CSP Final 2022

FOOD AND NUTRITION
Community Service project submitted to

SKR Govt. Degree College, Gudur
DEPARTMENT OF ZOOLOGY
By
I & II BSC -MZC STUDETNS
MENTOR
Dr. K. SIVA PRASAD
Lecturer in Zoology
DEPARTMENT OF ZOOLOGY
SKR GOVT DEGREE COLLEGE, GUDUR
JUNE 2022
Commissionerate of Collegiate Education , Government of Andhra Pradesh
SKR GOVT DEGREE COLLEGE, GUDUR, TIRUPATHI DT. AP.
Format - II Community Service Project (CSP) - Weekly Progress Report by Lecturer
Details of the Lecturer /

Mentor Allotted for Details of the Community
Student details Weekly Feedback by the Lecturer / Mentor on execution of CSP
Community Service Service Project (CSP)
Colle Project
Sn Zon ge
District Link of CSP Report
o e Nam
e Program
Program Name Plce - Mandal /
Nam Subje Type of Ye Gend Mobile studying (
Regd. No. Name Combinat of the Village/W Municipa Week-1 Week-2 Week-3 Week-4
e ct Lecturer ar er Number BA/B.Com/
ion CSP ard lity
B.Sc etc., )
Dr.
SKR Food
K.
TIRUPA GDC Zoolo Regular- 20312901 P. Vijaya 77948307 and Municipal Data Data Compilation of Project Preparation and http://skrgdcgudur
1 III Siva 2 Male BSc MZC Gudur
THI GUD gy DR 2 kumar 45 Nutriti ity collection collection data submission .ac.in/
pras
UR on
ad
Food Data Data Compilation of Project Preparation and http://skrgdcgudur
and Municipal collection collection data submission .ac.in/
Gudur
2131290 A. 70932 Nutriti ity
08 Yaswanth 1 Male 98253 BSC MZC on
Gudur
2131290 K. Chenchu 76590 Nutriti ity
010 Narendra 1 Male 24973 BSC MZC on
Gudur
2131290 86396 Nutriti ity
16 K. Mahesh 1 Male 85615 BSC MZC on
Gudur
2131290 99894 Nutriti ity
18 A. Ganesh 1 Male 53130 BSC MZC on
Gudur
2131290 C. Chandra 78424 Nutriti ity
21 sekhar 1 Male 66461 BSC MZC on
1

WEEK 1
Format - III Community Service Project (CSP) - Student Daily Progress Report
1 Name of the Student P. Vijaya Kumar
2 Regd. No. of the Student 203129012
3 Year 2
Program studying (
BSC
4 BA/B.Com/B.Sc etc., )
5 Program Combination MZC
6 Name of the Mentor Dr. K. Siva Prasad
7 Name of the CSP Food and Nutrition
8 Place of CSP execution Gudur, Tilak Nagar
No.of
S.No Date Work done hours
spent
1 23.05.2022 Data collected door to door 3

2

WEEK 2
3 Year 2
Program studying (
BSC
No.of
spent

3

WEEK 3
3 Year 2
Program studying ( BA/B.Com/B.Sc

BSC
4 etc., )
No.of
spent
1 06.06.2022 Data Compilation 3

4

WEEK 4
3 Year 2
Program studying (
BSC
No.of
spent
1 13.06.2022 CSP Project preparation 3

5
Survey contents / Questions
FOOD AND NUTRITION – NAME OF THE CSP
1. How many times a day do you eat?
 1X 2X 3X
2. Please answer the following according to your particular eating habits?
1. Yes
2. Sometimes
3. No
I eat a good breakfast
1. Yes
2. Sometimes
3. No
I experience feelings of hunger during the day
1. Yes
2. Sometimes
3. No
I eat meat
1. Yes
2. Sometimes
3. No
I eat vegetables
1. Yes
2. Sometimes
3. No
I eat fruit
6
1. Yes
2. Sometimes
3. No
I eat dairy
1. Yes
2. Sometimes
3. No
I eat sweets
1. Yes
2. Sometimes
3. No
3. What meal would you consider to be your main meal of the day?
1. Breakfast
2. Lunch
3. Dinner
4.
5.
4. What does your main meal consist of and how is it prepared?
 Freshly home-cooked produce

 Restaurant meal
 Pre-cooked, microwave or TV dinners
5. What does your main meal on the weekend consist of and how is it prepared?
 Freshly home-cooked produce

 Restaurant meal
 Pre-cooked, microwave or TV dinners
6. Have you been avoiding some foods for health reasons?
 No
7
7. Do you have any particular food allergies?
 No
8. What is your weekly food intake frequency of the following food categories?
 Several times a day

 Once a day
 Several times a week
 Less often
 Never
Sweet foods
1.
2.
3.
4.
Salty foods
1.
2.
3.
4.
5.
Fresh fruit
1.
2.
3.
4.
5.
Fresh vegetables
8
1.
2.
3.
4.
5.
9. What percentage of your regular diet consists of meat and meat products?
 90% or more
 75%
 50%
 25%
 Less than 25%
10. How much of your diet consists of vegetables and non-animal products?
 90% or more
 75%
 50%
 25%
 Less than 25%
11. Do you or have you ever had cholesterol problems?
 Yes
 No
 I don't know
12. Do you know your current BMI (Body Mass Index) index?
 Less than 18,5 (Underweight)

 18,5-25 (Ideal weight)
 25-30 (Overweight)
 30-35 (Moderate obesity)
 35-40 (Obesity)
 More than 40 (Morbidly obese)
9
S.K.R. GOVERNMENT DEGREE COLLEGE :GUDUR

SOCIO-ECONOMIC SURVEY FOR COMMUNITY SERVICE
PROJECT
STUDENT NAME CONDUCTING SURVEY:

.........................................................................................
CLASS: ......................... GROUP: ................................... ROLL NO:.............. DATE:

.............................
REGD. NO:..................................... MOBILE NO: ............................................
MENTOR’S NAME: ..................................................................

DESIGNATION:.....................................
I. Name of the Head of the family in full :

........................................................................................................
II. Father's Name: ................................................................ Mother's

Name:......................................................
III. Door No: ............................... Street Name: ............................................................Ward No...............
IV. Village: ......................................................... Mandal:..........................................

Dist:...............................
V. Mobile No: ..............................................
VI. Marital status : MARRIED / UNMARRIED
VII. Spouse Name:

...............................................................................................................................................
VIII. CATEGORY: SC/ ST/ BC - / OC Caste:

...............................................................
9. Qualification: ...................................................
10. Occupation: ...................................................................
11. Annual Income: Rs. .....................................................................

10
12. No. of Family members : ........................
13. Children : Male: ........................... Female: ...........................
14. Education status of the children: ..................................................,

............................................................
15. No. of family members Earning: ...................., source of their income:.............................................
16. Does the family have a motor vehicle? : Yes / No If yes type of vehicle ...............................
17. Does the family have a Ration/ Rice Card? Yes / No
18. Are you benefited by any Schemes from the Govt.? Yes / NoIf yes,
mention the scheme: ............................................
19. Does the family have Health card? Yes / No
20. Does the family have any agricultural land: Yes / No. . If yes, how much area?......................
21. Does the family have own house? Yes/ No
22. Is it a own construction ? or under any Govt. Scheme? Own / Govt. Scheme
23. Is any one of the family members is a Govt. Employee?

If yes give
details...............................................................................................................................................
24. Facilities available (a) Computer (b) Internet (c) Wi-Fi (d) Smart TV (e) Android Mobile
25. Cards available (a) Aadhar (b) PAN (c) Debit Card (d) Credit Card
Signature of the student Signature of the Mentor

11
SKR GOVT DEGREE COLLEGE :: GUDUR
COMMUNITY SERVICE PROJECT

12
Introduction
Food is anything liquid, semi-solid or solid which contains nutrients and energy and when taken or
eaten nourishes the body.
Food contains important substances which provide energy to move, think, work, run our body
systems, keep us healthy, help to boost our immune system and protect us from infections. When we
eat or take food, our bodies absorb useful nutrients into the blood and they are transported to areas
where they are needed or stored. The food we eat or take is used for growth, maintenance and body
functions.
Classification of foods according to their functions
Foods may be classified according to their functions in the body:
a) Energy-giving foods
Foods rich in carbohydrates and fats are called energy-giving foods or “GO” foods. They provide
energy to the body and are essential for physical activity and basic functioning of the body. Foods
like cereals, roots, tubers, starchy fruits and vegetables oils, milk, butter and ghee are good
sources of energy.
b) Body-building foods
Foods rich in protein are called body-building foods or “GROW” foods. These foods help to
maintain life and promote growth, repair worn out and damaged body tissues. “GROW” foods
come from animal and plant sources. Milk, meat, eggs and fish are good sources of animal
proteins while legumes and nuts are good sources of plant protein. Animal protein sources are
considered to be of high quality compared to plant sources, apart from soybeans.
c) Protective
Foods rich in minerals and vitamins are known as protective or “GLOW” foods. They are essential
for promoting body immunity and regulatory functions. Fruits and vegetables are the
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main sources of “GLOW” foods. Fortified foods, including iodized salt, are also good sources of
“GLOW” foods.
Nutrients in food
Nutrients are substances contained in food that nourish the body. They are required by the
body to maintain general health and physiological functions, for example: provision of energy,
building the body mass, keeping the body warm, boosting immunity and regulating the various
body functions that help someone to live.
Major nutrients in human nutrition
Nutrients in food are divided into three major categories: macronutrients,

micronutrients and water.
1) Macronutrients
These are required in large amounts:
• Carbohydrates
• Proteins
• Fats/oils
Carbohydrates
These are the primary source of energy in most diets. They include starches, fibre and sugars.
Sweet foods such as sugar, jam, cakes and sugary drinks are sources of carbohydrates but
should be consumed minimally because they do not provide any other nutrients and may
increase risk of overweight.
Carbohydrate requirements
Individual carbohydrate requirements vary according to age, sex, physical activity level and
physiological status. The recommended daily carbohydrate intake should provide about 45%
to 65% of the total body energy/calorie requirements of 2000–3000 kilocalories (kcal). One
gram of carbohydrates provides 4 kilocalories.
Proteins
Proteins are body-building foods and are required for growth and development, maintenance
and repair of tissues, production of metabolic and digestive enzymes, and formation of certain
hormones and all cells and tissues.
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Protein requirements
The recommended intake of protein each day is about 1 gram per kilo- gram of body weight.
Example: if a person is 60 kilograms, he will require 60 grams of protein each day. This is
equivalent to one egg or a piece of meat about the size of an egg. However, children, teenagers,
and pregnant and lactating mothers require more protein as indicated below:
• Children: 30–50 g (half a palm of meat)
• Teenagers: 60–75 g (a palm of meat)
• Adults: 60–70 g (a palm of meat)

• Pregnant and lactating mothers: 90 g (one and a half palm of meat)
Fats and oils
Fats and oils also known as lipids are derived from both animal and plant sources.
Fats are rich in energy, build body cells, support brain development of infants, help body
processes, and facilitate the absorption and use of fat-soluble vitamins A, D, E, and K. The major
component of lipids is glyc- erol and fatty acids. According to chemical properties, fatty acids can
be divided into saturated and unsaturated fatty acids. Generally lipids containing saturated fatty
acids are solid at room temperature and include animal fats (butter, lard, tallow, ghee) and tropical
oils (palm, coconut, palm kernel). Saturated fats increase the risk of heart disease.
Those containing unsaturated fatty acids are liquid at room temperature. These include
monounsaturated and polyunsaturated fats and are found in vegetable oils such as sunflower, corn,
soybean, canola and olive oils. Replacing saturated fats with unsaturated fats lowers risk of heart
disease.
Fat/lipid/oil requirements
Fat provides high amounts of energy to the body; 1 g of fat produces over 9 kcals.
Daily intake of fats/oils should not exceed 30% of total kilocalories. Intake of saturated fats should
be 10% or less of the total fat intake per day. Cholesterol intake should not exceed 300 mg.
Sources of fats/lipids/oils
• Animal sources include meat, suet, bacon, oil fish, cheese, butter, lard, milk, and egg yolk.
• Plant sources include groundnuts, soya, cocoa, sim-sim, maize, avocado, margarine, wheat
germ, corn, sunflower, and palm oil.
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Dietary fibre
This is a form of complex carbohydrate that is part of the nondigestible portion of the food.
Dietary fibre increases the body’s sense of satisfaction thus preventing overeating. Diets high in
fibre protect against constipation. Fibre can slow the body’s absorption of sugar and cholesterol
protecting the body from diseases of the heart and diabetes. Dietary fibre adds bulk to the faeces.
In addition, dietary fibre slows down the breakdown of starch.
Main sources of dietary fibre
• Whole grains of cereals, for example: oats, millet, and maize bran.
• Vegetables, for example: dodo, nakati, malakwang, cabbage, and pumpkin leaves.
• Legumes such as beans, peas, and pigeon peas, among others.
• Fruits such as mangoes, oranges, and pineapples, among others.
2) Micronutrients
These are required by the body in small amounts and include: vitamins and minerals.
Vitamins
Vitamins are organic compounds that perform specific metabolic functions in the body. There
are two forms of vitamins:
a) Fat-soluble vitamins
These are stored by the body and require dietary fat to be absorbed.
They include vitamins A, D, E and K. Fat-soluble vitamins are necessary for development and
maintenance of body tissues and their functions, for example: eyes (vitamin A), bones (vitamin
D), muscles and blood clotting (vitamin K), protection of cells (vitamin E), synthesis of enzymes
and absorption of essential nutrients. Dietary sources of fat-soluble vitamins include carrots,
tomatoes, liver, offal, kidney, gizzard, heart, milk and milk products and leafy vegetables.
b) Water-soluble vitamins
These are not stored by the body and must be consumed regularly.
They include vitamins C (ascorbic acid) and the B complex group. Their functions include
releasing energy, supporting utilization of macronutrients and synthesizing red blood cells.
Dietary sources of water-soluble vitamins include fruits, dark leafy vegetables, whole grains,
meat, fish, poultry and fortified cereals. Citrus fruits are an especially good source of vitamin C.
Vitamin C is crucial for improving iron bioavailability from plant food sources.
16
Vitamins requirements
• Water-soluble vitamins are not stored in the body and must be consumed daily.
• Fat-soluble vitamins are stored in the liver and may not have to be taken daily, excessive intake
of these vitamins is toxic
Essential vitamins and their sources for the proper functioning of
the body
Diet Functions/Rol Symptoms if

Nutrient ary e(s) in Deficiency
Sour the Body
ces
WATER-SOLUBLE VITAMINS
Vitamin B1 (Thiamin) Whole grain Producing • Failure to

cereals such energy for the grow in
as maize, body, supports children
millet, appetite and • Weak muscles
sorghum, central
• Painful and
legumes and nervous
inflamed
oil seeds, fish, system
nerves
liver, milk and functions
• Depressi
egg
on,
irritabili
ty
• Beriberi
Fish, liver, Contributes • Failure to
milk, meat to energy grow
Vitamin Fish, Enables • Dermati
and eggs, production • Skin lesions
B3 meat, energy tis
whole grain • Dermatitis
(Niacin) chick production • Dementi
cereals,
en, in the body, • Conjunctivitis
a
legumes
eggs, supports • Diarrho • Sore lips,
whole appetite and ea swollen
grain central tongue
17
cereal nervous
s system
functions
Vitamin Legumes, Facilitates Tiredness

B6 avocado, metabolis , anaemia,
(pyridoxin dark green m and irritability
e) leafy absorption ,
vegetabl of fats and depressio
es proteins, n, sore
(DGLV), promotes red tongue,
whole blood cells nausea,
grains, formation, muscle
nuts and production twitching,
seeds, of protein dizziness,
cabbage, and nerve dermatitis
banana, transmitters, (skin
liver, antioxidants problem),
chicken, neuropath
meat, y (nerve
fish, problem)
potatoes,
water
melon,
sun
flowers
seeds
Vitamin B12 Seafo Formation Tiredness
(cyanocobalam od, of red blood ,
in) liver, cells, affects anaemia,
kidne white blood confusion
y, cells, ,
heart, maintains numbness
whole nerve and , nerve
grains gastrointesti problems,
, tuna, nal tissue ringing
18
yoghu in ears,
rt, dementi
eggs, a,
chees memory
e, problem
meat, s
chicke
n
Folic acid Kidney, Contributes Diarrhoe
liver, to synthesis a, sore
nuts, of new red red
legumes, blood cells tongue,
eggs, and anaemia,
green gastrointesti heartbur
vegetable nal cells, n,
s, whole aids cell fatigue,
grains, division and confusio
avocado, growth n,
oranges, depressi
fish on and
dementi
a
Vitamin C Guavas, Builds Bleeding
sweet healthy gums,
pepper, bones, bruise
leafy teeth and easily,
green gums, slow heal,
vegetable helps fight anaemia,
s, infection, muscle
oranges, helps non- and joint
lemons, heme iron pain,
tomatoes absorption, frequent
, most serves as an colds
fruits antioxidant
s, helps in
protein
19
metabolism
Vitamin B2
(Riboflavin)
Vitamin B3 Fish, meat, chicken, Enables energy production in the • Dermatitis
(Niacin) eggs, whole grain body, supports appetite and central • Dementia
cereals nervous system functions • Diarrhoea
Vitamin B6 Legumes, avocado, dark Facilitates metabolism and Tiredness,

