Students learn life skills

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NT KURIOCITY

St Xavier’s College, Mapusa conducted a five-day webinar series on life skills for the under graduate and postgraduate students of the institute. In the inaugural programme, administrator of the college, Fr Tony Salema, welcomed participants and explained the importance of each session lined up as part of the series. In his address, he urged participants to inculcate skills that will be highlighted during the webinar series.

The first session was organised by the departments of biotechnology and MSc physical chemistry on the topic ‘Nutritio’. Resource person for the session was assistant professor of food technology at Carmel College, Nuvem, Nezlyn D’souza.

D’souza highlighted the meaning of obesity and explained other factors that are also linked to it, like genes, individuality, family and socio-economic factors. She stated how one can fight obesity through the calorie deficit method and explained how obesity can be prevented at the consumption level and at an individual level.

The second session on neuro linguistic programming was conducted by department of BBA travel and tourism. Resource person was a certified neuro linguistic programming (NLP) trainer, Vaishali Lall. She stated that understanding of NLP can benefit an individual in their personal as well as professional life. She also explained the NLP communication model and how NLP can be used to make communications more effective.

Department of BCA organised the third session on the topic understanding fitness. The speaker for the session was clinical nutritionist and head of postgraduate department of food technology at Carmel College, Nuvem, Sheryl Afonso. She emphasised that fitness not only depends on the food we eat, but includes mental fitness and sports fitness as well. Afonso discussed the benefits of aerobic exercises for males as well as females. She stressed on the point, ‘What you buy is what is eat’ and advised everyone to select food smartly, make a healthy choice of food and to say no to tempting foods when one is shopping. She added that we should carry our shopping list, include healthy substitutes of proteins and carbohydrates in our diets. Afonso explained how to read product labels and how to identify the various nutrients present in the food item.

Departments of journalism and mass communication organised the session on the topic ‘Traditional and Non Traditional Career Options’. Resource person for the session was project manager at Kilowatt.com, Mark Rocha.

The session revolved around taking advantage of opportunities that exist around us and creating opportunities for oneself. He focused on a contemporary example and discussed how during the pandemic people learned new hobbies like baking, cooking, sewing and so on. Using this example he also reiterated the fact that although many learned new skills, very few actually monetised those skills. He later discussed how parents nowadays are slowly shifting towards supporting alternate careers, while back in his day that was not the case. Mark emphasised the statement ‘The best job in the world is the one that works for you, not the other way around’.

The last session was organised by departments of MCom and BBA on the topic ‘Being your own boss’. Resource person for the session was an investment officer cum lecturer and a motivational speaker, Ramchandra Salgaonkar. He gave an overview of the current job scenario in the country and the rise in unemployment. He defined the true meaning of entrepreneurship and highlighted the qualities to be acquired in order to become a successful entrepreneur. He explained how students can see an entrepreneurial opportunity and exploit it in an intelligent manner. He enlightened students with the idea that it is the best time to start with any entrepreneurial activity in Goa since there are eight incubators, 17 start up schemes and a supporting eco-system. The presentation was followed by a question and answer session during which various queries of the students were cleared.

The webinar series received a response from over 380 participants.