Vol. 13, Issue 3 (2024)

Author(s):
Sehnaaz Haque and Dr. Damini Soni

Abstract:
The present study was conducted to investigate the nutritional adequacy of food items sold in the cafeteria of NIMS University. The objective of this study was to analyse the different food items sold out in the cafeterias, the impact of customers on cafeteria foods, assess the nutrient compositions of food items available, cafeteria food consumption pattern of the customers, hygiene and sanitation practices and associated factors among the chefs and food handlers. A cross-sectional survey was conducted in two cafeterias namely Express food and La Papoté situated at NIMS University, Jaipur, Rajasthan, where a large number of individuals visit and have snacks, deserts, and beverages. The primary data was collected in two steps: firstly, a self-administered, closed-ended questionnaire that has been pre-designed and structured questions was developed which was distributed among a total of 70 samples including students, hospital interns and staffs between the age group of 18-30 years; secondly, an interview was conducted among the chefs and food handlers of the cafeterias using another close-ended, pre-designed structured questionnaire. The findings demonstrate that, in general, consumers place more value on a food's taste, flavour, look, and odour than on its quality, nutritional content, or price. Consumption of healthy foods like Coconut Water, Lemon Water, Boiled Eggs, Salads, Sautéed Vegetables, Chicken Bowls and Steamed Chicken, and Masala Oats were found to be quite low and erratic when compared to those of other foods, such as Tea and Coffee, Burgers, and Cheese Maggie. It was also been discovered that consumption of breakfast cereals including Muesli, Corn Flakes, and Chocolate Flakes was substantially lower. The seven chefs and food handlers working in the cafeterias were all interviewed, and it was discovered that they all have minimal fundamental knowledge and general habits regarding the nutritious content of meals, foodborne illnesses, food safety, and the storage of foods.