Project Report on

Effectiveness of mess food in meeting the nutritional

requirements of students on campus

  

Business Research Methods

(BRMBJ22-3) 

Submitted to 
Prof. Ravi Shekhar Kumar
Associate Professor
Marketing Area

Submitted by 
Section B: Group 8 

Name Roll No.

Anuj Agarwal BJ22060
Jidnyasa Rathod BJ22069
Mrigesh Dewan BJ22073
Mukul Kaushik BJ22074
Prithviraj Patil BJ22086
Komal Shinde BJ22100
 

Submitted on  
7th March 2023 

  
A] Research Background:

In recent weeks, there has been a decline in the number of students eating in hostel mess on
campus. This decline in participation has been attributed to various factors, including
dissatisfaction with the quality of food, limited food options, time constraints, and taste of
food. Moreover, the availability of fast-food outlets and other food delivery services has
made it easier for students to order food from outside, further reducing participation in the
hostel mess.

The hostel mess is an important resource for students, providing them with affordable and
convenient access to meals. Research has shown that eating in the hostel mess can have a
positive impact on students' health, academic performance, and overall well-being. However,
low participation rates in the mess have significant implications for students' health and the
financial viability of the hostel mess.

To address this issue, it is essential to understand the reasons for the low participation rate
and to develop strategies to increase participation. We could identify several factors that
influence student participation, such as food quality, hygiene, cost, convenience, and social
factors. However, more research is needed to identify effective interventions that can increase
student participation.

The following factors are important for increased student participation in the hostel mess:

1. Reduced waste: If more students eat in the mess, it is easier for the vendor to manage
food quantities and reduce food waste. This can lead to cost savings and improved
sustainability.
2. Economies of scale: Higher participation rates in the hostel mess can lead to
economies of scale. With more students eating in the mess, the vendor can purchase
food and ingredients in larger quantities, leading to lower costs per unit and higher
profitability.
3. Socialization: The hostel mess is a great place for students to socialize and meet new
people, fostering a sense of community within the hostel.
4. Time-saving: Eating at the hostel mess saves students time as they do not have to
spend time cooking or going out to get food.
5. Nutritious meals: The hostel mess provides nutritious meals for students, including a
variety of vegetables, fruits, and other healthy options.
6. Cost-effective: Hostel mess meals are usually more affordable than eating outside,
especially in fast-food outlets or restaurants.

This study aims to address this research gap by investigating the specific factors that affect
student participation in the hostel mess and developing targeted interventions to improve
participation. The findings of this study will provide valuable insights for hostel
administrators and policymakers, enabling them to develop effective strategies that will
encourage more students to participate in the hostel mess, ultimately improving the health
and well-being of students.
Genesis of Problem

Nutrition is at the backbone of sustenance when it comes to performance, sharpness, and

overall wellbeing. College students are put through an excruciating amount of stress and rigor
as part of their curriculum, even more so in premier MBA institutes.

At the level at which students are expected to perform in their academic journeys, a proper,
balanced diet lies at the cornerstone of achieving success. However, the nutritional content of
diets provided by college messes has been labelled inadequate by students while describing
their inability to function at an optimal level. If students do not avail of the mess facilities,
their chances of meeting their nutritional requirements on a limited budget become
increasingly slim.

As a result, students resort to snacking and even fasting, each of which have their own set of
associated problems. Snacking leads to consumption of cholesterol inducing trans-fats, which
can cause drowsiness, obesity, and hypertension. Fasting, on the other hand, is not much
better, as it can put the body in shut-down mode and lead to a massive calorific deficit which
makes the metabolism slow and can cause inactivity.

Having understood the problems of not availing mess food, our group wants to understand
the factors that lead to students not opting for mess and going for outside food/skipping
meals. We understand that the following factors have an impact on this decision i.e., students
look at these things when making their call on going for mess food or not:

 Nutritional content of the meal

o Calorific value
o Amount of proteins in diet
o Vitamins C, D and E
 Quality of the mess food
 Hygienic conditions of the mess
 Variety of mess menu
o Availability of fruit
o Veg vs. Nonveg menu
o Sunday Special Dinners
 Peer Groups’ preferences
 Quality of food in nearby outlets
 Proximity to eating joints, malls, etc.

We want to identify if the mess food has enough nutritional content, and if so, why people do
not avail of the mess facilities if that is found out to be the case. By knowing this, we aim to
better understand the problems faced by students and provide the decision makers with
actionable insights to ensure that many batches to come benefit from our findings.

B] Interview with Decision Maker - Infracom

Name of respondent: Krupal Kuruvilla Abraham, 25 years old
Occupation: Secretary of Infracom committee, XLRI Jamshedpur.
Location: New Hostel
Duration: 40 minutes

A summary of the interview schedule with responses is included in the appendix.

They key points of discussion were:

 Budget for mess menu
 The frequency and type of complains received by mess vendors and Infracom, what
are the common trends and issues raised
 How mess opt out has functioned for the batch, what has been the interest vs. action
rate, and the underlying perception of the program as a whole
 What are the consumption patterns of students w.r.t. meals and skipping of them
 Student participation in mess related activities, raising queries, pro-activeness in
checking menu, etc.
 Impact of academic events on availing mess facilities

Based on our interview with the decision maker, the following insights were derived:
 Rs.170 per day is sanctioned for providing 4 meals, which in itself is a constraint on
quality vs. variety of food
 There are other constraints such as managing veg vs. non-veg diets, inclusion of
sweets and fruits, etc.
 Consumption pattern of students is to usually skip the breakfast entirely, highest
participation has been observed in lunch times
 During quizzes, end-terms, the schedules are as such that students are free for availing
breakfast, and do so more than otherwise.
 Students check the mess menu regularly and make it a point to raise any
discrepancies, which indicates an affinity towards mess food.

C] Interview with Industry Expert - Mess Vendor

Name of respondent: Manoj Kumar Singh, 59 years old

Occupation: Official Vendor of the XLRI Jamshedpur Mess
Location: Office of the vendor, New Hostel
Duration: 40 minutes

A summary of the interview schedule with responses is included in the appendix.

They key points of discussion were:

 Quality and variety of mess menu
 How has the mess menu evolved over the years and their reaction to the changes
 Discussion on the budget and tender, how it impacts the quality of food
 Their relationship with Infracom and discussions related to menu
 Protein contents in meals
 Use of endemic food ingredients to achieve cost efficiency
Based on our interview with the industry expert, the following insights were derived:
 The mess menu is currently imbalanced and is too oily as per the vendor
 Use of maida is on the higher side as he feels they have to procure it on a refular basis
 The earlier system was better when veg and non-veg items were rotated on basis of
availability of fruits
 Protein content in diets is too less as per him and there should be more availability of
eggs.

Research Problem
1. Is the mess menu sufficient to meet the nutritional requirements of MBA
students? What are the deficient categories, if any?
2. What factors do students consider when deciding to opt for mess food or
outside food?
3. The impact of mess opt-out program on the participation of students in mess.
D] Problem Genesis and Identification:

The objective of this research is to understand the reasons for low participation in the hostel
mess among students and to identify solutions to increase participation. The study will
explore the factors that affect students' decision-making regarding their food choices,
including food quality, variety, cost, accessibility, and availability of other food options.
Additionally, the study will investigate the role of student perceptions of the mess and their
expectations for the food service.

The findings of this research will provide hostel administrators with insights into the specific
areas where improvements are needed and will enable them to develop targeted interventions
that will encourage more students to participate in the hostel mess. Ultimately, this study
aims to enhance students' nutritional well-being and promote a healthier campus community.

We have identified that there are fewer students eating their meals in the hostel mess. We
came to this conclusion on the basis of the following factors:
1. Food wastage: After the interview with the mess vendor, we have identified that food
wastage has increased in the mess over time.
2. Observational study: An observational study was conducted to observe students' behavior
during meal times in the hostel mess. The study helped us understand how many students
are present in the mess, what they are doing during meal times, and if they are eating or
not.
3. Interviews with mess staff: Mess staff was interviewed to provide insights into the number
of students who are eating in the mess. They shared their observations on the number of
students present during meal times and that there has been a decrease in the number of
meals served.
4. Delivery partners: We have observed a surge in the number of delivery partners that
deliver food on campus, especially during dinner time.
5. Other vendors on campus: By talking to the vendors on campus, we understood that there
is an increase in the number of students visiting them. We also noted an increase in wait
time for food at these places.

E] Research methodology:

This section clearly defines the research methods which were used to conduct the study. The
researcher explains how important information and data were collected, presented, and
analyzed. Reasons, justifications, and particular designing of the research questions are
quoted. The research design, research instruments, data sources, data collection techniques,
and data analyzing techniques are described. This section also describes and discusses how
the researchers have collected the necessary data and information that will be used in the
entire study. It also describes who will be the respondents or the subjects of this research and
the focus of the research. This also shows the procedure of data collection and instruments
used; these sections also discuss the type of research, research method, and the research
locale where the study was conducted. A research method is a systematic plan for conducting
research. Sociologists depend on a variety of both qualitative and quantitative research
methods, which include:

○ Experiments
○ Survey research
○ Participant observation
○ Secondary data.

Quantitative methods aim to classify features, count them, and create statistical models to test
hypotheses and explain observations. Qualitative methods aim for a complete, detailed
description of observations.

Research Location:

The location is the XLRI campus situated in the Jamshedpur district of Jharkhand.

Nature of the research:

The nature of the research was qualitative as well as quantitative. As the title of this research
suggests, this is a study of the nutritional requirements of students in XLRI and whether this
requirement is satisfied. This can be adequately described only if the research is a perfect mix
of qualitative as well as quantitative techniques with the qualitative part playing a major role.
The qualitative part of this research aims to gather an in-depth understanding intake of
students, frequency of the nutritional intake, eating habits, etc. This study is based on a
qualitative research mechanism for which insights are drawn from FGDs and ethnographic
research. It also stresses the reasons for the students to opt out of the mess. The findings from
in-depth qualitative research are typically grounded in the face to face discussions with an
industry expert which is a mess vendor in this case, FGDs with campus students to get a wide
perspective, and active ethnographic observation to get distinct and accurate data. The
objectives of the research were identified clearly and to ensure effectiveness questions asked
from the respondents were following a logical sequence and also free from personal biases.
The questionnaire survey conducted for quantitative data included close-ended questions so
as to get a detailed outlook of the participants. It helped in the apprehension of their personal
views.

Nature of data collected:

The nature of the data collected in this research includes primary as well as secondary.
Primary data refers to the data collected or observed directly from first-hand experience. For
this, a questionnaire was developed beforehand to collect data regarding day-to-day eating
habits, alternative options to mess, and cuisines preferred. An interview was also conducted
with an industry expert so that we get an idea of offerings of the mess food in terms of the
nutritional content, and quality & quantity of the food. Adding on to this to get the wide
viewpoint of students we conducted FGDs. Primary data collection was given the most
elevated importance in this survey as there was restricted distributed material regarding the
matter under investigation. For a subjective report like this one, primary data is of prime
significance since essential information draws data specifically from the field. Realities and
figures ought to be drawn straightforwardly from individuals for which surveys and
ethnographic observations were carried out.

Secondary data refers to the data published and collected in the past or by other parties. In
this research, secondary data were also used from various sources. More information about
the sources for the secondary data is mentioned in the respective area of the report.

Data collection:

Respondents in this research included students from the XLRI campus. Hence the method for
data collection was designed as per the need of acquiring qualitative as well as quantitative
data. In order to do this, three arrangements were made:

○ Designing an interview guide for an industry expert to gain insights into the
nutritional value and content of the mess food.
○ To conduct qualitative research, an attempt was made at capturing data through active
ethnographic observation.
○ Carried out Focused group discussions to gain a wide perspective of campus students
regarding nutritional requirements.
○ Questionnaire survey for gaining quantitative data.

Our research was thoroughly based on a survey and FGDs. A survey is a research method in
which respondents respond to a series of statements or questions in an interview or a
questionnaire. Focused group discussions are conducted among target people who are from
the same background or going through a similar experience to understand the collective
opinion.

A questionnaire is a collection of written statements or questions. With the help of an

interview, we got to personally ask the respondents a series of questions and gave
respondents the freedom to respond as they want to. Interviews included both of the
following:
 ○ Open-ended questions (allowing the subjects to respond freely)
○ Close-ended questions (including a selection of fixed responses).

Deliberate efforts were made to obtain the perspectives of students through active
participation by using ethnographic research. The research was conducted over a period of
two weeks in the hostel mess. The research methodology employed was participant
observation, wherein the researcher observed the eating habits and patterns of students while
having meals in the hostel mess. Following this, the collected data was used for analysis and
addressing the research questions.

A focused group discussion (FGD) is a qualitative research method that involves a small
group of people, usually between six to ten individuals, who share similar characteristics or
experiences, gathered in a controlled setting to discuss a particular topic or issue of interest.
The following is a typical methodology for conducting an FGD:

1. Designing the discussion guide: A discussion guide or topic guide is developed that
outlines the key questions or topics to be covered during the FGD. It should be
designed to elicit opinions, perceptions, attitudes, and experiences related to the
research topic.
2. Preparing for the FGD: A suitable venue is selected that is conducive to discussion
and has facilities such as audio and video recording equipment. The moderator and
note-taker are identified, and the discussion guide is pretested with a small group.
3. Conducting the FGD: The FGD is conducted by the moderator, who uses the
discussion guide to facilitate the conversation among the participants. The moderator
should ensure that all participants have an opportunity to express their views and that
the discussion remains focused on the research topic.
4. Data analysis: The FGD is transcribed and analyzed using a thematic analysis
approach to identify common themes and patterns that emerge from the discussion.
Insights gained from the discussion are noted down.

Conclusions were drawn from the collected primary data. The results so obtained from the
data collected are then analyzed with respect to the literature review. Analysis of how our
assessment of the subject matter supplements or deviates from the existing literature is
scrutinized.

F] Review of Literature:

The study of man's quest to produce or otherwise acquire food has occupied social and
biological scientists alike. (Brown, K. H.,1984) The aim of this literature review is to
establish the need for a comprehensive study on the nutritional intake of students residing on
the campus via the mess facility of XLRI Jamshedpur.

This will be attempted by examining the existing literature on the importance of nutrition
measurement, its associated benefits, the present condition of nutrition, and the messes of
students in other Indian colleges.
For the importance of nutrition measurement, inaccurate measurement of nutrient intake can
lead to biased estimates of dietary intake and limit the ability to detect meaningful
associations between diet and disease. (Gibson, R. S., 2005) This makes data collection and
cross-referencing with an existing repository of calorific content all the more important.

The present condition of nutrition in Indian college diets is sub-optimal. In a cross-sectional

pan-India study of undergraduate students, about 42.2% of students skipped breakfast 1-2
times per week and another 28.5% skipped 3 or more times. (Kumar, A., Ayub, A., Roy, R.,
Rai, A., Ameta, B., Latheef, A., ... & Kumar, P. (2020)).

This pattern was also found to be consistent with a UK-based cross-sectional study where
about 30% of the students said they skipped breakfast most days. In addition, the frequent
consumption of snacks and light meals is a very common aspect of food behavior among
undergraduates. (Pourshahidi LK, et al, 2018).

A cross-sectional survey was conducted for over 100 medical students at a health university
in western Maharashtra, India. (Vibhute et. al, 2018). The following was found to be the
distribution of the students as per their self-reported Body Mass Index (BMI):

Image 1: BMI distribution of a sample of 130 students

The findings of the study indicate that the knowledge and practice of these students regarding
healthy diet and nutrition does not bode well and is a cause of concern.

The condition of messes in colleges is abysmal. A study on the condition of messes in hostels
of technical institutions in Punjab indicates that the overall condition of messes in hostels of
technical institutions in Punjab is poor.

The results indicate that students are not satisfied with the quality, hygiene, and variety of
food served in the messes. The study also found that mess staff behavior towards students is
often rude and unprofessional, further contributing to the unsatisfactory condition of messes.
(Madaan, S., & Singh, G., 2021)

As for mess wastage, a study conducted by Kavita Bhatia in 2017 examined the effects of
plate waste on the nutritional quality of meals served in Indian messes. The study found that
the nutrient content of the meals was significantly reduced due to plate waste, and the wasted
food could have been used to provide additional meals for hungry people. (Bhatia, K., 2017)

If we are able to determine a deficit in the current mess food provided, an analysis of
“superfoods” has been performed as the basis for our recommendations. A study on millets
found they are rich in protein, dietary fiber, vitamins, and minerals, and have a low glycemic
index, making them an ideal food for managing diabetes and preventing related
complications. (Anitha, D., Kumar, D., & Sankar, G., 2016)

G] Qualitative Research:
We conducted Focused Group Discussions to gain insights into students’ eating habits on
campus and reasons why they would prefer to eat or not eat in the hostel mess. We also
performed ethnographic research to observe behavioral patterns and traits relating to food
shown by the students. The literature review has helped us to identify the variables to be
measured.
1. Focused Group Discussions: We performed FGD for 8 groups that were proctored. We
gained insights for the questions as mentioned below:
Q1. How many meals do you have in a day?
a. Most of the students tend to miss breakfast as they are either running late for lectures
or do not wake up on time.
b. Most of the students also miss evening snacks due to a lack of variety and/or they do
not like the items on the menu.
c. Students on average have 2 to 3 meals every day.
Q2. How often do you eat outside the mess? What kind of food and why?
a. Students on average eat at least one meal outside the mess every alternate day.
b. Students prefer fast-cooked foods like dosa, rolls, or sandwiches which are convenient
and save time.
c. Students order at least two meals in a week from delivery options which are mostly
dinner on days when they do not like the food menu in the mess.
d. Students also skip meals because of cultural preferences. For example, due to South
Indian food items for breakfast on multiple days, students tend to skip breakfast.
Q3. Have you ever opted out of the mess? Why or why not?
a. Majority of students have not opted out of the mess as they prefer to eat at least 2 to 3
meals in the mess.
b. A student decides to opt out of the mess in case they do not like the quality and taste
of the food due to which they eat very less meals in the mess.
Q4. How much do you spend on eating every day or every week?
a. Students in general spend money on eating at either the vendors inside the campus or
by ordering food from outside campus.
b. They spend about Rs. 700 to Rs. 800 every week. This is excluding any dinner that
students have outside the campus at the hotel itself.
c. Students go outside to eat with their friends at least three times in two weeks and
spend around Rs. 300 per outing.
Q5. What meals provided in the mess do you prefer to eat and why?
 a. Students mostly do not skip lunch at the mess.
b. There are students who do not skip their breakfast and prefer it over all meals
provided in the mess.
c. There are particular days in the week when students prefer to not eat in the mess due
to the menu on that particular day of the week.
Q6. How often do you snack?
a. Students do eat some snacks, beverages, or meals at the food joints inside the campus
like Dadu, Bishu, CC, or Aziz.
b. These places are visited by most students at least once every day.
Q7. What beverages do you drink?
a. Students do drink hot beverages like tea and coffee in the mess instead of going to any
vendor on campus.
b. Some students drink fruit juice on campus on a daily basis.
Q8. Are you a vegetarian or a non-vegetarian? When do you prefer to eat veg over non-veg
and vice versa?
a. From the set of people, we had the FGDs with, around 63% were non-vegetarians and
37% were vegetarians.
b. Not all non-vegetarians eat only non-veg meals in the mess. They prefer veg over
non-veg for at least one meal a week.
Q9. What is your activity level?
a. One out of every two students is engaged in some physical activity on a daily basis
like going to the gym or playing any sport.
b. Students in general have a moderate lifestyle even if not for physical activities.
Q10. Have you noticed any changes in your energy levels, weight, or health since starting at
the hostel?
a. Students have either experienced weight loss due to reduced quantity of food or have
gained weight due to reliance on junk food.
b. Students have also noticed low energy levels but are not sure if it is due to a lack of
healthy meals or the curriculum.
Q11. Do you have any suggestions for healthier food options that could be added to the
hostel mess menu?
a. Students would like to add more protein options to the menu, like boiled eggs to be
given for breakfast at least three to four times a week.
b. Students do not like fried food containing maida that is served very often, like
bhatura, samosa, kachori, etc., and would like the frequency of these items to be
reduced.
c. Students would also like to have more fruits in their meals.
Q12. How does your food intake change during times of increased stress, for e.g. during
exams?
 a. Students tend to eat fewer meals at the right times and tend to snack late at night.
b. Beverages like tea and coffee are consumed more than usual.
c. Students are less mindful of the kind of food they eat during such times and do not
worry about consuming junk food late at night.

2. Ethnographic Research: This ethnographic research report focuses on the eating habits
and patterns of students in the hostel mess. The objective of this research is to understand
the dynamics of the hostel mess and how it affects the eating habits of students.

Findings:

a. Social Interaction: The hostel mess is a hub of social interaction for students. It is a
place where students from different courses, cultures, and backgrounds come together
to have their meals. During mealtimes, the mess becomes a lively space where
students discuss various topics, share experiences, and build connections.

b. Variety of Food: The hostel mess offers a variety of food options for students,
including vegetarian and non-vegetarian dishes. The menu changes every day,
providing students with a range of options to choose from. However, students often
complain about the quality of food and the lack of variety in dishes.

c. Eating Habits: The eating habits of students in the hostel mess are influenced by a
range of factors, including peer pressure, time constraints, and individual preferences.
Some students eat quickly and rush back to their rooms or classes, while others take
their time to enjoy their meals and socialize with their peers.

d. Hygiene and taste: Students are often concerned about the hygiene of the mess, and
many students complain about the taste. The mess staff is responsible for maintaining
the cleanliness of the mess, but students also have a role to play in maintaining a
hygienic environment.

Conclusion:

The hostel mess is an important space for students, providing them with a platform to
socialize, share experiences, and build connections. However, there are challenges in
maintaining a hygienic and healthy environment in the mess, and the quality or taste of food
often leaves students dissatisfied. It is important to address these issues and create a
conducive environment that promotes healthy eating habits and social interaction among
students.

H] Secondary Data Analysis:

To calculate the nutritional value of the food served in mess, the list of food items served was
collected from the February month’s Mess Menu of FMR Hostel. To determine major
nutrients and their required quantity information was sourced from Dietary Guidelines For
Indians prepared by the National Institute Of Nutrition, Indian Council of Medical Research
(ICMR). From the above data following are the major nutrients we will be considered in our
research –

1. Carbohydrates
a. Sugars
b. Dietary Fiber
2. Proteins .
3. Fats
4. Sodium
5. Calcium
6. Iron
7. Cholesterol
8. Calories

After this factors affecting the daily requirements of these nutrients were identified using the
same Dietary Guidelines For Indians report. We will be considering the following factors
when it comes to determining nutritional needs –
1. Gender
2. Age
3. Body Mass Index BMI
4. Activity Level

The average age of the students in the FMR hostel was calculated using the data from XLRI’s
Academic Information System (AIS) portal.

Source: NIH and the World Health Organization (WHO)

According to GOQii India fit report 2022, 47% of young adults fall in the Normal category
and hence we will be taking BMI as Normal for further calculations. Based on the responses
of focused group discussions the activity level of the residents is taken to be moderate. To
calculate the nutritional value of individual food items data was collected from two websites
www.nutritionix.com and www.carbmanager.com.

Following are the results obtained from the analysis –

Carbohydrates
 Veg Non-Veg

Male 74% 72%

Female 82% 80%

Analysis - Carbohydrates requirements across all categories are not satisfied. The worst
affected group is Non-Vegetarian males

Proteins

Veg Non-Veg

Male 71% 74%

Female 77% 80%

Analysis – Protein requirements across all categories are not satisfied. The worst affected
group is Vegetarian males. Proteins act as oxygen carriers throughout your body and are
essential for muscle building.

Fats

Veg Non-Veg

Male 157% 154%

Female 157% 154%

Analysis – Fats requirements across all categories are more than satisfied. While some fats
are required, consuming 1.5 times the daily requirement will make the person obese.

Sodium

Veg Non-Veg

Male 99% 101%

Female 99% 101%

Analysis – Sodium requirements are being met for all the four groups by the mess food.

Calcium

Veg Non-Veg

Male 61% 64%

 Female 63% 66%

Analysis – Calcium requirements across all categories are not satisfied. The worst affected
group is Vegetarian males.

Iron

Veg Non-Veg

Male 77% 80%

Female 55% 57%

Analysis – Iron requirements across all categories are not satisfied. The worst affected group
is Vegetarian females.

Cholesterol

Veg Non-Veg

Male 35% 53%

Female 35% 53%

Analysis – Cholesterol intake across all categories is below the unhealthy levels.

Calories

Veg Non-Veg

Male 95% 94%

Female 100% 99%

Analysis – Although calorie requirements are being met across all categories. But these
calories are coming from fats instead of carbohydrates and proteins.

I] Management Decision Problem:

We want to increase student participation in the hostel mess to ensure that the mess vendor is
able to sustain the business and continue providing quality food and service to the students.
The key question for the management team is:

“How can we increase student participation in the hostel mess?”

The objective is to decrease the number of mess opt-outs and to ensure that healthy, tasty, and
good-quality food is provided to the students by the mess vendor. We would like to perform
the research considering the factors like cost of mess service, food quality, service quality,
menu, and timing.

J] Research Hypothesis Development:

Mess food can have a significant impact on a student's health, both positively and negatively.
Here are some ways in which mess food can affect student health:

1. Nutritional value: The quality and nutritional value of mess food can affect a student's
health. A diet lacking essential nutrients can lead to malnutrition, weak immunity, and
various health issues. On the other hand, a balanced diet that includes a variety of
foods, such as fruits, vegetables, whole grains, and lean proteins, can improve overall
health and prevent diseases.
2. Food safety: Poor hygiene and food safety practices in the kitchen can lead to
foodborne illnesses. Students who consume contaminated food can experience
symptoms like diarrhea, vomiting, and stomach pain, which can negatively impact
their health and academic performance.
3. Eating disorders: Some students may struggle with eating disorders like binge eating,
anorexia, or bulimia. Mess food that is high in calories and low in nutritional value
can trigger or worsen these conditions.
4. Allergies and dietary restrictions: Some students may have allergies or dietary
restrictions that require them to avoid certain foods. Mess food that does not cater to
these needs can negatively impact their health.

Overall, the quality and safety of hostel mess food can significantly impact a student's health.
It is essential for universities and colleges to provide nutritious and safe food options that
meet the needs of all students.

Based on the above argument we hypothesize in order to find the factors that may help the
mess manager and student welfare body of XLRI to make better decisions for the future.

K] Research Problem and Hypothesis

RP1: What are the factors that lead to meal skipping?

Meal skipping is one of the major factors for illness and weakness, especially during illness.
At the same time, the rigor of b-school can often lead students to miss a meal. When you skip
a meal, your body doesn't get the nutrients it needs to function properly. This can cause a
drop in blood sugar levels, leading to symptoms such as weakness, dizziness, and headaches.
In addition, skipping meals can slow down your metabolism and make it harder for you to
maintain a healthy weight.
Hypothesis 1a: Menu is the most important factor for skipping a meal.
Hypothesis 1b: Breakfast is the most skipped meal on campus
Hypothesis 1c: Are assignments the biggest cause for meal skipping?

1a. Do you skip meals based on the mess menu?

Agree Disagree

Menu

1b. Which meal do you skip the most? (Rate)

Very Rarely Sometimes Ofter Mostly

Breakfast

Lunch

Snacks

Dinner

1c. How academic rigor impacts your mess meal-skipping decisions?

Strongly Agree Neutral Disagree Strongly

agree Disagree
Quizzes

Submissions

Class timings

Others

RP2: To determine the factors which influence ordering food from other alternatives

With access to other alternatives like the outlets inside the campus or many restaurants
through the food delivery apps, students are more likely to not eat in the mess for multiple
reasons related to taste, time, or healthy food.
H2a: Taste is an important consideration in eating at outlets on campus.
H2b: Healthy alternative is the most significant consideration to ordering food from outside.

2a What leads you to choose food outlets on campus (Dadu’s, Campus Cafe, Bishu’s) over
mess food?

Low Medium High

Taste

Social Groups

More choices

Timings

2b What factors do you consider when ordering food from outside?

Strongly Agree Neutral Disagree Strongly

agree Disagree

Discounts

More choices

Taste

Connect with
the outlet

RP3: To determine how the nutritional side of meals impacts mess footfall.

Many students today are more health-conscious and are looking for healthier food options. If
the mess offers healthy, nutritious food options, it will lead to increased footfall. Healthy
food is especially important for students as they have to perform multiple activities
throughout the day which require them to be fit physically and mentally.

H3a: The food preference of people in general matches the food in mess
H3b: Nutritional content is an important consideration for eating mess food

3a. Please rate your preference on the following menu options available at mess

Day Breakfast Lunch Snacks Dinner Rating(1-9)

MONDAY Poha, Veg Pulao, Bread Palak Paneer,
Vegetable Aloo bhajji, Pakoda, Egg Masala ,
Omlette, gobhi curry, Parle G, leafy dal, roti,
milk, tea, Dal Tadka, boiled corn, rice, curd
cornflakes Roti, Curd, Tea ,coffee
salad

TUESDAY Masala Idli, Chole Spring rolls, Methi Gobhi

Vada, Bature, Rice, chilli chana, paratha, Rice,
Sambar, Aloo Barbati Coffee, Tea Rasmalai,cabba
Chatni , , Banana, ge, Chana Dal,
milk ,tea ,Ch Lassi, Dal Tomato Soup,
ocos, Fruits Fry, salad, Curd
curd

WEDNES Semiya Khichdi, Gol gappe, chicken Briyani,

DAY Upma, Rice, Aloo boiled chana Paneer Biryani,
Tomato Corn Pakoda,Mix and onions, Aloo jeera, dal,
Cheese Veg curry , tea, hot milk, roti, Mirch
Sandwich, Roti, coffee Salan, Raita
Coriander Papad, , powder
Chutney, Tomato
Milk, Chutney,
Tea,Bournvit curd
a,Fruits

THURSD Chila,Dalia, Rajma, Seam Vegetable Missi Roti,

AY Tea, Milk, Sabji, Maggie, Malai Kofta,
Cornflakes, Beetroot sprouts Chana dal, Dum
Boiled Egg, peanut, jeera chaat, coffee, Aloo, Plain
Mint rice, Roti, tea Rice, Moong
Chutney fryums,Lem Dal Halwa
on Juice,
curd,Fruits

FRIDAY Onion Rice,Lauki Pav Bhaji, Chicken 65,

Tomato Sabzi, Roti, Sweet Corn, Paneer Tikka,
Uthappam, Beans Dry, Tea, Milk, Bagara Rice,
chutney, drumstick Coffee Dal Amritsari,
sambar,tea, Sambhar, powder Rice, roti, curd
coffee, Appalam
Chocos, (Papad), curd
banana

SATURD Aloo Pyaaz Hakka Samosa, Baingan ki

AY Paratha, Noodles, Jalebi, Tea, barta, Crispy
Curd,achar, Chilli Kaala Chana chilli Babycorn,
Corn Flakes, Chicken, Chaat,tea, Gulab Jamun,
Veg Coffee Dal Makhani,
Manchurian, Roti, Rice,
 Rice, Yellow sweet corn soup
Dal,
Curd,Fruits

SUNDAY Masala Beetroot Tikki chaat, Butter Chicken,

Dosa/Onion Peranut, boiled chana, Matar Paneer,
Dosa + Plain gajar matar, tea , milk, Bagara Rice,
Dosa, Rice, Roti, coffee Dal Amritsari,
Sambhar and Kaali Dal, powder Rice, roti, curd
Chutney, Julian Chips,
Bournvita Tomato
Ketchup,
curd

3b. Rate your concern about the nutritional aspects of meal

Concerns: Priority Order (1(high) to 4(low))

Lack of Protein

Excess Fats/Oils

Excess Carbs

Vitamin Deficiency

RP4: What are the impacts of type of meal on mess participation?

The difference in meals by taking into consideration the culture, taste, variety, health, and
diet can definitely lead to changes in student participation in the mess based on their
preferences. It is hence important for the mess managers to take the various factors into
account while planning and preparing meals.

H4a: Non-veg leads to lesser wastage of food

H4b: Chinese is the preferred cuisine while considering mess food

4a. Higher consumption rating in mess

Please mark on 1-5 closer to your response

1 2 3 4 5

Paneer Chicken
(gravy)
 1 2 3 4 5

Rice Chicken
biryani

Veg Roll Chicken

Roll

4b. Please rate (1-5) your cuisine preference in general vs cuisine preferred at the mess.

In general In mess

South Indian

North Indian

Chinese

RP5: To determine factors impacting consumption from a student's point-of-view

Food consumption may depend on various factors for a student. Students are in a dynamic
setting where they could have budget constraints, peer influence, cultural background,
availability of time, stress, and convenience as a few of the many factors that could influence
their daily food consumption.

H5a: Eating habits of peer group impact food decisions

H5b: Daily physical activity is a factor in deciding the quantity of food consumed
5a. How peer group influences your decision making

( Rate on a scale of 5, from high to low)

1 2 3 4 5

Place of meal

Meal content

Snacking /
random eating

5b. Rate the following factors determining the quantity of food consumed.
 Strongly Agree Neutral Disagree Strongly
agree Disagree

Taste

Timings

Physical activity

Personal reason
(stress/workload)

RP6: To determine improvements in the mess menu to increase participation

While the hostel messes try to include different types and variety of food in the menu, there is
always scope for improvement and to make the food options healthier and tastier. Health and
taste are a few of the factors that influence where the students would want improvements.

H6a: Introduction of boiled eggs daily will significantly reduce wastage of food

Wt, Ht, gender, PAL, age => daily maintenance calories => macronutrient distribution of
these calories to find macronutrient requirements => suggestion of foods based on the gap in
nutrition and student preference

Name …..

Gender

Age

Weight

Height

Physical Activity Little/ no Light/ 1-2 Moderate / 2-4 High/regular

Level exercise times a week times a week gym

L] Data Analysis Plan:

Sr. no. Research Problem Hypothesis Test

1. What are the factors 1a: Menu is the most important One-way ANOVA
that lead to meal factor for skipping a meal.
 skipping?
1b: Breakfast is the most skipped
meal on campus

1c: Are assignments the biggest

cause for meal skipping?

2. To determine the 2a: Taste is an important One-way ANOVA

factors which consideration in eating at outlets on
influence ordering campus.
food from other
alternatives 2b: Healthy alternative is the most
significant consideration to ordering
food from outside.

3. To determine how 3a: The food preference of people in Paired t-test

the nutritional side general matches the food in the mess
of meals impacts
mess footfall. 3b: Nutritional content is an Conjoint Analysis
important consideration for eating
the mess food

What are the impacts 4a: Non-veg leads to lesser wastage Paired t-test,
4. of the type of meal of food
on mess
participation? 4b: Chinese is the preferred cuisine
while considering mess food

5. To determine factors 5a: Eating habits of peer group One way ANOVA
impacting impact food decisions
consumption from a
student point-of- 5b: Daily physical activity is a factor
view in deciding the quantity of food
consumed

6. To determine 6a: Introduction of boiled eggs daily Discriminant

improvements in will significantly reduce wastage of Analysis
mess menu to food
increase
participation
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