Dr. Divya Sanghi is a professor and head of Department of Nutrition and Dietetics, School of Allied Health Sciences, Manav Rachna International Institute of Research and Studies. She has completed her PhD from King George Medical University, Lucknow in the year 2012 on subject entitled “The status of vitamin D gene variants and effect of vitamin D on progression of primary osteoarthritis knee”.  She has done number of projects on osteoarthritis and osteoporosis funded by various govt funding agencies such as ICMR, CSTUP and DBT. Her core research interests include metabolic syndrome, maternal health and obesity. She is two time International travel grant recipient from International Osteoarthritis Research Society (OARSI) for presenting a paper in SanDiego, USA and Paris, France. She has published thirty-two original papers, 2 copyright and 1 patent. Dr. Sanghi and her team were awarded second position at Anveshan 2025 for the development of edible cutlery.

Dr. Mahak Sharma is a Professor in the Department of Nutrition and Dietetics at Manav Rachna International Institute of Research and Studies. She earned her PhD in Clinical Nutrition from the University of Delhi in 2014 as a scholarship holder. With 15 years of teaching experience across University of Delhi colleges, she brings strong academic and mentoring expertise. Her core research interests include metabolic syndrome—diabetes, hypertension, cardiovascular disease, obesity—and physical activity. She is a Certified Diabetes Educator affiliated with the International Diabetes Federation. Dr. Sharma has published 57 research papers, holds 12 copyrights, 1 patent, and has contributed 15 book chapters. Her accolades include multiple research awards, the AICTE Chhatra Vishwakarma Award (2019), Start-up Jalsa recognition for “Nature’s Drop,” the Manav Rachna Karmsu Kaushlam Puraskar (2022), and a recent international conference award (2024).

Title of the workshop: Dietary Diversity Assessment: Concepts, Methods, and Score Calculation

Dietary diversity is a critical determinant of health and well-being during youth, a life stage characterized by rapid physical growth, cognitive maturation, and heightened nutritional requirements. Regular consumption of a wide range of foods across diverse food groups ensures adequate intake of essential macronutrients and micronutrients, including high-quality proteins, vitamins, minerals, and healthy fats. Such dietary patterns support optimal growth, bone health, brain development, immune competence, and hormonal regulation. Moreover, adequate dietary diversity plays a preventive role in reducing micronutrient deficiencies—particularly iron and calcium deficiencies—while contributing to improved energy levels, academic performance, and long-term metabolic health. Establishing diverse eating practices during adolescence also fosters healthy dietary behaviours and reduces the risk of obesity and other lifestyle-related disorders later in life. This interactive workshop aims to enhance participants’ understanding of dietary diversity assessment, with a specific focus on the calculation and interpretation of the Dietary Diversity Score (DDS). Participants will gain practical exposure to applying DDS as a tool in nutrition assessment, public health research, and academic settings. To encourage active engagement, the workshop will incorporate a live, interactive Slido-based quiz in which participants will calculate and compare their own dietary diversity scores through a gamified learning approach. This hands-on experience is designed to strengthen conceptual clarity, data interpretation skills, and practical competence in nutritional research methodologies.