94% of researchers rate our articles as excellent or good
Learn more about the work of our research integrity team to safeguard the quality of each article we publish.
Find out more
ORIGINAL RESEARCH article
Front. Sustain. Food Syst.
Sec. Nutrition and Sustainable Diets
Volume 9 - 2025 | doi: 10.3389/fsufs.2025.1452975
This article is part of the Research Topic Sustainable Diets with Sociocultural and Economic Considerations View all 17 articles
Unveiling the Palate: Exploring Compositional Perceptual Mapping to Analyze Dietary Preferences across Food Groups
Provisionally accepted
SURJYA KANTA ROY 1
Satyapriya . 1*
Rajarshi Roy Burman 2
Sitaram Bishnoi 1* Venu Lenin 1
SUBHASHREE SAHU 1
Girijesh Mahra 1
Dr Rahul Singh 1 Pratibha Joshi 1 Monika Wason 1 Sukanya Barua 1
Sujay B Kademani 3- 1 Indian Agricultural Research Institute (ICAR), New Delhi, India
- 2 Indian Council of Agricultural Research (ICAR), New Delhi, Delhi, India
- 3 ICAR-Indian Institute of Agricultural Biotechnology, Ranchi, Ranchi, India
India's food production and utilization status have affected the health and wellbeing of the population and healthcare systems. As a result, women, adolescent girls, and children are suffering anaemia which causes delayed mental and psychomotor development, morbidity, and maternal mortality. Several programs are running i.e. Public Distribution System (PDS), Integrated Child Development Scheme (ICDS) and Mid-Day Meal (MDM) etc. while targeting the vulnerable communities of India to meet their basic food and nutrition requirements. The study was conducted in the Bundelkhand region, a nutritionally vulnerable area with a high infant mortality rate and an average Human Development Index score below the national average. A total of 320 respondents from four districts were selected for the study, and are being asked about their preferences of food groups in four meals. Results showed respondents have a discernible preference for certain foods across the four meals. The most well-liked food groups were “Oil/fat”, “Cereals”, “Roots/tubers” and “Vegetables”. They preferred more food groups to be included in dinner followed by lunch. The study found a strong correlation between the food groups “Cereals”, “Roots/tubers” and “Oil/fat” and the three primary meals of the day, namely breakfast, lunch, and dinner. Fish and meat are preferred during evening meals, serving as a valuable protein source. This trend in food habits is influenced by the cereal-based production systems, cultural norms and social dynamics of India, which needs a major reform.
Keywords: Correspondence Analysis, dietary preferences, Food groups, perceptual mapping, Public distribution system
Received: 21 Jun 2024; Accepted: 26 Feb 2025.
Copyright: © 2025 ROY, ., Burman, Bishnoi, Lenin, SAHU, Mahra, Singh, Joshi, Wason, Barua and Kademani. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Satyapriya ., Indian Agricultural Research Institute (ICAR), New Delhi, India
Sitaram Bishnoi, Indian Agricultural Research Institute (ICAR), New Delhi, India
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.