On April 14, 2026, as part of the implementation of the World Health Organization (WHO) project “Health Promoting Universities and Colleges,” curatorial hours on the topic “Health Culture and Proper Nutrition” were held for students across the first, second, third, and fourth years. This event marked an important milestone in fostering a conscious attitude among students toward their well-being as a key resource for successful professional fulfillment. During the sessions, curators and students conducted a detailed analysis of rational nutrition principles under high academic workloads, with a particular focus on nutrient balance, the importance of staying hydrated, and the negative impact of fast food on cognitive abilities. The meetings were held in a format of active dialogue and interactive presentations, where senior students shared practical advice on maintaining a healthy diet on a limited budget, while first-year students participated in discussions on the physiological foundations of eating behavior. Special emphasis was placed on the fact that the WHO project involves creating a comprehensive supportive environment where healthy habits are integrated into the daily life of the college. Such initiatives contribute not only to disease prevention but also to increasing the stress resilience of young people, helping to shape the image of a modern specialist for whom health care is an integral part of general culture and professional responsibility.

L.K. Dyusekeyeva, Deputy Director for Educational Work