GOVERNMENT DEGEE COLLEGE

RAJAMPET

COMMUNITY SERVICE PROJECT

On

“FOOD HABITS”
Under the guidance of

Dr.N.Chandra Mohan
M.Sc , B.Ed , M.Phil,Ph.D.,

Lecturer in Zoology

BY

M.Gayathri

I BZC E.M

Hall ticket number: 216030049015

Submitted to

Department of Zoology2022

1
2
 GOVT. DEGREE COLLEGE,
RAJAMPETA, ANNAMAYYA DT.

ANDHRA PRADESH

DECLARATION

I declare that the Community Service Project work entitled “FOOD

HABITS”submitted to Dept. of zoology. Govt. Degree College,
Rajampeta, YSR Dt, is a bonafied work done by me, under the
supervision of Dr.N.Chandhra Mohan, Lecturer in zoology and this
work has not been submitted earlier.

Place: Rajampeta Sign. Of the student

Dt:

3
 GOVT. DEGREE COLLEGE,
RAJAMPETA, ANNAMAYYA
DT.ANDHRAPRADESH
ANDHRA PRADESH
CERTIFICATE

This is to certify that the Community Service Project work entitled

“FOOD HABITS”submitted to Dept. Of zoology, Govt. Degree College, by

M. Gayathri(I BZC E.M), is a bonafied record of project work done by
under my supervision. Further I declare that the project has not been
formed the basis to any other university or institution earlier.

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ACKNOWLEDGEMENTS
We deem it is a great privilege and pleasure to express our deep sense of gratitude

and heartfelt thanks to our Project SupervisorDR. N. Chandra Mohan

Lecturer in Zoology, Govt. Degree College, Rajampetafor his inspiring

guidance, continuous encouragement and constructive criticism with timely

suggestions throughout the progress of this work. We indeed blessed to associate
with such a proficient and well experiencedresearcher.

It is great pleasure to express our heartfelt gratitude and profound respect to

DR. B. Purushotham Reddy Principal, Govt. Degree College,

Rajampetafor rendering moral and academic support during this study.

It is a great pleasure to express our heartfelt gratitude and profound respect to

DR. B. Adinarayanai/c Dept. OfBotany, Govt.Degreecollege,Rajampeta

for his valuable suggestions and encouragement throughout the research work.

We express our sincere thanks to Faculty of Zoology sr i k. Janardana and

Smt. B. Sujatha for the completion of this work.

Our deepest feelings of love and gratitude goes to our parents, who laid foundation and remained as
source of inspiration for our career. They encouraged us to continue moving forward when we
thought we would falter. We thank them for all provided me – support, faith, confidence and
patience.

Lastly, we thank all our well-wishers and whomsoever, who has helped us the least
way possible.

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CONTENT

S/no Tittle Pg.no

1 Introduction of CSP 6

2 Objective 7

3 Timeline 8

4 Introduction of food 10
habits

5 Background of the 14
study

6 Objective & methods 15

7 Area 18

8 Discussion 20

9 Conclusion 21

10 Result 19

6
11 References 22

12 Logbook 23-26

13 Photos 27-29

14 Questionare 30-68

15 Analysis of data and 69-79

results

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Community service project

Introduction
 Community service project is an experiential
learning strategy that integrates meaningful
community service with instruction,
participation, learning and community
development
 Community service project involves students in
community development and activities and
applies the experience to personal and academic
development
 Community service project is meant to link the
community with the college for mutual benefit.
The community will be benefited with the
focused contribution of the college students for
the village/ local development. The college finds
opportunity to develop social sensibility and
responsibility among students and also emerge
as a socially responsible institution.

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AIM
To knowing about “impact of food habits” in the local population to
create awareness among the public for building a healthy society.

OBJECTIVES
Community service project shall be an integral part of the curriculum
as an alternative to the two months of summer
Internship/Appernticeship / on the job Training. Whenever there is an
exigency when students cannot pursue their summer internship. The
specific objectives are;

 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 citizen 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, tradition, 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
.

