Nutrition plays a vital role in growth, development, and long-term health, particularly during adolescence, a critical phase marked by rapid physical and psychological changes. Despite increased exposure to health information, adolescents often lack structured and scientifically accurate nutrition knowledge, especially those from non-science academic backgrounds. In recent years, growing scientific evidence has highlighted the importance of gut health, gut microbiota, probiotics, prebiotics, and dietary fiber in maintaining digestive and overall well-being. However, awareness regarding these emerging concepts remains limited among younger populations. The present study aimed to assess awareness regarding gut health, probiotics, prebiotics, and dietary Fiber among junior college-going adolescent girls and to evaluate the impact of a nutrition education intervention on awareness levels. A quantitative pre-test and post-test interventional study was conducted among 100 junior college-going adolescent girls (16–18 years) in Mumbai. A self-developed, expert-validated questionnaire was used to assess awareness before and after three structured nutrition education sessions. Paired t-test analysis revealed statistically significant improvement in post-test scores across all domains (p < 0.001). The findings indicate that structured, age-appropriate nutrition education can effectively enhance gut health awareness among adolescent girls and may contribute to improved nutrition literacy in this population.
Breakfast plays a crucial role in supporting overall physical and mental functioning. Regular breakfast consumption is associated with improved alertness, concentration, and healthier dietary patterns. Breakfast consumption patterns influence nutritional intake among young adults; however, evidence focusing on Indian female college students remains limited. This study assessed breakfast consumption patterns, dietary diversity at breakfast, and the association between breakfast frequency and dietary diversity among undergraduate female students in Mumbai, Maharashtra. A quantitative cross-sectional study was conducted among 150 females aged 18–22 years using purposive sampling. Data were collected using a Breakfast Survey Questionnaire and a Breakfast Food Frequency Questionnaire, with dietary diversity assessed according to Food and Nutrition Technical Assistance (FANTA) food group classification. Descriptive statistics and Spearman correlation analysis were performed using SPSS software, with statistical significance set at p < 0.05. More than half of the participants reported regular breakfast consumption, with lack of time identified as the most common reason for skipping breakfast. Most participants consumed breakfast at home and preferred foods that were quick and easy to prepare. Although a high dietary diversity score at breakfast was observed among the majority of participants, breakfast frequency showed only a weak and non-significant association with dietary diversity. The findings emphasize the need for nutrition education interventions that promote consistent breakfast consumption along with balanced inclusion of diverse food groups among young women
COVID-19 and its associated regulatory measures including lockdowns, curfews, and physical distancing norms have significantly affected individual's dietary and culinary behaviours. Although there is ample empirical evidence available on dietary changes within the Indian context, very limited evidence exists about the factors influencing these dietary modifications and changes in culinary behaviours during COVID-19 lockdown. Therefore, the aim of this qualitative study was to explore the views of Indian household food gatekeepers towards meal planning, food purchasing, and meal preparation during the pandemic and its associated lockdowns. A convenience sample of 34 female gatekeepers from the Mumbai metropolis participated in online interviews. Interviews were conducted in English and Hindi (then translated in English), audio-recorded and transcribed verbatim. Underpinned by Template Analysis technique, transcribed data were analysed manually and using the NVivo software program. The interview structure guided the development of themes. The emerging themes included were: Increased household cooking; Involvement of children and male members in food-related activities; Experimentation in the kitchen; Adoption of meal planning skills; Increase in online food shopping; Bulk buying; Shortage of food items; Reduced consumption of outside home food; Increased variety of home-cooked meals; Increase in snacking and overall food intake; Determinants of food choices; and Family meals-a new norm. In the light of these findings, developing family-focussed, web-based nutrition programs to enhance gatekeepers' and their families' food literacy including declarative and procedural nutritional knowledge would be beneficial. The importance of organisational culinary behaviours such as planning meals in advance, shopping with a food list should be promoted to prevent hoarding and subsequently reduce strain on the food supply system. With a surge in domestic cooking, low cost nutritious recipes with the use of local and seasonal produce should be emphasized promoting healthy eating among the gatekeepers and their family members. The inclusion of food studies in the school curriculum will facilitate the development of culinary skills among children and youth. Also, there is a need for further research and surveillance to strengthen understanding of sustainability of healthy culinary behaviours practiced during the pandemic.
Introduction: Anaemia is a major health problem in India. Various studies mention poor nutrition knowledge and education as main factors of malnutrition. Aim: This study aims at assessing the effect of nutritional education on iron among school children. Materials and Methods: A cross-sectional interventional study to improve nutrition literacy in schools was undertaken from April 2018 to February 2019. The outreach platform used was Eat Right School program by Food Safety and Standards Authority of India (FSSAI). A study tool employed was data collection using self-developed questionnaire for pre and post-intervention knowledge assessment. School children from Delhi NCR and Mumbai participated in this study. Knowledge intervention was done on 5 key elements related to iron including role, sources, iron deficiency anaemia, iron absorption and knowledge of fortification. Chi-squared test (α=0.05) was applied for comparison. Results: It was found that 54% (n=18,626) of school children studied were in the age group 11-14 years. From 27355 participants who reported the gender, 58.1% (n=15899) were boys and 41.9% (n=11456) girls. Comparison of pre and post-intervention assessment revealed that percentage of students knowing importance/role of iron increased from 27.30% to 59.50%, iron deficiency anaemia from 34.03% to 59.85%, sources of iron from 25.20% to 51.70%, iron absorption from 36.00% to 61.2% and knowledge of fortification from 55.4% to 76.9%. Thus, significant shift (p≤0.001) in all the parameters was observed; improvement in scores ranged from 21.5% to 32.20% with highest increase seen in understanding the role of iron. Conclusion: Results of the study reject the null hypothesis leading to acceptance of alternate hypothesis. The alternate hypothesis highlights the role of nutrition education in improving the nutritional literacy of school children in the area of iron and iron deficiency anaemia. Results of the current study increased the knowledge of children on all parameters related to iron education module. Thus, nutritional literacy is imperative in improving nutritional status and adolescent age-group is the window of opportunity to correct it.
“MULTIGRAIN LAYERED HANDVO WITH FLAXSEED CHUTNEY is developed as a meal for a diabetic individual. Handvo is one of the Guajarati savoury dish .The batter is prepared from rice and lentils usually fermented overnight .It is also called as vegetable cake . It is often made with bottle gourd filling .The traditional recipe is modified in aspects to lower carbohydrate and GI, and improve its fiber, protein, antioxidant and mineral content with the use of ingredients such as oats, bulgur, green gram dal etc. Functional foods such as flaxseeds,oats,sesame seeds were also used in this recipe. Coriander chutney was replaced by flaxseed chutney to improve fiber content.All this beneficial effects make this recipe suitable for diabetic patients.Ranking test using 5point scale was used. It was conducted by 28 naive panel members and 5 expert panel member. The product was ranked “excellent” during the first sensory evaluation test, hence further modifications were not done. The product was then standardized.
