DIET

SURVEY
 INTRODUCTION
DIET SURVEY:
Diet surveys are conducted to assess the dietary intakes of a particular population. It
can be defined “when a systematic inquiry into the food supplies and food
consumption of individuals and population groups is made, it is called diet survey”.

FAMILY DIET SURVEYS:

Family diet surveys collect information on diet at the household level.
 GENERAL INFORMATION
Sl.No. NAME OF FAMILY AGE/SEX PHYSIOLOGICAL EDUCATIONAL OCCUPATION PHYSICAL MONTHLY
MEMBERS STATUS LEVEL ACTIVITY INCOME
(RS.)

1 TAPAN NAIYA 35/M - CLASS VIII LABOUR M.W. 4000

2 CHAMPA NAIYA 28/F NPNL NONE HOUSEWIFE S.W. -

3 SUPARNA NAIYA 14/F NPNL CLASS VIII STUDENT S.W. -

4 RAMESH NAIYA 9/M - NURSERY STUDENT S.W. -

ACTIVITY TYPE : A) Sedentary Worker – S.W. B) Moderate Worker – M.W.

C) Heavy Worker – H.W.
PHYSIOLOGICAL STATUS - NPNL : Non Pregnant Non Lactating (12-45 yrs)

NAME OF THE RESPONDENT : Champa Naiya

VILLAGE : KPC Slum Area
DISTRICT : South 24 Parganas
RELIGION : Hinduism
CASTE : Scheduled Caste
 DIET SURVEY
BY
RECALL METHOD
 REQUIREMENT & CONSUMPTION OF DIFFERENT FOOD GROUPS
1600

1400

1200

1000

800

REQUIREMENT TOTAL
600 REQUIREMENT PER ACU
CONSUMPTION TOTAL
CONSUMPTION PER ACU
400

200

0
) ) ) ) ) ) ) s) ) )
gm gm gm gm gm gm gm gm gm gm
(in (in (in (in (in (in (in in (in (in
EA
L
SE
S
ER
S
LE
S
LE
S LS CT
S S( ER
Y TS
R L B B B OI U O D G NU
CE PU U TA TA & OD FO G
S &T EGE EGE A TS PR H JA
ITS
&
F ES &
OT FY
V
ER
V
ILK FL R
FR
U
RO GA
LE
A
OT
H &M SU
ILK
M
 REQUIREMENT & CONSUMPTION OF DIFFERENT NUTRIENTS
20000

18000

16000

14000

12000

10000
REQUIREMENT TOTAL
REQUIREMENT PER ACU
8000
CONSUMPTION TOTAL
CONSUMPTION PER ACU
6000

4000

2000

0
al) s) s) s) g) g) µg
) g) g) g) g) µg
)
( kc gm gm gm m m n m m m m n
Y (in in in (in (in (i (in (in (in (in (i
ERG IN A T( TE( UM O N IN
A B1 B2
CID
N
C CID
E F A I IN IN I A
EN OT DR LC IR AM M M IC
A
AM LIC
P R Y C A IT A A IN IT O
H V T T V F
BO VI VI CO
T
EE
R NI FR
CA
 DIET SURVEY
BY
WEIGHTMENT OF RAW
FOOD METHOD
 REQUIREMENT & CONSUMPTION OF DIFFERENT FOOD GROUPS
1600

1400

1200

1000

800

REQUIREMENT TOTAL
REQUIREMENT PER ACU
600
CONSUMPTION TOTAL
CONSUMPTION PER ACU

400

200

0
) ) ) ) ) ) ) s) ) )
gm gm gm gm gm gm gm gm gm gm
(in (in S(
in (in (in (in S(
in in Y(
in ( in
AL SES R LES LES ILS T DS( R TS
RE L
UB
E B B O
DU
C O GG
E NU
CE PU TA TA & FO
&T GE GE TS PR
O
H JA TS
&
OT
S VE VE FA ES & UI
Y R ILK FL GA
R
FR
RO AF HE M U
LE OT & S
ILK
M
 REQUIREMENT & CONSUMPTION OF DIFFERENT NUTRIENTS
20000

18000

16000

14000

12000

10000
REQUIREMENT TOTAL
REQUIREMENT PER ACU
8000
CONSUMPTION TOTAL
CONSUMPTION PER ACU
6000

4000

2000

0
al) s) s) s) g) g) µg
) g) g) g) g) µg
)
( kc gm gm gm m m n m m m m n
Y (in in in (in (in (i (in (in (in (in (i
ERG IN A T( TE( UM O N IN
A B1 B2
CID
N
C CID
E F A I IN IN I A
EN OT DR LC IR AM M M IC
A
AM LIC
P R Y C A IT A A IN IT O
H V T T V F
BO VI VI CO
T
EE
R NI FR
CA
 CORRELATION
BETWEEN
RECALL & WEIGHMENT
METHOD
 FOOD GROUP WISE
1800
1600
1400
1200
1000
800
600 REQUIREMENT
CONSUMPTION (ACCORDING
400 TO RECALL METHOD)
200 CONSUMPTION (ACCORDING
TO WEIGHTMENT METHOD)
0
) ) ) ) ) ) ) s) m) m)
g m gm gm gm gm gm gm m g g
i( n (in (in (in (in (in (in (in g (in (in
E AL SES ERS LES LES ILS CTS DS ERY UTS
E R UL UB AB AB & O U O GG N
C P T T T S O D F O A &
S & GE GE AT PR H & J IT S
T E E F S
O Y V
R
V I LK FLE AR FRU
RO E A F H E & M U G
L OT S
ILK
M
 NUTRIENT WISE
25000

20000

15000

10000 REQUIREMENT
CONSUMPTION (ACCORDING
TO RECALL METHOD)
5000 CONSUMPTION (ACCORDING
TO WEIGHTMENT METHOD)

0
cal) ms) ms) ms) mg) mg) µg) mg) mg) mg) mg) µg)
Y (k n g n g n g (in (in (in (in (in (in (in (in
(i (i E (i M N
E R IN AT T U O IN A B1 B2 CID IN C CID
G
E F A CI IR M IN IN A A
E N OT R L C M I C
PR Y D CA ITA AM AM INI ITA OL
H V IT IT T V F
B O V V CO E E
R NI FR
CA
SUMMARY OF EXCESS AND DEFICIENT INTAKE OF FOOD GROUPS AND NUTRIENTS

EXCESS DEFICIENCY
FOOD GROUPS FATS & OILS, FLESH FOODS CEREALS, PULSES, LEAFY
VEGETABLES, OTHER
VEGETABLES, MILK & MILK
PRODUCTS, SUGAR &
JAGGERY, FRUITS &NUTS

NUTRIENTS FAT, VITAMIN B1, NICOTINIC ACID, ENERGY, CARBOHYDRATE,

VITAMIN C IRON, VITAMIN A, VITAMIN
B2, FREE FOLIC ACID

FLUCTUATING RESULTS FROM RECALL ROOTS & TUBERS, PROTEIN, CALCIUM

& WEIGHMENT RESULTS
 RESULTANT EFFECTS OF EXCESS AND DEFICIENCY ON HEALTH
DEFICIENCY OF CEREALS DEFIECIENCY OF ENERGY, CARBOHYDRATE, SOME B GROUP VITAMINS NO SUCH
CLINICAL MANIFESTATION OBSERVED AS THE DEFICIENT AMOUNTS ARE NOT SO MUCH.

 DEFICIENCY OF PULSES DEFICIENCY OF PLANT PROTEIN CAUSING CALF TENDERNESS IN RAMESH NAIYA

 DEFICIENCY OF ROOTS &TUBERS DEFICIENCY OF ENERGY AND CARBOHYDRATE NO SUCH CLINICAL

MANIFESTATION

DEFICIENCY OF LEAFY VEGETABLES , OTHER VEGETABES AND FRUITS DEFICIENCY OF VITAMINS , IRON, CALCIUM
CALF TENDERNESS OF RAMESH NAIYA, FISSURED TONGUE SURFACE OF TAPAN NAIYA & CHAMPA NAIYA, ANAEMIA OF ALL THE FAMILY
MEMBERS.

 DEFICIENCY OF MILK & MILK PRODUCTS DEFICIENCY OF CALCIUM CALF TENDERNESS OF RAMESH NAIYA.

 DEFICIENCY OF SUGAR & JAGGERY DEFICIENCY OF CARBOHYDRATE AND ENERGY NO SUCH CLINICAL
MANIFESTATIONS

 EXCESS OF FATS & OILS AND NUTS EXCESS OF ENERGY AND FAT GENERALLY IT SHOWS BRIGHT AND SHINY
SKIN BUT IN THIS CASE SUPARNA NAIYA AND RAMESH NAIYA HAS A POOR AND DULL APPEARANCE.

EXCESS OF FLESH FOODS EXCESS OF ANIMAL PROTEIN GOOD FOR HEALTH.