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 Methodology
Community survey and community awerness

TIME LINE
 FIRST WEEK SURVEY ABOUT THE FOOD HABITS
 SECOND WEEK AWARNESS OF THE FOOD HABITS
 THIRD WEEK COLLECTING INFORMATION ABOUT IMPACT
OF FOOD HABITS REPRESTATION OF THE PROJECT
REPORT
 FOURTH WEEK SUBMITION OF PROJECT AND VIVA

LEARING OUT COMES

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 Explainhygienic hand washing using standard
procedures, and list the critical situating for
effective handwashing.
 Discuss how contamination of food can
occurina food service establishment.
 Describe the effect and consequences of food
borne illness.
 Display sound practices to prevent the
possibility of food poisoning.
 Identity measures/produces that will reduce
or eliminate accidents in food preparation and
service areas.

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IMPACT OF FOOD HABITS
INTRODUCTION
Food is any substance consumed to provide nutritional
support for an organism. Food is usually of plant, animal, or
fungal origin, and contains essential nutrients, such as
carbohydrates, fats, proteins, vitamins, or minerals. The
substance is ingested by an organism and assimilated by the
organism’s cells to provide energy, maintain life, or stimulate
growth. Different species of animals have different feeding
behaviours that satisfy the needs of their unique
metabolisms, often evolved to fill a specific ecological niche
within specific geographical contexts.

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13
Omnivorous humans are highly adaptable and have adapted to obtain
food in many different ecosystems. Historically, humans secured food
through two main method: hunting and gathering and agriculture. As
agricultural technologies increased, humans settled into agriculture
lifestyles with diets shaped by the agriculture opportunities in their
geography. Geographic and cultural differences has led to creation of
numerous cuisines and culinary arts including a wide array
of ingredients,herbs, spices, techniques, and dishes.. As cultures have
mixed through forces like international trade and globalisation,
ingredients have become more widely available beyond their
geographic and cultural origins, creating a cosmopolitan exchange of
different food traditions and practices.

Addressing the carbon intensity of the food system and food

waste are important migration Today, the majority of
the foodenergy required by the everincreasing population of
the world is supplied by the industrial food industry, which
produces food with intensive agriculture and distributes it
through complex food processing and food
distribution systems. This system of conventional agriculture
relies heavily on fossil fuels, which means that the food and
agricultural system is one of the major contributor to climate
change , accountable for as much as 37% of total greenhouse
gas emissionsmeasures in the global response to climate
change.
The food system has significant impacts on a wide range of
other social and political issues
including: sustainability, biological
diversity, economics, population growth, water supply,
and access to food the right to food is a human right derived
from the international covalent on economic social and
cultural rights (ICESCR), recognizing the "right to an

14
adequate standard of living, including adequate food”, as well
as the “ fundamental right to be free from hunger". Because
of these fundamental rights, food security is often a priority
international policy activity; for example sustainable
development growth 2”Zero hunger” is meant to
eliminate hunger by 2030. food safety and food security are
monitored by international agencies like the International
Association for food production , world resource institute,
world food programme, food and agriculture organization,
and international food information council , and are often
subject to national regulation by institutions, like the food
and drug administration in the United States

Background of the Study

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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 duringthepreparation process, viz.
cleaning, washing, chopping, and finally, the cooking. I
addition to this, method of preparation
andcookinghasbecome 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

16
determinants of Students’ Food Choices on a College
campusThe 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.

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

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 thisstudy.
Frequency and percentage method is applied to conclude
thequantitative findings.
.

