The Dietetics Department, Obafemi Awolowo University Teaching Hospitals Complex (OAUTHC), Ile-Ife, on Wednesday, 29th July 2026, held the fourth edition of its Eat Well to Keep Well health awareness programme, with the theme, “Eating Well in a Depressed Economy: Availability, Affordability, Accessibility.” The programme, which was held at the Mini-Auditorium of the hospital, focused on equipping participants with practical knowledge on how to maintain healthy and balanced diet despite prevailing economic challenges.
Speaking on behalf of the Chief Medical Director, the Deputy Chairman, Medical Advisory Committee, Prof. Olalekan Olasehinde, in his opening remarks, acknowledged the difficulties faced by individuals and families in maintaining healthy eating habits due to current economic realities. He therefore encouraged participants to pay close attention to the presentations and learn practical ways of making healthy food choices that are both nutritious and affordable.
Delivering the first lecture, Dietitian Adenike Ademiluyi acknowledged that the prevailing economic situation has compelled some individuals to resort to inexpensive but unhealthy meals, while others have had to skip meals altogether. She noted that such practices could have serious health implications, including protein-energy malnutrition, hidden hunger and an increased disease burden. She further highlighted some affordable sources of protein and dairy alternatives that can contribute to a healthy diet, including snails, termites, crayfish, soya cheese, soya milk and tiger-nut milk, among others.
Speaking on the importance of healthy eating, the second speaker, Dietitian Gideon Alabi, reiterated the need for individuals to make conscious efforts to eat healthily in order to prevent avoidable health complications and reduce the likelihood of frequent hospital visits in the future. He explained that achieving a healthy diet requires adherence to four basic principles: consuming a variety of food groups, ensuring adequate intake of essential nutrients, practising moderation in food consumption and maintaining an overall balance across the different food groups.
The programme concluded with a raffle draw session, which added an engaging and interactive dimension to the health awareness programme. Participants had the opportunity to win various prizes during the draw, creating an atmosphere of excitement and enthusiasm as the winners were announced.
Photo Credit: Idris Adediran ANIPR
