The CONNECT Project at the University of Wales Trinity Saint David & Swansea University is inviting students who are studying courses related to healthy lifestyles, to get creative and develop engaging content to increase student wellbeing.
The winning content will be available to students on the CONNECT website.

Competition Details

Swansea Uni Students

who study sports/exercise-related courses are invited to submit content related to:

  • Relationship between exercise and wellbeing/mental health
  • Tips on physical activity for students
  • Exercise or physical activity ideas
  • UWTSD Students

    who study nutrition-related courses are invited to submit content related to:

  • Relationship between nutrition and wellbeing/mental health
  • Tips on healthy eating for students
  • Healthy recipe ideas
  • This is guidance only. Students from either university are welcome to submit content related to nutrition and/or exercise if they have relevant knowledge.

    Content can be submitted in any format, such as video (under 3 minutes, Mp4 format) or infographic.
    Please keep in mind that this will be linked to or embedded into a website.

    Content should suit the student audience, bearing in mind that the universities host a diverse cohort of students.


    Academics from each university will review submissions and pick five winners from each university. Winners will be selected based on a range of factors including factual accuracy, how engaging the content is and relatability to students

    10 x £50 vouchers are up for grabs

    Upon submission, you will be asked to give consent for content to be used publicly by CONNECT, UWTSD and Swansea University.


    Friday 28th January, 10am

    Submit your entry below

    Consent for using material submitted

    I provide consent for my content to be shared with relevant academic staff at University of Wales Trinity Saint David and Swansea University to verify that the content is factually accurate

    If my content is chosen I agree for the material to be used on the: