ASSESSING THE FOOD HABITS AMONG UNDER GRADUATE AND POST GRADUATE STUDENTS OF MAHATMA GANDHI RURAL DEVELOPMENT AND PANCHAYAT RAJ UNIVERSITY, GADAG

Background: The World Health Organization (WHO) suggests eating fruits, vegetables, legumes, nuts, and whole grains while reducing sweets, sodium, and harmful fats. A well-balanced diet, tailored to each individual's needs and cultural environment, is critical for reducing malnutrition and non-communicable illnesses. The National Institute of Nutrition (NIN) sets dietary advice for Indians, stressing a balanced diet that includes diverse food categories in proper quantities. Key suggestions include eating enough of vegetables and legumes, utilizing oils/fats sparingly, receiving high-quality proteins, and leading a healthy lifestyle through physical activity. NIN also promotes eating a variety of foods to maintain a balanced diet and offers advice on particular dietary groups such as grains, legumes, milk, fruits, and vegetables. Objective: To assess the different food habits among undergraduate and postgraduate students of Mahatma Gandhi Rural Development and Panchayat Raj University. Materials and Methods: A Descriptive Cross-Sectional study was conducted among 853 students enrolled at Mahatma Gandhi Rural Development and Panchayat Raj University. The study utilized a universal sampling method, targeting students who are currently pursuing undergraduate and postgraduate courses. Data collection was carried out using a semi-structured questionnaire, which gathered information on participant’s dietary habits. The collected data were entered into Microsoft Excel and analyzed using SPSS software. The findings were summarized and presented in the form of frequencies and percentages. Results: Among 853 participants, 54.5% were aged 18–22 years of age, 57.2% were male, and 93.4% were Hindu. A large majority (96.5%) were unmarried, 51.9% were undergraduates, and 42.7% were in their 2nd year. Fathers were reported as family heads by 85% of participants, and 23.8% of parents were illiterate. Nearly half (46.3%) stayed in hostels. Most students (over 50%) consumed three meals daily and rarely skipped meals. Fruit and vegetable intake was moderate, with 28.7% rarely/never consuming them. Water intake was generally good, with 36.7% drinking 3–4 litres and 33.3% more than 4lts daily. Dietary preference was highest for non-vegetarian food (42.91%), followed by vegetarian (31.31%) and mixed diets (25.79%), with females showing more diverse preferences. Conclusion: Indian eating habits are diverse and constantly evolving, reflecting the country's distinct cultural and geographical tapestry. While traditional, plant-based diets remain popular, there is a substantial shift toward increased consumption of processed foods, fueled by factors like as urbanization and availability. This shift creates both opportunities and challenges for health and sustainability.