The Nutrition and Dietetics programme under the Department of Public Health and Administration at the Biaka University Institute of Buea (BUIB) brought life, flavor, and insight to campus as it took centre-stage in commemorating World Nutrition Day. Observed under the theme “Food Connects Us,” the celebration served as a vibrant reminder of the unifying and transformative power of food, cutting across cultures, promoting public health, and encouraging mindful living.
The day began with a word for the divine, singing of the national anthem, followed by a formal opening ceremony graced by the Vice Chancellor of BUIB, who set the tone with impacting remarks that highlighted the indispensable role of nutrition in healthcare, disease prevention, and sustainable development. She stressed the university’s commitment to grooming skilled and passionate professionals in nutrition and dietetics, individuals who are equipped not only to work in clinics and hospitals but also to advocate for healthier communities at national and global levels.
Speaking to participants during the event, Mr. Smith Njumbe who represented the Head of the Department of Nutrition and Dietetics expressed appreciation for the support shown by university leadership, fellow departments, and external partners. He noted that events like these serve to elevate the role of nutrition in everyday discourse and offer students hands-on experience in advocacy and public education; key aspects of their future professional responsibilities.
Following this, the event transitioned into an engaging series of expert-led discussions. The first speaker, Dr. Bertrand Tambe, delivered a powerful talk titled “From Fork to Farm,” where he explored the interconnections of consumer choices, agricultural practices, and their impact on health and the environment. His presentation emphasized on how much daily food decisions influence not only personal well-being but also food systems, sustainability, and local economies.
Next, Dr. Fabrice Tonfack took the platform with an enlightening talk on “Plant-Based Eating for People and the Planet.” He discussed the growing body of evidence supporting plant-based diets as effective in preventing chronic diseases while also being environmentally sustainable. His message underscored how shifting to more plant-centric meals can simultaneously benefit individual health and reduce ecological footprints, a theme that deeply resonated with both students and staff.
The heart of the event was undoubtedly the Nutrition and Dietetics Exhibition Stand, creatively curated by students of the department. Lined with a variety of healthy, locally sourced food products and prototypes, the stand was a testament to the department’s focus on innovation and sustainability in nutrition. From fortified cereal blends and herbal teas to low-fat snacks and smoothies, each item was developed with both taste and health benefits in mind. The stand attracted dozens of curious and eager visitors, including staff, students, and community members.
What set the celebration apart was its strong focus on community engagement and practical application. At the exhibition stand, guests were not only invited to sample student-prepared nutrients but were also offered one-on-one consultations with nutrition students and faculty. These consultations provided practical tips on healthy eating, lifestyle modifications, weight management, and how to tailor meals to individual health needs. Many participants left with personalized diet advice, meal plans, and a renewed sense of motivation to pursue healthier living.
Beyond the scientific and educational elements, the day was marked by a warm, inclusive atmosphere that celebrated the social and emotional aspects of food. As attendees moved from one session to another, shared bites and experiences brought people together, reinforcing the idea that food does far more than nourish the body; it fosters connection and a sense of belonging. These presentations highlighted how different people value food, offering a taste of diversity that tied perfectly into the day’s theme.
Reflections from students and visitors alike revealed a deep appreciation for the effort and knowledge shared. Expressing that the event not only educated them but inspired them to take action, whether by making healthier food choices or encouraging others in their communities to do the same.