Eat right india presentation (1).pptx

ASSESSMENT OF IMPACT OF “EAT RIGHT
INDIA” INITIATIVE BY FSSAI ON COLLEGE
GOING STUDENTS

CONTENTS
● Introduction
● Significance
● Objectives
● Review of Literature
● Methodology
● Results and Discussion
● References

INTRODUCTION: EAT RIGHT INDIA
● EAT RIGHT INDIA campaign was launched in 2018.
● The campaign is led by FSSAI.
● It is aimed to create consumer awareness about eating safe
and nutritious food.
● It also aims to engage, excite, and enable citizens to improve
their health and well being.
● Tagline : “Sahi Bhojan, Behtar Jeevan” forms the foundation of
this movement.
The campaign aims to reduce the sugar, salt and fat in packaged food
and raise awareness among people that sugar, salt and fat are not
good for health and should be consumed in minimal quantities.
It encourages food companies to reformulate their goods, provide better
nutritional information to consumers, and invest in healthier foods on the
supply side.

The Eat Right India movement is based on 3 key themes/pillars:
EAT SAFE : Ensuring personal and surrounding hygiene, hygienic and sanitary practices
combating adulteration, reducing toxins and contaminants in food and controlling food hazards
in processing and manufacturing processes.
EAT HEALTHY: Promoting diet - diversity and balanced diets, eliminating toxic industrial
trans-fats from food , reducing consumption of salt, sugar and saturated fats.
EAT SUSTAINABLE : Promoting local and seasonal foods, preventing food loss and food waste,
reducing use of chemicals in food production and presentation and using safe and sustainable
food - packaging material.

“AAJ SE THODA KAM”
● In order to instill confidence among citizens that even a
small change in the diet can bring about a positive
significant change on their health, FSSAI initiated a
nation-wide social media campaign -“Aaj Se Thoda
Kam” starring bollywood actor Mr. Raj Kumar Rao.
● The objective of the campaign is to bring about dietary
modifications to reduce the diet-related non-
communicable diseases like diabetes, hypertension, and
heart diseases which are on the rise as a result of the
exponential increase in the intake of high fat, sugar, and
salt (HFSS) meals.
● High fat, sugar and salt (HFSS) foods are processed
foods which usually contain high levels of total fat,
saturated fat, trans fat, sugar and salt.
https://eatrightindia.gov.in/images/rkrao1.jpg
RECOMMENDED LEVEL
Total fat ≤65 g/day
Trans fat ≤ 2 g/day
Sugar ≤ 25 g/day
Salt ≤ 5 g/day

SALT
● Salt is the main source of sodium in our
diet.
● Consuming too much salt over a lengthy
period of time can lead to a variety of
health problems.
● Long-term consumption of too much salt
can elevate blood pressure and increase
the risk of stomach cancer, it may also
increase the risk of heart disease and
premature mortality (Marrero et al.,
2008).
● Sodium consumption above WHO
recommended limit of 5g a day
predisposes an individual to heart
problems.
Do not add salt in dough for chapati or rice.
Instead of sprinkling salt on salad, cut fruits, cooked vegetables or
curd, enjoy their natural taste.
Soy sauce, salad dressings, ketchup, pickles, and papads also has
Sodium. Use these foods moderately in your daily diet.
Baking soda, baking powder, and monosodium glutamate (MSG) also
contains high sodium: Avoid using these in your daily cooking.
Reduce Salt quantity in cooking. From lesser to least.
TIPS TO REDUCE SALT INTAKE

SUGAR
● The sugars added to foods and beverages during
manufacture and processing, in addition to the
sugars naturally contained in honey, syrups, fruit
juices, and fruit juice concentrates, are referred
to as "free sugar."
● Free sugar consumption is connected to poor
dental health, weight gain, chronic inflammation,
and the development of NCDs.
● Reducing SSB and high-sugar product
consumption during childhood and adolescence
may have long-term health advantages (Aldwell
et al., 2018)
● Sugar provides only calories and no other
nutrient to our body. High intake of sugar is a
risk factor for obesity and predisposes the
individual to diabetes and other diseases.
Prefer whole fruits instead of fruit juices. Eat a piece of
fresh fruit.
Do not overindulge in sugar-preserved foods like jams,
jellies and marmalades.
Limit the consumption of foods and drinks containing
high amounts of sugars (e.g. sugar-sweetened
beverages, sugary snacks, etc).
Restrict foods such as cakes, pastries, confectionery
and sweets as they often have high amounts of fat,
sugar, or salt, prepared with refined cereals.
Prefer using naturally sweet ingredients than refined
sugars.
TIPS TO REDUCE SUGAR INTAKE

