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 Malpe area, Udupi Taluk, Karnataka. Initially, a nutritional survey was conducted among 15 houses. The survey report showed that there is an excess intake of fat, carbohydrate and calcium and lack of protein in their diet. A menu was planned to meet the nutritional requirement of people based on normal RDA value. Menu consisted of carrot and palak chappati, rajmah curry, flavoured lime juice and fruit salad which are rich in protein and less in fat and carbohydrate content.?

Food was prepared by following the principles of cooking. The presentation part of the project started with welcome address to the gathering followed by health education focusing on the importance of protein rich diet. A role-play was enacted by the students to signify the importance of healthy lifestyle and problems due to over consumption of fat. Games relevant to nutrition were conducted and prizes were distributed to the winners. The prepared food was served to 25 members of various families of Malpe area. Family members were pleased and appreciated the work of students and also expressed that the programme was informative. Four students of MGH Institute of Health Professionals, University of Boston witnessed the programme.?