Research Paper | Food Science | India | Volume 9 Issue 6, June 2020
Consumption Behavior and Eating Pattern of Green Leafy Vegetables
Abstract: Green leafy vegetables are nutrient rich, cost effective foods and are accessible throughout the year. Though India ranks second in the production of green leafy vegetables there is lack of widespread public awareness regarding the health benefits of Green leafy vegetables. This study is planned to assess the consumption pattern among the upper middle class and high income groups in Hyderabad.230 adults were randomly selected. Semi structured pre tested questionnaire was used to collect information on the demographic profile; socio economic status consumption behavior of green leafy vegetables and reasons for selecting was collected.15 commonly available and normally consumed green leafy vegetables were listed and the frequency of consumption was collected. Curry leaves are used by 100 percent in small quantities daily, mainly used as seasoning or as curry powder to eat with idly. Coriander leaves and mint are consumed daily by 69.6 and 8.7 percent respectively. Amaranth, cabbage and spinach are consumed every alternate day by 1.3, 0.9 and 0.9 percent respectively. Highest percentage consuming most often are amaranth, gogu, cabbage fenugreek leaves, ponaganni and spinach by 68.7, 46.9, 48.7, 39.3, 36.5, and 32.2 respectively. Tamarind leaves are consumed by 87.4 percent regularly in the season drumstick leaves, gangabayalakura, soya kura, chukka kuraare most often consumed. They are not consumed by 69.6, 47.8, 46.5, and 8.3 percent respectively. Consumption of green leafy vegetables much below the recommended allowances and not daily in spite of continuous nutrition education needs to be rechecked.
Keywords: Green leafy vegetables, consumption behavior, high and middle income groups
Edition: Volume 9 Issue 6, June 2020,
Pages: 411 - 413
How to Cite this Article?
Anjali Devi C, "Consumption Behavior and Eating Pattern of Green Leafy Vegetables", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=SR20605081249, Volume 9 Issue 6, June 2020, 411 - 413, #ijsrnet
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