Consumption pattern of snacks among working and non-working women

Background: Snacks are an important part of our diet. Snacks provide energy in the middle of the day or when people exercise. A healthy snack between meals can also decrease hunger and keep people from overeating at meal time. Eating a healthy snack between meals prevents the body from switching into hunger mode. Snacks are important for all age groups. Due to the differences in culture, geographic locations, environment and climate, food items vary from society to society. Aim: The study was undertaken to assess the consumption pattern of snacks among working and non-working women in Jabalpur city. Method: The study included of 100 working and 100 non-working women from Jabalpur city were selected randomly to conduct survey work for identification of popular snacks consumed by the people to show the consumption pattern of fermented, ethnic, fried and baked snacks by working and non-working women. Results: The result of the study reveals that consumption of fermented snacks was highest for idli by working women and non-working women by 62% and 78% respectively. The study depicted that highest consumption pattern of ethnic snacks was observed for atta ladoo by working women and non-working women by 36% and 62% respectively. The study demonstrated that consumption of fried items was highest in namakpare among working (75%) and non-working women (68%) respectively. The study also reveals that the consumption of bakery items was found to be highest for biscuit among working (98%) and non-working women (80%) respectively.