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 Healthy diet
A healthydiet or balanceddiet is diet (what you eat)
that contains the right amounts of all the food groups.
It includes fruits, vegetables, grains, diary products,
and protein. It does not include too much or too little
of any kind of food. Eating wrong amounts of a food
group, whether it be too much or too little, is called an
'unhealthy diet' or an 'imbalanced diet'. A healthy diet
is one that includes more foods that come
from plants and fewer convinces foods

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 Unhealthy food( unhealthy diet)
Junk food” is a term used to describe food that is high in
calories from sugar and/or fat, and possibly also sodium, but
with little dietary fiber, protein, vitamins, minerals, or other
important forms of nutritional value. It is also known as HFSS
food (high in fat, salt and sugar). The term junk food is a
pejorative dating back to the 1950s.Precise definitions vary
by purpose and over time. Some high-protein foods, like meat
prepared with saturated fat, may be considered junk food.
Fast food and fast food restaurants are often equated with
junk food, although fast foods cannot be categorically
described as junk food.] Most junk food is highly processed
food. Concerns about the negative health effects resulting
from a junk food-heavy diet, especially obesity, have resulted
in public health awareness campaigns, and restrictions on
advertising and sale in several countries. Junk food can also
cause depression, digestive issues, heart disease and stroke,
type 2 diabetes, cancer, and early death.

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Area and population of nandalur

• The area of nandalur 10 km and the population of of

Kummarapalli is 150 people

• Male poplution :- 80
• Female population :- 70
• Locality name :- Kummarapalli
• Mandal :- Nandalur
• District :- Annamaya
• State :- Andhra Pradesh
• Region :-Rayalaseema
• Language :- Telugu Time 7:05PM, Date:- jun 17, 2022
(IST) Time zone :- IST (UTC + 5:30)

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Result:-
 Community Survey on ‘Food habits’ schedule on
2021- 2022 was conducted during in the summer
vacation in the area Kummarapalli (V), Nandalur
(M).
 A total 38 people were visited for the data collection.
 There are 13 males and 25 females among those
serveyed.
 They are no diseases and no allergies due to the
food consumed. Those who eat twice a day are
anemic.
 People don’t go to hotels and eat store package food.
Almost all the people who participated in the survey
had taken the ‘Food habits’.

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Discussion
• Impact of food habits is how food affects the
health of the body. Food is essential—it provides
vital nutrients for survival, and helps the body
function and stay healthy.
• Protein provides structure to muscle and bone,
repairs tissues when damaged and helps immune
cells fight inflammation and infection.
• Food is comprised of macronutrients including
protein, carbohydrate and fat that not only offer
calories to fuel the body and give it energy but
play specific roles in maintaining health.
• Foods such as corn, chayote, beans, plantains,
rice, tortilla, potatoes and other root vegetables
such as yucca.
• Vitamins and minerals are food components that
help support overall health and play important
roles in cell metabolism and neurological
functions.
• Minerals help maintain cardiovascular health
and provide structure to the skeleton.

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Conclusion
• The Meeting recognized that good nutrition is fundamental
for children’s current and future health, as well as their
development and learning.
• The benefits of developing healthy dietary and lifestyle
patterns from an early age onwards can positively impact on
people’s nutrition and health throughout their adult lives,
and enhance the productivity of individuals and nations.
• Nutrition education is an important element in an overall
strategy aimed at improving food security and preventing all
forms of malnutrition.
• Schools (from pre-school to secondary) are ideal settings for
promoting lifelong healthy eating habits and lifestyles.
• The region implement school health and nutrition
programmes, including school feeding, deworming, vitamin
and mineral supplementation, etc.

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References
• https://en.m.wikipedia.org/wiki/Food
• https://en.m.wikipedia.org/wiki/Healthy_diet
• https://simple.m.wikipedia.org/wiki/Food
• https://simple.m.wikipedia.org/wiki/Healthy_diet
• https://en.m.wikipedia.org/wiki/Diet_(nutrition)
• https://www.parentcircle.com/superfoods-for-good-
health/article?gclid=Cj0KCQiA7bucBhCeARIsAIOwr-
9u5P7l_ybE_BdG9JgAQ1dBJADr7eelvwtld4grcoOOoN_29
pwP_IIaAgneEALw_wcB
• https://www.epainassist.com/diet-and-nutrition/right-
foods-that-help-you-lead-a-healthy-
lifestyle?gclid=Cj0KCQiA7bucBhCeARIsAIOwr-
89Z1kaikCIkzNcEqVvLjkqqtuUygxHdIy2hqwnoxyLPbmF
_OGWEU0aAoLJEALw_wcB
• https://www.adityabirlacapital.com/healthinsurance/a
ctive-together/2018/10/23/unhealthy-food-you-
should-try-to-avoid/
• https://www.prevention.com/food-
nutrition/g20498199/50-foods-you-should-never-eat/

