This document outlines a case study conducted to increase awareness about nutritious food choices among school children. It found that 70% of students were eating fast food and experiencing health issues. An action plan was created to address the key causes of unhealthy eating, such as attractive packaging, social pressures, and lack of knowledge. After implementing educational programs and counseling, the percentage of students eating fast food dropped significantly across all grade levels. Benefits included improved health, energy levels, and problem-solving skills. Recurrence prevention measures like monthly meetings and health checks were established.

1. LACK OF CONSCIOUSNESS
FOR NUTRITIOUS FOOD
CASE STUDY

2. OBJECTIVES BEHIND THIS PROBLEMOBJECTIVES BEHIND THIS PROBLEM
THE PURPOSE OF THIS ACTIVITY IS TO HELP PEOPLE
BECOME MORE CONSCIOUS OF WHAT THEY EAT,
EFFECTS THEIR HEALTH AND TO CREATE AWARENESS
AMONG PARENTS REGARDING NUTRITION.
TO HELP INDIVIDUALS, SPECIALLY SCHOOL CHILDREN
TO ADOPT HEALTHY LIFE STYLE AND TO MANAGE
CHRONIC HEALTH DISORDERS IN A WORLD OF MULTIPLE
FOOD OPTION.
TO PROMOTE THE CONCEPT OF PHYSICAL, MENTAL
AND SOCIAL HEALTH.

3. REASONS BEHIND SELECTING THISREASONS BEHIND SELECTING THIS
PROBLEMPROBLEM
AFTER RESEARCH, SCIENTISTS HAVE PROVED THAT USE OF EXCESS
FAT AND SUGAR IN FAST FOOD LEADS TO ITS ADDICTION WHICH IS
EQUIVALENT TO NICOTIN AND OTHER ALCOHOLIC BEVERAGES.
DUE TO SOCIO-ECONOMIC REASONS AND DEVELOPMENT IN
TECHNOLOGY CHANGES HAVE BEEN BROUGHT IN FOOD
HABITS.
70% OF STUDENTS WERE FOUND ATTENTION DEFICIT, MOOD SWING,
AGGRESSIVE AND VIOLENT AND UNATTENTIVE IN CLASS AFTER
RECESS.
MANY STUDENTS WERE FOUND OVERWEIGHT AND LOOK WAY ABOVE
THEIR YOUNG AGE.
POOR NUTRITION IS A SIGNIFICANT FACTOR IN MANY PROBLEMS
AMONG TODAY’S YOUTH LIKE DIABITIES, POOR VISION, ETC.

4. STUDENTS
SYSTEM
LACK OF TIME LAZINESS
LACK OF TASTE
OTHERS
PARENTS
LACK OF
CONSCIOUSNESS
FOR
NUTRITIOUS
FOOD
CARRYING PROBLEM
FRIEND CIRCLE
PACKING
FALSE IMAGE
HECTIC SCHEDULE
POCKET MONEY
SOCIAL
STATUS
TRAVELLING
EXCESS HOME WORK
PUNISHMENT
CAUSE ANDCAUSE AND
EFFECTEFFECT
DIAGRAMDIAGRAM

5. (1) Lack of
taste
Students were asked to
prepare their weekly menu.
CHERRY & MILI 15/09/10 TO
21/09/10
15/09/10 TO
18/09/10
ACTION PLANACTION PLAN
SR. TITLES & ACTION FOR RESPONSIBILITY ACTION TO BE
NO. CAUSES ELIMINATING SHOULDERED IMPLEMENTED
THE CAUSE BY BY
TIME COMPLETED
ALLOTED WITHIN
(2) Hectic
schedule &
Laziness
Inhouse programmes were
arranged to create awareness
among parents regarding
Nutrition
CHERRY & KRUNALI
22/09/10 TO
30/09/10
22/09/10 TO
25/09/10
(3) False image
& Attractive
packing
Harmful effects of
fast food was explained
VIJENDRA & KHILAN
20/09/10 TO
28/09/10
20/09/10 TO
30/09/10
(4) Excess homework
& punishment
Counseling sessions were
organised for teachers to
avoid excess homework &
punishment
(5) Social Status
Top management was
requested to organise
health awareness programmes
KRUNALI & MILI
25/09/10 TO
02/10/10
25/09/10 TO
03/10/10
MILI & KHILAN
18/09/10 TO
30/09/10
18/09/10 TO
25/09/10

