International Journal of Food, Nutrition & Dietetics

The last few years in India, have witnessed an upsurge in the barbeque culture which draws youngsters towards grilled and browned foods. It is no wonder that teens are attracted to the special charred aroma and flavor along with the appealing golden brown colored layer on the foods. This special attraction could be attributed to various factors such as the preparation and cooking method involved, the chemical components of the food, and the different chemical reactions that occur while cooking. The effect of these foods on health has been a subject of huge debate. On one side, they are promoted to be a healthy cooking method that reduces fat content and on the other hand, the chemical products released from these foods have proven to be carcinogenic. Limiting the frequency of consumption of grilled foods and increasing the usage of other safe methods such as boiling, poaching, or steaming will be more beneficial in improving individual health status.
 

Good nutrition is a prerequisite for a healthy and active life, especially for an agriculture-dependent rural population. Inadequate food and nutrition affect human well-being, particularly for populations living in rural areas.However, diets in most rural households lack diversity because the intake of fruits, meat, poultry, fish, and green vegetables
was low. This study estimates the factors influencing dietary diversity of the household and individual levels. The 248 sample households for surveys were determined by a stratified random sampling method. Household Dietary Diversity Score and individual dietary diversity score was assessed through the standard questionnaire developed by the food and agriculture organization of the United State, with 12 food groups and 9 food groups, respectivel pearson correlation coefficient was used to determine the relationship between the household diet diversity score or individual dietary diversity score with different studied variables. The findings show that the most consumed foods within the household are cereals, tubers, oils and fats, spices, and condiments. Females have low dietary diversity score compared to males in the households.The majority of the households and individuals had low diet diversity scores and foods from animal sources were rarely included as diets, particularly in households with low dietary diversity scores. The studies have shown a strong positive correlation between the level of education, the awareness status of homemakers and the attitude about food and nutrition. The nutritional knowledge, awareness, attitude, and
educational status of the head of HH were also positively correlated with household dietary diversity score but the
relationship was weak.
 

Purpose of the present research work is to study mushroom as a popular food & nutrient option in post COVID-19 era; further the work aim to understand the factors that influence the choices and consumption patterns of mushroom consumers. The responses of a sample of 102 respondents have been recorded using a structured questionnaire. These respondents consisted of the visitors to the points of sales for mushrooms in comprising Municipal Corporation area, Solan, (HP). Percentage, Chi-Square and Pearson correlation method were used to analyse the quantitative data collected. The study clearly indicated that mushroom as vegetable is popular among respondents in the study area. White button mushroom is the first preference followed by oyster and Gucchi for respondents. Shape and size followed by price and color acted as the evaluation criteria for mushroom purchase. Education level had a significant positive Correlation with the mushroom consumption frequency. ‘Good for health’ followed by ‘to add variety to diet’ and ‘medicinal value/prosperities’ are the main reasons for mushroom consumption among respondents. The non availability of fresh mushrooms on regular basis in local market led to mushrooms not being purchased.