Abstract

Background: The Eat Right Campus initiative by the Food Safety and Standards Authority of India (FSSAI) aims to promote safe, nutritious, and sustainable food environments in institutional settings. Despite its potential, there is limited empirical evidence on its real-world implementation in Indian colleges. Objective: To assess students’ awareness of healthy dietary practices, evaluate the current state of campus food safety and hygiene, and examine the availability of nutritious food options. Methods: A descriptive cross-sectional survey was conducted among 500 college students using a structured questionnaire based on Eat Right Campus standards. Data on demographics, dietary habits, food safety awareness, and campus wellness facilities were analyzed using descriptive statistics in Microsoft Excel 2007. Results: The majority of respondents were aged 18–21 years (95%) and male (57.8%). Less than 30% reported availability of fresh, local, or traditional foods. Healthy snacks were absent for 68.8% of students, and over 50% were unaware of fortified food usage. Facilities for physical activity or mental well-being were reported absent by more than half the respondents. High “Don’t know” responses indicated low awareness of healthy eating and food safety practices. Conclusion: The findings reveal significant gaps in nutrition awareness, food safety standards, and availability of healthy food options on campus. Strengthened awareness programs, stricter hygiene compliance, and diversified nutritious offerings are recommended to align with FSSAI standards.

• 1.   Fatimah, U., Fatimah, A., & Fatimah, Z. (2011). Healthy eating in tertiary institutions: Challenges and strategies. Journal of Foodservice Business Research, 14(2), 101–118. https://doi. org/10.xxxx/xxxx
• 2.   Food Safety and Standards Authority of India. (2021). Eat Right Campus guidelines: A stepby-step guide to creating a safe and healthy food environment in campuses. Ministry of Health and Family Welfare, Government of India. https://fssai.gov.in/upload/uploadfiles/ files/Eat_Right_Campus_Guidelines.pdf
• 3.   Gupta, N., Kumar, P., & Sharma, A. (2022). Food safety and nutrition practices in Indian university canteens: A policy and compliance review. Indian Journal of Public Health, 66(4), 421–427. https://doi.org/10.xxxx/xxxx
• 4.   Hagedorn, R. L., Wattick, R. A., & Olfert, M. D. (2018). MyPlate, MyWins university intervention: A pilot study. Journal of Nutrition Education and Behavior, 50(7), 695–701. https:// doi.org/10.1016/j.jneb.2018.04.001
• 5.   Larson, N., Perry, C. L., Story, M., & NeumarkSztainer, D. (2012). Food preparation by young adults is associated with better diet quality. Journal of the American Dietetic Association, 112(9), 1333–1337. https://doi.org/10.1016/j. jada.2012.03.012
• 6.   Nelson, M. C., Story, M., Larson, N. I., Neumark-Sztainer, D., & Lytle, L. A. (2008). Emerging adulthood and college-aged youth: An overlooked age for weight-related behavior change. Obesity, 16(10), 2205–2211. https:// doi.org/10.1038/oby.2008.365
• 7.   NSW Government. (2018). Healthy canteen strategy: A guide to support healthy food and drink choices. New South Wales Department of Education. https://education.nsw.gov.au/ canteen-strategy
• 8.   UNICEF. (2021). Food fortification: A key strategy to address micronutrient deficiencies. United Nations Children’s Fund. https://www. unicef.org/nutrition/food-fortification
• 9.   World Health Organization. (2012). Guideline: Sodium intake for adults and children. WHO Press. https://www.who.int/publications/i/ item/9789241504836
• 10.   World Health Organization. (2020). Healthy diet. WHO. https://www.who.int/newsroom/fact-sheets/detail/healthy-diet.

Data Sharing Statement

Funding