COMMUNITY SERVICE PROJECT REPORT

on

FOOD HABITS
by
K.ARCHANA(208U1A0426)
K.VENKATA LAKSHMI(208U1A0427)
K.KALYANI(208U1A0428)
L.LAKSHMI SAI(208U1A0429)
M.SUSHMASWARAJ(208U1A0430)
M.BHAVANI(208U1A0431)
N.YESASWINI(208U1A0432) N.SUMATHI(208U1A0434)

Under the guidance of

Mrs.S.SALEEMA M.Tech
Asst. Professor

Department of Electronics &Communication Engineering

Gouthami Institute of Technology & Management for Women

(Affiliated to JNTUA, ANANTAPURAMU)

Peddasettipalli,
Proddatur,Kadapa(Dist) Andhra Pradesh -516361
2022-2023

CERTIFICATE
This is to certify that the community project report titled “FOOD HABITS”
submitted to “Dept. of Electronics & Communication Engineering of
Gouthami Institute of Technology and management for women” is a
bonafide record of work done under my supervision.

K.ARCHANA(208U1A0426)
K.VENKATA LAKSHMI(208U1A0427)
K.KALYANI(208U1A0428)
L.LAKSHMI SAI(208U1A0429)
M.SUSHMASWARAJ(208U1A0430)
M.BHAVANI(208U1A0431)
N.YESASWINI(208U1A0432)
N.SUMATHI(208U1A0434)

Mrs.S.SALEEMA, M.Tech,
Asst. Professor.

Y.PRAKASH RAO, M.Tech, Ph.D

Head of Department
Electronics & Communication Engineering

DECLARATION
 We, hereby declare that this Community Service Project

report titled “PLANT DISEASES” has been written by us. The work

carried out is original and has not been submitted to any other

University or

Institution for the award of any credits

S.No Name of the Roll Number Signature

. Candidate
1. K.Archana 208U1A042
6
2. K.Venkata 208U1A042
lakshmi 7
3. K.Kalyani 208U1A042
8
4. L.Lakshmi Sai 208U1A042
9
5 M.Sushmaswar 208U1A043
j 0
6 M.Bhavani 208U1A043
1
7 N.Yesaswini 208U1A043
2
8 N.Sumathi 208U1A043
4

Place: Proddatur
Date: 19-9-2022

ACKNOWLEDGEMENT

We manifest my deep sense of gratitude to my seminar guide. Mrs S.SALEEMA,

Assistant Professor for giving enormous cooperation in bringing out this
seminar with artistry. His endite knowledge and Technical expertise have largely
contributed to the success of this work.
We thank our honorable chairman Smt K.C.BABAMMA garu, for providing me with good
faculty and for her moral support throughout the course.
We thankful for our beloved directors Sri C.NAGUR sir garu & sri B.RAVINDRA
REDDY sir garu, for providing us their moral support throughout the course.
We thankful to our principal Dr.V. RAMARAJU sir garu, Professor& Principal
who has encouraged and motivated me to complete the seminar by providing all
necessary facilities to carry out the work in the college. We would like to
express my deep sense of gratitude to Mr.Y.PRAKASH RAO, HOD, Dept. Of ECE,
for providing me with an opportunity to do this seminar.
We would like to thank our institution and all the faculty members of ECE
department for their help and guidance. They have been great sources of
inspiration to me and we thank them from the bottom of my heart.
We would like to thank all my friends and especially my classmates for all the
thoughtful and mind stimulating discussions we had, which prompted us to
think beyond the obvious. we have enjoyed their companionship so much during
my stay at GITAM, Proddatur. Last but not least we would like to thank my
parents and well-wishers.

TABLE OF CONTENTS

Chapter CONTENTS Page.No

No

1 Abstract 1
 2 Introduction 2-3
3 Protein& Amino Acids 4
4 Important Points On 5-6
Healthy Food

5. Analysis Of Data & Results 7-8

6. Lines On Healthy Food For Kids 9

7. Midday Meal Scheme 10-11

8. Our Survey 12-14

9. Reference 15
10. Conclusion & Significance 16
 Chapter-1

FOOD HABITS

1.Abstract:

Purpose: The purpose of this paper to investigate the food choices of

college students and determinates of their food choices.

