The objective of the nutritional project was to identify the nutritional deficiencies, planning of an appropriate menu and to create an awareness on nutritional deficiency and its prevention in Malpe area, Udupi Taluk, Karnataka. Initially, a nutritional survey was conducted among 18 houses. ?

The survey report showed that there is an excess intake of fat and lack of calcium and carbohydrate in their diet. A menu was planned to meet the nutritional requirements of people based on normal RDA value. Menu consisted of payasam, pulav and salad which are rich in calcium and carbhohydrate. ?

Food was prepared by following the principles of cooking. The presentation part of the project started with welcome address to the gathering; followed by a presentation using different types of A.V Aids imparting Health Education on effects of consuming more fat and symptoms of calcium deficiency in the diet. A role play was enacted by the students to signify the importance of consuming high calcium and carbohydrate. The prepared food was served to twenty members of various families of Malpe area. Family members were pleased and appreciated the work of students and expressed that the programme was informative.?