Student Knowledge, Consumption Patterns and Health Effect of Using the ‘Fortified Food’: A Cross-Sectional Study Among Rural and Urban Areas College Students

Abstract

Background: Food fortification is a key nutritional intervention aimed at preventing and controlling micronutrient deficiencies globally. By adding essential nutrients, such as vitamins and minerals, to improve their nutritional value. These nutrients may be lacking in natural foods due to various factors like soil depletion, processing and cooking. Fortification helps prevent nutrient deficiencies, promotes overall health, and supports specific bodily functions. Fortified foods play a crucial role in maintaining public health, particularly in regions where access to nutrient-dense foods is limited. Fortified foods are enriched with various nutrients, including – Iron, Calcium, Zinc, Folic acid, Potassium, Vitamin-D, Vitamin-A, Vitamin-B12, Omega-3-fatty acids etc. These nutrients are added to various food products to enhance their nutritional value and help to prevent deficiencies of different micronutrients like iron (deficiency of which results anaemia), vitamin D (deficiency of which results rickets and osteomalacia), vitamin A (deficiency of which results xerophthalmia), calcium & vitamin D (deficiency of which results osteoporosis) etc. Objective: The study aimed to determine the knowledge, consumption and effect on health towards the usage of fortified food among rural and urban areas college going students. Methods: This was a cross-sectional study conducted in the college students having the age group between 19 – 24 years. The study was carried out by random sampling among 100 students. This survey study was carried out through questionnaires method and a face-to-face interview among those students.