Methods: The paper has qualitative as well as quantitative aspects of

research.
Primary data has been gathered from the students of Starex University,
Gurugram and secondary data have been gathered from various journals,
books, magazines and articles. A total 50 students participate in this study.
Frequency and percentage method is applied to conclude the quantitative
findings.

Findings: The study found that college students are mostly like to eat modern food (60%),
spicy food (78%), and Non-Vegetarian food (60%). The determinates of food choices/like;
such as – good taste, healthful food, good nutrition, hygienic, low cost, good quality and
convenience food found very important for choose/like a food.

Conclusions & Significance – It has been concluded that college students like to eat
modern food such as: Chowmin, burger, and sandwiches etc. The change has also been
registered due to the Life style changes and the duality of the income in the households.
The study is significant for the caterers of colleges to cater the students. It is helpful for
them decided their menu to serve in their cafeteria.
Keyword: Food, Food Choice, College, Student

1
 Chapter-2

Introduction

The Indian life style has changed tremendously since independence. Food and taste
has followed the same trend of change. As food is an important part of one’s life
style. It is said some people eat to live and some people live to eat. Industrialization
of food industry has changed our plate;earlier fresh food constituted most of our
meal, whereas now it has been replaced with processed food. Food choices among
the college students vary from their culture, family background, society and living
standard. (Greaney, Less et al. 2009, Nelson, Kocos, Lytle, Perry, 2009, Cluskey &
Grobe, 2009). Eating behavior of student have been found to be affected by several
different factors such as availability of time, discipline, self control, society, price,
budget limit, option available etc. However, the findings are related to U.S.A and
remain silent on the students’ background or education qualification. It has been
observed that college students prefer to eat fast-food mostly. These constraints
may have affected the outcomes Nagla (2007) concluded that the consumption
pattern is changing in Indian household; green leafy vegetables are least preferred
may be due the length of time consumed during the preparation

2
and cooking has become more and more advance with the use of ultra modern
equipments and fuels. Anand (2011) in her study investigated the variable affecting
fast food performance of customers in India. The study revealed that the key
elements laying the impact on the consumers food choice were passion for dining
out, socialize, ambience and the taste for students pursuing the school and higher
education along with the convenience for dual-income families in urban
India. Boek (2012) investigated the determinants of Students’ Food Choices on a
College Campus. The study found that the students’ preferences for food are
positively associated with their gender and profiles. She revealed that among these,
males student consider cost, taste and quality while choosing food over quality and
nutritional value. However, in case of white students showed different preference
than others, location of food outlet and nutritional value of food were found to
affected by gender of students.

What do you mean by food habit?

The habit of an individual owing to which it takes a particular type of food depending
on its taste and availability is called food habit. Question 3. Define the term
ingredients. The materials that are needed to prepare a particular type of dish are
called ingredients.

Objective:
The aim and objective of this paper is to investigate the determinates of food
choices and food choices of college student.

Methods:
3
The paper has qualitative as well as quantitative aspects of research. Primary data
has been gathered from the students of Starex University, Gurugram and secondary
data have been gathered from various journals, books, magazines and articles. A
total 50 students participate in this study. Frequency and percentage method is
applied to conclude the quantitative findings.We collected 61 bear scats
opportunistically along wildlife trails from late September to the end of the DAY.
Scats were collected throughout three habitat classes in the GNP: steppe forest and
transition zone, which occurs between the two (middle GNP). Based on the
experience of MS, bear scats were unambiguously identified, and dubious scats
were disregarded. Fresh scats containing only one clearly identifiable food were
identified in the field without collection (n = 44), while both fresh scats containing
more than one food item and all relatively older scats (n = 17) were collected in
plastic bags and transported to the laboratory for identification.

