The objective of the nutritional project was to identify the nutritional deficiencies, planning an appropriate menu and to create an awareness on nutritional deficiency and its prevention in Athrady area, Udupi Taluk, Karnataka. Initially, a nutritional survey was conducted among 34 houses. The survey report showed that there is an excess intake of fat and lack of calcium and protein in their diet. A menu was planned to meet the nutritional requirements of people based on normal RDA value. Menu consisted of drumstick leaf chappati, soyabean curry and salad which are rich in calcium and protein and less in fat.

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 puppet show on importance of calcium and protein rich diet. A role play was enacted by the students to signify the importance of healthy life style and problems due to over consumption of fat. The prepared food was served to twenty members of various families. Family members were pleased and appreciated the work of students and also expressed that the programme was informative. ?