A COMMUNITY SERVICE PROJECT REPORT ON

FOOD HABITS
Submitted in partial fulfilment of the requirements for the award of the
degree

BACHELOR OF TECHNOLOGY

In

COMPUTER SCIENCE AND ENGINEERING

Submitted by

Y. DURAGA NAVEEN (20T1A05A2)

K. LAKSHMAN (21T905A13)

D.SRI DEVI SAILAJA (21T95A0504)

S. AJITH (20T91A0581)

P. VICTOR SINGH (21T95A05)

Under the Esteemed Guidance of

Mrs T. Meenakshi, M .Tech

Assistant Professor

DEPARTMENT OF COMPUTER SCIENCE AND ENGINEERING

GIET ENGINEERING COLLEGE

Accredited by NAAC, Affiliated to JNTUK, Kakinada, Chaitanya Knowledge City,

Velugubanda ,Rajamahendravaram 533 296,Andhra Pradesh, India. 022-2023

i
 GIET ENGINEERING COLLEGE

Accredited by NAAC, Affiliated to JNTUK, Kakinada, Chaitanya Knowledge City,

Velugubanda ,Rajamahendravaram 533 296,Andhra Pradesh, India

.
 Head of the Department
Dr.SK.Meera Sharief,M.Tech,Ph.D
Professor & HOD

ii
 Community Service Project Report

Submitted in accordance with the requirement for the degree of B. TECH

Name of the college: GIET ENGINEERING COLLEGE

Department: COMPUTER SCIENCE AND ENGINEERING

Name of the faculty guide: Mrs .T . Meenakshi, M.Tech

Duration of CSP: 6 weeks from: Aug to: Oct

Name of the student’s :T.DURGA NAVEEN

Program of study: Undergraduate

Year of study: III year I Semester

H.T NO: 20T91A05A2

Date of submission: 07-12-2022

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 Student’s Declaration

We , Y . DURGA NAVEEN (20T91A05A2), a student of Undergraduate Program, of

the Department of COMPUTER SCIENCE AND ENGINEERING in GIET
ENGINEERING COLLEGE do hereby declare that I have completed the
mandatory community service from 18.07.22 to 20.11.22 in FOOD HABITS
PROGRAM AND THEIR IMPACT under the Faculty Guideship of Mrs .T .
Meenakshi, Department of COMPUTER SCIENCE AND ENGINEERING, GIET
ENGINEERING COLLEGE.

(Signature and Date)

Endorsements

Faculty Guide: Mrs .T . Meenakshi, M.Tech

Head of the Department: Dr SK. Meera Sharief,M.Tech,Ph.D

Principal: Dr.Vijay Shekar Babu, Ph.D.

4
 Certificate from Official of the Community

This is to certify that T.DURAGA NAVEEN (20T91A05A2) Underwent

community service. The overall performance of the community service volunteer
during his community service is found to be GOOD.

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 ACKNOWLEDGMENT

It is our great privilege for us to convey our sincere gratitude Prof Dr.Vijay Shekar
Babu,Ph.D. principal of our college for his encouragement and for providing excellent
lab facilities. I would like to gratefully acknowledge our Head of the Department of
Computer Science and Engineering, Dr. Meera Sharief ,M.Tech,Ph.D has been
abundantly helpful and has assisted us in numerous ways.I would like to express our
sincere thanks to our community service project guide Mrs.T.Meenakshi,M.Tech for
his valuable guidance, best suggestions and constant encouragement right to inception
to the end of this report which is also enabled to complete the service project
successfully in time. I wish to thank all the staff members in the department for their
kind cooperation and my parents for giving support throughout the service project
report. Finally, we acknowledge sincerely the effective services rendered by one
and all involved directly and indirectly in the entire community service project.

By

Y. DURAGA NAVEEN (20T1A05A2)

K. LAKSHMAN (21T905A13)

D.SRI DEVI SAILAJA (21T95A0504)

S. AJITH (20T91A0581)

P. VICTOR SINGH (21T95A05)

 Abstract

Food habits is one of the most essential needs of every human being. we should have
good habits to keep or body and mind healthy. Majority of the common health issues
of people are mainly due to their wrong food habits. food habits different from one
group to another and from one country to another. Concepts discuss on this project,
Factors that influence choice of food/food habits. how the food you eat effects your brain.
Importance of healthy food in our life. Classification of food, changing your eating
habits, A step wise Approach, s u r v e y of healthy habits. My whole team can select one
village for this project for this we survey the villages which have found a health issues
regarding the food habits. T h e y don’t maintain a healthy food due to unavailability of
different vegetables. t h e y need some more information about regarding their food
habits. f o r this purpose, my whole team are gone to that village and help them by
conducting a survey regarding the food habits. The purpose of survey is that we are
interested to interact each and everyone for knowing their diet maintenance.

Signature of the mentor Signature of the HOD

 Contents
topics Page.no

1.What is food habits?

2.Concepts of food?
3.Types of food habits?
1.Fuel Eating
2. Fun Eating
3.Strom eating

4.Fog eating

4. Factors of good food

4.1 Major determinants of food choice
5.Population with consideration to the many factors influencing their decisions
1.Accessibility
2.Education and acknowledge
6.Social determinants of food choice Influence of social class
1. cultural influences
2. social context
3.social setting
7.Meal patterns
7.1 psychological
1.stress
2.mood
8.Consumer attitudes, beliefs, knowledge and optimistic bias
8.1 Consumer attitudes and beliefs after food
9.Barrier to dietary and lifestyle change
1.focus on cost
2. time constraints
10.Model for behavioural models
1.health behavioural models
2.changing food behaviour

11.Food for good health

12.Tips for good health

13.Project weekly report

14.Outcomes description
 CHAPTER 1

1. INTRODUCTION

The term Food habits refers to why and how people eat, which foods they
eat, and
with whom they eat, as well as the ways people obtain store, use and
discard
food. individual, social cultural, religious, economic, environmental, and
political
factors all influence people’s Food habits. All humans eat to survive.
Food is
necessarily for our life, people have different tastes and each country
has different eating habits.
Food is also a part of traditions and culture, Food gives our bodies
energy we need to function. Food habits are learned through everyday
living and family relationships. Food habits are primarily based on
food availability, economics food beliefs.
Foods may take on symbolic meaning. A balanced diet means food that
contains
right amount of proteins, Vitamins, carbohydrates, fat and fiber. A balanced
diet is
very important for us to be happy. A common eating pattern is three meals
per day,
with snacks between meals.
The components of a meal vary across cultures. Always remember
that tip
that "solids should be taken as liquids and liquids as solid".
chew your food properly so your liver finds its easier to digest.
2. WHAT IS FOOD HABITS?