Chapter-3
PROTEIN&AMINO ACIDS
Milk fish is requiring a balanced mixture of essential and non-essential amino
acids. The minimum amount of dietary protein required for the optimum growth
and feed efficiency and survival of 40 mg milkfish fry has been reported to be
about 40However, it has been reported that the protein requirements of fish vary
with species, size or age, protein quality, dietary level of energy, water quality,
presence of natural food and feeding and culture managementMilkfish require
10 essential amino acids (arginine, histidine, isoleucine, leucine, lysine,
methionine, phenylalanine, threonine, tryptophan and valine) as other specie. The
juvenile of milkfish is requirement of Essential amino acid. The limiting amino
acids arginine, leucine and lysine are high tryptophan and valine were lower in the
whole body of milkfish juveniles but those were similar values for the tissue
protein.The non-essential amino acids can be synthesized by fish but which is
available in the feed diets has a sparing effect. Two special examples of sparing
actio are the conversion of phenylalanine to tyrosine and methionine to cystine.
These non-essential amino acids can only be synthesized from the essential
aminoacid Milkfish actually have a requirement for aromatic amino acids (5.22%

4
of dietary protein), which can be met by either phenylalanine alone or a proper
mixture of phenylalanine and tyrosine. Most fish of practical diets contain
adequate levels of phenylalanine and tyrosine, the sum of these two amino acids
normally needs in the. A similar relationship between sulphur-containing amino
acids (methionine and cystine).The presence of cystine will reduce some
requirement of methionine in the diet. Milk fish appear to have the ability to utilize
crystalline amino acids. Supplementation of 0.5% L-tryptophan to a vitamin-free
casein diet provided better growth of young milkfish than a diet containing a
combination of casein and getain reported that supplementation of 2.8% lysine
hydrochloride to a maize-gluten meal-based diet significantly improved the
growth and feed efficiency of milkfish fry. Milk fish use proteins of animal
origin better than plant proteins. Among animal proteins, fish meal and meat
and bone-meal have higher nutritive value than shrimp-head meal. Plant proteins,
soybean meal was superior to copra and Leucena leucocephala leaf meals
among all.

IMPORTANT POINTS ON HEALTHY FOOD

1. If you are going to have a happy life, you should have a healthy diet.
2. One of the most important aspects of a new life is creating the healthy habits you
want to have.
3. These habits include not smoking, taking regular vitamins and minerals.
4. Doing exercise at least three times a week can also gives you a better health.
5. And eating lots of fruits and vegetables, drinking lots of water is no doubt better
for a good health.
6. Healthy food helps both the mind and body thrive: food that’s full of vitamins and
minerals helps your body function well.
7. Healthy foods are always available to us it just a matter to have them.
8. The truth is, most of us don’t have to worry so much about our body and health
5
 until we feel sick.
9. Cause we love junk foods more, and heavy junk food defects our health and
make our body unhealthy.
10. So we must try to eat as possible healthy food for a great lifestyle and a
healthy living.

6
7
 ANALYSIS OF DATA&RESULTS

Demographic Details

Table No.1
Gender N=50 Percentage(%)

Male 20 40%

Female 30 60%

As the table illustrated, 40 percent participants were male, and 60 percent were
female participants in the study. The ratio of female is more than male students.

Table No.2
Food Type Preferred Percentage(%)
By(out of
50)
Traditional 20 40%
Food
Modern 30 60%
Food
As per the survey, with a sample size of 50 students of Starex University, Gurugram
for their preference of food type between Traditional and Modern food, Spicy and
Non – Spicy food and Vegetarian and Non – Vegetarian food.It was found that only
40 percent preferred traditional food whereas, 60 percent of the respondents
surveyed showed their likings towards the Modern food types.
.Table No. 3
Food Type Preferred Percentage
By (out of (%)
50)
Vegetarian 20 40%
Food
Non- 30 60%
Vegetarian
Food

The table shows that only 40 percent respondents preferred vegetarian food,
whereas, 60 percent of the respondents surveyed showed their likings towards the
non - vegetarian food types.

8
9
10 LINES ON HEALTHY FOOD FOR KIDS
1. Carbohydrates and Fats are part of healthy food.

