The Health Service Center holds the nutrition education program “Simple Vegetable‑Rich Breakfast Soup Tasting Session” each quarter as part of its student support initiatives. The purpose of this program is to prevent students from skipping breakfast and to help them maintain a balanced diet for a healthy university life. At the tasting sessions, participants are offered hearty, easy‑to‑prepare soups along with their recipes.
This quarter, the event was held on April 27 at the General Education Lecture Hall and on April 30 at the Natural Science and Technology Main Hall. Under the guidance of a registered dietitian, student volunteers known as the Student Crew prepared and served “Minestrone Made with Tomato Juice” and “Chinese‑Style Congee Soup with Wolfberries, Ginger, Barley, and Chicken.”
Many students attended on both days. In the post‑event survey, participants shared comments such as: “It was very tasty and full of ingredients. It also felt nutritionally satisfying because it included plenty of barley and vegetables that I don’t usually eat.” “The texture of the barley was interesting. I’ve never added grains when making soup myself, so I’d like to try it.” “It was great to learn recipes for dishes I don’t usually cook and ingredients I’ve never bought before.” “Not only was the soup delicious, but the staff were also very courteous.” The event was well received again this quarter.
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Scenes from the General Education Lecture Hall -
Scenes from the Natural Science and Technology Main Hall -
Minestrone made with tomato juice -
Chinese‑style congee soup with wolfberries, ginger, barley, and chicken
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