Program Book

Community Service Project

AP STATE COUNCIL OF HIGHER

EDUCATION
(A STATUTORY BODY OF GOVERNMENT OF ANDHRA PRADESH)
 A COMMUNITY SERVICE PROJECT REPORT
ON

“FOOD HABITS”
Submitted in accordance with the requirement for the degree of

BACHELOR OF TECHNOLOGY
IN

ELECTRONICS AND COMMUNICATION ENGINEERING

Submitted by
M Abhishek Kumar 22F21A0402
Under the esteemed guidance of
Mr. M. B. Bheema Kumar M. Tech.,
Assistant Professor

DEPARTMENT OF ELECTRONICS & COMMUNICATION ENGINEERING

GATES INSTITUTE OF TECHNOLOGY

(Approved by A.I.C.T.E, New Delhi & Affiliated to JNTUA & Accredited by NAAC- “A”)
N.H-44, Gooty, Anantapur (V), Anantapur (Dist), Gooty-515401, A.P
 COMMUNITY SERVICE PROJECT

Name of the student : M Abhishek Kumar

Name of the college : GATES Institute of Technology

Registration Number : 22F21A0402

Period of CSP : From13/05/2024 To: 06/07/2024

Name of the Community : Food Habits

Address of the Habitation : Anantapuram(M), Anantapuram (Dist),515401

 COMMUNITY SERVICE PROJECT REPORT
Submitted in accordance with the requirement for the degree of Bachelor of Technology

Electronics & Communication Engineering

Name of the college : Gates Institute of Technology

Department : Electronics & Communication Engineering

Name of the Faculty Guide : Mr. M.B Bheema Kumar M. Tech

Duration of the CSP : From 13/05/2024 To 06/07/2024

Name of the Student : M Abhishek Kumar

Programme of Study : Food Habits

Year of Study : II-II Year

Registration Number : 22F21A0402

Date of Submission : 06/07/2024

 STUDENT’S DECLARATION

M Abhishek Kumar a student of Community Service Programme

Reg.No.22F21A0402 of the Department of Electronics &
Communnication Engineering,Gates Institute Of Technology
College do here by declare that I have completed the mandatory
community service from 13/05/2024 to 06/07/2024 in
surroundings of under the Faculty guideship Mr.M.Bheema
Kumar Department of Electronics and Communication
Engineering in Gates Institute Of Technology,Gooty.

Endorsements:

Faculty Guide

Head of the Department

Principal
 Certificate from Official of the Community

This is to certify that M Abhishek Kumar Reg.NO.22F21A0402 of

Gates institute of technology underwent community service in
GOOTY from 13/05/2024 to 06/07/2024

The overall performance of the Community Service Volunteer

during his/her community service is found to be
……………….
(Satisfactory/Good).

Authorized Signatory with Date and Seal

 ACKNOWLEDGEMENT

I would like to express my profound gratitude to Mr. M. B. Bheema Kumar,

Department of Electronics & Communication Engineering in Gates Institute of
Technology. I would like to express my special thanks to our mentor Dr.Archeck
Praveen Kumar for him time and efforts he provided throughout the period.
Your useful advice and suggestions were really helpful to me during the
project’s completion. In this aspect, I am eternally grateful to you.
I would like to acknowledge that this project was completed entirely by me and
not by someone else.

