We began the project by conducting the nutritional survey of 62 houses at Chennibettu, Madaga area, Udupi Taluk. Project plan was prepared based on the deficiency and excess of nutrients found in people residing in the area; the survey report of ‘batch 3A’ showed that there is excess intake of fat and a menu was planned to meet the nutritional requirements of people based on RDA value. Menu consisted of Puttu, Bengal gram curry, Tea, Green gram juice, Veg Pulav, Soya chunk sukka, Sprouted green gram salad, Tricolour Chapathi, Raw banana sukka. ??

On the other hand the survey report of ‘batch 3B’ showed that there is excess intake of fat and calorie. Their menu consisted of Vegetable Rawa Idli, Tomato Chutney, Green Tea, Watermelon Juice, Jeera Rice, Egg gravy, Drumstick Leaves Thoran, Sweet momos, Carrot Chapati, Soya Bean Gravy. ?

The food preparation began at 9.15 am. Food was prepared by following the principles of cooking. The presentation part of the project began with welcoming the gathering; followed by health education on effects of excess intake of fat, nutritional disorders of fat, ways to reduce fat in their diet and about healthy food habits by using different types of A.V Aids. Food was served to the people at 12 Noon. The total participants for the both programme were 27. The feedback was given by the participants and they were pleased and appreciated our work. The programme was concluded with the vote of thanks.?