EXAMINE THE DIETARY PATTERN OF INDIVIDUALS RESIDING IN PAYING GUEST ACCOMMODATIONS OR HOSTELS

Clinical Nutrition and Nutraceuticals

Background: The phase of emerging adulthood, often coinciding with college attendance, sees young adults leaving home for the first time, facing new challenges while experiencing increased independence. Research indicates that living arrangements impact dietary habits, especially for those in rented accommodations or college hostels with limited cooking facilities, leading to reliance on mess or cafeteria-style meals. This study aims to explore the dietary patterns and meal locations of individuals in such settings, aiming to understand factors influencing their food choices and promote healthier eating habits among students and working individuals living away from home. Objective: The primary objective of this study is to analyze the dietary preferences of individuals living in paying guest accommodations or hostels. This involves understanding what types of foods residents prefer to consume on a regular basis. The secondary objectives include identifying the specific types of food commonly consumed in these accommodations. This entails categorizing the foods typically available and preferred by residents, which could range from homemade meals to fast food options. Additionally, the research aims to examine the prevalence of homecooked meals versus outside food in the diets of individuals residing in paying guest accommodations or hostels. Methodology: The study was conducted as a observational study, involving individuals aged 18 to 40 years residing in paying guest accommodations or hostels in Nerul, Navi Mumbai. Participants were eligible for inclusion if they were either students or working individuals. Exclusion criteria included individuals with known diseases or disorders. Only participants who met the inclusion criteria and did not meet any of the exclusion criteria were considered for the study. A total of 110 participants were selected using convenience sampling, ensuring representation from both student and working populations. Data collection was initiated after obtaining informed consent from each participant. Personal interviews were conducted using a structured questionnaire to collect data on demographic details and dietary patterns. The questionnaire covered various aspects, including dietary preferences, meal schedules, breakfast, lunch, and dinner choices, fruit consumption, and regular beverage preference Result: The study surveyed 105 individuals in paying guest accommodations or hostels to understand their dietary habits. It found a balanced age distribution, with roughly half aged 18-25 and the other half 26-33, indicating a diverse clientele. Gender representation was also balanced, with equal numbers of males and females. Most guests were students (70.5%), with the rest employed. Non-vegetarian diets were preferred by 58.1% of respondents, while 29.5% were vegetarian, 11.4% eggetarian, and 1.0% Jain. Nearly half preferred self-cooked meals, and home-cooked food was favored for lunch and dinner. Around 30.5% included fruits daily, and 44.8% occasionally. Tea or coffee was the most consumed beverage (65.7%), followed by soft drinks (20.0%) and fruit juices (13.3%). Overall, the study highlights a preference for homemade food and diverse dietary choices among individuals in such living arrangements. Conclusion: A study examining dietary patterns among individuals in paying guest accommodations or hostels found a diverse range of preferences, with 29.5% vegetarian, 58.1% non-vegetarian, 11.4% eggetarian, and one respondent Jain. Notably, no significant differences were found based on gender, age, or occupation. Most respondents were aged 18-25 and students, indicating a reliance on self-cooked meals. Homecooked meals were preferred for lunch and dinner, suggesting a preference for healthier options. Many included fruits in their daily diet, indicating a focus on balanced nutrition. Tea or coffee was the most consumed beverage, followed by soft drinks and fruit juices, indicating a preference for non-alcoholic options. These findings highlight the importance of home-cooked meals and personal food choices, informing efforts to promote healthy eating in similar living environments.

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