Signature

Your Name
 CHAPTER 1
EXECUTIVE SUMMARY
Problem Statement:
Establishing sensible eating habits from young is essential in shaping
food preferences later in life. An adequate diet is essential for child and
adolescent growth but exactly how much an individual needs varies with size
and build, growth rate and level of physical activity. For any person to remain
healthy and avert acquiring any diseases, it is extremely important for the
person to develop a proper eating habit. It is only when a person controls his
diet and watches the food and drinks which go into the body that he would be
able to protect him from any of the diseases. Without maintaining a healthy
eating habit, it is only a matter of time before one falls sick or develops serious
medical life-threatening complications. In healthy eating lies the key to
acquiring a healthy body and a healthy mind. A project is undertaken to find
out the eating habits of the young generation and to know how concerned they
are regarding the food quality they choose to eat. Also, the project will study
the effect of poor eating habits on the health of the young generation. The
study will be conducted in various departments of Punjabi University, Patiala
and the age of the respondents will vary from 19 to 24 years. Both primary and
secondary sources will be used for data collection. The research will be an
exploratory one as it involves exploring the idea of Eating habits of the Young
Generation.
Eating out has become the order of life. Youngsters prefer aerated
drinks and fast foods to homemade meals. This can be attributed mainly to the
appealing advertisements carried out on televisions. Ads on television have had
a marked effect on the choice of food items, especially among the younger
generation. The popular Icons of Sports world and the movie stars campaign
for consumables and the younger generation is influenced by these acts of their
idols. It reflects the fact that nutritious and well-balanced food is increasingly
becoming a rarity and eating a proper meal is not a priority any more for many,
who are often hard-pressed for time. Good nourishment is the secret of a
healthy and happy life.
There are all kinds of health issues related to unhealthy eating
habits. Diabetes would be the number one health concern due to over
consumption of sugar. In addition to this, Obesity, thyroid dysfunction, kidney
malfunction, and intestinal problems can all be directly associated with too
much sugar consumption. Then there are ill-effects of too little food
consumption. When we do not consume what we need to maintain our health,
problems like gum diseases, heart disease, muscle deterioration, vision loss,
and an orexin occur. Moreover, once our body reaches the point of unhealthy
functioning, it's almost impossible to correct one problem without creating
another. Thus, to maintain the healthy functioning of the body, a healthy dose
of vitamins and minerals is required. If one does not receive these through
meals, one may take supplements.
 CHAPTER 2
OVERVIEW OF THE VILLAGE COMMUNITY
Anantapuram Live Weather:
Temperature,
18-06-2024
25°C to 33°C without rain, mostly clouds
19-06-2024
25°C to 33°C light rain, overcast clouds
20-06-2024
24°C to 33°C mostly cloudy, moderate rain
21-06-2024
24°C to 33°C light rain, overcast clouds
22-06-2024
24°C to 33°C light rain, overcast clouds
It belongs to Rayalaseema region. It is located at 14.68°N 77.59°E, at a
distance of 52 km from Gooty. It is a District Head quarter: 29° C Partly sunny,
Humidity: 59%, Wind: 17 km/hr,
Name: “Anantapuram” observed on now.

Demographics of Anantapuram:

Telugu is the Local language here. Total population of 498,000 with 2.47%
increase from 2023. The total population constitute 326,552 males and 171,448
females —a sex ratio of 996 females per 1000 males. 35,918 children are in the
age group of 0–6 years, of which 18,871 are boys and17,047 are girls —a ratio
of 988 per 1000. The average literacy rate stands at 81.25% with 404,625
Literate.
How To Reach Anantapuram:
Gooty is the Nearest Town to Anantapuram. Gooty is 52 km from
Anantapuram. Road connectivity is there from Gooty to Ananatapuram.
 BRIEF EXPLANATION FOR FOOD HABITS

Food: Any nutrition substance that people eat or drink or those plants absorb
in order to maintain life and growth.
Food is usually of plant, animal or fungal origin, and contains essential nutrients
such as carbohydrates, fat and proteins vitamins or minerals. The substance is
ingested by an organism and assimilated by the organism cells to provide
energy, maintain life or stimulate the growth .
Types of food:
1.Vegetables
2.Fruits
3.Meat And Poultry
4.Grains Beans And Nuts
5.Fish And Seafood
6.Dairy Foods
7.Protiens

Healthy food:
That provides you with nutrients you need to sustain your body's well being
and retain energy. Water, carbohydrates, proteins, vitamins, and minerals are
the key nutrients that make a healthy balanced diet.

