NUTRITION

Community Service Project report submitted at the end of 2024-2025 Academic

Year in partial fulfilment of the requirement for the award of the degree of

Bachelor of Technology
in Computer Science and
Engineering
Submitted by

S.Dhanush (22981A05G2)
Sk.Nazeer (22981A05G6)
S.Nani (22981A05H2)

V.Sunil Kumar (22981A05I8)

Under the esteemed guidance of

Mrs. P. SRAVANI
Assistant Professor

RAGHU ENGINEERING COLLEGE

(Autonomous)
(Approved by AICTE, New Delhi, accredited by NBA (CSE, ECE, CIVIL & MECH) & Re
Accredited by NAAC with ‘A+’ grade & Permanently Affiliated to JNTU-GV
Vizianagaram) Dakamarri, Bheemunipatnam Mandal, Visakhapatnam Dist. – 531 162(A.P.)
2024-2025
 RAGHU ENGINEERING COLLEGE
(A)

CERTIFICATE

This is to certify that this community service project entitled “NUTRITION” done
by S.Dhanush,Sk.Nazeer,S.Nani,V.Sunil Kumar bearing Regd. No: 22981A05G2,
22981A05G6, 22981A05H2, 22981A05I8 during the academic year 2024-2025 in partial
fulfilment of the requirements for the completion of 2024-2025 Academic Year of Bachelor
of Technology in Computer Science and Engineering, under the supervision of Mrs. P.
Sravani, Assistant Professor.

Internal Guide Head of the Department

Mrs.P.Sravani Dr.R.Sivaranjani
Department of CSE Program Head-
Department Of CSE
Raghu Engineering College Raghu Engineering College
External Examiner
 DECLARATION

This is to certify that this mandatory community internship service project

“NUTRITION” is bonified work done by us, in partial fulfilment of the requirements for
the completion of second year, 2024-2025 in Nakkavanipalem, Visakhapatnam in
academic year of the degree B Tech and submitted to the Department of Computer Science
& Engineering, Raghu Engineering College, Dakamarri.

We also declare that this community service project is a result of our own effort and that
has not been copied from anyone and we have taken only citations from the sources which
are mentioned in the references.

S.Dhanush (22981A05G2)

SK.Nazeer (22981A05G6)

S.Nani (22981A05H2)

V.Sunil Kumar (22981A05I8)

Signature of Faculty Mentor

Signature of Community Internship Coordinator (Department)

Signature of Community Internship Coordinator (College)

Signature of Head of the Department

DATE: PLACE:

ACKNOWLEDGEMENT
We express our sincere gratitude to our esteemed institute “Raghu Engineering College”,
which has provided us an opportunity to fulfil the most cherished desire to reach our goal.
We take this opportunity with great pleasure to put on record our ineffable personal
indebtedness to Mr. Raghu Kalidindi, Chairman of Raghu Engineering College for
providing necessary departmental facilities.
We would like to thank the principal Dr. Ch Srinivasu, Administration and Management of
“Raghu Engineering College”, for providing the requisite facilities to carry out the project on
campus.
We sincerely thank Dr.R.Sivaranjani, Head of Department, Computer Science and
Engineering, Raghu Engineering College, for his kind support in the successful completion
of this work.
We extend thanks to the Nakkavani palem village people, located in Visakhapatnam,530013,
Andhra Pradesh, India.
We sincerely express our deep sense of gratitude to Mrs. P. Sravani mam, Assistant
Professor, Department of Computer Science and Engineering, Raghu Engineering College,
for her kindness and wisdom coupled with patience. It’s a great pleasure of ours to submit
this project under her wing.
We extend thanks to the faculty members of the Computer Science Department for their
value based imparting of theory and practical subjects which were used in the project. We are
thankful to the non-teaching staff of the Department of Computer Science and Engineering,
Raghu Engineering College, for their inexpressible support.

REGARDS:

S.Dhanush (22981A05G2)

Sk.Nazeer (22981A05G6)

S.Nani (22981A05H2)

V.Sunil Kumar (22981A05I8)

 DEPARTMENT VISION, MISSION AND DEPARTMENT
PEOs

Vision of the Department:

To generate competent professionals to become part of the industry and research
organizations at the national and international levels.

Mission of the Department:

M1: To impart high quality professional training in undergraduate level with emphasis on
basic principles of Computer Science and Engineering and to foster leading edge research in
the fastchanging field.