LOG BOOK

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25
26
27
photos

28
29
questionare
1. What is your profession
a) Employee b) cooli C) Farmer d) House wife

2. What is your age

a)10-20 b) 20-30 c) 30-40 d) above 40
3. What is your height

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 a) 3-4 ftb) 4-5 ftc) 5-6dt d) above 6 ft
4. What is your weight
a)20-30 b) 30-40 c) 40-50 d) above 50
5. How many times do you take food in a day
a) two times b) three times c) more than three times
6. Which type of food do you like
a) Tasty b) Nutritional
7. Do you eat street food, beakery food and hotel
food
a)Yes b) No
8. Are taking ice-creams and cool drinks regularly
a)Yes b) No
9. List out mostly common itmes in your meal
a) Dal, vegetables and raagi sangati
b)Dal, vegetables, raagi sangati and egg
c) Meat, egg, raagi sangati and vegetables
10. Are your eating fruits daily
a) Yes b) No
11. Do your food includes green leaves and vegetables
a) Yes b) No
12. Are you taking storage /packaged food
a) Yes b) No
13. Do you take tea/coffee /cooldrinks regularly
a) Yes b) No
14. Are you following proper time to take food in a day
a)Yes b) No
15. Do you take sweets regulary
a) Yes b) No
16. How much amount of water do you take in a day
a) Two ltrs b) Three ltrs c) More than three ltrs

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17. Are you prefer to take saltand sugar more than
normal quantity
a) Yes b) No
18. Have you ever suffered with diseases
a) Yes b) No
19. Are youtaking regular treatment from doctors
a) Yes b) No

Analysis of data &results:-

What is your profession
Business Employee Farmer
5% 5% 3%

Cooli
Student 24%
34%

House wife
29%

What is your age

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 10-20 20-30 30-40 Above 40

29%
40%

18%

13%

What is your height

0%
11%

47%

42%

3-4 ft 4-5 ft 5-6 ft Above 6 ft

What is your weight

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 20-30 kg 30-40 kg 40-50 kg Above 50 kg

5%

19%

55%
21%

How many times do you take food in a day

Two times Three times
More than three times

3% 2%

95%

Which type of food do you likes

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 Nutritiona
l
24%

Tasty
76%

Do you eat street food, bakery foods and

hotel food
Yes No

16%

84%

Are you taking ice-creams and cool drinks

regularly

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 Yes No

18%

82%

List out the mostly common items in your meal

Dal, Vegetables and raagi sangati Dal, vegetables,raagi sangati and egg
Meat, egg, raagi sangati and vegetables

0%

100%

Are you eating fruits daily

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 Yes No

0%

100%

Does your food includes green leaves and

vegetables
Yes No

0%

100%

37
Are you taking storage/packaged food

11%

89%

Yes No

Do you like coffee/tea/cooldrinks regularly

Yes No

3%

97%

38
Are you following proper time to take food in
a day
Yes No

37%

63%

Do you take sweets regularly

Yes No

13%

87%

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How much amount of water do you take in a day
2 ltrs 3 ltrs More than 3 ltrs

8%

29%

63%

Are you prefer to take salt and sugar more

than normal quantity
Yes No

3%

97%

Have you ever suffered with diseases

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 Yes No

5%

95%

Are you taking regular treatment from

doctors
Yes No

5%

95%

• A total 38 people were visited for the

data collection.

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• There are 13 males and 25 females among
those serveyed.

• They are no diseases and no allergies due

to the food consumed. Those who eat twice
a day are anemic.

• PeoPle don’t go to hotels and eat store

package food.

42