International Journal of Food, Nutrition & Dietetics

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Recently, there has been a trend towards creating nutritious and functional bakery items that include ingredients aimed at improving health benefits. The soybean seed was subjected for soymilk production which was used as functional ingredients, especially lactose intolerance, for the preparation of soymilk bread. Bakery products are easily modified into therapeutic products. Therefore, the present study was planned to develop soymilk bread and evaluate its nutritional value. The soybean was soaked overnight, shell was removed, crushed into grinder, diluted in warm water, filtered to obtain the soymilk and store cooled. The soymilk was heated, cooled and used for bread preparation. On the bases of primary trials bread with different soymilk concentration i.e., 85, 90 and 95% replacement with water in the standard recipe served as treatments while bread with no soymilk served as control. All the breads were subjected to sensory appraisal by the panel of judges to use interior and exterior uniqueness on the next day of preparation. The bread prepared using 90% replacement of soymilk, ranked the highest in taste and aroma, texture and grain and overall acceptability thus considered as the optimized bread (i.e., soymilk bread) and analysed further for nutritional quality. The protein, fat, ash, iron and calcium content of soymilk bread was higher as compared to control by 26.45, 11.95, 33.50, 29.00 and 39.88%, respectively. The results are in confirmation with other study. As expected, there was about 1.26 times higher protein in soymilk bread than control. Calcium content of soymilk bread was higher (310.41 mg%) as compared to control (240.63 mg%). There was about 40% percent increase in iron content of optimized bread than normal bread. An acceptable bread with superior sensory quality and nutritional value could be developed using soymilk. Such other bakery products could be developed using soymilk.

Background: Fast food consumption has become increasingly common, especially among young adults, raising concerns about its potential effects on sleep and energy regulation. While existing literature links fast food to various health issues, limited qualitative data exists exploring its behavioral and psychological consequences, particularly in relation to sleep quality and fatigue. Objectives: To explore the relationship between fast food consumption frequency and self-reported sleep patterns and energy levels among adults aged 18 to 45 years. Methodology: A qualitative, cross-sectional study was conducted using in-depth, semi-structured interviews with 35 participants from diverse educational and occupational backgrounds. Participants were categorized based on fast food intake frequency (daily, weekly, monthly, often, rare/occasional). Thematic analysis was applied to the transcribed interviews to identify recurring patterns in reported sleep and energy experiences. Results: The majority of participants (24) reported rare or occasional intake, with smaller numbers consuming fast food monthly (5), daily (3), often (2), or weekly (1). Frequent consumers often experienced disrupted sleep, daytime fatigue, poor digestion, and heaviness. In contrast, those who reduced or rarely consumed fast food reported improved sleep quality, better mood, sustained energy, and enhanced mental clarity. Conclusion: Frequent fast food consumption appears to be associated with poorer sleep quality and lower energy levels. Conversely, reduced intake may support better psychological and physical well-being, suggesting the need for dietary awareness and behavioral interventions focused on sleep and nutrition.

This narrative review explores region-specific complementary feeding (CF) practices and the role of traditional knowledge systems across six zones of India North, South, East, West, Central, and Northeast. Despite India’s cultural richness and availability of indigenous nutrient-dense foods, national data reveal that only 11.3% of children aged 6–23 months meet the Minimum Acceptable Diet (MAD) as per NFHS-5 (2019–21). A comprehensive literature search was conducted across four databases and grey literature sources to identify empirical studies published between 2015 and 2024. A total of 30 high-quality studies were selected and analyzed to examine dietary diversity, frequency, food types, and sociocultural factors influencing CF. The review highlights regionally diverse traditional practices, including the use of khichdi in North India, fermented rice in the East, ragi porridge in the South, gond laddus in the West, wild greens in Central India, and fermented soybean and bamboo shoots in the Northeast. While many of these foods align with WHO feeding recommendations, their potential is often underutilized due to maternal illiteracy, poverty, cultural taboos, inconsistent health counseling, and growing dependence on commercial baby foods. Findings suggest that integrating validated indigenous practices into national IYCF strategies can enhance child nutrition outcomes. The review advocates for culturally sensitive health education, empowerment of frontline workers, and incorporation of traditional foods into nutrition policies. Harnessing India’s culinary heritage, alongside scientific guidelines, presents a promising pathway toward sustainable reduction of undernutrition in children under two.

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.