Healthy Diet:
A healthy diet or balanced diet is diet that contains the right amounts of all the
food groupsmuch 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 health diet is one that includes more foods that come
from It includes fruits, vegetables, grains, diary products, and protein. It does
not include too plants and fewer convinces foods.

Junk Food (Unhealthy Foods):

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
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.

However, the frequent consumption of junk food is

linked to numerous health problems. Diets high in junk food contribute to
obesity, diabetes, heart disease, and other chronic conditions. The excessive
intake of sugar and unhealthy fats can lead to metabolic issues and
inflammation, further exacerbating health risks. Additionally, the lack of
essential nutrients in these foods can result in deficiencies that affect overall
well-being. As public awareness about the negative health impacts of junk food
grows, there is increasing emphasis on promoting healthier eating habits and
making more nutritious choices available and accessible.
 CHAPTER 3
COMMUNITY SERVICE PART
• Activities undertaken in the community:
1. Spread Awareness to Neighbours.
2. Spread Awareness to Relatives.
3. Spread Awareness to Students.
4. Spread Awareness to Children.
5. Spread Awareness to Public.
• Values, life skills, and technical skills the student acquired:
1. Self-Awareness
2. Time Management
3. Critical thinking
4. Creative thinking
5. Collaboration
6. Taking Initiative
7. Decision making
8. Problem Solving
9. Effective communication
10.Digital Literacy
Report of the mini-project work done in the related subject w.r.t
the habitation/village:
Assessment,
CONTEXT:
OBJECTIVES:
The objectives of promoting healthy food habits include improving overall
health, preventing chronic diseases, enhancing mental well-being, and
maintaining a healthy weight. These habits aim to provide balanced nutrition,
ensuring the intake of essential vitamins, minerals, and nutrients needed for
bodily functions. They also focus on fostering sustainable eating practices,
which benefit both personal health and the environment by reducing waste and
promoting the consumption of locally sourced food.

METHODS:
1.Education and Awareness
2.Meal Planning and Preparation
3. Mindful Eating
4. Portion Control
5. Health Choices
6. Behavioural Changes

SIGNIFICANCE:
The significance of healthy food habits extends to multiple areas of well-being.
Healthy food habits are crucial for preventing chronic diseases, boosting
physical and mental health, and enhancing energy levels. They help lower
healthcare costs and increase productivity. Environmentally, they promote
sustainability by reducing the carbon footprint and supporting responsible
agricultural practices. Overall, these habits contribute significantly to individual
well-being and societal health.
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 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.

RESULT:
The outcomes of a food habits project encompass a broad spectrum of
positive changes. Through targeted interventions and education initiatives,
individuals can develop healthier eating habits, leading to improved physical
health and reduced risk of chronic diseases. Concurrently, promoting
sustainable food practices fosters environmental stewardship and ethical
consumption. This holistic approach not only benefits individuals by enhancing
their overall well-being but also contributes to the greater good by fostering a
culture of health consciousness and environmental responsibility within
communities.
 CHAPTER 4
ACTIVITY LOG FOR THE FIRST WEEK

DAY BRIEF DISCRIPTION OF LEARNING PERSON

& THE DAILY ACTIVITY OUTCOME INCHARGE
DATE SIGNATURE
 WEEKLY REPORT WEEK-1
(From Dt:13/05/2024 to Dt:18/05/2024)

Objective of the Activity Done:

Object Report:
 ACTIVITY LOG FOR THE SECOND WEEK

DAY BRIEF DISCRIPTION OF THE LEARNING PERSON

& DAILY ACTIVITY OUTCOME INCHARGE
DATE SIGNATURE
 WEEKLY REPORT WEEK- 2
(FROM Dt:20/05/2024 to Dt:25/05/2024)

Objective of the Activity Done:

Object Report:
 ACTIVITY LOG FOR THE THIRD WEEK

DAY BRIEF DISCRIPTION OF THE LEARNING PERSON

& DAILY ACTIVITY OUTCOME INCHARGE
DATE SIGNATURE
 WEEKLY REPORT WEEK-3
(From Dt:27/05/2024 to Dt:01/06/2024

Objective of the Activity Done:

Object Report:
 ACTIVITY LOG FOR THE FOURTH WEEK

DAY BRIEF DISCRIPTION OF THE LEARNING PERSON

& DAILY ACTIVITY OUTCOME INCHARGE
DATE SIGNATURE
 WEEKLY REPORT WEEK-4
(From Dt:03/06/2024 to Dt:08/06/2024)

Objective of the Activity Done:

Object Report:
 ACTIVITY LOG FOR THE FIFTH WEEK

DAY BRIEF DISCRIPTION OF LEARNING PERSON

& THE DAILY ACTIVITY OUTCOME INCHARGE
DATE SIGNATURE
 WEEKLY REPORT WEEK-5
(FROM Dt:10/06/2024 to Dt:15/06/2024)

Objective of the Activity Done:

Object Report:
 ACTIVITY LOG FOR THE SIXTH WEEK

DAY BRIEF DISCRIPTION OF THE LEARNING PERSON

& DAILY ACTIVITY OUTCOME INCHARGE
DATE SIGNATURE
 WEEKLY REPORT WEEK-6
(FROM Dt:17/06/2024 to Dt:22/06/2024)

Objective of the Activity Done:

Object Report:
 ACTIVITY LOG FOR THE SEVENTH WEEK

DAY BRIEF DISCRIPTION OF THE LEARNING PERSON

& DAILY ACTIVITY OUTCOME INCHARGE
DATE SIGNATURE
 WEEKLY REPORT WEEK-7
(FROM Dt:24/04/2024 to Dt:29/06/2024)

Objective of the Activity Done:

Object Report:
 ACTIVITY LOG FOR THE EIGHTH WEEK

DAY BRIEF DISCRIPTION OF THE LEARNING PERSON

& DAILY ACTIVITY OUTCOME INCHARGE
DATE SIGNATURE
 WEEKLY REPORT WEEK-8
(FROM Dt:01/07/2024 to Dt:06/07/2024)

Objective of the Activity Done:

Object Report:
 CHAPTER 5
OUTCOMES DISCRIPTION:

Details of the Socio-Economic Survey of the Village/Habitation. Attach the

questionnaire prepared for the survey.

In this community service project, I gain the lot of information about the Food
Habits like:

1.How important is nutrition in food choices?

Ans) Nutrition holds significant importance, with the efforts made
to balance meals with protein, carbs and healthy fats and avoiding
processed foods.

2.How often do people eat out versus cooking at home?

Ans) Cooking at home occurs most of the time, around 5-6 days a
week, while eating out or ordering takeout happens once or twice
a week.

3.What specific dietary restrictions or preferences are followed?

Ans) Common dietary restrictions include vegetarianism, excluding
meat and fish but including dairy and eggs occasionally.

4.How does dehydration impact health?

Ans) Dehydration can cause headaches, fatigue, poor
concentration, digestive issues, kidney problems, and can
exacerbate chronic health conditions.
5. What skin benefits are associated with consuming fruits and
vegetables?
Ans) Consuming fruits and vegetables can improve skin texture,
reduce inflammation, and promote a healthy glow. They are rich in
antioxidants, vitamins, and minerals essential for skin health.

6. What skin issues can arise from vitamin deficiencies?

Ans) Vitamin deficiencies can lead to various skin problems, such as
dry skin (vitamin A deficiency), dermatitis (vitamin B deficiencies),
scurvy (vitamin C deficiency), and eczema (vitamin D deficiency).

