We began the project by conducting the nutritional survey of 32 houses at Marne 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 showed that there is deficit intake of calcium and excess intake of fat in their diet. A menu was planned to meet the nutritional requirements of people based on normal RDA value. Menu consisted of green gram salad, tricolor chapathi, mushroom curry, thukpa, banana milk shake and vermicelli payasam.?

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 nutritional disorders of calcium, fat and healthy food habits through the use of different types of A.V Aids. A role play was enacted to signify the importance of low intake of fat and need for nutritious food. Food was served to the people at 11.45 am. The total participants for the programme were 20. The feedback was given by the participants and they were pleased and appreciated our work. The programme was concluded with the vote of thanks.?