that how easy food preservation is and can be done right from the vincities of their homes and understood that many times food gets wasted only because it wasn’t properly preserved. If the food is preserved then it can be consumed throughout year.

No of student participants: 45

HoScEAP Fortnight core-3

  

HoScEAP

Department of Home Science

ST.Joseph College for women (A)

Three day workshop on

Traditional /Millet based sweets

Objectives

1. To learn the technique of preparing selected traditional sweets .

2. To learn the technique of preparing selected millet based sweets.

3. To enhance the levels of appreciation towards traditional sweets and millet based sweets.

4. To create an awareness about popularizing usage of millets.

Reports            

From 8^th feburary to 10^th feburary 2021, department of Home Science, ST.Josephs college for women (A) , Vishakapatnam conducted a traditional /Millet sweets workshop and it was held as a part of the Entrepreneurship Awareness Program for 3^rd year Home Science students . The resource person for the workshop was MR. B. Ramo Dorai .  As Traditional sweets are suggested to prepare and eaten once in a while preferably on festive days, so that they provide multifunctional health benefits, this is a great method to preserve our culture and heritage as well as take it down through the generations. Peeking at todays life style and health habits, many healthy choices can be made while preparing traditional sweets and delicacies and one of it can be millet sweets.

On 8^th feburary 2021 MR . Dorai taught students how to make Ragi laddu the recipe was demonstrated and students assisted him in the preparation activities. Then the recipe of mysoor pak was also demonstrated on the same day .The next day i.e 9^th feburary MR.Dorai demonstrated the procedure of millet laddu and bajra laddu , the ingredients are the same except the flours vary like bajra flour and millet flour and students assisted him and they had good time participating in the making process of sweets .On the last day i.e. 10^th February ,Students in the guidance of Mr.Dorai prepared Rice flakes laddu and Boondi laddu ,students made them deliciously and all the three days they were given every sweet made in the work shop to taste.

This work shop was very useful to students, the essence of nutrition and traditional sweets shown practically to the students. All the recipes made are highly nutritious, with the cereals like Ragi, Bajra and millets instead of gram flour while following the same procedure. All the cereals used have high nutritional benefits, they are major source of energy as well as great amounts of dietary fiber, carbohydrates and proteins, as well as they are rich in iron and vitamins.

At the end of the workshop as a token of gratitude, a fruit basket is presented to Mr.Dorai Sir

On the whole, the workshop was very eventful, interesting and informative.

By learning the preparation of these sweets, students can invest and start their own interprises making nutritious and tasty sweets.

No of participants:52