KABP : KNOWLEDGE
ATTITUDE BELIEF &
PRACTICE
A. KNOWLEDGE ABOUT FOOD VALUES :-

1. WHICH OF THE FOLLOWING FOODS CONTAINS A HIGH LEVEL OF CAROTENE.

a) RICE b) PULSES c) MILK d) RIPE MANGO e) GUAVA f) DO NOT KNOW

2. HOW DO YOU ASCERTAIN VISUALLY THAT A YOUNG CHILD SHOULD BE GIVEN

CITRUS FOODS (LEMON etc.) ?

a) AS HIS TONGUE HAS BECOME RED AND SWOLLEN

b) HIS GUM IS SWOLLEN AND BLEEDING WHILE BRUSHING
c) HE HAS WORMS IN STOOLS
d) DO NOT KNOW

3. FROM WHICH OF THE FOLLOWING SIGNS AND SYMPTOMS YOU KNOW THAT A
YOUNG CHILD SHOULD BE GIVEN RIPE PAPAYA OR RIPE MANGO OR CARROT OR
DEEP GREENS?

a) HIS TEETH ARE COLOURED

b) HE DOES NOT SEE WELL AT TWILIGHT OR DIMLIGHT
c) HE COMPLAINS OF CONSTANT HEADACHE
d) DO NOT KNOW
 B. ATTITUDE :-

STONGLY STONGLY
APPROVE APPROVE UNDECIDED DISAPPROVE DISAPPROVE

1. EVERY ONE SHOULD

EAT DEEP GREEN LEAFY
VEGETABLES, YELLOW
COLOURED FRUITS etc.

2. IT IS BETTER TO ALLOW
PAPAYA TO RIPE THAN TO
USE WHEN GREEN AS
VEGETABLE  

3. AFTER CUTTING,
VEGETQABLES SHOULD BE
PUT IN WATER TO AVOID
DISCOLURATION  
C.BELIEFS :-

1. INCLUSION OF SPECIAL FOODS

Sl. No. PREGNANT WOMEN LACTATING WOMEN
FOOD ITEMS REASONS FOOD ITEMS REASONS

1 KOCHU SAG KALO JEERA INCREASES MILK PRODUCTION SAID BY DOCTOR

2 MOCHA IRON RICH FOODS SAID BY
DOCTOR
3 KACHA KOLA
4 THOR

5 TURMERIC FOR FAIR COMPLEXION OF

BABY

2. EXCLUSION OF SPECIAL FOODS

Sl. No. PREGNANT WOMEN LACTATING WOMEN

FOOD ITEMS REASONS FOOD ITEMS REASONS

1 KANCHA PAPAYA THEY THINK IT MAY CAUSE UNWANTED METHI

ABORTION OR THE BABY MAY DIE BABY MAY CATCH A COLD
VERY SEVERELY
2 CURD
D. PRACTICES :-

1. FREQUENCY OF FOOD INTAKE

FOOD DAILY 2-3 TIMES/ WEEK OCASSIONALLY

CARROT
RIPE MANGO (DURING SEASON)
RIPE PAPAYA
TOMATO
PUMPKIN
GREEN LEAFY VEGETABLES
GUR
PLANTAIN
FISH
MEAT (CHICKEN)
EGG
LEMON
GUAVA (DURING SEASON)
ORANGE (DURING SEASON)
GERMINATED GRAM
PULSES

P.T.O
2. COOKING AND CULINARY PRATICES

Sl. No. DO YOU: YES NO

1 CUT AND THEN WASH GREEN LEAFY VEGETABLES

2 WASH FIRST AND THEN CUT GREEN LEAFY VEGETABLES AND
DO NOT WAH ANY MORE
3 BOIL VEGETABLES WITH LOTS OF WATER AND THEN
DISCARD THAT WATER
4 BOIL VEGETABLES WITH NECESSARY AMOUNT OF WATER
AND DO NT DISCARD THE WATER
5 SAUTE IN LITTLE OIL FOR SUFFICIENT TIME
6 DEEP FRY IN OIL
7 PEEL THE VEGETABLES AND THEN CUT AND WASH
8 COVER THE VEGETABLES WHILE COOKING
9 USE HEATED AND COOKED LEFT OVER AGAIN
 CONCLUSION
All there food habits and knowledge about foods are shown in the form of pictorial
presentation above. We found that there are some food groups and nutrients consumed
in excess and deficient amount. We have also found some fluctuations in values of food
groups and nutrients ,

These type of fluctuations are known as phantom phenomenon or sloping phenomenon

. phantom phenomenon is caused when the respondent hides some foods they have
eaten while survey while sloping phenomenon is caused when non eaten foods are said
to be eaten while survey . this is a drawback in this type of surveys which hinders
accuracy in datas.

We may conclude that the main problem of inadequate intake of food groups and
nutrients is ignorance or wrong information. Hence the only way to overcome such
problem is to educate low income group families as well as high income group families
about food and nutrition.
PRESENTED BY :

 ANKITA SENGUPTA (110942040)

SUDIP DAS (110942033)
ANYATAMA CHOWDHURY (110942151)
SANGEETA MAJUMDER (110942026)
 RITUPARNA NANDY (110942072)
ZEBA AMBARIN (110942359)