7. What are the eye health benefits of consuming foods rich in

antioxidants?
Ans) Antioxidant-rich foods help protect the eyes from oxidative
damage caused by free radicals, reduce the risk of cataracts, and
slow the progression of age-related macular degeneration.
8. What foods are recommended for maintaining good eye
health?
Ans) Foods recommended for good eye health include leafy greens
(spinach, kale), fatty fish (salmon, tuna), nuts and seeds, citrus
fruits, carrots, sweet potatoes, and eggs. These foods provide
essential nutrients like lutein, zeaxanthin, omega-3 fatty acids,
vitamins A, C, and E, and zinc.
9. What foods are recommended for maintaining good kidney
health?
Ans) Foods recommended for good kidney health include berries,
apples, garlic, cauliflower, egg whites, olive oil, fish, and cabbage.
These foods are low in sodium, phosphorus, and potassium, which
are important for managing kidney health.
10. What foods should be limited to protect kidney health?
Ans) To protect kidney health, it is advisable to limit foods high in
sodium, phosphates, oxalates, and excessive protein. Processed
foods, fast foods.
 DESCRIPTION OF THE COMMUNITY AWARENESS
PROGRAMMES CONDUCTED W.R.T THE PROBLEMS AND
THEIR OUTCOMES:

The goal of community awareness is to increase the community's

knowledge of the
available programs and services offered. This is accomplished by
informing the
general public through various activities.

Community Service Helps Connect to the Community.

It Benefits Your Career Prospects.

Community Service Raises Social Awareness.

Community Service Establishes Contacts and Friendships.

Community Service Helps Improve Your Skills.

STUDENT SELF-EVALUATION FOR THE COMMUNITY SERVICE
PROJECT:
Student Name : M Abhishek Kumar
Registration No : 22F21A0402
Period of CSP : 8 weeks From : 13/05/2024 To: 06/07/2024
Date of evaluation : 08/07/2024
Name of the person in-charge : Mr.M.B. Bheema Kumar
Address with mobile number :Anantapuram(m),Anantapur(D)-515001,7702686144

PLEASE RATE YOUR PERFORMANCE IN THE FOLLOWING AREAS:

(Rating scale: 1 is Lowest and 5 Highest rank)
1) Oral communication 1 2 3 4 5
2) Written communication 1 2 3 4 5
3) Proactiveness 1 2 3 4 5
4) Interaction ability with 1 2 3 4 5
community
5) Positive Attitude 1 2 3 4 5
6) Self-confidence 1 2 3 4 5
7) Ability to learn 1 2 3 4 5
8) Work Plan and organization 1 2 3 4 5
9) Professionalism 1 2 3 4 5
10) Creativity 1 2 3 4 5
11) Quality of work done 1 2 3 4 5
12) Time Management 1 2 3 4 5
13) Understanding the 1 2 3 4 5
Community
14) Achievement of Desired 1 2 3 4 5
Outcomes
15) OVERALL PERFORMANCE 1 2 3 4 5

Date: Signature of the Student

Evaluation by the Person in-charge in the Community/Habitation :

Student Name : M Abhishek Kumar

Registration No
Period of CSP
Date of evaluation
Name of the person incharge
Address with mobile number
: 22F21A0402
: From 13/05/2024 To 06/07/2024
: 08/07/2024
: Mr .M.B. Bheema Kumar
: Anantapuram(V), Anantapuram(m), Anantapuram (dist)
-515001,7702686144

Please rate the student’s performance in the following areas:

(“Please note that your evaluation shall be done independent of the Student’s
self-evaluation Rating Scale: 1 is lowest and 5 is highest rank”)
1) Oral communication 1 2 3 4 5
2) Written communication 1 2 3 4 5
3) Proactiveness 1 2 3 4 5
4) Interaction ability with 1 2 3 4 5
community
5) Positive Attitude 1 2 3 4 5
6) Self-confidence 1 2 3 4 5
7) Ability to learn 1 2 3 4 5
8) Work Plan and organization 1 2 3 4 5
9) Professionalism 1 2 3 4 5
10) Creativity 1 2 3 4 5
11) Quality of work done 1 2 3 4 5
12) Time Management 1 2 3 4 5
13) Understanding the 1 2 3 4 5
Community
14) Achievement of Desired 1 2 3 4 5
Outcomes
15) OVERALL PERFORMANCE 1 2 3 4 5

Date: Signature of the Student

Awareness of people: