The practical exercise was organised to reinforce classroom learning by providing students with hands-on training in food preparation, safety, measurement, presentation, and teamwork—key competencies required in nutrition and dietetics practice.

The session began with an orientation by the Course Coordinator, Miss Onyeonu Barbara, who highlighted the practical’s objectives and stressed the importance of discipline, laboratory safety, and professionalism. Students were subsequently divided into six groups to prepare culturally diverse meals, with all ingredients carefully measured and recorded before cooking to demonstrate changes in food yield and composition.

At the end of the exercise, each group presented its meal before a panel of lecturers, explaining the preparation methods and techniques employed. The lecturers commended the students for their creativity, teamwork, and commitment, describing the practical as an important step toward developing competent, industry-ready nutrition professionals.