TRANS - FATS
● Trans - fat raises "bad" LDL
cholesterol levels while lowering
"good" HDL cholesterol levels.
● Cookies, crackers, cakes,
margarine, animal products, fried
potatoes, popcorn, sweets, and
desserts are all high in Trans -
fats (Khanna et al., 2022).
● Excess of fat intake is a risk
factor for obesity and diseases
like diabetes, cardiovascular
ailments etc
Measure cooking oil with a spoon rather than pouring freely from
the bottle, or use spray for oil.
Restrict your intake of bakery foods or processed foods.
In your routine cooking, use fats and oils in moderation and
consume varieties of foods.
While cooking, prefer boiling, steaming, roasting, grilling or
baking rather than frying
TIPS TO REDUCE TRANS - FAT INTAKE

SIGNIFICANCE
● The eating choices of college students may be
influenced by factors such as the desire for
independence and acceptance by peers, increasing
mobility, more time spent at school/college and/or
employment activities, and obsession with self-
image. All of these variables contribute to adolescent
eating behaviours that are irregular and harmful (
Madhvapaty and Dasgupta, 2015).
● Individuals starting college are starting to live on
their own. During these years, students' physical
activity and food habits normally shape or alter.
● Evaluating college student’s behavior patterns and
their dietary pattern is important in identifying axes
of action for public policies, regulations and food and
nutrition education, which aims to reduce the
availability, purchase, advertising and consumption
of unhealthy foods.

OBJECTIVES
01
To collect information
related to the
demographics of
students.
02
To evaluate consumption
of sugar, salt and fats
among college going
students.
03
To develop a survey
instrument for evaluating
nutritional knowledge.
Attitude and practices of
students.

REVIEW OF LITERATURE
AUTHOR TITLE FINDING
Ameena RN and Dr.
Mini Joseph (2020)
Integrating ‘Eat Right
Movement Campaign’ into
the school environment
The study's main goals were to integrate the "Eat Right Movement" campaign into the
school environment and to raise student awareness of nutrition and health.A private
school and a government school of Thiruvananthapuram district were chosen for the
study. The study's participants were students aged 11 to 13 years old from both private
and public schools. Using simple random sampling, a total of 100 samples were chosen
for the investigation, 50 from private schools and 50 from public schools. It was found
that Girls from both schools consumed fewer energy and minerals than the RDA 2020.
Only protein and fat consumption exceeded the RDA. As a result, females from both
schools have a deficiency in calorie, carbohydrate, calcium, and iron consumption. Boys
from both schools had lower energy and nutrient intake than the RDA 2020. Only the
protein intake exceeded the RDA for 2020. As a result, a deficit in calorie, carbohydrate,
fat, calcium, and iron intake was observed in boys from both schools.
Abraham, Noriega
et al. 2018
College students eating
habits and knowledge of
nutritional requirements.
This study had a total of 121 participants, with 61% of them being female. The
participants were all between the ages of 18 and 25. A convenient sampling method was
used, because access was easy and all individuals were encouraged to participate. It was
found that about a third of the college students who participated in the study were found
to be overweight, ranging from 6 to 50 pounds. Despite knowing about additives in food,
the dangers of fast food, the unhealthiness of processed food, and the dangers of soda,
students mixed processed and fast food with fruits and salads based on taste and

Zaborowicz
and ,
Czarnocinsk,
2016
Nutrition Education,
Meal Consumption,
and Food Pantry
Utilization Among
College Students
The study was undertaken in Poland with the goal of evaluating students
eating habit.The aim of this study was to see how interested participants were
in obtaining nutrition education, what format they preferred, and whether
there was a link between meal quantity and food pantry use among college
students. In the study, 456 students were selected, with both male and female
genders represented, and it was discovered that nutritional information for
men was 40.2 percent satisfactory and 25.1 percent good, while nutritious
information for women was 34.7 percent satisfactory and 34.7 percent good.
Abraham,
Martinez et
al. 2018
College student's
perception of risk
factors related to
fast food
consumption and
their eating habits
Another study was undertaken in the United States of America with the goal of
assessing college students' perceptions of the health implications of fast-food
consumption and their eating patterns. A total of 120 people were enrolled in
the study. The majority of the students were aware of the health hazards
associated with fast food intake; nevertheless, their consumption habits did not
indicate that they were experiencing what they recognised as potentially
harmful to their health, particularly while socialising with friends. This study
is confident in its ability to draw attention to the dangers of poor eating
choices and their consequences for one's health