M2: To inculcate professional behaviour, strong ethical values, innovative research

capabilities and leadership abilities in the young minds so as to work with a commitment.

Program Educational Objectives (PEOs):

PEO1: To produce graduates who have strong foundation in mathematics, science,
engineering fundamentals, laboratory, and work-based experiences to formulate and solve
engineering problems in computer science engineering domains and shall have proficiency in
implementation software tools and languages.

PEO2: To progressively impart training to the students for success in various engineering
positions within the core areas in computer science engineering, computational or adapting
themselves to latest trends by learning themselves.

PEO3: To produce graduates having the ability to pursue advanced higher studies and
research. To have professional and communication skills to function as leaders and members
of multidisciplinary teams in engineering and other industries with strong work ethics,
organizational skills, teamwork and understand the importance of being a thorough
professional.
 POs & PSOs

Program Outcomes (POs):

1. Engineering knowledge: Apply the knowledge of mathematics, science, engineering

fundamentals, and an engineering specialization to solve complex engineering problems.

2. Problem analysis: Identity, formulate, review research literature, and analyse complex
engineering problems reaching substantiated conclusions using first principles of
mathematics, natural sciences, and engineering sciences.

3. Design/development of solutions: Design solutions for complex engineering problems

and design system components or processes that meet the specified needs with appropriate
consideration for public health and safety and the cultural, societal, and environmental
concerns.

4. Conduct investigations of complex problems: Use research-based knowledge and

research methods, including design of experiments, analysis, interpretation of data, and
synthesis of the information to provide valid conclusions.

5. Modern tool usage: Create, select, and apply appropriate techniques, resources, and
modern engineering and IT tools, including prediction and modelling to complex engineering
activities with an understanding of the limitations.

6. The engineer and society: Apply reasoning informed by the contextual knowledge to
assess societal, health, safety, legal and cultural issues and the consequent responsibilities
relevant to the professional engineering practice.

7. Environment and sustainability: Understand the impact of the professional

engineering solutions in societal and environmental contexts and demonstrate the knowledge
of and need for sustainable development.

8. Ethics: Apply ethical principles and commit to professional ethics, responsibilities,

and norms of the engineering practice.

9. Individual and team-work: Function effectively as an individual and as a member or

leader in diverse teams and multidisciplinary settings.

10. Communication: Communicate effectively on complex engineering activities with the
engineering community and with society at large, such as being able to comprehend and
write effective reports and design documentation, make effective presentations, and give and
receive clear instructions.

11. Project management and finance: Demonstrate knowledge and understanding of the
engineering and management principles and apply these to one’s work as a member and
leader in a team, to manage projects and in multidisciplinary environments.

12. Life-long learning: Recognize the need for and have the preparation and ability to

engage in independent and life-long learning in the broadest context of technological change.

Program Specific Outcomes (PSOs):

PSO 1: Apply the concepts and techniques of the Computer Science & Engineering branch
and the Mathematical foundations in the significant domains to address the complex
engineering problems concerning environmental, safety, economics, culture, and society.

PSO 2: Employ emerging computer languages and platforms in developing innovative career
prospects as an entrepreneur with leadership, ethical, and communication skills with a zest to
pursue higher studies in the field of Computer Science & Engineering.

PSO 3: Implement and analyze the standard tools, practices, and technologies to build
innovative and optimal Cyber Security solutions for society and industry.
 COURSE OBJECTIVES
(Community Internship)

➢ To sensitize the students to the living conditions of the people who are around them.
➢ To help students to realize the stark realities of the society.
➢ To bring about an attitudinal change in the students and help them to develop societal
consciousness, sensibility, responsibility, and accountability.

➢ To make students aware of their inner strength and help them to find new /out of box
solutions to the social problems.

➢ To make students socially responsible citizens who are sensitive to the needs of the
disadvantaged sections.

➢ To help students to initiate developmental activities in the community in coordination with

public and government authorities.

➢ To develop a holistic life perspective among the students by making them study culture,
traditions, habits, lifestyles, resource utilization, wastages and its management, social
problems, public administration system and the roles and responsibilities of different
persons across different social systems.
 LIST OF CONTENTS

S.NO CONTENT PG.NO

1. ABSTRACT 1

2. EXECUTIVE SUMMARY 2

3. OVERVIEW OF THE COMMUNITY 3

4. COMMUNITY SERVICE PART 4

5. ACTIVITY LOGS AND WEEKLY REPORT 5

6. PROBLEMS IDENTIFICATION 17

7. DESCRIPTION OF THE COMMUNITY AWARENESS PROGRAMME 18

8. SHORT-TERM & LONG-TERM SOLUTIONS 19

9. CONCLUSION 20

10. STUDENT SELF-EVALUATION 21

11. EVALUATION BY THE FACULTY MENTOR 22

12. PICTURES 23
 ABSTRACT
The abstract of a nutrition document provides a concise overview of the main themes,
objectives, methods, and key findings of the work. Here's a sample abstract for a nutrition
report: The project aims to educate community members about the importance of balanced
nutrition, healthy food choices, and the prevention of diet-related health issues such as
obesity, diabetes, and heart disease. Through workshops, cooking demonstrations, and
distribution of educational materials, the initiative seeks to provide practical tools and
knowledge to help individuals make healthier food choices on a budget.

The project also emphasizes the significance of local, culturally relevant food options and the
role of community partnerships in creating sustainable nutrition solutions. By empowering
participants with the skills and understanding needed to improve their diet, this initiative
aspires to foster long-term health benefits and reduce nutrition-related disparities in the
community

Through this multifaceted approach, the project seeks to reduce the prevalence of diet-related
diseases in the community, enhance food security, and empower individuals with the
knowledge and skills to take control of their health. By providing the tools for healthier
eating habits and fostering a culture of nutrition awareness, the initiative aims to create a
long-term, sustainable impact on the health and well-being of the community.

“The Greatest Wealth is Health” -Virgil

1
 Executive Summary
The Community Nutrition Awareness and Education Initiative is a health-focused
project aimed at improving dietary habits and promoting nutrition education in underserved
communities. With the rising prevalence of diet-related health issues such as obesity,
diabetes, and cardiovascular disease, this initiative seeks to provide practical tools,
knowledge, and resources to empower individuals to make healthier food choices,
ultimately improving community health outcomes.

This project will deliver a series of interactive workshops, cooking demonstrations, and
community outreach programs designed to educate participants about essential nutrition
principles, the impact of food choices on long-term health, and strategies for adopting a
balanced diet. Emphasizing accessible and affordable nutrition, the project will focus on
practical solutions for individuals facing food insecurity or limited access to healthy foods.

The expected outcomes of the initiative include a measurable improvement in participants’

knowledge of nutrition, increased consumption of healthy foods, and a reduction in the
prevalence of nutrition-related diseases in the community. By fostering a culture of health
and nutrition awareness, this project will contribute to the overall well-being of individuals
and create a sustainable foundation for improved health in the long term.

2
 Overview of the Community
After visiting the village, we came to know that the agriculture Department of the village is
trying its best to acknowledge the farmers regarding soil protection. Also, the villagers are
using different methods like using cow urine, cow dung etc. to maintain the fertility of the
soil.

Nakkavani Palem is a Village in Visakhapatnam District of Andhra Pradesh State, India. It

belongs to Andhra region. It is near Maddilapalem Bus Depot , Maddilapalem. The Local
language in this village Telugu.

According to 2011 census data, the number of households are 1250 and the population of the
village is 4300. Literacy rate is 69.3%.Male population is 51.7% and Female population is
48.3%

There is only one Government Health sub-centre, three AWC centres are there near an
Anganwadi School. In Anganwadi schools, the teachers role is to take care of the children at
a very young age.

In our opinion Anganwadi centres have more proper way of planning human nutrition needs
especially for children. The Anganwadi centres(AWC) is very good at organizing children
daily time table and food needs

Government provides nutritious food to the children on daily menu. The food items are eggs,
milk, dry fruits like dates etc.. They provide medical kits in the AWC for any health issues
faced by the children.
 COMMUNITY SERVICE PART
Nutrition is the science that studies the processes by which the body takes in and utilizes
food and nutrients to maintain health, growth, and well-being. A well-balanced diet plays a
crucial role in preventing diseases, supporting immune function, enhancing physical
performance, and maintaining mental health. Proper nutrition involves consuming the right
amounts and types of nutrients, which include macronutrients (carbohydrates, proteins, and
fats) and micronutrients (vitamins and minerals), along with water, which is essential for
hydration and bodily functions.Description of the Activities undertaken in the Community
during the Community Service Project. This part could end by reflecting on what kind of
values, life skills, and technical skills the student acquired.

SKILLS WE ACQUIRED
• COMMUNICATION SKILLS

• TECHNICAL SKILLS

▪ We got to know how to design a set of questions for a survey.

▪ How to create a google form with the survey questionary.
▪ How to manipulate data in the excel sheets.
▪ How to use geo tagging, which gives the time and location of the taken image using
our mobile.
▪ Using MS OFFICE for documentation.
• TEAM WORK

• DECISION MAKING

• ACTIVE LISTENING
 ACTIVITY LOG FOR THE FIRST WEEK
BRIEF
DESCRIPTION OF LEARNING PERSON INCHARGE
DAY & DATE
THE DAILY OUTCOME SIGNATURE
ACTIVITY
Day – 1
Working day Working day
07-10-2024
Got to know about
Day - 2 Discussion on project
basic knowledge on
08-10-2024 with team members
nutrition
Group discussion on
Day – 3 selecting a village
Decided the village
09-10-2024 which is related to our
project
Asked permission from
Day – 4 the respective faculty
Granted permission
10-10-2024 in order to visit the
village
Got permission and
Headed to the village visited AWC centers
and asked permission and came to know
Day - 5
from the village about the type of the
11-10-2024
sarpanch in-order to food the people eat
conduct the survey

Got to know what food

they eat and what time
they eat .do they eat
Conducted survey in the
frequently or not?
Day - 6 village by visiting few
12-10-2024 AWC centres and some
houses
 WEEKLY REPORT
WEEK-1 (From Dt 7th Oct 2024 to Dt 12th Oct 2024)
Objective of the Activity Done: We visited a village named Nakkavanipalem
Detailed Report: After visiting the village we came to know that there is an AWC centre near
Seethammadhara road which is operating really well in terms of education and nutrition
Teachers are using different methods for mental development of children by introducing
Extra curricular activities for the children at a very young age
Suggested the elders and the workers to be more precise in giving healthy food.
Explained the nutritional topics which are the uses and nutritional values of foods items , drinks,
, essential nutrients for the growth and development in a physical manner and nutrition
Acknowledged them with the helpful food to be healthy.
gave a brief explanation about the benefits of veggies(vegetarian), six essential nutrients about
most protein-rich vegetables and explained the mixing of vitamin c
Explained about veggies and vegetables and the importance of vitamins for a child’s physical growth
we gained an understanding regarding the knowledge of the people regarding nutrition.
explained about what foods are important for babies and motherhood.
 ACTIVITY LOG FOR THE SECOND WEEK
BRIEF PERSON IN-
DAY & DATE DESCRIPTION OF LEARNING CHARGE

THE DAILY OUTCOME SIGNATURE

ACTIVITY
Day – 1
Working day
14-10-2024
Got the permission
Day – 2
from Hod in-order to Got permission
15-10-2024
visit the village
Gathering all team
Day – 3
members & planned Selected village
16-10-2024
about village.
Day – 4 Started to visit the
17-10-2024 village.
Granted permission
from head of the
Visited AWC centres
Day – 5 village and started
and known what is
seeing AWC centres
the food that is
18-10-2024 and surveyed.
required.

Finally surveyed the Learnt how they are

Day – 6
AWC workers about providing food to the
19-10-2024
nutrition. children,.
 WEEKLY REPORT
WEEK-2 (From Dt 14th Oct 2024 to 19t Oct 2024)
Objective of the Activity Done: Took permission and conducted surveys

Detailed Report:
we have surveyed at AWC centre on 19/1/2024.The team of 4 members are allocated to a
activity where the objective of our activity is nutrition.
we have taken permission from Hod mam and started towards Gathering and planning all
team members discussed about village and we started proceeding towards it.
we after reaching the village, have taken permission from Head of village of
Nakkavanipalem and started seeing AWC Centres and food they eat .
The research is to check quality of food and how workers following diet and the main
motivation is to learn how the children are following the diet.
Mainly workers were planning the diet for the children without any machines and found to
have a great knowledge about nutrition and to maintain the health.

And they are planning nice dietary plans for children. Diet followed are green leafy
vegetables, eggs, dal, rice etc..
To understand nutrition is most important and it is needed to know in life.
 ACTIVITY LOG FOR THE THIRD WEEK
BRIEF PERSON
DESCRIPTION OF LEARNING
INCHARGE
DAY & DATE THE DAILY OUTCOME
SIGNATURE
ACTIVITY

Day – 1 Took the guidelines Learning activities

21-10-2024 from guide about the
Food nutrition
Day – 2 We read some books Understanding
22-10-2024 about nutrition and
human health
Day – 3 Performed a Decision making
23-10-2024 program about
human health in
public areas to aware
the people
Day – 4 We took a Interaction skills
24-10-2024 permission from our
principal regarding
our community
service project.
Day – 5 We all visited nearby Decision making
25-10-2024 areas and noticed all
the things.
Day – 6 We met awc owner Understanding and
26-10-2024 and took his interaction skill
permission to do this
community service
project.
 WEEKLY REPORT

WEEK- 3 (From Dt 21st Oct 2024 to 26 Oct 2024)

Objective of the Activity Done: Visited the village and fields to work on it.

Detailed Report:

On the first day our team met our guide Sravani mam to know about the guidelines and
how we start project.

Our guide sravani mam guided us by telling Us how to start our project.

Mam advised us that start your project by researching our topic in internet and various
books, and also understand the guidelines provided in the book.

On the second day our team of 4 read the guidelines provided in the guide and understood
them with the help of our guide and we team of 4 discussed where should we start the
Project.

And read books on nutrition and human health

On the third day we went to nearby village and conducted awareness program on
importance of health. In that Program we 4 members actively participated and also took
some advice from them.

On fourth day our team met principal sir to get permission for the community project.
Our Principal sir gave us permission and also guided us how to do project and
encouraged us to do best.

On the fifth day we team of 4 went to a awc centre nearby at the place we chose which is
located in nakkavanipalem.

We noticed the food habits of children.

On the last day, we met the awc centre teacher and talked about the things we understood
in our research there. The teacher was so kind and co-operative.
 ACTIVITY LOG FOR THE FOURTH WEEK

BRIEF PERSON
DESCRIPTION LEARNING INCHARGE
DAY & DATE OF THE DAILY OUTCOME SIGNATURE
ACTIVITY

We met the field

owner and took the
Day – 1 permission to
Interaction skills
28-10-2024 conduct the village
survey in
nakkavanipalem.
We have visited the
Day – 2 awc centre in
Evolution
29-10-2024 nakkavanipalem
village
We checked the
Day – 3 water facilities and
Observation
30-10-2024 medical facilities for
the children
We checked diet of
Day – 4 the children and their Problem
31-10-2024 health issues. identification

We conducted a
Day – 5 survey in awc centre Communication
01-11-2024 with few people.

We have discussed
with the few
Day – 6 Development
members about
02-11-2024 strategies
problems in the
centre.
 WEEKLY REPORT
WEEK-4 (From Dt 28th Oct 2024 to 2nd Nov 2024)
Objective of the Activity Done: Analysis of the surroundings

Detailed Report:
On the first day of the week, we met the owner of the centre to take Permission to continue
the project. The owner gave us permission and we started with our Project.
At first, we went to the Anganwadi centre with the staff and observed the surroundings
On the second day, we team of 4 went to the Anganwadi and observed the surroundings
and did a interview with a. We also carried a nutrition guide to know better information
and with the help of book.

On day three our team explored the water facilities for the children with the help of staff at
the Anganwadi school. We checked the medical kits available if there is any emergency for
any child.
In those analysis we came to know that they are giving purified water to the children
which is a good initiative for the health of children. They are also giving basic first aid
treatment for the children who are injured during games.
On the fourth day our team checked the dietary plans of the children with the help of a
worker at the Anganwadi centre.
On the fifth day we conducted a survey on nutrition in the village. We went to each person
and asked them about their own diet.

On the last day of the week, we discussed about the problems and their overcomes in the
with the staff at the Anganwadi centre.
 ACTIVITY LOG FOR THE FIFTH WEEK
BRIEF PERSON
LEARNING
DAY & DATE DESCRIPTION OF INCHARGE
THE DAILY OUTCOME
SIGNATURE
ACTIVITY

Day – 1 Taking guidelines

04-11-2024 from staff about the Learning activities
problem.