All humans eat to survive. They also eat to express appreciation, for a sense of
belonging, as part of family customs, and for self-realization. For example, someone
who is not hungry may eat a piece of cake that has been baked in his or her honor.
People eat according to learned behaviors regarding etiquette, meal and snack
patterns, acceptable foods, food combinations, and portion sizes. Etiquette refers to
acceptable behaviors. For example, for some groups it is acceptable to lick one's
fingers while eating, while for other groups this is rude behavior. Etiquette and
eating rituals also vary depending on whether the meal is formal, informal, or special
(Such as a meal on a birthday or religious holiday). A meal is usually defined as the
consumption of two or more foods in a structured setting at a set time. Snacks
consist of a small amount of food or beverage eaten between meals. A common
eating pattern is three meals (breakfast, lunch, and dinner) per day, with snacks
between meals. The components of a meal vary across cultures, but generally
include grains, such as rice or noodles; meat or a meat substitute, such as fish,
beans and accompaniments, such as vegetables. Various food guides
provide suggestions on foods to eat, portion sizes, and daily intake. However,
personal preferences, habits, family customs, and social setting largely determine
what a person consumes.

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3.CONCEPTS OF FOOD HABITS:
Provision of services by health personnel it includes:
 Eating too fast.
 Always cleaning you plate. 
Eating when not hungry.
 Eating while standing up
 Always eating dessert.
 Skipping meals

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. TYPES OF FOOD HABITS:
Mental and physical health are probably the two most frequently discussed types of health.
Spiritual, emotional, and financial health also contribute to overall health. Medical
experts have linked these to lower stress levels and improved mental and physical well-
being People with better financial health, for example, may worry less about finances and
have the means to buy fresh food more regularly. Those with good spiritual health may
feel a sense of calm and purpose that fuels good mental health.

4.1 Fuel Eating

Fuel Eating is when you are eating foods that support your body and its needs. This is
clean eating. Eating real, whole, natural, minimally processed foods that provide you
with energy and nourishment and feel good in your body. You want to eat fuel foods
80% of the time.
A person who has a physical health is likely to have bodily functions and
processes working at their peak. This is not only due not only to an absence
of disease. Regular exercise, balanced nutrition, and adequate rest all
contribute to good health. People receive medical treatment to maintain the
balance, when necessary.
Physical well-being involves pursuing a healthful lifestyle to decrease
the risk of disease. Maintaining physical fitness, for example, can protect and
develop the endurance of a person’s breathing and heart function, muscular
strength, flexibility, and body composition. Looking after physical health and well-
being also involves reducing the risk of an injury or health issue, such as:

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  minimizing hazards in the workplace

 using contraception when having sex

 practicing effective hygiene

 avoiding the use of tobacco, alcohol, or illegal drugs

 taking the recommended vaccines for a specific condition or country when

traveling
Good physical health can work in tandem with mental health to improve a person’s
overall quality of life.
For example, mental illness, such as depression, may increase the risk of
drug use disorders, according to a 2008 study trusted Source. This can go on to
adversely affective physical health.

4.2 Fun Eating

Fun eating is eating any foods that you love to eat that don’t necessarily give you anything
back. In other words, food that tastes great and you enjoy but don’t offer any real nutritional
value (i.e., cake, wine, potato chips, candy, etc.). You want to pay careful attention when
eating fun foods to be sure you are receiving the pleasure that they provide. This could look
like one small treat a day or two fun meals a week. The rule with fun eating is that you must
enjoy each bite.

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Ways to Make Healthy Eating Fun and Creative
Encourage your children to eat healthy meals by making mealtime fun! A
little creativity can turn healthy eating into an exciting and enjoyable time!

Here are some tips on how to keep children interested in healthy eating!

Personalize your meals: Make meals look appealing by presenting food in a fun
and interesting way! Give your meals a makeover by transforming snacks in fun
animals – like a caterpillar made out of grapes – or funny faces! Some other creative
examples include personalizing a pizza with your favourite fruits and vegetables as
toppings or creating your own trail mix with various nuts, seeds, and dried fruit.

Have a variety of foods!: Expose your children to a variety of different foods,

textures, and flavours to keep them excited about what they are eating. This gives
children the chance to try new foods regularly! It is also important to make healthy
food available for kids to snack on when hungry. Keep your refrigerator and pantry
stocked with various nutritious foods, such as fresh fruits and vegetables, whole
grain cereals and breads, and low-fat dairy products – like yogurt and cheese sticks -
for easy access.

Keep it small: Serve bite-sized foods and small portions to young children for easy,
convenient eating. Some examples include mini whole grain muffins, sliced fruit, and
veggie sticks. In addition, try using smaller dishes and utensils to scale down portion
sizes so kids aren’t too overwhelmed by the amount of food.

Be a role model: Let your children see you eating healthy as well by
enjoying healthy meals at the table together as a family. Parents are a major
influence on children’s eating habits, so make sure you are helping to set the
foundation for future healthy choices.

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Shrink it: Kids tend to appreciate things on a scale that makes them feel larger.
Every now and then, let your children eat from tiny dishes. No need for a tea set;
you probably have the right sizes in your cupboard. Use the smallest appetizer plate
for a dinner plate, a custard cup or ramekin for soup or cereal, and a shot glass or
other tiny vessel for milk or juice. Baby forks and spoons are perfect miniature
utensils. Smaller dish size automatically scales down portion size, meaning kids will
actually, have room for second helpings. Encourage them to serve themselves. They
can refill glasses using a tiny pitcher, creamer, or even a small measuring cup with a
spout. I know teenagers who still think that eating with tiny dishes is a hoot.

Focus on companionship: When eating is about companionship, it builds positive

associations between healthy food and togetherness. Relaxed conversation also de-
emphasizes who eats how much of what. Kids who eat family meals regularly tend
to have better dietary behavior as teens. And family discussions also boost brain
power.

