Traditional Grain-based Foods In Contemporary Diets: A Study On Consumption Frequency

Abstract

Traditional Grain-based Foods, Such As Rice, Wheat, Millets, Barley And Sorghum, Play A Crucial Role In Nutritional Security And Cultural Dietary Practices. Assessing The Frequency And Quantity Of Traditional Grain Consumption Across Demographics Will Be Of Prime Significance, Which Would Help In Developing New Food Products. The Present Study Evaluated Consumer Awareness, Consumption Patterns, Accessibility And Perceptions Regarding Traditional Grain-based Foods. A Cross-sectional Survey Was Conducted Among 216 Respondents From Diverse Demographic Backgrounds. The Results Indicated That There Is A Regular Consumption Of Traditional Grains, Like Rice (90.6%), Being The Most Commonly Consumed, Followed By Wheat (6.6%)and Millets(2.8%). Despite Strong Awareness Of Its Nutritional And Cultural Value, Actual Consumption Is Influenced By Taste Preferences, Cost, Availability And Convenience. Addressing These Through Improved Access, Affordable Pricing, Product Innovation (e.g., Ready-to-eat Millet Products)and Targeted Nutrition Education—especially For Older And Lower-income Groups Can Promote Sustained Consumption Of Traditional Grains In Modern Diets.

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