(pyridoxine) green absorption of fats and proteins, anaemia,
leafy vegetables promotes red blood cells formation, irritability,
(DGLV), whole grains, production of protein and nerve depression, sore
nuts and seeds, cabbage, transmitters, antioxidants tongue, nausea,
banana, liver, chicken, muscle
meat, fish, potatoes, twitching,
water melon, sun dizziness,
flowers seeds dermatitis (skin
problem),
neuropathy
(nerve problem)
Vitamin B12 Seafood, liver, Formation of red blood cells, affects Tiredness,
(cyanocobalamin) kidney, heart, whole white blood cells, maintains nerve anaemia,
grains, tuna, yoghurt, and gastrointestinal tissue confusion,
eggs, cheese, meat, numbness,
chicken nerve problems,
ringing
in ears,
dementia,
memory
problems
20
Folic acid Kidney, liver, nuts, Contributes to synthesis of new red Diarrhoea, sore
legumes, eggs, green blood cells and gastrointestinal red tongue,
vegetables, whole grains, cells, aids cell division and growth anaemia,
avocado, oranges, fish heartburn,
fatigue,
confusion,
depression and
dementia
Vitamin C Guavas, sweet pepper, Builds healthy bones, teeth and Bleeding gums,
leafy green vegetables, gums, helps fight infection, helps bruise easily,
oranges, lemons, non-heme iron absorption, serves slow heal,
tomatoes, most fruits as an antioxidants, helps in protein anaemia,
metabolism muscle and joint
pain, frequent
colds
FAT SOLUBLE VITAMINS

Vitamin A Yellow/orange fruits Supports immune Eye problems
(Retinol) and vegetables, DGLV, system and and night
egg yolk, liver, milk, provides resistance blindness,
blue-band/ margarine to infections, sensitivity to
ensures good light, scaly and
vision, healthy skin and hair,
skin, teeth and poor teeth and
bone development, nails, colds
promotes
maintenance of
epithelial cells and
mucous
membranes
Vitamin D Produced by the skin Required for Poor
on exposure to sunlight proper formation absorption
Milk, cheese, butter, of bone and teeth of iron and

phosphorus
blue band margarine, Helps the body to
fatty fish eggs and liver absorb calcium will lead to
and phosphorus formation

of weak bones
21
and teeth,
growth of
children is
retarded severe
deficiency
leads to rickets
and
osteomalacia
in
adults/elderly
Vitamin E Vegetable oils, nuts Increases disease Tiredness,
and seeds, whole resistance, dry hair, leg
grains, eggs, legumes, Protects fats and cramps,
DGLV vitamins infertility,
A and C from muscle
oxidation, weakness,
prevents aging impotence,
nerve
problems and
heart disorders
Vitamin K Vegetables such as Helps with Bleeding
spinach, lettuce, blood clotting
cauliflower, and
cabbage, broccoli, fish,
liver, meat, eggs
Minerals
Minerals are required for the normal functioning of body processes, including growth,
development, water balance and neurological processes.
Minerals of public health importance
Iron is an essential component of blood and helps transfer oxygen to various body tissues. Dietary
sources include red meat, fish, poultry (easily absorbed), legumes, leafy green vegetables (less
easily absorbed, but absorption increases if eaten with animal source iron or vitamin C).
Calcium is a key component of bones and teeth and is needed for a strong skeleton and important
in blood clotting. The major source of calcium in the world is milk and milk products. Other
22
sources include fish eaten with bones (silver fish—mukene, haplochromis species—nkeje) and
dark green vegetables (plant sources are not well absorbed).
Iodine is important for thyroid function and for mental development of children. The most
important dietary source is iodized salt.
Zinc enhances and strengthens the immune system, helps wound healing, facilitates digestion and
is an important component of skeletal muscle. Dietary sources include beef, seafood, liver, nuts,
beans and whole grains.
Other minerals involved in various body functions are chromium, copper, fluoride, magnesium,
manganese, molybdenum, nickel, potassium, phosphorus, sodium and selenium.
Mineral requirements
Minerals that are required by the body in relatively large amounts such as calcium, iron,
phosphorus, potassium, sulphur, chlorine, sodium and magnesium require deliberate efforts to be
supplied them through increased food production, consumption and supplementation.
Most trace mineral elements such as iodine copper, manganese, fluo- rine, cobalt, nickel, zinc,
chromium and selenium are supplied by a wide variety of foods and the body is unlikely to be
deficient in them when one consumes a balanced diet.
SUMMARY
• Promote the consumption of both animal and plant foods in the community since
minerals from plant sources are poorly absorbed.
• Use iodized salt for cooking.
• Consumption of animal source foods is necessary for a family to achieve a balanced

diet.
• Animal source foods are a good source of readily digested protein and are rich in
energy. Animal source foods are easily absorbable and an efficient source of
micronutrients (calcium and B12 from milk, and iron, zinc and vitamin A).
Animal source foods are exclusive sources of dietary vitamin B12, and a good source of
preformed vitamin A, particularly in milk which protects children from diseases.
23
Essential minerals, sources, functions and symptoms of deficiency
Symptoms of
Mineral Sources Functions Deficiency
Zinc DGLV, sea food, meat, Protects the immune system, Slow growth, loss of senses
pumpkin seeds, milk, needed of smell and taste, loss of
liver, whole grain, for digestive and immune appetite, diarrhoea, prostate
egg yolk, garlic, system enzymes, wound gland problems, poor wound
chicken, fish, legumes healing, Vitamin A healing, skin problems and
metabolism, antioxidant. ringing in ears
Selenium Brown rice, nuts, liver, Serves as an antioxidant, Weakness, pancreas
egg yolk, onions, prevents the breakdown of damage, impaired growth,
garlic, meat, whole fat and other body cells. hears problems
grains, milk
Magnesium Legumes, nuts, whole Assists nerve and muscle Spasms, cramps, tremors,
grains, avocado, function and release of constipation (strained
DGLV energy from fats, proteins bowel movements)
and carbohydrates.
Iodine Breast milk from it makes the brain and body Impaired mental and
mothers with good function properly it is physical development, deaf
iodine status, iodized essential to the healthy mutism (child cannot
salt, sea fish, milk from development of unborn speak), cretinism,
animals with good babies and young children. spontaneous abortion, still
iodine status, sea It helps pregnant women. birth and birth defects,
weeds, plants from swelling of the front neck
soils rich in iodine called goitre
Iron Meat, liver, eggs, Needed for oxygen Headaches, tiredness,
DGLV, seeds, exchange in the blood, it irritability, pale colour,
wholegrain, legumes, strengthens the blood. dizziness, anaemia
fish, seafood It builds muscles and brain.
It helps the body.
Calcium Milk, cheese and other Helps build strong bones and Myalgia, bone thinness,
dairy teeth. Helps muscles and teeth breakage, bleeding
foods, green leafy nerves function normally.
24
vegetables, such as Helps to ensure blood clots