Offer fruits and veggies for the first course: This is one way to take advantage of
hunger to develop lean eating habits. Fruits and veggies are brimming with nutrients
but low in calories, so a first course of produce makes sense. Plus, studies show
that this method spurs kids to eat more
veggies during the meal as well. Try offering different fruits and veggies while you’re
cooking, or whenever appetite hits. Liven it up on occasion with a variety of dips and
spreads.

make faces: Paint distinctive “face” plates at one of those decorate-your-own

pottery places. Put nothing more on each plate than a simple outline of eyes, nose,
and mouth. Or purchase a face plate like Fred and Friends Food Face. That way,
each meal’s food arrangement will create a different face: spaghetti hair with a green
-bean mouth at dinner tonight, or a tortilla beard sporting black- bean lips and salsa
eyebrows at lunch tomorrow.
 Appetit: Hip and Healthy Ways to Have Fun with
Food, Cute Yummy Time ,
and Funky Lunch. Remember, kids are more likely to do the eating if they have had
a hand in the making. Use books like these as a starting point for inspiration. And
don’t forget to make monster noises as you bite the nose off an elephant-shaped
sandwich.

4) Storm Eating

This is eating when you are not hungry, however you realize it but feel that you
can’t stop even though you may want to. This is similar to binge eating. Storm
eating can happen when you have been on a diet and deprived yourself of a
particular food. Storm eating can also happen when you feel a great sense of
emotion and feel out of control. After a storm eat it is important to wait until your
hungry and eat your fuel food again. Categorizing your eating helps to understand
when you are eating for reasons other than nourishment and gives you a guideline
on what you need to do to lose weight or maintain a healthy lifestyle. Always
remember whenever you eat it will fall into one of these four categories. So tell me
what do you eat when you are joy eating? Do you joy eat 10% of the time? I would
love to hear your comments on the different types of eating.
 4.3 Fog Eating

Fog eating is anytime you eat without awareness. You are munching on chips
without even tasting them, you are snacking on your kids’ peanut butter and jelly
crusts while making lunch, you finish off a bag of candy before you even realize how
much you ate and don’t even remember what it tasted like. Fog eating is not
enjoyable or purposeful; it’s an unconscious munch that we are not even aware we
are doing. The goal is to never fog eat. Stop the minute you catch yourself.

The link between distraction and fog eating

A Dutch study shows eating while distracted makes the brain less effective at
processing taste. And when a food’s less flavourful, we eat more of it.

Then there’s a UK study, which suggests distracted eating has another impact, too.
“Our study suggests that if you’re eating or drinking while your attention is distracted by
a highly engaging task, you’re less likely to be able to tell how full you feel,” University
of Sussex study author Professor Martin Yeomans said when the research was
released.

“This is important for anyone wanting to stay a healthy weight – if you’re a habitual TV-
watching snacker, you’re not likely to notice when you feel full.”

He also identified other mentally demanding tasks, like gaming and even doing a
crossword as being “risky” eating situations.

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Eating more isn’t the only problem

Dietitian Nicole Dynan says the types of foods we tend to eat in these situations can
be less than healthy, too.

“It’s not usually endless carrot sticks that we’re reaching for in front of Netflix,” Nicole
says.

“And if we’re fog eating chocolate or chips regularly, that can take a toll on our health and
our waistline.

“Plus, if this type of eating does fill us up, we miss out on the opportunity to eat those
healthy, fibre-rich foods that nourish the good bacteria that live in the gut, later on,”
Nicole says.

She adds that fog eating can also happen in response to boredom.

“That’s what I call ‘head hunger’, where we’re eating to distract ourselves from
something or in response to something, instead of eating because we’re genuinely
hungry,” she says.

3 expert tips to stop fog eating

If you start paying attention to your eating habits and notice you fog eat regularly, the
following tips are good food for thought:

Consider whether you’re genuinely hungry

“The first thing I advise people to do if they’re not sure where that reach-for-food
signal is coming from is to physically put their hand on their stomach to draw attention
to that part of the body,” Nicole says.

“Then, consider whether you’re really hungry or whether you’re eating out of habit or
because of something like boredom, by asking ‘when did I last eat?’ and ‘does it
sense to be hungry now?’.
make 18
“
Eat more mindfully

In an ideal world, this means committing to eating completely free of distractions, but
where that’s not possible – or preferable – there are other things you can do.

“Always make an effort to appreciate the smell, taste and texture of your food, which can
enhance the enjoyment, so that you need less to feel satisfied,” Nicole says.

“And consciously chew each mouthful more,

5. FACTORS OF GOOD FOOD:

Good food habits depend on a wide range of factors 1.

Major determinants of food choice

The key driver for eating is of course hunger but what we choose to eat is not determined
solely by physiological or nutritional needs. Some of the other factors that influence food
choice include:

 Biological determinants such as hunger, appetite, and taste 

Economic determinants such as cost, income, availability
1. Physical determinants such as access, education, skills (e.g., cooking) and time
 Social determinants such as culture, family, peers and meal patterns 
Psychological determinants such as mood, stress and guilt

1.The complexity of food choice is obvious from the list above, which is in itself not
exhaustive. Food choice factors also vary according to life stage and the power of one factor
will vary from one individual or group of people to the next. Thus, one type of intervention
to modify food choice behaviour will not suit all population groups. Rather, interventions need
to be geared towards different groups of the population with consideration to the many factors
influencing their decisions on food choice
1.1 Biological determinants of food choice Hunger and satiety
Our physiological needs provide the basic determinants of food choice. Humans need
energy and nutrients in order to survive and will respond to the
feelings of hunger and satiety (satisfaction of appetite, state of no hunger between two
eating occasions). The central nervous system is involved in controlling the balance
between hunger, appetite stimulation and food intake.

The macro-nutrients i.e., carbohydrates, proteins and fats generate satiety signals of varying
strength. The balance of evidence suggests that fat has the lowest satiating power,
carbohydrates have an intermediate effect and protein has been found to be the most
satiating49.

The energy density of diets has been shown to exert potent effects on satiety; low energy
density diets generate greater satiety than high energy density diets. The high energy
density of high-fat and/or high-sugar foods can also lead to ‘passive overconsumption’,
where excess energy is ingested unintentionally and without the consumption of additional
bulk.

An important satiety signal may be the volume of food or portion size consumed. Many
people are unaware of what constitutes appropriate portion sizes and thus inadvertently
consume excess energy.

Palatability
Palatability is proportional to the pleasure someone experiences when eating a particular
food. It is dependent on the sensory properties of the food such as taste, smell, texture and
appearance. Sweet and high-fat foods have an undeniable sensory appeal. It is not
surprising then that food is not solely regarded as a source of nourishment but is often
consumed for the pleasure value it imparts.

