International Journal of Food, Nutrition & Dietetics

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Background: Micronutrients play a crucial role in sustaining immunity, metabolism, and overall health. Despite this, many young adults fail to achieve recommended intakes due to irregular food habits and limited nutritional awareness. College students, in particular, form a vulnerable group where nutrition knowledge and actual dietary behavior may not correspond. Aim: The study aimed to assess micronutrient awareness among college students and to explore its association with dietary practices. Objectives: The objectives of the study to examine students’ knowledge regarding micronutrient functions, their dietary behaviors related to breakfast, fruit and vegetable intake, and fast-food consumption, and to analyses the relationship between awareness levels and dietary habits. Material and Methods: A cross-sectional survey was conducted among 200 students from varied academic backgrounds using a pretested questionnaire. Data were analyzed with descriptive statistics, while associations between awareness and dietary practices were tested using the chi-square method. Results: Of the participants, 35% rated their knowledge as high, 45% as moderate, and 20% as low. However, only 32.5% could correctly identify more than 75% of vitamin functions, while 27.5% scored below 50%. Daily breakfast consumption was reported by 42.5%, only 20% met the WHO fruit and vegetable intake guidelines, and 45% consumed fast foods three or more times per week. Higher awareness was significantly associated with regular breakfast intake (p = 0.002), fruit and vegetable consumption (p = 0.001), and use of supplements (p = 0.007). Low awareness correlated with frequent fast-food consumption (p < 0.001). Conclusion: Although many students perceive themselves as knowledgeable, actual understanding of micronutrients is limited. Stronger awareness is linked to healthier food choices, underscoring the need for structured nutrition education and supportive dietary environments in college settings.

The Mid-Day Meal (MDM) and PM POSHAN are the world’s most extensive school based nutrition programmes implemented in India, which have demonstrated an impact on both educational outcomes, in terms of academic achievement, as well as specific nutritional indices among children. However, ongoing stunting, micronutrient deficiencies, and regional disparities suggest that school meal policies and practices, although excellent in nature, require further enhancement in terms of quality, reach, and coherence with broader health strategies to realize their potential fully. Utilization of school meal policies is a key element in strategies to enhance child nutrition worldwide. The purpose of this paper is to estimate the impact of school meal interventions on nutrition-related outcomes by examining the policy design and implementation processes, as well as the effectiveness of the program. It focuses primarily on anthropometric measurements and food consumption, drawing on recent literature from systematic reviews and program evaluations. There is evidence that effectively administered school meal policies can lead to improved dietary quality, greater participation in meals, and modest improvements in child growth measures, including lower levels of obesity. Nonetheless, not all settings are equally served by policies, and challenges with the quality of meals and equity in access remain.

Background: The repeated use of cooking oil, especially for deep-frying, is a widespread practice in India due to cost constraints and low public awareness. However, this practice leads to the formation of harmful compounds such as trans fats, free radicals, and polycyclic aromatic hydrocarbons (PAHs), which pose serious health risks. To systematically review the health implications of using reheated cooking oil and to explore current practices, regulatory frameworks, and dissuasive measures for its prevention in India. Methods and Material: A review-based observational study focusing on literature and policy analysis related to used cooking oil (UCO) usage in Indian households and food business operators (FBOs). A comprehensive literature review was conducted to evaluating peer-reviewed articles, policy documents, and national reports on the health effects of UCO and its use patterns in India. Descriptive analysis of qualitative and quantitative findings from secondary data sources was undertaken. Results: Reheated oil contributes to severe health problems including cardiovascular diseases, cancer, hypertension, and metabolic disorders. Approximately 60% of UCO in India re-enters the food chain. The Food Safety and Standards Authority of India (FSSAI) & Repurpose Used Cooking Oil (RUCO) initiative and regulatory limits on Total Polar Compounds (TPC) offer promising control mechanisms but face implementation challenges. Conclusions: The reuse of cooking oil is a silent but serious public health threat. Strengthening grassroots awareness, enforcing regulatory compliance, and promoting sustainable disposal alternatives like biofuel conversion are essential to safeguard public health.