cabbage and okra normally.
Water
Maintains the fluid balance, cell turgidity, media for all biochemical reactions in the body,
solvent for certain nutrients, used in removing excreta and keeps some parts of the body moist.
Water is essential for life because it forms part of the body cells and fluids, such as blood and
digestive juices.
Water requirements
Drink water everyday especially in hot weather when much is lost through sweating to avoid
dehydration. A minimum of 2–3 Litres per day is recommended for an adult person. All drinks
such as tea, coffee, fruit juice count towards there commended daily total of at least 8 cups a day
(for an adult). Children should drink all the time as they need.
The body requires water for many functions:
• To transport nutrients around the body.
• To make blood, saliva, tears and sweat.

• To enable body processes such as digestion.
• To keep the mouth and lungs moist, and to keep the skin moist and cool.
• To produce breast milk, which is also a source of water.
Extra water is needed:
• During illness when a raised temperature results in increased sweating. If vomiting or
diarrhoea has occurred, both of which can cause dehydration especially in babies.
• In lactation when extra water is required for milk production. After intensive activity such
as sport.
NUTRITION
Nutrition is the process of providing or obtaining the food necessary for health and growth.
It broadly encompasses all actions necessary for obtaining, handling, preparing, serving, eating
and utilization of food by the body. When individuals or communities do not feed appropriately
they face a possibility of becoming malnourished and can face serious health problems.
Extension workers should promote good nutrition in the community.
Nutrition
Good nutrition refers to a state when the food we eat is able to provide the recommended
amounts of nutrients for the body to perform all its physiological activities. It is dependent on
25
one’s age, physiological status, physical activity level and sex. Good nutrition is important
throughout the life cycle; right from pre-conception, conception, pregnancy, infancy, childhood,
adolescence and adulthood. Good nutrition makes an individual healthy, more productive
and improves the quality of life.
Good nutrition means:
• Eating the right food.

• At the right time.
• The right amounts (quality and quantity) to ensure a balance diet and should be prepared
in the correct way and right place.
Good nutrition is important because it:
• Enhances physical and cognitive development.
• Enhances breast milk production for the mother to adequately breastfeed her child.
• Builds and or boosts body immunity reducing susceptibility to disease.
• Reduces costs involved in disease management and control

• Enhances productivity.
A person with poor nutrition is at high risk of:
• Poor growth and development of the body and the brain (especially in young)
• Frequent illness, infections and prolonged (delayed) recovery

• Reduced ability learn or perform in school
• Reduced ability to work and earn a living
• Death
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2. MALNUTRITION AND ITS PREVENTION
A malnourished and sickly population has low agriculture productivity.
The extension worker should demonstrate to community and households the gravity of the
malnutrition situation and thus the need to prevent it.
What is malnutrition
Malnutrition is a condition that develops when the body does not get the right amount of the
nutrients it needs to maintain healthy tissues and organ function. It includes conditions, such
as undernutrition, overnutrition and micronutrient deficiency diseases (like vitamin A
deficiency, iron deficiency anaemia, iodine deficiency disorders and zinc deficiency).
Malnutrition affects MOSTLY people of the following categories:
• Infants and children from pregnancy to two (2) years of age

• Non-breastfed children
• Pregnant and lactating women
• People suffering from chronic or infectious disease
• People are food insecure
Types of malnutrition
a) Undernutrition
This is a nutrition a deficiency resulting from inadequate intake of food or inability of the body
to convert or absorb food.
Undernutrition is the most common and easily observable type of malnutrition. Undernutrition
often presents itself in two forms: acute and chronic.
1) Acute malnutrition: Underweight/wasting
Acute malnutrition takes place within a short time and can present loss of muscles in bulk.
When severe, presents with visible wasting (promi- nence of bones) and/or symmetrical
swelling of the body starting from both feet.
2) Chronic malnutrition: Stunting
A child’s height is one of the most important indicator of his/her well- being. Height reflects
the accumulated total of early-life health and diseases. The problems that prevent children
from growing tall also prevent them from growing into healthy, productive, smart adults. Height
predicts adult economic outcomes. Chronic undernutrition that affects children right from
pregnancy to 5 years of age affects their growth and leads to reduced growth in stature (short-
27
for-age). Chronic malnutrition is due to prolonged long term deprivation of proper

nutrients/foods to children.
b) Micronutrient malnutrition (lack of minerals and vitamins)

This type of malnutrition is called “hidden hunger;” and is due to inadequate intake of dietary
mineral salts and vitamins leading to vitamin mineral deficiencies (VMDs). This form of
malnutrition cannot be identified easily except in advanced stages when clinical signs appear.
Minerals and vitamins are required by the body in very small quantities, they are very important
in protecting the body against infections. Usually, their absence in the diet does not cause a
person to “feel hungry.”
Micronutrient deficiency disorders of public health significance in Uganda are:
• Iron deficiency anaemia (IDA)
• Vitamin A deficiency (VAD)

• Iodine deficiency disorder (IDD)
• Zinc deficiency disorder (ZDD)
c) Overnutrition
This is the excessive intake of nutrients in foods over a given period of time exposing
individuals to poor health. Overnutrition results in overweight, obesity, or vitamin toxicity.
Overnutrition may be caused by any of the following factors:
• Eating habits (overeating)