The influence of palatability on appetite and food intake in humans has been investigated
in several studies. There is an increase in food intake as palatability increases, but the
effect of palatability on appetite in the period following

consumption is unclear. Increasing food variety can also increase food and energy intake
and in the short term alter energy balance45. However, effects on long-term energy
regulation are unknown.

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Sensory aspects

‘Taste’ is consistently reported as a major influence on food behaviour. In reality ‘taste’ is

the sum of all sensory stimulation that is produced by the ingestion of a food. This
includes not only taste per se but also smell, appearance and texture of food. These
sensory aspects are thought to influence, in particular, spontaneous food choice.

From an early age, taste and familiarity influence behaviour towards food. A liking for
sweetness and a dislike for bitterness are considered innate human traits, present from
birth. Taste preferences and food aversions develop through experiences and are
influenced by our attitudes, beliefs and expectations9.

1.2 Economic and physical determinants of food choice Cost and accessibility
There is no doubt that the cost of food is a primary determinant of food
choice. Whether cost is prohibitive depends fundamentally on a person's income and
socio-economic status. Low-income groups have a greater tendency to consume
unbalanced diets and in particular have low intakes of fruit and
vegetables. However, access to more money does not automatically equate to a better-quality
diet but the range of foods from which one can choose should increase.

Accessibility to shops is another important physical factor influencing food choice, which
is dependent on resources such as transport and geographical location. Healthy food tends
to be more expensive when available within towns and cities compared to supermarkets
on the outskirts. However, improving access alone does not increase purchase of
additional fruit and vegetables, which are still regarded as prohibitively expensive.

Education and Knowledge

Studies indicate that the level of education can influence dietary behaviour during adulthood.
In contrast, nutrition knowledge and good dietary habits are not strongly correlated. This is
because knowledge about health does not lead to direct action when individuals are unsure
how to apply their knowledge. Furthermore, information disseminated on nutrition come
from a variety of sources and is viewed as conflicting or is mistrusted, which
discourages motivation to change. Thus, it is important to convey accurate and consistent
messages through various media, on food packages and of course via health professionals.

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1.3 Social determinants of food choice Influence of social class
What people eat is formed and constrained by circumstances that are
essentially social and cultural. Population studies show there are clear differences
in social classes with regard to food and nutrient intakes. Poor diets can result in
under- (micronutrients deficiency) and over-nutrition (energy over consumption
resulting in overweight and obesity); problems that face different sectors of society,
requiring different levels of expertise and methods of intervention.

Cultural influences
Cultural influences lead to the difference in the habitual consumption of certain
foods and in traditions of preparation, and in certain cases can lead to restrictions
such as exclusion of meat and milk from the diet. Cultural influences are however
amenable to change: when moving to a new country individuals often adopt
particular food habits of the local culture.

Social context
Social influences on food intake refer to the impact that one or more persons have
on the eating behaviour of others, either direct (buying food) or indirect (learn from
peer's behaviour), either conscious (transfer of beliefs) or subconscious. Even
when eating alone, food choice is influenced by social factors because attitudes
and habits develop through the interaction with others. However, quantifying the
social influences on food intake is difficult because the influences that people have
on the eating behaviour of others are not limited to one type and people are not
necessarily aware of the social influences that are exerted on their eating
behaviour.

Social support can have a beneficial effect on food choices and healthful dietary
change. For example, social support has been found to be a strong predictor for
fruit and vegetable consumption among adults. Social support may enhance
health promotion through fostering a sense of group belonging and helping people
to be more competent and self-efficacious..
22
The family is widely recognised as being significant in food decisions. Research
shows the shaping of food choices taking place in the home. Because family and
friends can be a source of encouragement in making and sustaining dietary change,
adopting dietary strategies which are acceptable to them may benefit the individual
whilst also having an effect on the eating habits of others3.

Social setting
Although the majority of food is eaten in the home, an increasing proportion is eaten
outside the home, e.g. in schools, at work and in restaurants. The venue in which
food is eaten can affect food choice, particularly in terms of what foods are on offer.
The availability of healthy food at home and 'away from home' increases the
consumption of such foods. However, access to healthy food options is limited in
many work/school environments. This is particularly true for those with irregular
hours or with particular requirements, e.g., vegetarian. With the majority of adult
women and men in employment, the influence of work on health behaviours such
as food choices is an important area of investigation.

1.4 Meal patterns

People have many different eating occasions daily, the motivations for which will
differ from one occasion to the next. Most studies investigate the factors that
influence habitual food choice but it may be useful to investigate what influences
food choice at different eating occasions.

The effects of snacking on health have been debated widely. Evidence shows that
snacking can have effects on energy and nutrient intakes but not necessarily on
body mass index. However, individuals with normal weight or overweight may
differ in their coping strategies when snack foods are freely available and also in
their compensatory mechanisms at subsequent meals. Moreover, snack
composition may be an important aspect in the ability of individuals to adjust intake
to meet energy needs.
23
1.5 Psychological factors
Stress
Psychological stress is a common feature of modern life and can modify behaviours
that affect health, such as physical activity, smoking or food choice.

The influence of stress on food choice is complex not least because of the various
types of stress one can experience. The effect of stress on food intake depends on
the individual, the stressor and the circumstances. In general, some people eat
more and some eat less than normal when experiencing stress39.

The proposed mechanisms for stress induced changes in eating and food choice
are motivational differences (reduced concern about weight control), physiological
(Reduced appetite caused by the processes associated with stress) and practical
changes in eating opportunities, food availability and meal preparation.

Studies also suggest that if work stress is prolonged or frequent, then adverse
dietary changes could result, increasing the possibility of weight gain and
consequently, cardiovascular risk.
Mood
Hippocrates was the first to suggest the healing power of food, however, it was not
until the Middle Ages that food was considered a tool to modify temperament and
mood. Today it is recognised that food influences our mood and that mood has a
strong influence over our choice of food.
Interestingly, it appears that the influence of food on mood is related in part to
attitudes towards particular foods. The ambivalent relationship with food – wanting
to enjoy it but conscious of weight gain is a struggle experienced by many. Dieters,
people with high restraint and some women report feeling guilty because of not
eating what they think they should. Moreover, attempts to restrict intake of certain
foods can increase the desire for these particular foods, leading to what are
described as food cravings.
24
Thus, mood and stress can influence food choice behaviour and possibly short and
long term responses to dietary intervention.