Bano,
AlShammari et
al. 2013
Study on the Impact of
Nutritional Education
Program in the
University of Hail
The goal of the study at the University of Hail was to compare the KAP
(Knowledge, Attitude, and Practices) of balanced diet between non-
nutritional and nutritional students. This study included 100 young
adult female students, half of whom were nutrition students and the
other half were non-nutrition students, all of whom were between the
ages of 18 and 24. Finally, the ANOVA revealed that there were
significant differences in nutrition knowledge and the idea of a
balanced diet between nutrition and non-nutrition students. Non-
nutrition students were more likely to skip breakfast completel
Das and Evans
(2013)
Understanding weight
management
perceptions in first-year
college students using
the health belief model
Surveyed 45 students from first-year who were recruited using a
cross-sectional method. They found that the reasons for weight gain
among first-year college students were the changes in the social and
physical environments, such as dietary intake including alcohol use,
physical activity, stress, and sleep. Men cited a lack of availability to
healthier meals and gym materials, as well as a lack of time for
physical activity, a big job load, and a lack of support from family and
friends, as impediments. Women, on the other hand, cited a lack of
time to exercise or eat nutritious foods, as well as an inability to
manage time, stress from many situations, and a failure to prioritise
weight management as perceived impediments

Turcon and ,
Guarcello, 2008
Does physical activity
and sport practice lead
to a healthier lifestyle
and eating habits in
male adolescents
At the University of Pavia in Italy, a study was undertaken. The goal of
the study was to assess a group of Italian students' eating habits and
behaviours, as well as their nutritional and food safety knowledge. A
questionnaire was created to collect data from 532 students who were 15
years old. Only 37.0 percent of kids have an appropriate intake,
according to the findings. Only 8.6 percent have enough nutritional
knowledge, and only 2.4 percent have adequate food safety awareness,
despite the fact that 43.7 percent have appropriate cleanliness standards.
Swetaa, Gayathri
et al. 2018
Awareness on balanced
diet and eating
practices among
college students-A
survey.
Another study was carried out in India, with the goal of increasing
awareness of a balanced diet and eating habits among college students.
Questionnaire was prepared and survey was conducted among college
students about balanced diet and eating practices, and data were
collected. The survey was prepared on survey planet and was circulated
among students. The survey size was 110 students, and while 82.7
percent of students are aware of the importance of a balanced diet, they
still prefer to eat junk food, with 59.6% of students eating an unhealthy
diet

Shah et al.,
2021
Am evaluation of
balanced diet and eating
practices of university
students in Peshawar,
Pakistan
Students at Mardan's Abdul Wali Khan University were the focus of a
study. A total of 60 students were recruited for the study, both male and
female. Males had a frequency of 33 with a percentage of 55.0 percent,
while females had a frequency of 27 with a percentage of 45.0 percent. A
hand-delivered questionnaire was given to each student. The goal of this
study was to assess the balanced diet and eating habits of university
students. The data showed that the majority of the students had a normal
body mass index (BMI), indicating that they know enough about nutrition,
but that the frequency of balanced meals in university students is low
Boucher et al.,
2015
Effect of an intervention
mapping approach to
promote the
consumption of fruits
and vegetables among
young adults in junior
college: A quasi-
experimental study
344 students from two similar public colleges in the Quebec City area
(Canada) were asked to participate. An experimental design was used with
a 14-week pause between the pre-test and post-test. ·The data collected
from 344 participants by means of a self-administered questionnaire
were analysed (167 experimental and 177 control). The post test revealed a
significant increase (15%) in the number of participants in the
experimental group. The researchers found that the intervention
increased the number of college students eating at least five servings of
fruits and vegetables. They emphasized the importance of developing
interventions tailored to college students to promote healthy behaviors.

METHODOLOGY
SAMPLE
SELECTION: Simple
Random Technique
SAMPLE SIZE:
10O Students
INCLUSION & EXCLUSION CRITERIA:
● Students should be willing to participate and give their
consent.
● Student should be free from any chronic alignment.
● Student should be comfortable with English as the
medium of communication.
● Subjects should cooperate and be a part of research.