• Health conditions
• Taking too many unprescribed dietary supplements
• Lack of physical activity (sedentary lifestyle)
• Psychological factors (stress)
• Environmental factors (unsafe foods, e.g., heavy metals in food, peer pressure)
• Medication
• Genetic factors
28
Summary of types and categories of malnutrition
Prevalence of malnutrition in Uganda
Malnutrition is one of the main public health and economic and development problems facing
Uganda. Children below the age of five years and women in reproductive age including
pregnant women and lactating mothers are mostly affected (UDHS 2011). Children below the
age of 5 years suffer mostly from under nutrition with:
• 33% of these children suffer from chronic undernutrition (they are stunted)
• 14% are underweight (body weight too light for their age)
• 49% suffer from iron deficiency anaemia (lack of iron/blood)
• 60% suffer from different forms of iodine deficiency disorders (IDD) Likewise women in
reproductive age (15–49 years) also suffer from malnutrition:
• 52% of pregnant women and lactating mothers have vitamin A deficiency
• 23% suffered from iron deficiency anaemia

29
Causes of malnutrition?
There are several interconnected causes of malnutrition, ranging from policy issues to
underlying community and cultural situations to house hold conditions and are commonly
categorized into immediate causes, underlying cause and basic causes.
Immediate causes include:

• Inadequate dietary intake including poor quality and quantity of food in the diet (poor
dietary diversity).
• Infection and diseases such as malaria, diarrhoeal diseases, acute respiratory infections,
measles and worm infestations.
• Low intake of foods rich in appropriate nutrients.
• Low intake of substances like vitamin C that enhance nutrient absorption.
• High intake of factors like phytates and tannins that inhibit nutrient absorption.
• Food insecurity.
Underlying causes include:

• Household food insecurity including poor access to a diverse diet, inadequate quantity
of food available and accessible, and seasonal fluctuations in food availability.
• Inadequate maternal and childcare, including suboptimal maternal nutrition and infant
feeding practices, often a result of heavy work- loads for women and frequent births.
• Poor access to healthcare and inadequate water and sanitation, leading to increased
illness.
• Inadequate and/or incorrect feeding practices.
• Inadequate caring capacity for example inadequate time, inadequate knowledge.
• Low levels of family education, awareness, knowledge and motiva- tion.
• Intrahousehold maldistribution of access to food, health services and care.
• Poor food preparation, storage, preservation and processing practices at household levels.
• Beliefs and practices that restrict access to certain foods for some family members (food
taboos).
• Poor health services and/or agricultural infrastructure.
• Lack of institutional capacity in nutrition and/or personnel trained in the various

components of community nutrition programs.
30
• Low production of diversified nutritious foods.

• Lack of household level gardening.
• Insufficient marketing infrastructure for key food.
• Poorly developed commercial food processing industry.
Basic causes include:

• Limited livelihood opportunities and unequal economic structure.
• Inadequate educational opportunities.
• Priorities guiding the allocation of public funding and other resources.
• Quality of social and political leadership, e.g., poor economic or physical access to markets.
• Little or no productive land.
• High prevalence of certain endemic diseases, e.g., tuberculosis and HIV/AIDS.
• Low status of and lack of resource control by women.
• Failure to consider nutrition needs in agriculture and health policy-making.
• Lack of resources to produce nutrient-rich foods.

• Poor economic or physical access to markets.
• Little or no productive land.
• Lack of access to safe water for drinking, hygiene and/or irrigation.
• Seasonality of food availability.
• Low status of and lack of resource control by women.
Consequences (cost) of malnutrition
a) Consequences of undernutrition
Child deaths, diseases and disability

• Newborns who are born small (low birth weight, that is less than 2.5 kg) for their
gestational age are more likely to die than children born with a healthy weight.
• A severely stunted child is four times more likely to die than a healthy child (Lancet
2008).
• A severely wasted child is nine times more likely to die than a healthy child (Lancet
2008).
• Micronutrient deficiencies—including vitamin A, zinc and iron—im- pair the immune

system, increasing risk of illness and death.
31
• Anaemia increases risk of maternal and perinatal deaths (death of infant in the womb and
during the first 6 weeks of birth).
• Vitamin A deficiency causes blindness.
• Malnutrition has negative consequence on physical productivity, health and education

outcomes with consequential negative im- pacts on socioeconomic development in
Uganda.
Malnutrition weakens brain development and nervous system

• Impaired brain development, poor school achievement, absentee- ism (stunting, iron
deficiency, anaemia, iodine deficiency)
• Neural tube defects: undeveloped back bone and the nervous system (folic acid
deficiency)
• Impaired foetal brain development, brain damage, severe mental retardation, or
congenital abnormalities (iodine deficiency in pregnancy)
• Diminished income: earning capacity in adulthood
Malnutrition decreases productivity and economic growth

• When malnourished individuals are sick, they are weak and cannot perform their daily
work for example sick farmers.
• Individuals with iron deficiency anaemia (particularly women) be- come tired easily and
cannot work for longer hours.
32
• Shortage of iodine decreases IQ and causes a productivity loss.
• Farmers with low literacy levels are less likely to adopt improved agricultural practices
hence leading to poor agricultural production and productivity.
• People with low literacy levels are bound to have poor health seek- ing behaviours and
access to quality health services.
• Mothers with low education level are likely to follow poor feeding practices hence
affecting the nutritional and health status of family members.
• Contributes to poverty.
• Cost of treating illnesses attributable to malnutrition.
• Cost of caring for sick.
• Lost care for other (not sick) household members.
b) Consequences of overnutrition
Malnutrition can lead to multiple medical conditions including:
• Coronary heart disease (heart attack)

• Diabetes (high blood sugar)
• Gout (swollen painful joints)
• Hypertension (high blood pressure)
• Overweight
• Obesity
• Death
Malnutrition increases the risk of death and illnesses
Malnutrition weakens immunity and predisposes individuals to different infections.
• More than half of infant deaths are associated with malnutrition.
• Marasmus and kwashiorkor and finally death are caused by severe malnutrition.
• Goitre due to iodine deficiency.
• Night blindness to complete blindness from vitamin A deficiency.