2. eating disorders

Eating behaviour, unlike many other biological functions, is often subject to

sophisticated cognitive control. One of the most widely practised forms of cognitive
control over food intake is dieting.
Many individuals express a desire to lose weight or improve their body shape and
thus engage in approaches to achieve their ideal body mass index. However,
problems can arise when dieting and/or exercise are taken to extremes. The
aetiology of eating disorders is usually a combination of factors including biological,
psychological, familial and socio-cultural. The occurrence of eating disorders is often
associated with a distorted self-image, low self-esteem, non- specific anxiety,
obsession, stress and unhappiness.
Treatment of an eating disorder generally requires weight stabilisation and one- to-
one psychotherapy. Prevention is more difficult to define but suggestions include
avoidance of child abuse; avoidance of magnifying diet and health issues; showing
affection without over-controlling; not setting impossible standards; rewarding small
attainments in the present; encouraging independence and sociability36.
Consumer attitudes, beliefs, knowledge and optimistic bias
Consumer attitudes and beliefs
In both the areas of food safety and nutrition, our understanding of consumers’
attitudes are poorly researched26. A better understanding of how the public perceive
their diets would help in the design and implementation of healthy eating initiatives.
The Pan-European Survey of Consumer Attitudes to Food, Nutrition and Health
found that the top five influences on food choice in 15 European member states are
‘quality/freshness’ (74%), ‘price’ (43%), ‘taste’ (38%), ‘trying to eat healthy’ (32%)
and ‘what my family wants to eat’ (29%). These are average figures obtained by
grouping 15 European member states results, which differed significantly from
country to country. In the USA the following order of factors
affecting food choices has been reported: taste, cost, nutrition, convenience and
weight concerns.
In the Pan-European study, females, older subjects, and more educated subjects
considered ‘health aspects’ to be particularly important. Males more frequently
selected 'taste' and 'habit' as main determinants of their food choice. ‘Price’ seemed
to be most important in unemployed and retired subjects. Interventions targeted at
these groups should consider their perceived determinants of food choice.
Attitudes and beliefs can and do change; our attitude to dietary fat has changed in
the last 50 years with a corresponding decrease in the absolute amount of fat eaten
and a change in the ratio of saturated to unsaturated fat.
Optimistic bias
There is a low level of perceived need among European populations to alter their
eating habits for health reasons, 71% surveyed believing that their diets are already
adequately healthy31. This high level of satisfaction with current diets has been
reported in Australian52, American10 and English subjects.
The lack of need to make dietary changes, suggest a high level of optimistic bias,
which is a phenomenon where people believe that they are at less risk from a
hazard compared to others. This false optimism is also reflected in studies showing
how people underestimate their likelihood of having a high fat diet
relative to others25 and how some consumers with low fruit and vegetable intakes
regard themselves as ‘high consumers’11.
If people believe that their diets are already healthy it may be unreasonable to
expect them to alter their diets, or to consider nutrition/healthy eating as a highly
important factor when choosing their food. Although these consumers have a higher
probability of having a healthier diet than those who recognise their diet is
in need of improvement, they are still far short of the generally accepted public
health nutrition goals26. It is also unlikely that these groups will be motivated
further by dietary recommendations. Hence, future interventions may need to
increase awareness among the general population that their own diet is not wholly
adequate in terms of, for example fat, or fruit and vegetable consumption..
Focus on cost
Household income and the cost of food is an important factor influencing food
choice, especially for low-income consumers. The potential for food wastage leads to
a reluctance to try ‘new’ foods for fear the family will reject them. In addition, a lack of
knowledge and the loss of cooking skills can also inhibit buying and preparing meals
from basic ingredients.
Education on how to increase fruit and vegetable consumption in an affordable way
such that no further expense, in money or effort, is incurred has been proposed as a
solution18. Efforts of governments, public health authorities, producers and retailers
to promote fruit and vegetable dishes as value for money could also make a positive
contribution to dietary change12.
Time constraints
Lack of time is frequently mentioned for not following nutritional advice, particularly
by the young and well educated33. People living alone or cooking for one seek out
convenience foods rather than cooking from basic ingredients. This need has been
met with a shift in the fruit and vegetables market from loose to prepacked, prepared
and ready-to-cook products. These products are more expensive than loose
products but people are willing to pay the extra cost because of the convenience
they bring. Developing a greater range of tasty, convenient foods with good
nutritional profiles offer a route to improving the diet quality of these groups.
5. Models for changing behaviour
Health Behavioural Models
Understanding how people make decisions about their health can help in planning
health promotion strategies. This is where the influence of social psychology and its
associated theory-based models play a role. These models help to explain human
behaviour and in particular to understand how people make decisions about their
health. They have also been used to predict the likelihood that dietary behaviour
change will occur. This section focuses on a select few.

27
The Health Belief Model (HBM) and the Protection Motivation Theory
The HBM was originally proposed by Rosenstock, was modified by Becker7 and
has been used to predict protective health behaviour, such as The model suggests
that people considering changing their behaviour must feel personally threatened by
a disease/illness and that they then engage in a cost-benefit analysis. This model
also suggests that people need some kind of cue to take action to change behaviour
or make a health-related decision.
The Theory of Reasoned Action (TRA) and the Theory of Planned Behaviour (TPB)
The Theory of Reasoned Action or its extension in the form of The Theory of
Planned Behaviour have been used to help explain as well as to predict the
intention of a certain behaviour. These models are based on the hypothesis that the
best predictor of the behaviour is behavioural intention. The model proposes that an
individual’s behavioural intention is jointly derived form three components;
1.attitudes
2.perception of social pressure to perform the behaviour and
3.perceived control over the behaviour.
In dietary studies TPB/TRA enables a comparison of the strength of influences upon
individuals and between sample groups and can be used to build an understanding
of the determinants of food choice. The TRA has been successful in explaining
behaviours such as fat, salt and milk intake. The TPB model was also used to help
explain attitudes and beliefs about starchy foods in the UK
Stage classification for health-related behaviour
The Stages of Change model developed by Prochaska42 and co-workers suggests
that health-related behaviour change occurs through five separate stages. These are
pre-contemplation, contemplation, preparation, action and maintenance. The model
assumes that if different factors influence transitions at different stages, then
individuals should respond best to interventions tailored to match their stage of
change.
The Stages of Change model, in contrast to the other models discussed, has proven
to be more popular for use in changing behaviour rather than in explaining current
behaviour. 28
It has been suggested that a stage model may be more appropriate for simpler more
discrete behaviours such as eating five servings of fruit and vegetables every day, or
drinking low-fat milk (food-based goals) than for complex dietary changes such as
low-fat eating (nutrient-based goal)29.
Presently, no one theory or model sufficiently explains and predicts the full range of
food-choice behaviours. Models in general should be viewed as a means to
understanding the factors influencing individual decisions and behaviour. Despite the
number of models of behaviour change, they have been employed in relatively few
nutrition interventions; the Stages of Change model being the most popular.
However, the best test of this model, whether stage-matched dietary interventions
outperform standardised approaches, has yet to be performed.

