Students in the Food and Nutrition Management program at Humber Polytechnic hosted an interactive event Thursday focused on changing common myths about healthy eating, especially the belief that nutritious food is always more expensive than junk food.
The event, titled Unlocking the Potential of Food, featured second-year students showcasing displays on food groups, plant-based eating, smart grocery shopping, breakfast habits, and the influence of social media on food choices.
Through presentations, games and take-home resources, the goal was simple: help people make informed, affordable and healthy food decisions.
“We want people to know what they’re eating,” said Saleha Salim Tekrawala, a second-year Food and Nutrition Management student. “Are you getting enough macronutrients, vitamins and minerals? Is the food you’re choosing good for your body? Even during inflation, you can still make healthy choices in cheaper ways.”
Several displays focused on practical strategies for eating well on a budget.
From choosing seasonal produce to using canned and frozen foods effectively. Students said that healthy eating does not have to mean expensive specialty items.
Instructor Peter Rick said the event serves two main purposes: educating consumers about food and nutrition while also raising awareness about vegetarian options.
“The misnomer is that healthy foods cost more,” Rick said. “There are strategies you can employ to eat nutritious food economically. Our students are in their final semester, and they’ve spent two years learning about cooking, meal planning and balanced diets. This is their opportunity to share that knowledge face-to-face with consumers.”
Another major theme of the event was plant-based eating. Jasnoor Kaur, a second-year student in Nutrition and Healthy Lifestyle Promotion, said that the day also promotes vegetarian food and awareness in line with Canada’s Food Guide recommendations.
“We are promoting vegetarianism and plant-based choices,” Kaur said. “Legumes, whole grains and beans are affordable, high in fibre and protein, and they help boost energy and overall health.”
Interactive activities such as nutrition bingo introduced concepts like “Meatless Monday,” encouraging participants to consider reducing meat consumption and incorporating more plant-based meals into their week.
Students also talked about common misconceptions about canned and frozen foods.
Kaur said that canned legumes and beans are cost-effective and nutritious when prepared properly, making them ideal for busy students and families.
Frozen fruits and vegetables are practical options for those with limited time since they last longer and retain nutritional value.
The event also connected students with campus resources, including Humber's food bank, and promoted upcoming workshops on how to use canned foods smartly and economically.
Beyond nutrition education, the event offered something equally important: experience.
For many students, it was a chance to practice communicating complex health information in clear, accessible ways.
“It gives our students exposure to being face-to-face with consumers and sharing their knowledge,” Rick said.