Parameter used to evaluate the nutritional status of the
students are: anthropometric measurements (weight and
height) to calculate Body Mass Index
Body mass index (BMI) (kg/m²) = Weight (kg)/ Height (m²)
Area Selection : The study was conducted on the students
of
The general information of the subjects were collected by
structured questionnaire developed and tested which
include age, educational qualification, dietary patterns,
etc.
1. Demographic Information
2. Assessment of Nutritional Status
NUTRITIONAL
STATUS
BMI (kgm²)
Underweight <18.5
Normal 18.5-22.9
Overweight 23-29.9
Obese I 25-29.9
Obese II >30

3. Dietary Assessment using questionnaire
Knowledge Questionnaire : . It was a closed-ended survey, with
respondents being given options from which to choose proper
responses. Each correct response received one point, while
each incorrect answer will received zero. It was required to
answer all the questions.
Nutrition knowledge was assessed by asking questions for example:
In which year was "Eat Right India" launched?
a) 2016 b) 2018 c) 2019 d) 2020
The first city in India to be accorded as the CSFH (Clean Street Food
Hubs) tag by FSSAI in 2008 is:
a) Ahmedabad b) Delhi c) Mysore d) Bangalore

Attitude Questionnaire: In the present research responded attitude or personal feeling was assessed using likert scale in which we
evaluated degree of agreement by giving them options like strongly agree, agree, disagree and strongly disagree. Questions were rated on 4-
point Likert-type scale ranging from 1 (Strongly Disagree) to 4 (Strongly Agree), so higher means show greater level of agreement
Nutrition related attitude was assessed by asking questions like:
Do you think it is important to eat a variety of food each day?
a) Strongly Agree b) Agree c) Disagree d) Strongly disagree
Do you think it is important to wash fruits and vegetables before preparing and consuming?
a) Strongly Agree b) Aagree c) Disagree d) Strongly disagree

Practice Questionnaire: In the present research we designed a questionnaire for assessing nutritional practices of children. The
questionnaire had options such as either daily, weekly, monthly or rarely. Questions were rated on a 4-point Liker-type scale ranging
from 1 (Rarely) to 4 (Daily), so higher means indicate higher levels of frequency.
Practice related attitude were assessed by asking questions like:
How often do you consume green leafy vegetables?
a) Daily b) Weekly c) Monthly d) Rarely
How often do you consume food from all the food groups in your diet daily?
a) Daily b) Weekly c) Monthly d) Rarely
4. Data analysis and report writing
After intervention, the assessment of data will be done. The responses in the questionnaires will be entered and analysis will be done.
SPSS was used for data analysis. All the data or information that was collected was analysed.

RESULTS
❖ The questionnaire consisted of 40 questions each carrying 1 marks. All 100 students participated in
the study making a response rate of 100%.
❖ It was observed that the average score out of 40 was 26.
❖ Body Mass Index: The study included 100 participants which are divided into 4 groups which are
underweight, normal overweight and obese. 12.7% students were under obese category, 21.1%
students were overweight, and 47.9% students had a normal body mass index while 18.3% students
were underweight.

Demographic Characterstics
❖ The sample size of this study
was 100 female students of
IIS University, Jaipur.
Varieties of majors were
represented in the study,
among which, the business-
related majors, arts and
design, health science,
majors dominated the group.

CONCLUSION
The majority of the students in this study had a BMI of 18–25. A number of them were underweight, while others were
overweight. The majority of students were unaware of the FSSAI's "Eat Right India" campaign. Fast food consumption,
sugar-sweetened beverage consumption, and meal skipping were mostly recorded. The reason for this could be because
some students live in hostels or as Paying Guests, and as a result, they frequently choose junk food options that are
readily available.
The majority of students have developed the practise of abstaining from smoking and other tobacco products, showing a
positive health practice. Food selection by college students appears to be based on personal preferences. The fact that a
large majority of students indicated they ate fresh fruits on a regular basis while still eating processed meals was a
startling finding. This contradictory health practise may be necessary due to the limited dietary options on campus.
Students ate a lot of processed food, but they also sought to eat healthy by choosing from the fresh fruit options
provided. Students mixed processed and fast food with fruits and salads based on taste and convenience, despite knowing
about sugar and salt levels in food, the hazards of processed and fast food, and the dangers of sugar sweetened beverages
The study shows that there is a definite need for ongoing health education initiatives that promote a healthy lifestyle.
Health-promoting lifestyle education initiatives should be incorporated into their curriculum. They need to be made
aware of the Eat Right India Campaign and the advantages of healthy eating.

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