6.Changing food behaviour

Dietary change is not easy because it requires alterations in habits that have been
built up over a life-time. Various settings such as schools, workplaces, supermarkets,
primary care and community-based studies have been used in order to identify what
works for particular groups of people. Although results from such trials are difficult to
extrapolate to other settings or the general public, such targeted interventions have
been reasonably successful, illustrating that different approaches are required for
different groups of people or different aspects of the diet.
Interventions in supermarket settings are popular given this is where the majority of
the people buy most of their food. Screening, shop tours and point-of- purchase
interventions are ways in which information can be provided. Such interventions are
successful at raising awareness and nutrition knowledge but their effectiveness of
any real and long-term behaviour change is unclear at present.

29
7. FOOD FOR GOOD HEALTH:

]
Figure 8(7)

1. Water: Drink 8 to 12 cups of water daily.

2. Dark Green Vegetables: Eat dark green vegetables at least three to four times a
week. Good optionsinclude broccoli, peppers, Brussel sprouts and leafy greens
like kale and spinach.

30
3. Whole Grains: Eat whole grains sat least two or three times daily. Look for
whole wheat flour, rye, oatmeal, barley, amaranth, quinoa or a multigrain. A
good source of fibre has 3 to 4 grams of fiber per serving. A great source has 5 or
more grams of fibre per serving.
4. Beans and Lentils: Try to eat a bean-based meal at least once a week. Try to
add legumes, including beans and lentils, to soups, stews, casseroles, salads,
and dips or eat them plain.

5. Fish: Try to eat two to three serving of fish a week. A serving consists of 3 to 4
ounces of cooked fish. Good choices are salmon, trout, herring, bluefish,
sardines, and tuna.
6. Berries: Include two to four servings of fruit in your diet each day. Try to eat
berries such as raspberries, blueberries, blackberries, and strawberries.
7. Winter Squash: Eat butternut and acorn squash as well as other richly
pigmented dark orange and green coloured vegetables like sweet potato,
cantaloupe, and mango.
8. Soy: 25 grams of soy protein a day is recommended as part of a low-fat diet to
help lower cholesterol levels. Try tofu, soy milk, edamame soybeans, tempeh, and
texturized vegetable protein (TVP).
9. Flaxseed, Nuts and Seeds: Add 1 to 2 tablespoons of ground flaxseed or other
seeds to food each day or include a moderate number of nuts – 1/4 cup – in your
daily diet.
10.Organic Yogurt: Men and women between 19 and 50 years of age need 1000
milligrams of calcium a day and 1200 milligrams if 50 or older. Eat calcium-rich
foods such as non-fat or low-fat dairy products three to four times a day. Include
organic choices.

31
8. TIPS FOR FOOD HABITS

1. Eat a healthy diet:

Figure 11(8)

Eat a combination of different foods, including fruit, vegetables, legumes, nuts and
whole grains. Adults should eat at least five portions (400g) of fruit and
vegetables per day. You can improve your intake of fruits and vegetables by always
including veggies in your meal; eating fresh fruit and vegetables as snacks; eating a
variety of fruits and vegetables; and eating them in season. By eating healthy,
you will reduce your risk of malnutrition and noncommunicable diseases
(NCDs) such as diabetes, heart disease, stroke, and cancer.
2. Consume less salt and sugar:

Figure 10(8)

Filipinos consume twice the recommended amount of sodium, putting them at risk of high
blood pressure, which in turn increases the risk of heart disease and stroke. Most people
get their sodium through salt. Reduce your salt intake to 5g per day, equivalent to about
one teaspoon. It is easier to do this by limiting the amount of salt, soy sauce, fish
sauce and other high-sodium condiments when preparing meals; removing salt,
seasonings and condiments from your meal table; avoiding salty snacks; and choosing
low-sodium products.
3. Reduce intake of harmful fats:

Figure 12(8)

Fats consumed should be less than 30% of your total energy intake. This will help prevent
unhealthy weight gain and NCDs. There are different types of fats, but unsaturated
fats are preferable over saturated fats and trans-fats. WHO
recommends reducing saturated fats to less than 10% of total energy intake;
reducing trans-fats to less than 1% of total energy intake; and replacing both saturated fats and
trans- fats to unsaturated fats.

4. Drinking water:

Drinking unsafe water can lead to water-borne diseases such as cholera, diarhoea, hepatitis
A, typhoid, and polio. Globally, at least 2 billion people use a drinking water source
contaminated with faces. Check with your water concessionaire and water refilling station
to ensure that the water you are drinking is safe. In a setting where you are unsure of your
water source, boil your water for at least one minute. This will destroy harmful organisms
in the water. Let it cool naturally before drinking

33
 Overview of the community:

village :NANDARADA

Village Profile:

Nandarada is a small village in Rajanagaram Municipal corporation and has 200 years of history.
Agriculture is the major occupation to villages .The village was very well developed with
infrastructure i.e cement roads,street lights, drinking water etc.the the villager used to live in
sections as per this communities.Every family has own house
Socio economic conditions:
The main services of income to villagers are agriculture, cattle rearing and dady waged labour.
only 3 to 4 families are settled in government and private dignified jobs only 5% of villagers are
rich and 91% are middle classed and 4% are still in poor stage.
[1:40 PM, 12/14/2022] Durga Naveen Cse B: COMMUNITY SERVICE PART:

ACTIVITIES DONE:
1.Survey conducted in village
2.conducted community awareness ampaign

VALUES LEARNT:
1.Respect
2.kindness
3.cooperation
4.compassion
5.Gratitude
6.Morality
7.courage
8.Empathy.

LIFE SKILLS LEARNT:

1.Communication
2.Social skills
3.speech
4.Leadership
5.Time Management
6.Problem Solving
7.Critical Thinking
8.Decision making
TECHNICAL SKILLS LEARNT:
1.Dala Analysis
2. writing
3.Project management
4.Analytics
5.Team work
6.Research
:5. Clean your hands properly:

Figure 27(8)

Hand hygiene is critical not only for health workers but for everyone. Clean hands
can prevent the spread of infectious illnesses. You should handwash using soap and water
when your hands are visibly soiled or handrub using an alcohol-based product.