We searched in
Day – 2
google and read Understanding
05-11-2024
books for solution.
Performed a
program about
Day – 3 health issues in
Decision making
06-11-2024 public areas to bring
awareness among
the people.
We took a
permission from our
Day – 4
principal regarding Interaction skills
07-11-2024
our community
service project.
We visited the area
Day – 5
and noticed all the Decision making
08-11-2024
things.
We met the staff and
took their
Day – 6 Understanding and
permission to do this
09-11-2024 interaction skills
community service
project.
 WEEKLY REPORT
WEEK-5 (From Dt 04th Nov 2024 to Dt 09th Nov 2024)
Objective of the Activity Done: Analysis of problems faced by the staff

Detailed report:
On the first day our team met our Sravani mam to know about the guidelines and how to start
the project.
Our guide Sravani mam guided us by telling us how to start our project. Mam advised us to
start our project by researching our topic in internet and various books, and also understand
the guidelines provided in the book.

On the second day our team of 4 read the guidelines provided in the guide and understood
them with the help of our guide and we team of 4 discussed where should we start the project.

And read books on the different types of food and their nutrition values. On the third day, we
went to nearby centre and conducted awareness program.
In that program we 4 members awareness to the children by telling them about the knowledge
we have and took some advice from them from the staff as well.
On fourth day, our team met principal sir to get permission for the community project.

Our Principal sir gave us permission and also told some advice how to do project and
encouraged us to do best.

On the fifth day we team of 4 went to one of the Anganwadi centres nearby which is Located
in Nakkvanipalem, Visakhapatnam.

On the last day of the week, we met the staff to take permission for conducting the Project.
 ACTIVITY LOG FOR THE SIXTH WEEK
BRIEF PERSON IN-
LEARNING
DAY & DATE DESCRIPTION OF CHARGE
OUTCOME
THE DAILY SIGNATURE
ACTIVITY

We met the staff to

take the permission
Day – 1
and to conduct the Interaction skills
11-11-2024
survey.

We have visited the

Nakkavanipalem
Day – 2
village and went to Evolution
12-11-2024
the Anganwadi
centre.
We checked the
hygiene and
Day – 3
ambience of the Observation
13-11-2024
rooms the children sit
in.
We identified the
problems faced by
Day – 4 Problem
the staff in dealing
14-11-2024 identification
the children’s diet.

We conducted a
Day – 5
group talk about the
15-11-2024 problem and solution Communication
with staff.

We have discussed
about other food
Day – 6 items that can boost Development
16-08-2024 the children’s health strategies
physically and
mentally.
 WEEKLY REPORT
WEEK-6 (From Dt 11th Nov 2024 to Dt 16th Nov 2024)
Objective of the Activity Done: Visited Anganwadi centre to know about the hygiene.

Detailed Report:
On the first day of the week we met the staff of the centre to take Permission to do the
project
The staff gave us permission and we started the Project. At first, we went to the school and
interacted with the children.

On the second day, we team of 4 went to the school and interviewed the staff on how they
deal with the children.

We also carried a guide to know better information with the help of book.

On day three, our team explored the ambience and hygiene of the rooms the children study
and sit in. We asked the kids how comfortable they are studying in an Anganwadi centre.

On the fourth day our team went to the Anganwadi and asked the staff about the problems
they have faced so far .They told us that sometimes the food is not delivered on time.
On the fifth day we conducted a survey on the food delivery each month. We talked about
the solution with the staff . They were very co-operative.
On the last day in the week, we discussed about other food items they can give to the
children. Apart from eggs , green leafy vegetables; we suggested meat for muscle growth.
We also checked the medical facilities in the Anganwadi.
 PROBLEMS IDENTIFICATION
Identifying problems related to nutrition rich diet management can be crucial for ensuring
good, prosperous health for the children. Here are some common problems to consider
when dealing with nutrition for people:

Food limitation: Limited food access to the children and workers can lead to malnutrition
and under-nourished physical growth.