2. Healthy food keeps children fresh and rejuvenated.

3. Food, when eaten in proper intervals and in the right amount, can make children
fitter.

4. Healthy food is delicious.

5. Kids must be told and trained on how to eat healthily.

6. Kids must not refrain from eating vegetables.

7. Vegetables are not only loaded with vitamins and minerals but also roughage.

8. Fruits are sweet and delicious and have healthy fats and carbohydrates, which are
suitable for kids.

9. Children should avoid junk food.

10. The Health and well being of children go hand in hand.

How to encourage healthy eating habits in teenagers

As your teenage child gains independence and makes more of their own food
choices, you can encourage healthy habits by:
• Being a healthy eating role model
• Creating a healthy food environment at home • Talking about healthy eating
in positive ways.
Role-modelling :
Being a is positive food role model one of the best ways to encourage your
child’s healthy eating habits. This is about showing your child that healthy
eating is important to you. There are manyAs your teenage child gains
independence and makes more of their own food choices, you can encourage
healthy habits by:
10
• Being a healthy eating role model
• Creating a healthy food environment at home
• Talking about healthy eating in positive ways.
Role-modelling :
Being a is positive food role model one of the best ways to encourage your
child’s healthy eating habits. This is about showing your child that healthy
eating is important.

MIDDAY MEAL SCHEME

The Midday Meal Scheme is a school meal programme in India designed to better
the nutritional standing of school-age children nationwide. Programme supplies free
lunches on working days for children in primary and upper primary classes in
government, government aided, local body, Education Guarantee Scheme, and
alternate centres, Madarsa and Maqtabs supported under Sarva Shiksha Abhiyan,
and National Child Labour Project schools run by the ministry of labour. Serving 120
million children in over 1.27 million schools and Education Guarantee Scheme
centres, the Midday Meal Scheme is the largest of its kind in the world. The Midday
11
Meal Scheme has been implemented in the Union Territory of Puducherry under the
French Administration since 1930. In the post-independent India, Midday meal
Scheme was first launched in Tamil Nadu, pioneered by the former Chief minister K.
Kamaraj in the early 60s. By 2002, the scheme was implemented in all of the states
under the orders of the Supreme Court of India. The name of the scheme has been
changed to PMPOSHAN (Pradhan Mantri Poshan Shakti Nirman) Scheme, in
September 2021, by MoE (Ministry of Education), which is nodal ministry for the
scheme. The Central Government also announced that an additional 24 lakh
students receiving pre-primary education at government & government-aided
schools would also be included under the scheme by 2022.Under article 24,
[8]
paragraph 2c of the Convention on the Rights of the Child, to which India is a
[9]
party, India has committed to yielding "adequate nutritious food" for children. The
programme has undergone many changes since its launch in 1995. The Midday
Meal Scheme is covered by the National Food Security Act, 2013. The legal backing
to the Indian school meal programme is akin to the legal backing provided in the US
through the National School Lunch Act. Midday meal scheme refers to the
government of India programme introduced in all government elementary schools
to provide children with cooked lunch. Tamil Nadu was the first state in India to
introduce this scheme. The first school which had the scheme since 1925 was
Sourashtra Boys Higher Secondary School, Madurai. On 28th November 2001, the
Supreme Court asked all state governments to begin this programme in their
[5]
schools within 6 months. The programme has shown many positive effects.
Parents who couldn't send their children to schools due to poverty, were eager to
get their child free nutritious food this way. This increased number of school going
children thereon. Mothers who used to earlier stop their work to feed their children
at home, no longer need to do so now.

