Published: Thursday, 25th June, 2009 9:00am

Can you provide a healthy and nutritious meal on a budget?

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The Enniskillen campus of the South West College successfully launched its "Healthy Cooking on a Shoestring" summer course on Monday. Designed for those about to leave home for the first time, it was a great opportunity for first time university students to gain a little knowledge on surviving once they leave home in September.

Set to run over three consecutive weeks the course combines theory with practical cookery.

On completion of the programme students will gain a recognised nutrition qualification, a Chartered Institute of Environmental Health Level Two award in Healthy Food and Special Diet. Course tutor, Sarah Cox, has commented on the huge media attention placed on diet and nutrition. Participation on the course, she hopes, will allow students to understand how vital nutrition is to everyday life and enable them to apply the skills they will learn outside of the classroom.

One participant, Ben Harper, has a very definite reason for attending the course. Heading off to university in Glasgow this September he is adamant he 'doesn"t want to live off beans on toast.'

Similar sentiments were shared by Lee Ledwith, currently a Fashion and Interiors student at Belfast Metropolitan College. 'My mum saw the advert in the paper,' she says, 'and thought it was something I would definitely benefit from!'

Accompanying Lee was her cousin, Siobhan Ward, all the way from New York. Spending the summer in Fermanagh, Siobhan decided to go along for moral support. However, she noted that her culinary skills were in need of a little help also. It would seem that the opportunity to develop skills in the kitchen is much in need on both sides of the Atlantic.

However the course is not solely aimed at students. It is suitable for anyone wishing to learn more about healthy cooking on a budget. Such knowledge is essential on two main fronts. From a health point of view diet is a main contributing factor to wellbeing. A study conducted by the Northern Ireland Executive last November showed that 60% of the adult population in Northern Ireland are overweight.

Health Minister Michael McGimpsey has alluded to the 'ticking time bomb' of obesity here. Particularly worrying, he has noted, is the growing problem amongst children and young people.

Secondly, the course is very apt considering the current economic climate. According to February figures on www.mysupermarket.co.uk, which tracks the cost of UK supermarket food, in the last twelve months the cost of cheddar cheese has gone up by 16 per cent, bread by up to 27 per cent, milk by nearly 15 per cent and beef mince by almost 50 per cent. In light of this, the ability to prepare healthy yet cost-effective meals is a key way by which to counteract the crunch.

The college intends to continue with its culinary theme come September with the introduction of the 'Junior Chef"s Academy.' The programme, which was a resounding success at the Dungannon campus in January, is aimed at young people aged 12 to 16. Brought to Northern Ireland by People 1st, the Sector Skills Council for the hospitality, leisure and tourism industry, the course teaches young people about cooking in a challenging yet enjoyable environment. Further details will be available through the Enniskillen campus in due course.