6. Prepare your food correctly:

Figure 28(8)

Unsafe food containing harmful bacteria, viruses, parasites or chemical

substances, causes more than 200 diseases– ranging from diarrhoea to
cancers. When buying food at the market or store, check the labels or the
actual produce to ensure it is safe to eat. If you are preparing food, make sure
you follow the Five Keys to Safer Food: (1) keep clean; (2) separate raw and
cooked; (3) cook thoroughly; (4) keep food at safe temperatures; and (5) use safe
water and raw materials.34
 LEARNING PERSON
BRIEF DESCRIPTION OF
DAY & DATE THE DAILY ACTIVITY
OUTCOME INCHARGE
SIGNATURE

Day – 1

Day - 2

Day – 3

Day – 4

Day – 5

Day – 6
 WEEKLYREPORT

WEEK–1(From 22-08-2022 to 27-08-2022)

Objective of the Activity Done: Detailed Report:

In the first week our mentor made a team 5 members to do community service project
in Narendrapuram village which is under rajanaagram municipal corporation, Andra
Pradesh. We selected topic “food habits “.
Food, healths, eating habits , hygiene, balanced diet , nutritions and other aspects are
the requirements under this topic
In this first week we (Our team) collectively went to the community to overlook the
conditions and situations in village
What we found in the village are :
1.they don’t maintain aproper balanced diet.
2. they do not have proper idea abiut healthy food habits
3.some villagers are suffered due to insufficient money.
4.children and teenagers mostly eat junk food.
In the first week, we collectively surveyed go houses in villages and collected data
which are required to make food habits profile of village.

6
 LEARNING PERSON
BRIEF DESCRIPTION OF
DAY & DATE THE DAILY ACTIVITY
OUTCOME INCHARGE
SIGNATURE

Day – 1

Day - 2

Day – 3

Day – 4

Day – 5

Day – 6

37
 WEEKLY REPORT
WEEK–2(29-08-2022 to 03-09-2022)

Objective of the Activity Done: Detailed Report:

In the second week, we (our team) continued surveying the remaining houses in
naraendrapuram village. Our survey has ended in this weekend
We compared to first week we had lot of experience with villagers while
conducting survey to village. The experiences are
1. Villagers are still believing superstitions
2. They do not have awareness on the social media news they are following and
knowing fake news.
3. During survey, we have seen only small children, elders aged above 30 years
and old aged people.
4. Many young people are went to far places for education and employment.
5. There are nearly 20 families who doesn’t work but leading with the pension
amount provided by GOVT.
6. Number of houses surveyed-50.
7. Agriculture, cattle rearing and daily waged work are sources are income

3
 LEARNING PERSON
BRIEF DESCRIPTION OF
DAY & DATE THE DAILY ACTIVITY
OUTCOME INCHARGE
SIGNATURE

Day – 1

Day - 2

Day – 3

Day – 4

Day – 5

Day – 6
 WEEKLY REPORT
WEEK–3(From 05-09-2022 to 10-10-2022)

Objective of the Activity Done: Detailed Report:

In this third week, we have conducted totally and campaign

in village to aware villages during survey. We found
villagers should need awareness on some aspects. So thet
they can change their minds and steps towards good food
habits.
Awareness of food habits compaigns conducted to being the
awareness on vilagers about the need of development of
healthy eating habits.
To make village claean and green we conducted healthy
eating habits .we awared people to avoid surroundins
uncleanliness we awared them about unhealthy habits .
Food habits campaign was conducted to let know the
villagers about the we have seen thet my whole team are
interacting with village people and here by seems like a
family members to that villagers
 LEARNING PERSON
BRIEF DESCRIPTION OF
DAY & DATE THE DAILY ACTIVITY OUTCOME INCHARGE
SIGNATURE

Day – 1

Day - 2

Day – 3

Day – 4

Day – 5

Day – 6

ACTIVITY LOG FOR THE SIXTH WEEK

41
 WEEKLYREPORT

WEEK–4(From 12-09-2022 to 17-09-2022)

Objective of the Activity Done: Detailed Report:

In this fourth week, we have implemented our village in Narendrapuram village.

This implementation of project included explaining village development goals,
agriculture and irrigational information. Health card systems were explained
.1. we motivated people about the strength of unity among themselves. We
explain them the type of soil in that village and the type of crop to grow in which
season
2.we asked villagers to study children and make them as good citizens
In this week we felt very satisfactory that villagers have known very useful
information and guidance from our team.
42
 ACTIVITY LOG FOR THE SIXTH WEEK

BRIEF DESCRIPTION LEARNING PERSON

DAY &
OF THE DAILY OUTCOME INCHARGE
DATE ACTIVITY
SIGNATURE

Day – 1

Day - 2

Day – 3

Day – 4

Day – 5

Day – 6
 WEEK–5(From 19-09-2022 to 24-09-2022)

Objective of the Activity Done: Detailed Report:

We learnt that this we come to how the people area wera a process can be done
in the following steps. we followed firstly we attend a school nearby one the next
step we defined and understood the problem. We come to how people area
were a first their food habits and importance they need to take we come to
know about the mechanism that need to changed we have classified our doubts
on conducting of afternoon food meal scheme and other aspects regarding
food habits and we decided to conduct awareness program school staff and
management. We went all schools in the village in that village and collect the
data, classify our doubts and we give some suggestions to the students.

44
 ACTIVITY LOG FOR THE SIXTH WEEK

BRIEF DESCRIPTION
DAY & LEARNING PERSON
OF THE DAILY
DATE OUTCOME INCHARGE
ACTIVITY
SIGNATURE

Day – 1

Day - 2

Day – 3

Day – 4

Day – 5

Day – 6
 WEEKLY REPORT
WEEK–6 (From 26-09-2022 to 01-10-2022)

Objective of the Activity Done: Detailed Report

On the week 6 we again went to school and we create awareness on the lso
we explain about unhealth habits to the children’s and also, we give the
Some suggestions about their daily food habits and also, we explain about
Unhealthy food habits and their impacts.

we went to the local food shops, stores and collect the data and we
some awareness the owners regarding food and we also acknowledged the
role of the person clearly, the person is being responsible and get maintain
an item fresh and good.