12
 OUR SURVEY

Obesity is a major public health crisis among children and adults . Body mass index
(BMI), a measure of weight with relation to height, is not only used as an outcome
measure to determine obesity but also as a useful anthropometric index for
cardiovascular risk. For children between 2 and 19 years, Childhood obesity is
defined as a BMI at or above 95th percentile for children of same age and sex.
Classifications of obesity in children depend upon the body composition of the child,
as it varies with respect to age and sex of the child Main meals are often defined as
eating breakfast, lunch and dinner .Researchers have regarded skipping breakfast
as a behavior associated with the risk of becoming overweight during adolescence
.Eating breakfast on a regular basis together with a regular meal pattern have in
cross-sectional studies been shown to be associated with lower risk for overweight
and obesity among children and adolescents.Also a survey of nutritional knowledge-
attitude-practice was conducted among 1300 preschool children, their parents, 203
teachers and nurses. Results showed that the food habit of preschool children was
unsuitable. From statistic analysis among affecting factors, the mother's and
teachers' nutritional knowledge and the food habit of parents had significant effect
on food habit of preschool children.Breakfast has been labeled the most important
meal of the day, but are there data to support this claim? Evidence suggests that
breakfast consumption may improve cognitive function related to memory, test
grades, and school attendance Breakfast as part of a healthful diet and lifestyle can
positively impact children's health and well-being. Although, most of the children
were used to having daily breakfast, the study however underscores the need to
further educate parents about the importance of giving healthful breakfasts to their
children consisting a variety of foods needed for energy, growth and learning.
Children are prone to sedentary lifestyle such as watching television, consuming
more energy-dense foods or snacks with large portion sizes, and having reduced

13
physical activity, giving rise to obesity. The television advertisements of energyrich
and sugar-rich foods influence children to make unhealthy choices. Soft drink
consumption has become a highly visible and controversial public health and public
policy issue. Soft drinks are viewed by many as a major contributor to obesity and
related health problems and have consequently been targeted as a means to help
curtail the rising prevalence of obesity, particularly among children. soft drinks have
been banned from schools in Britain and France, and in the United States, school
systems as large as those in Los Angeles, Philadelphia, and Miami have banned or
severely limited soft drink sales. Many US states have considered statewide bans or
limits on soft drink sales in schools.

14
15
REFERENCE

.Anand, Ritu A study of determinants impacting consumers food choice with

reference to the fast food consumption in India.

• Cluskey M, robe D. College weight gain and behavior transitions: male and female
differences. J Am Diet Assoc. 2009;109(2):325–329.

• Dahiya, Ashish (2012). Food of Haryana: The Great Chutneys.

• Dubey, Krishna Gopal (2007). The Indian Cuisine. ISBN- 978-81-203-4170-8

• Greaney ML, Less FD, White AA, Dayton SF, Riebe D, Blissmer B, ShoffS, Walsh JR,
Greene GW. College Students’ barriers and enablers for healthful weight
management: a qualitative study. J NutrEducBehav. 2009;41(4):281–286.
doi:10.1016/j.jneb.2008.04.354.

• Jennifer L Zuercher and Sibylle Kranz (2012). College Eating 101: Factors
influencing students’ Food decisions.

• Joon Vinod, A Chandra and M Bhattacharya (2009). Household energy

consumption pattern and socio cultural dimensions associated with it: A case
study of rural Haryana, India. Biomass and Bioenergy, vol 33, issue 11, pp.
15091512.

• LaCaille LJ, Dauner KN, Krambeer RJ, Pedersen J (2011). Psychosocial and
environmental determinants of eating behaviors, physical activity, and weight
change among college students: a qualitative analysis. J Am Coll Health.
59(6):531–538. doi: 10.1080/07448481.2010.523855.

• Nagla, Madhu (2007). Feeding the family in India: An approach to household food
consumption. International Journal of Consumer Studies.

• Nagla, Madhu (2011). Leisure, Food and Health: Practices and Attitudes of rural
16
 and urban people in India.

• Nelson MC, Kocos R, Lytle LA, Perry CL. Understanding the pe determinants of

weight-related behaviors

CONCLUSION&SIGNIFICANCE

The findings of study concluded that most of students preferred to modern food.
Their preference of modern food may be because of transformation of cuisine and
development of food market. Good taste, nutritive food, society, culture, healthful
food, hygiene, good quality, and cost of food are the important factors to food
choices.The present study is significant for the caterers to cater the students of
colleges and university. It will be helpful for them decided their menu to serve in
their cafeteria.

17
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