• Anaemia from iron deficiency.
33
Agriculture-based interventions and/or strategies aimed atpreventing malnutrition
• Promoting production of nutrient-rich foods and rearing of livestock.
• Promoting backyard farming, kitchen gardening, and hanging gar- dens.
• Encouraging rearing of small livestock and consumption of their products.

• Promoting production and consumption of biofortified foods.
• Promoting consumption of nutritious meals and diet diversification.
• Encouraging proper food preparation and feeding practices.
• Supporting and promoting nutrition education and good child caring practices.
• Supporting and promoting labour-saving technologies to reduce women’s workload,

e.g., establishment of woodlots, water harvest- ing technologies and various energy
saving technologies.
• Promoting household and community-level food processing technologies.
• Promoting good post-harvest handling practices and food safety along the value chain.
• Promoting water, sanitation and hygiene (WASH) practices.
• Promoting community-based food and nutrition information system to track vulnerable
households and communities for corrective action.
• Integrating appropriate essential nutrition actions in the agricultural extension system.
• Mainstreaming gender considerations in agriculture development programs.
SUMMARY
• Malnutrition can be undernutrition or overnutrition.
• Undernutrition includes acute malnutrition, chronic malnutrition and

micronutrient deficiencies.
• Undernutrition has immediate causes (inadequate food intake and illness),
underlying causes (household food insecurity, inadequate maternal and child care
practices, poor access to health, water and sanitation services) and basic causes
(suboptimal political, economic, and social policies and systems).
• Consequences of malnutrition include increased illness and death, poor growth
and development, lower labour productivity, poorer educational attainment, and
noncommunicable disease like diabetes and hypertension.
• Undernutrition occurs across the life cycle and can pass from one generation to
another.
34
• It is important to break this cycle through interventions to promote nutritional

status of adolescent girls and women of reproductive age and from pregnancy
through 24 months of age.
Water access
1. Access to safe water is considered a basic human need and, in most countries, a basic
human right.
2. For many people especially in rural communities, there is lack access to safe water.
3. The negative effects of lack of access to sufficient quantities of water, water of
reasonable quality, basic sanitation and hygiene are magnified for sick people including
the malnourished clients.
4. The added burden of unsafe water affects not only the malnourished individual, but the
entire family, increasing the risk of diarrhoea disease and lost productivity.
5. Water quality
6. Piped water is available in some areas, but is often untreated or is contaminated between
the source and the home.
7. Simple, low cost technologies for treating and safely storing water at the household level
can greatly improve the microbial quality of water and can significantly reduce diarrhoea
achieving outcomes comparable to those achieved by hand washing and safe handling
and disposal of faeces.
8. Several technologies are viable for treating water in the home: chlo- rination; use of aqua
safe and water guard, use of various types of filters; proper boiling.
35
Project Results and discussion
Total Number of students 6

Total days for collected data 12 days each
Total samples collected each student 120
Total number of samples = 720.
Question wise analysis:
1. How many times a day do you eat?
 1X 2X 3X
600 samples revels 3X
120 samples reveals 2X
2. Please answer the following according to your particular eating habits?
• Yes, Sometimes, No
I eat a good breakfast
4. Yes - 600 samples reveal that this type of habit.

5. Sometimes – 120 sample reveals this type of food habit.
6. No – Nil data
I experience feelings of hunger during the day
4. Yes 360 samples reveal this type of food habit

5. Sometimes 240 samples reveal this food habit
6. No - 120 samples reveal this food habit
36
I eat meat
4. Yes – 480 samples reveal this food habit

5. Sometimes – 220 samples reveal this food habit
6. No – 20 are vegetarians
I eat vegetables
4. Yes - 720 samples positive this habit

5. Sometimes – Nil data
6. No – Nil data
I eat fruit
4. Yes - 600 samples positive this food habit

5. Sometimes – 100- samples reveal this data
6. No – 20 are said none.
I eat dairy
4. Yes - 360 people answer this data

5. Sometimes – 120 people answer this data
6. No – 120 said not followed
I eat sweets
4. Yes - 480 are eating sweets occasionally

5. Sometimes – 120 are said
6. No – 120 said not eat sweets.
3. What meal would you consider to be your main meal of the day?
6. Breakfast – 120 answered

7. Lunch - 360 are answered
8. Dinner – 240 are answered
9.
10.
37
4. What does your main meal consist of and how is it prepared?
 Freshly home-cooked produce – 600 people answered this question

 Restaurant meal - 100 answered
 Pre-cooked, microwave or TV dinners – 20 answered.
5. What does your main meal on the weekend consist of and how is it prepared?
 Freshly home-cooked produce 600 people answered this question

 Restaurant meal - 100 answered
 Pre-cooked, microwave or TV dinners – 20 answered
6. Have you been avoiding some foods for health reasons?
 No 720 people answered this data
7. Do you have any particular food allergies?
 No - 240 have food allergies and 480 people have normal condition.
8. What is your weekly food intake frequency of the following food categories?
1. Several times a day

2. Once a day
3. Several times a week
4. Less often
5. Never
Sweet foods
1. Several times a day - 60

2. Once a day - 60
3. Several times a week 120
4. Less often - 240
38
5. Never – 240
Salty foods
2. Once a day - 120
4. Less often - 240
5. Never – 60
Fresh fruit
2. Once a day - 360
4. Less often - 120
5. Never – 60
Fresh vegetables
2. Once a day - 600
3. Several times a week - 120
4. Less often - 0
5. Never – 0
9. What percentage of your regular diet consists of meat and meat products?
 90% or more - 0
 75% - 120
39
 50% - 480
 25% - 60
 Less than 25% - 60
10. How much of your diet consists of vegetables and non-animal products?
 90% or more - 360

 75% - 120
 50% - 120
 25% - 60
 Less than 25% - 60
11. Do you or have you ever had cholesterol problems?
 Yes - Nil
 No - 600
 I don't know - 120
12. Do you know your current BMI (Body Mass Index) index?
 Less than 18,5 (Underweight) - 120