Busy lifestyle: Work, school, and personal commitments often leave little time for meal
planning, grocery shopping, and preparing balanced meals.
Reliance on Convenience Foods: With limited time, many people resort to fast food,
packaged snacks, and processed meals, which are often nutritionally poor and high in
unhealthy fats, sugars, and sodium.
Cost of Healthy Foods: Fresh fruits, vegetables, lean proteins, and other nutritious foods can
be more expensive than processed or packaged alternatives, making it harder for individuals
on a tight budget to maintain a healthy diet.
Economic Barriers: Low-income individuals or families might have limited access to stores
that sell fresh produce or nutritious options, especially in "food deserts" (areas with limited
access to fresh and healthy food).
Nutritional Education: Many people lack basic knowledge about what constitutes a balanced,
healthy diet or how to read food labels, leading to poor food choices
Misinformation: With the abundance of conflicting information about diets, food trends, and
supplements (e.g., keto, veganism, intermittent fasting), it can be difficult for people to
determine what is truly healthy for their unique needs.
Emotional Eating and Stress
 Emotional Eating: Stress, anxiety, or depression can lead people to eat emotionally,
choosing comfort foods (often high in sugar, fat, and calories) to cope with difficult
emotions.
 Stress and Cortisol: Chronic stress can trigger cravings for high-calorie, sugary foods
due to hormonal changes, making it harder to make healthy choices.

Solutions to Overcome These Problems:

 Meal Planning and Preparation: Planning ahead can help save time and reduce
reliance on unhealthy convenience foods.
 Education and Awareness: Increasing nutritional knowledge through education and
reliable resources can help people make informed choices.
Overcoming these challenges often requires a multi-pronged approach.
 Description of the Community awareness programs
Details of the Socio-economic Survey of the Village/Anganwadi centre. These questions are
prepared for the survey:
 How often do you eat fruits and vegetables in a typical day?
 How would you describe your typical daily diet?
 Do you regularly consume sugary drinks (e.g., soda, sweetened coffee/tea)?
 How often do you consume fast food or takeout meals?
 Do you have access to a grocery store that sells fresh fruits and vegetables within a
10-minute walk from your home?
 Have you ever faced challenges accessing healthy food due to transportation or
location?
 Have you ever received nutrition education or guidance from a healthcare
professional (e.g., doctor, dietitian)?
 Do you think there should be more local resources available to help people make
healthier food choices (e.g., nutrition education, food assistance programs)?
 What type of support would help you improve your nutrition and eating habits?

We tried to solve some problems as a group. The energy and time it took was
addressable but the results it showed was of great significance. As our group
opinion to the society is work in groups, to work alone but your little efforts to
the goodness of the society will bring a drastic change in the society as well as
in the minds of the neigh bours. Which will further promote wellness of the

nation and the world we live in.

 SOLUTIONS
TIME MANAGEMENT:
 Meal Planning & Prep: Encourage individuals to set aside a specific time each week
to plan meals and prepare healthy foods in advance. Batch cooking can reduce the
time needed to prepare nutritious meals on busy days.
 Quick & Easy Healthy Recipes: Share simple, nutritious recipes that can be prepared
in 20–30 minutes using minimal ingredients.
 Healthy Grab-and-Go Options: Promote healthier snack and meal options that are
quick to prepare or require no cooking, such as salads, yogurt, fruits, and pre-packed
veggie options.
FINANCIAL MANAGEMENT:
 Budget-Friendly Healthy Eating Tips: Provide resources on how to buy nutritious
foods on a budget, such as buying frozen fruits and vegetables, choosing whole
grains, and purchasing in bulk.
 Community Gardens: Promote community gardening programs where individuals can
grow their own fruits and vegetables, reducing food costs and increasing access to
fresh produce.
 Subsidized Nutrition Programs: Advocate for local or national programs that subsidize
healthy foods for low-income families (e.g., farmers’ market incentives, SNAP
benefits for healthy foods).
 Food Co-Ops: Encourage the creation of food cooperatives where people can access
fresh produce at reduced rates by buying in bulk and sharing the costs.
CULTURAL AND SOCIAL INFLUENCES:
 Incorporating Cultural Preferences: Promote healthy versions of traditional dishes by
teaching individuals how to make their favorite cultural foods healthier (e.g., reducing
sodium, using healthier cooking oils).
 Social Support Networks: Establish support groups or community programs where
people can share healthy recipes and support each other in making better nutrition
choices.
 Social Media Campaigns: Use social media to highlight diverse cultural recipes that
align with health guidelines, showing how nutritious meals can be culturally relevant.

