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International Journal of Innovations & Research Analysis (IJIRA) [ Vol. 6 | No. 1(II) | January - March, 2026 ]

Eating Habits of College Students: Home Cooked Vs. Takeaway Meals

Ms. Shakthi Abirami & Neha Tak

College students' preference for takeout over home-cooked meals, are linked to an increase in obesity, vitamin deficiencies, and metabolic hazards. This study examines the eating habits of college students, specifically comparing the consumption of home-cooked meals versus takeaway foods. The study is motivated by the increasing prevalence of convenience foods among young adults and the associated health implications, such as higher intake of energy dense, nutrient-poor foods and the risk of non-communicable diseases. Using a cross-sectional approach, data were collected from 100 samples between the ages of 18 and 25 (50% male, 50% female) from the Jaipur National University college students to assess the frequency of home-cooked and takeaway meal consumption, alongside factors influencing food choices, including convenience, affordability, health consciousness, taste preferences, and peer influence. Among 100 college students, 42.5% indulged in home-cooked meals every day, while takeout was taken on average two to three times per month (34.9% infrequently, 33% weekly), with men exhibiting a greater preference. About 26.4% of respondents said their meals were balanced and healthy, 42% reported feeling fatigued after eating out, and 69.2% agreed that eating at home improves health; 43.3% spent an average of ₹500–1000 a week on takeaway, primarily via apps (44.8%). Takeout consumption was moderate: 44.8% used apps, and 33% regularly. Despite convenience limits, 60.4% of people planned to cook more at home, while 40.6% of people cooked infrequently (mean frequency ~2-3 times/week). There were gender differences: women prioritized eating healthily, while men preferred takeout. In addition to socio demographic variables including housing circumstances, the study highlights taste, nutrition literacy, and the college atmosphere as important determinants of students' food choices. By addressing these factors, this study contributes to public health strategies aimed at enhancing dietary behaviors and long-term health outcomes for young adults.

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