The objective of the nutritional project was to identify the nutritional deficiencies, planning an appropriate menu, to create awareness on nutritional deficiency in Angadibettu area. Initially, nutritional assessment was conducted for family members of 34 houses. The nutritional assessment report showed that there is an excess intake of carbohydrate and protein, and low intake of iron and calcium in their diet. A menu was planned to meet the nutritional requirements of people based on normal RDA value. The menu consisted of vegetable pulav, ragi milk shake, and Cassia tora kofta curry which are rich in iron and calcium.

Food was prepared by following the principles of cooking. The presentation part of the project started with welcome address to the gathering followed by role play showing importance of iron and calcium rich diet, and a health education focusing on importance of calcium and iron rich diet. We explained on the modified menu plan regarding nutritive values and cost of the food which was prepared. The prepared food was served to twenty members of various families of Angadibettu area. Family members were pleased and appreciated the work of students and also expressed that the programme was informative.