Health Screenings and Education: Regular health screenings and follow-up support for
individuals with health conditions can help manage dietary needs effectively.
Support Groups: Establish online or in-person support groups for individuals with specific
health conditions where they can share tips, recipes, and experiences related to managing
their diets.
 CONCLUSION
Maintaining good nutrition is crucial for overall health and well-being, yet numerous
challenges—ranging from time constraints and financial limitations to lack of access to fresh
food and emotional eating—can make it difficult for individuals and communities to adopt
and sustain healthy eating habits. Addressing these issues requires a comprehensive approach
that combines community support, education, policy changes, and personal strategies.
Key solutions such as meal planning, budget-friendly eating tips, nutrition education, access
to fresh food through community gardens or mobile markets, and stress management
programs can go a long way in overcoming barriers to healthy eating. Additionally, fostering
an environment of support through social networks, local resources, and public health
initiatives can help create lasting, positive changes in nutrition habits.
Ultimately, improving nutrition at the community level involves a multi-pronged effort to
make nutritious foods more accessible, affordable, and culturally relevant, while empowering
individuals with the knowledge and skills to make healthier food choices. By addressing
these challenges head-on, we can work towards building a healthier, more informed society
where everyone has the opportunity to live a healthier life through better nutrition.
Education plays a pivotal role. The more people understand the benefits of balanced nutrition,
the more likely they are to make informed choices. This is why nutrition education must be
made accessible to all, through schools, healthcare systems, social media platforms, and
community outreach programs. Teaching basic cooking skills, meal planning, and
understanding food labels are practical ways to empower individuals to take charge of their
health.
Furthermore, the integration of cultural relevance into nutrition programs is key. Recognizing
the role of cultural and social preferences in food choices is crucial to creating solutions that
resonate with diverse communities. Instead of imposing one-size-fits-all dietary solutions, we
should encourage healthier versions of traditional foods, making sure that people are not only
eating well but also honoring their cultural heritage.
In addition, emotional eating, which often results from stress, anxiety, or mental health
struggles, cannot be overlooked. Addressing mental health alongside nutrition is essential to
tackling the root causes of unhealthy eating habits. Providing accessible mental health
services, along with stress-reduction techniques like mindfulness and exercise, can help
people make better food choices and form healthier eating habits. Ultimately, the goal is to
create a world where healthy eating is not a privilege but a right, and where individuals are
equipped with the knowledge, resources, and support to make choices that benefit their health
and well-being. In this way, we can work towards reducing the prevalence of diet-related
diseases, improving public health outcomes, and fostering healthier, happier communities for
future generations.
Student Self-Evaluation for the Community Service Project
Rating scale: 1 is lowest and 5 is highest ranking.
1)Oral Communication 1 2 3 4 5

2)Written communication 1 2 3 4 5
3)Proactiveness 1 2 3 4 5
4)Interaction ability with community 1 2 3 4 5
5)Positive Attitude 1 2 3 4 5

6)Self-confidence 1 2 3 4 5

7)Ability to learn 1 2 3 4 5

8)Work Plan and organization 1 2 3 4 5

9)Professionalism 1 2 3 4 5
10)Creativity 1 2 3 4 5
11)Quality of work done 1 2 3 4 5

12)Time Management 1 2 3 4 5

13)Understanding the Community 1 2 3 4 5

14)Achievement of Desired Outcomes 1 2 3 4 5
15)Overall Performance 1 2 3 4 5

SIGNATUTRES OF THE STUDENTS:

Evaluation by the Faculty Mentor

Rating scale: 1 is lowest and 5 is highest ranking.
1)Oral communication 1 2 3 4 5
2)Written communication 1 2 3 4 5
3)Proactiveness 1 2 3 4 5
4)Interaction ability with community 1 2 3 4 5
5)Positive Attitude 1 2 3 4 5
6)Self-confidence 1 2 3 4 5
7)Ability to learn 1 2 3 4 5
8)Work Plan and organization 1 2 3 4 5
9)Professionalism 1 2 3 4 5
10)Creativity 1 2 3 4 5
11)Quality of work done 1 2 3 4 5
12)Time Management 1 2 3 4 5
13)Understanding the Community 1 2 3 4 5
14)Achievement of Desired Outcomes 1 2 3 4 5
15)Overall Performance 1 2 3 4 5

SIGNATURE OF THE FACULTY:

 PICTURES

Surveying the Staff at Anganwadi centre

Height Measurement in AWC centres:

Facilities available in Anganwadis:

Medical kits EggsWeighing machine

Interacting with the teachers :

Interacting with the teachers :