World Food Day, celebrated on October 29, 2024, at the National University of Medical Sciences (NUMS), focused on the theme “Right to Food for a Better Life and a Better Future.” This theme highlighted food diversity, nutrition, sustainability, and safety issues. The event began with a recitation from the Quran and the national anthem, followed by a welcome address from Dr Abdul Momin, Assistant Professor in the Department of Nutrition & Dietetics. The celebration included an insightful seminar with three distinguished speakers: Dr Tanveer Ibrahim from NIH, Islamabad, who discussed nutrition importance and the role of the NIH in improving nutritional status in Pakistan; Dr Omar Zaffar Jhagra, who explored the connection between lifestyle medicine and nutrition; and Ms Nazia Anjum, who highlighted the role of food safety authorities in protecting public health.
Organizers held two competitions to engage students with the World Food Day theme actively. The first was a poster competition, inviting local school students from PWD to express their views through art and design. The winners included students from the International School, who secured first and third place, while students from United Chartered School, PWD Campus, earned second place. The second competition centered on plant-based cuisine, encouraging students to create innovative and nutritious dishes that promote sustainable food choices. A first-semester student from the M. Phil Food Science & Technology program won first prize, an 8th-semester student from the BS Human Nutrition and Dietetics program took second prize, and a 6th-semester student from the BS Psychology program received third prize.
In closing, Prof. Dr Aisha Mohyuddin, Dean of Multidisciplinary Studies, thanked the guest speakers and participants and recognized the support of NUMS Student Affairs, Public Affairs Directorate, and Administration Directorate. The event, which aligned with the UN Sustainable Development Goal of Zero Hunger (SDG-02), concluded with an awareness walk, reinforcing the commitment to food security and sustainability for a healthier future.