6. IMPLEMENTATIONIMPLEMENTATION

7. RESULTS AND DATARESULTS AND DATA
Tasty andTasty and
attractiveattractive
packingpacking
ExcessExcess
homework &homework &
punishmentpunishment
LazinessLaziness
& less& less
expensiveexpensive
SocialSocial
status andstatus and
TravellingTravelling
TOTALTOTAL
Std. 5 to 7Std. 5 to 7 3535 2626 1919 2020 100 / 200100 / 200
Std. 8 to 10Std. 8 to 10 5656 4242 1616 2626 140 / 200140 / 200
Std. 11 & 12Std. 11 & 12 2727 1818 2929 2626 100 / 100100 / 100
BEFORE CASE STUDY
AFTER CASE STUDY
Tasty andTasty and
attractiveattractive
packingpacking
ExcessExcess
homework &homework &
punishmentpunishment
LazinessLaziness
& less& less
expensiveexpensive
SocialSocial
status andstatus and
TravellingTravelling
TOTALTOTAL
Std. 5 to 7Std. 5 to 7 1212 88 77 1313 40 / 20040 / 200
Std. 8 to 10Std. 8 to 10 1717 33 1818 1212 50 / 20050 / 200
Std. 11 & 12Std. 11 & 12 2323 99 1313 1515 50 / 10050 / 100

8. 50%
70%
20%
25%
TANGIBLE BENEFITSTANGIBLE BENEFITS
( RESULTS )( RESULTS )
BEFORE CASE
STUDY
AFTER CASE
STUDY
0
100
S
T
U
D
E
N
T
S
I
N
% 20
40
60
80
100%
50%
Std. 5 to 7 Std. 8 to 10 Std. 11 & 12
F
A
S
T
F
O
O
D
E
A
T
I
N
G

9. INTANGIBLE BENEFITSINTANGIBLE BENEFITS
WE BECAME CAPABLE OF SETTING OUR DIET.
WE BECAME ENERGETIC AND ACTIVE.
PARENT’S TENSION IS REDUCED.
PROBLEM SOLVING CAPACITY IS DEVELOPED IN US.
WE STARTED WORKING TOGETHER IN GROUP
ACTIVITIES.
AWARENESS REGARDING NUTRITIONAL FOOD IS
DEVELOPED IN US.

10. PARENTS – TEACHERS COUNSELLING SESSIONS WILL BE HELD
MONTHLY.
RECURRENCE PREVENTION MEASURESRECURRENCE PREVENTION MEASURES
QUESTIONS RELATED TO DIET WILL BE ASKED FOR ALL
CLASSES.
ART OF LIVING WILL BE EXPLAINED TO ALL BY
ORGANISING SEMINARS AT REGULAR INTERVALS.
DIETICIANS WILL BE INVITED AT REGULAR INTERVALS.
SCHOOL CANTEEN WILL BE STARTED FOR NUTRITIONAL
FOOD VALUES.
REGULAR HEALTH CHECK UP PROGRAMMES WILL BE
ORGANISED.
WEEKLY MENU WILL BE PREPARED.

11. BYE-BYE TO
JUNK FOOD
WELCOME TO
NUTRITIOUS FOOD

12. OUR TEAMOUR TEAM
MILI PATEL CHERRY PATEL KRUNALI PATEL
VIJENDRA AHIRWAL KHILAN VANSJALIYA