Measurement of Malnutrition, Dietary Practices and Food Consumption Patterns among Adolescents (10-19 Years) of Rural Area at Sarojini Nagar, Lucknow, India

Adequate nutrition during school-age years is essential for growth, development, and long-term health. Poor nutrition can impact physical, cognitive, and social development, leading to issues such as stunted growth, learning difficulties, and social isolation among school-age children. This study explored the eating habits, food consumption patterns, and nutritional status of school-going children in a village in Sarojini Nagar, Lucknow, Uttar Pradesh. The study was conducted from the month of February to April 2024. A cross-sectional study was conducted on 225 children aged 10–19 years from five villages. Socio-demographic data were collected using a structured questionnaire, while dietary intake was measured using a food frequency questionnaire. Nutritional status was assessed using BMI for age, based on standard guidelines. We found that most of the students are in severe underweight (44.3%) and underweight (27.9%) conditions, while 26.6% of students are of normal weight. A significant portion of respondents (48.9%) identified as non-vegetarian, 45.3% identified as vegetarian, and a small portion of respondents (5.8%) identified as eggetarian. Most of the respondents (85.8%) reported irregular eating habits. 94.45% of respondents consume rice (4.96 ± 0.29) and chapati (4.91 ± 0.42) daily, while puri and paratha are eaten weekly or monthly. Pulses are a weekly staple for all. Fish (39.1%) and meat (32%) are less frequently consumed compared to chicken (41.3%) and eggs (49.3%). Milk, curd, and ghee are consumed by 72.45%, 79.6%, and 68.45% of respondents, respectively. Peanuts are a weekly snack, while other nuts (almond, walnut, and cashew nut) are an occasional snack. Most people liked tea. The midday meal programme provides vegetables and some fruits (oranges and bananas) for weekly consumption. These findings underscore the need for targeted interventions, including nutrition education, promotion of balanced and regular meals, and the use of locally available nutrient-rich foods to improve dietary habits and overall health.