Abstract

NUTRITIONAL ADEQUACY AND DIETARY DIVERSITY OF FOOD SERVE IN HOSTEL MESS- AROUND OF UNIVERSITY CAMPUS

Singh Shipra*, Paul Virginia and Srivastava Pratistha

ABSTRACT

The present study entitled “Nutritional adequacy and dietary diversity of food serve in hostel mess around of university campus” was carried out with the objective to find out the different menu serves in various mess-, assess the nutrient content of food available, foods liked and disliked by the residents, observe sanitation and hygiene practices maintain in messes. In this research select the 9 messes were selected through the random sampling method from Naini, Prayagraj (U.P.). The data collect through the questionnaire. Nutrient content find out with the help of book of “Nutritive value of Indian foods” by the C. Gopalan. Energy given by cereals (700 kcal) was high, and protein in pulses (34g), fat in fats/oils (30 g), Carbohydrate in cereals (150 g), fibre in cereals (3.8 g), Calcium in green leafy vegetables (160 mg), iron also in green leafy vegetables (108 mg) was high in mess food available. Mostly resident disliked vegetables liked fast food. In mess- observe the sanitation and hygiene 44.44 per cent use the mineral water for the cooking and 55.55 per cent people use the mineral water for the drinking. In also observe the Cleanliness and found that out of 34 messes’ worker 22 mess workers clean your hand by the shop. 77.77 per cent clean food preparation area. 66.66 per cent have surrounding water stagnation. 88.88 per cent have Sewage water surrounded. 66.66 per cent messes have Garbage in surrounding, and 66.66usage of mosquito coil 55.55 Usage of appropriate chemicals for cleaning cooking area. During the survey provide leaf late for the improved the nutrient content of meal serves.

Keywords: Menu, Mess, nutrient content, sanitation and hygiene.