 18,5-25 (Ideal weight) - 360
 25-30 (Overweight) - 20
 30-35 (Moderate obesity) - 100
 35-40 (Obesity) - 60
 More than 40 (Morbidly obese) - 60
40
GRAPHS
Q1
0
120
600
1X 2X 3X
3Q
120
240
360
Breakfast Lunch Dinner

41
4Q
100 20
600
Freshly home-cooked produce Restaurant meal

Pre-cooked, microwave or TV dinners
5Q
100 20
600
Freshly home-cooked produce Restaurant meal

Pre-cooked, microwave or TV dinners
42
7Q- Food allergies
33%
Food allergy
67% Normal
Q8-1 Sweet Foods
60 60
240
120
240
Several times a day Once a day Several times a week

Less often Never
Q8-2 Salty foods
60
240
240
120
60
Several times a day Once a day Several times a week Less often Never
43
Q8-3 Fresh fruits
60 120
120
60
360
Several times a day - 120 Once a day - 360

Several times a week 60 Less often - 120
Never – 60
Q8-4 fresh vegetables

0 0
0
120
600
Several times a day Once a day Several times a week Less often Never
9Q meat and meat products

0
60 120
60
480
90% or more 75% 50% 25% Less than 25%

44
Q 10 diet consists of vegetables
60
60
120 360
120
90% or more 75% 50% 25% Less than 25%
Q 11 cholesterol problems
0
120
600
Yes No I don't know

45
Q 12. BMI (Body Mass Index) index
60, 8% 120, 17%

60, 8% Less than 18,5 (Underweight)
100, 14% 18,5-25 (Ideal weight)

25-30 (Overweight)
20, 3%
30-35 (Moderate obesity)
360, 50%
35-40 (Obesity)
More than 40 (Morbidly obese)
46
Discussion
From this community service project results, the following observations identified by the
students.
80% of the people taking food three time per day and remaining 20% of the people taking
two times per day.
20% of the people taking good breakfast sometimes, remaining 80% of the people taking
good breakfast.
66% of the people taking meat in their food habit, 30 % of the people taking meat
occasionally and 4% of the people not consume the meat in their daily food habit.
100 % of the people taking the vegetable daily in their food habits
90% of the people taking fruits daily foods and 10% of the people occasionally.
66% of the people taking sweets along with foods , 16% of the people taking sweets some
times and 16% of the people not taking the sweets.
33% of the people experiencing food allergies with different food products.
50% of the people taking vegetables daily in their food habits.
83% of the people are taking non- cholesterol food.
As per BMI 50% of the people have normal body weight, 17% of the people under weight,
3% of the people over weight, 8% of the people obesity.
47
Conclusion
A healthy diet is a diet that maintains or improves overall health. A healthy

diet provides the body with essential nutrition: fluid, macronutrients such as
protein, micronutrients such as vitamins, and adequate fibre and food energy.
Diet consisting of the proper quantities and proportions of foods needed to
maintain health or growth. The nutrition group of ICMR (Indian Council of
Medical Research) has recommended the composition of a balanced diet for
Indians. This includes cereals (like rice, wheat, and jowar), pulses, roots and
tubers, fruits, milk, and dairy products, fats and oils, sugar, and groundnuts.
They also recommended an intake of meat, fish, and eggs for non-vegetarians.
10
SKR GOVT DEGREE COLLEGE, GUDUR, TIRUPATHI DIST. AP.

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FOOD AND NUTRITION

Community Service project submitted to

I & II BSC -MZC STUDETNS

Format - II Community Service Project (CSP) - Weekly Progress Report by Lecturer

Details of the Lecturer /

Commissionerate of Collegiate Education , Government of Andhra Pradesh

1 Name of the Student P. Vijaya Kumar

2 Regd. No. of the Student 203129012

5 Program Combination MZC

6 Name of the Mentor Dr. K. Siva Prasad

7 Name of the CSP Food and Nutrition

8 Place of CSP execution Gudur, Tilak Nagar

1 23.05.2022 Data collected door to door 3

2 24.05.2022 Data collected door to door 3

3 25.05.2022 Data collected door to door 3

4 26.05.2022 Data collected door to door 3

5 27.05.2022 Data collected door to door 3

6 28.05.2022 Data collected door to door 3

Commissionerate of Collegiate Education , Government of Andhra Pradesh

1 Name of the Student P. Vijaya Kumar

2 Regd. No. of the Student 203129012

5 Program Combination MZC

6 Name of the Mentor Dr. K. Siva Prasad

7 Name of the CSP Food and Nutrition

8 Place of CSP execution Gudur, Tilak Nagar

1 30.05.2022 Data collected door to door 3

2 31.05.2022 Data collected door to door 3

3 01.06.2022 Data collected door to door 3

4 02.06.2022 Data collected door to door 3

5 03.06.2022 Data collected door to door 3

6 04.06.2022 Data collected door to door 3

Commissionerate of Collegiate Education , Government of Andhra Pradesh

1 Name of the Student P. Vijaya Kumar

2 Regd. No. of the Student 203129012

Program studying ( BA/B.Com/B.Sc

5 Program Combination MZC

6 Name of the Mentor Dr. K. Siva Prasad

7 Name of the CSP Food and Nutrition

8 Place of CSP execution Gudur, Tilak Nagar

1 06.06.2022 Data Compilation 3

2 07.06.2022 Data Compilation 3

3 08.06.2022 Data Compilation 3

4 09.06.2022 Data Compilation 3

5 10.06.2022 Data Compilation 3

6 11.06.2022 Data Compilation 3

Commissionerate of Collegiate Education , Government of Andhra Pradesh

1 Name of the Student P. Vijaya Kumar

2 Regd. No. of the Student 203129012

5 Program Combination MZC

6 Name of the Mentor Dr. K. Siva Prasad

7 Name of the CSP Food and Nutrition

8 Place of CSP execution Gudur, Tilak Nagar

1 13.06.2022 CSP Project preparation 3

2 14.06.2022 CSP Project preparation 3

3 15.06.2022 CSP Project preparation 3

4 16.06.2022 CSP Project preparation 3

5 17.06.2022 CSP Project preparation 3

6 18.06.2022 CSP Project preparation 3

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