We create awareness on municipality workers, farmers and the village

workers, peoples about the importance of the healthy food habits.

We are teached to students how to overcome their health issues regarding

the food habits and what type food or diet they must be follow for healthy
future. We have worked daily 6 hours for this project totally we have worked
180 hours to complete and submit of the project.

52
 CHAPTER:5 OUTCOME DESCRIPTION

Details of the Social-Economic Survey of the Village/Habitation Attach the

questionnaire prepared for the survey.

 What are you taking as morning tiffin daily?

 What are you taking as a lunch daily?

What are you taking as a dinner daily?

Which vegetables are cropping in your surroundings?

What type of vegetables are cultivated here?

Are there any other problems raised in your surroundings?

How many times a day do you eat?

What your main meal consists of and how is if prepared?

How much your diet consists of vegetables and non-animal products? Do

you know current BMI (body mass index) index?

What do you drink during the day?

Describe the problems you have identified in the community

I have identified the following problems at the time of surveying at the community.

 Major problem of believing wrong rumours blindly.

 Not maintaining clean surroundings around them.

 Poorer social economic conditions.

 Less education as they are all from rural areas.

 High level of tobacco and alcohol consumption.

 Health insurance coverage.

 Work force shortage.

 Poor health literacy.

 Distance, transportation & internet.

 Environmental quality.

 Pollution caused due to nearby factories.

 Improper disposal of human excreta and sewage.

 Food sanitation.

 Control of rodents and insects.

  The purpose of selected this village is to, we found the health issues in this
village regarding their food habits.
 we found that the majority of the common health issues of village peoples are
mainly due to their wrong food habits.
 we are notice some problems like lack of crop rotation methods, unavailability
of different vegetables, the food consumed by most of the people is not a
balanced diet, due to intensive framing nutrients in food get reduced and
population growth.
 Child Mortality: refers to the mortality of children under five.
wasting, Low weight as compared to height and age.
 Stunting: short height as compare to weight and age.

Under Nourishment : Not enough nutrients, Some peoples maintain wrong food habits due to lack of
Knowledge, poverty, cooking practices.
Food habits is a complex area because there are a number of lacking we identify that affects the
populations and individuals choice of food.
 Biological determinants such as hunger, appetite and taste .
 Economic determinants such as cost and income.
 Physical determinants such as education, skills and time.
 social determinants, such as class, culture, and social context.
 Psychological determinants, such as mood, stress and guilt.
 Attitudes, belief and knowledge about food.
Solving the problems, rectifying regarding the food habits:

 we are identifying the problems of that particular village regarding the food habits and we are try
to solve some of the problems,
 Giving some suggestions preventions, how to maintained healthy habits, and also we give some
important measures regarding the food habits.
 The following are the Good Eating habits to Achieve your health Goals:
1. choose water set a goal to drink water instead of sugar-sweet drinks
2. Eat slowly and mindfully.
3. eat fruits & vegetables. Swop to whole grains.
4. Choosing healthier snacks such as a piece of fruit or a handful of unsalted
nuts
ways to feed a Growing population sustainably :-
 Reduce Food waste: An estimated one-third of all food produced is wasted from Farm to home.
Another way to boost yields on less land and with sustainable methods is indoor vertical farming.
look to the seas for more food, use an Agroecological Approach to food production.
 Crop rotation: crop rotation is the practice growing different kinds of crops in succession in the
same area. we suggest some strategies for the farmers like Rotate by plant part harvested. Rotate
by plant compatibility Rotate by nutrient requirements and give some
information to select the right crops for the Rotations.
Short-term and long-term action plan for possible solutions for
the problems identified and that could be recommended to the
concerned authorities for implementation.

Short term actions:

Health communication

Health Education

Environmental change

Long term actions:

1. Epidemiology and Surveillance

2. Screening

3. Health Teaching

4. Social Marketing

Description of the community awareness programmes conducted
w.r.t the problems and their outcomes.

 The goal of the community awareness activities program is increasing

the knowledge about community by availing the programs and services
offered. During my CSP the following awareness programs are conducted.

 Presenting a ppt for the precautions they need to follow.

 Presenting posters regarding some health issues.

 General health promotion.

 Explained about good nutrition.

 Suggested the good treatment for chronic diseases.

 Substance abuse programs.

 Suggested the rural women about obstetrical services.

 Suggested effective way to prevent the spread of diseases.

 Promoted healthier lifestyles.

 Given some advice to create opportunities to improve their life.

 Advised them about nutritional supplementation.

 Explained about the importance of vaccinate

50
 Date: Signature of the Supervisor

Brief Description about the project

The purpose of selected this village is to, we found the health issues in this village
regarding their food habits.
When I am interacting with them in the purpose of survey, I influenced by their words
regarding the farming. Because I am interested to participate in farming filed when they
are doing their work.
I had listened some words from their neighbours regarding the health issues they had
faced a long ago. So, my whole team are decided to conduct an survey regarding their
diet maintenance. From this survey,we found some health issues regarding their food
habits. For this purpose, we are selected this village and we gave some related
information about their diet maintenance. We also Learn a lot of things from that
villagers like how to face problems in critical situations.
. My role in this Survey is to collecting the data from the villagers and how to sort out
their problems regarding their particular issues
Methodology:

(1) Physical Observation: when we went to Village, I observed so many problems like health issues and
lack of crop rotation.

(2) Interviews: When we are interacting with them, we feel very emotional while they are sharing their
problems with my whole team. We are conducted an interactive session individually about their diet
maintenance.

(3) Data collection: In those individual interactive session, we collected a data regarding their diet
maintenance. Some of them are given below:

1)Pulses

2) Leafy vegetables

3) Non-vegetarian

4) Milk products
5) Beens.

(4) Activities conducted: In those village, we had conducted an activity in the school regarding their
food habits. And we also gave some Future guidelines for 10th class students. Finally we had conducted
an Health hygiene program for their diet maintenance.

(5) Engagement of Government agencies: we are not engaged with any government agencies directly but
we are informed to their village revenue officer through phone call about this situation. We are gave
some related information regarding this problem like how to avoid this problem and what are the reasons
for getting this problem again. So, we have to avoid this problem by crop rotation methods. When we are
interacting with revenue officer in phone call, we are collected more information like how to avoid this
problem and what are the factors we need to develop crop rotation process in their fields. By the help of
officer, we have gave more information to that people regarding crop rotation
Signature of the Head of the Department

Signature of the Faculty Guide

53