Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date: 3 February 2024
Related SDGs:
Related Indicators: 2.3.1, 2.5.4
Details:
The Food and Service Management Program has implemented an ongoing teaching and learning programme designed to support student food security by integrating health-focused menu design, functional ingredient use, and practical cooking skills. This initiative helps students gain hands-on knowledge of nutritious food preparation while developing affordable meal options that can support both their health and food access.
On 3 February 2024, students participated in a practical class on the topic “Specialized Diet for Diabetes.” The assigned ingredient was tapioca starch, which is rich in resistant starch and acts similarly to dietary fiber. This ingredient supports gut health, provides slow energy release, and can help reduce the risk of chronic diseases such as diabetes, obesity, heart disease, and certain cancers.
Students developed two nutritious and affordable menu items:
- Tomato Sauce Pasta (Tapioca-based)
- Sago Cup Dessert with Pork Filling
The activity was part of a structured student food insecurity programme that involves:
- Practical skill development for preparing nutritious, affordable meals
- Nutrition education on functional ingredients and their health benefits
- Integration of health and food access, helping students understand how to create budget-friendly, health-conscious menus
- Supporting healthy eating behaviors that can be applied both personally and in future professional food service contexts.
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