The objective of the nutritional project was to identify the nutritional deficiencies, planning an appropriate menu, to create awareness on nutritional deficiency in Malpe area. Initially, a nutritional assessment was conducted for family members of 16 houses. The nutritional assessment report showed that there is an excess intake of fat while low intake of carbohydrate and iron in their diet. A menu was planned to meet the nutritional requirements of people based on normal RDA value. The Menu consisted of potato momo, fruit salad, drumstick chapatti; green peas curry and lime juice which are rich in carbohydrate, iron and low in fat.

Food was prepared by following the principles of cooking. The presentation part of the project started with welcome address to the gathering followed by a role play by the students about signs and symptoms of anemia and its management. Also emphasized the importance of hand hygiene through action song. We explained in modified menu plan regarding nutritive values and cost of the food which was prepared.

The prepared food was served to the twenty two members of various families of Malpe area. Family members were pleased and appreciated the work of students and also expressed the programme was informative.