International Journal of Food, Nutrition & Dietetics

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The increasing demand for plant-based and nutrient-dense foods has encouraged the development of innovative food products derived from legumes. Lentils are widely recognized for their high protein content, dietary fiber, essential micronutrients, and bioactive compounds. The present study aimed to develop a nutritious red lentil spread as an alternative to conventional spreads. Red lentils were used as the primary ingredient and combined with healthy fats, spices, and natural flavoring agents to optimize the product’s sensory and nutritional characteristics. Multiple formulations were prepared and evaluated to obtain the most acceptable product in terms of texture, flavor, appearance, and overall acceptability. Sensory evaluation was conducted using a panel to assess key attributes including taste, aroma, Spreadability, and mouthfeel. Nutritional analysis indicated that the developed product contained approximately 20–25% protein along with significant amounts of dietary fiber. The final formulation demonstrated good sensory acceptance and potential as a healthy plant-based spread suitable for functional food applications. The developed red lentil spread may serve as a convenient and nutritious alternative to traditional spreads while contributing to sustainable dietary patterns.

Background: India is undergoing a complex nutrition transition marked by the persistent burden of child undernutrition alongside a rapidly increasing prevalence of overweight and obesity across age groups. This coexistence, referred to as the double burden of malnutrition, poses major public health, policy, and economic challenges. Despite large-scale nutrition programs and economic growth, progress remains uneven with pronounced socioeconomic and regional disparities. Objectives: This study aimed to examine temporal trends in undernutrition and overnutrition in India, analyze socioeconomic and regional inequalities, assess the effectiveness of major government nutrition initiatives, and situate India’s nutrition trajectory within a global comparative framework. Methods: A descriptive secondary analysis was conducted using nationally representative data from NFHS-3, NFHS-4, NFHS-5, UNICEF–WHO–World Bank Joint Child Malnutrition Estimates, and relevant peer-reviewed literature published between 2000 and 2024. Key indicators including stunting, wasting, underweight, and overweight were analyzed across time, residence, socioeconomic strata, and selected countries. Results: Stunting and underweight declined; however, wasting remained persistently high. Overweight and obesity increased across age groups with diffusion into rural and lower-income populations. Inequalities persisted, and program impacts on acute malnutrition and overnutrition were limited. Conclusion: Integrated life-course, diet-quality–focused, and multisectoral strategies are essential to address India’s double burden and achieve equitable nutrition outcomes.

Background: There has been an increased interest in the development of sustainable food systems and it has led to the exploration of agro-waste as means of producing value added food ingredients. Banana (Musa acuminata) peels are rich in dietary fibre and bioactive compounds and have the potential to be a functional ingredient in meat products. The study examined the effect of banana peel inclusion on the quality characteristics of cooked beef sausage. Materials and Methods: Samples were produced using beef and banana peel flour (BPF) as an included ingredient at 5%,10%, 15% and 20% substitution levels while 100% beef sausage served as the control. Sensory analysis, proximate composition, antioxidant properties, pH, cooking loss and folding test was carried out on the control and the BPF included samples. Sensory attributes were evaluated by a sensory panelist. Data were subjected to one-way ANOVA and means separated using Tukey’s test at p < 0.05. Results: Moisture content decreased significantly (p < 0.05) from 75.24% (control) to 64.90% at 20% BPF inclusion. Ash (1.31–2.54%), crude fibre (0.20–2.21%) and carbohydrate (1.63–21.43%) contents increased significantly with increasing BPF, while fat (5.99–0.42%) and protein (15.63–8.50%) decreased. Flavonoid (5.15– 16.76%) and total phenol (0.00–2.29 mg/100g) contents increased significantly with BPF incorporation. The pH values ranged from 5.09 to 4.90, while cooking loss decreased markedly from 11.82% (control) to 0.07% at 20% substitution. Sensory evaluation indicated that sausages containing 5% BPF were not significantly different (p > 0.05) from the control in most attributes and were highly acceptable, whereas higher inclusion levels adversely affected sensory quality. Conclusion: The inclusion of BPF positively impacted the fibre content, antioxidant properties and cooking yield of cooked beef sausage, also reducing its fat content. Inclusion levels of 5% were observed to be the most optimal for improving the nutritional and sensory qualities of cooked beef sausage.

As per the World Health Organization (WHO), India ranks very high among the nation affected by the rising wave of premature deaths caused by noncommunicable diseases, which account for 60% of all deaths in India. Data states that roughly 5.8 million Indians die because of diabetes, cancer, stroke, heart and lung diseases each year. In other words, out of 4 Indians 1 has risks dying from an NCD before the age of 70. Out of many etiological factors, overweight and obesity is one of the major causes of non communicable diseases. Balancing a calories and protein may become a valuable decision in managing ideal body weight. A house hold person who is preparing a meal for the family members is not aware of the nutrient content of food items that are served to the family members. Popularizing a food exchange system is a great step towards spreading claries awareness among population. Use of food exchange system in daily diet can contribute significant in managing total calorie intake. Food Exchange lists is the groups of measured foods of the same calorific values or protein or fat. Food exchange lists help in manipulation of protein, calories and fat which is required during metabolic diseases and weight management.

Polycystic Ovary Syndrome (PCOS) is a common endocrine disorder affecting women during their reproductive years and is associated with several reproductive, metabolic, and psychological complications. Despite its growing prevalence, awareness and understanding of the condition remain limited among many young women. The present study was conducted to assess the level of awareness regarding PCOS and to identify the major sources of information among young women. A descriptive cross-sectional survey design was used for the study. Data were collected through a structured questionnaire distributed online, and a total of 87 valid responses were included in the analysis. Descriptive statistics such as frequency and percentage distribution were used to summarize the data, and the Chi-square test was applied to examine associations between selected variables. The findings revealed that most respondents (78.16%) had heard of PCOS, while a smaller proportion had not heard of the condition or were unsure about it. Social media was identified as the most common source of information, followed by friends, healthcare professionals, family members, and educational institutions. A statistically significant association was observed between educational level and awareness of PCOS (χ² = 10.16, p = 0.038), indicating that awareness increased with higher levels of education. However, the association between family history of PCOS and awareness was not statistically significant (χ² = 9.21, p = 0.056). The study highlights the need for improved reproductive health education and awareness programs to enhance understanding of PCOS among young women. Increasing access to reliable information through healthcare professionals and educational institutions may help promote early recognition and better management of the condition.