Eat right india presentation (1).pptx

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.

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

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

3. 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.

4. 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.

5. “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

6. 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

7. 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

8. 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

9. 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.

10. 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.

11. 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 convenience.

12. AUTHOR TITLE FINDING 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

13. AUTHOR TITLE FINDING 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

14. AUTHOR TITLE FINDING 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

15. AUTHOR TITLE FINDING 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.

16. 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.

17. 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. D emographic 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

18. 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

19. 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? Strongly Agree b) Aagree c) Disagree d) Strongly disagree

20. 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.

21. 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.

22. 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.

23. Knowledge Based Questionnaire

24. Attitude Based Questionnaire

25. Practice Based Questionnaire

26. 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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