10th International Science Congress (ISC-2020) will be Postponed to 8th and 9th December 2021 Due to COVID-19.  International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Relationship between food adulteration and handling process with consumption and expenditure pattern in consumer’s life

Author Affiliations

  • 1School for Home Sciences, Babasaheb Bhimrao Ambedkar University, Lucknow, India
  • 2School for Home Sciences, Babasaheb Bhimrao Ambedkar University, Lucknow, India

Res. J. Family, Community and Consumer Sci., Volume 5, Issue (3), Pages 1-4, May,27 (2017)


Food is an essential part of every human being. No one can survive without food. Now a day technology in food has been so advanced. People consumed food in many variation such as fermented food, packed food, ready to eat food etc as a consumer. As food industry growing many factors effecting food quality in which food adulteration is much higher. And consumer awareness about food like handling process and their expenditure method is also a big deal with all components. This study was focused to evaluate the knowledge, attitude and practices about food adulteration with handling process and expenditure patterns in population. The cross – sectional design based study between male and female as a consumer conducted in Lucknow city with 250 samples in local market of different areas with different methodological tools. Result of the study was carried out with different statistical parameter use to evaluate their overall activity which included in questionnaire on the basis of low, medium and high income group. After comparison to whole collected data the conclusion was that Food expenditure visa versa consumption pattern was more than 75 % in excellent performance of high income group while Food adulteration with handling process and protection was also good of the population. Recommendation was frame out according to study that consumer should aware for food which they are consumed and after knowing the malpractices about food they should have an action to protect their health.


  1. Proudfit and Robinson’s (1968)., Normal and Therapeutic Nutrition., 13th edition, Oxford & IBH Publishing Company, Calcutta - 9, 216-217.
  2. Gupta Reetika and Jain V.K. (2014)., A Study of consumer behavior towards branded food products in urban and rural areas in India., International journal of Management and Business Studies, 4(2), 42-47.
  3. Srilakshmi B. (2012)., Food Science., 5th edition, New Age International (P) Ltd., Publishers, New Delhi, India, 320, ISBN : 978-81-224-2724-0.
  4. Lakshmi V. (2012)., Food Adultration., International journal of science innovation today, 1(2), 106-113.
  5. Gizaw Z., Gebrehiwot M. and Teka Z. (2014)., Food Safety Practice and Associated Factors of Food Handlers Working in Substandard Food Establishments in Gondar Town, Northwest Ethiopia, 2013/14., International Journal of Food Science, Nutrition and Dietitics., 3(7), 138-146.
  6. Anne Wilcock, Maria Pun, Joseph Khanona and May Aung (2004)., Consumer attitudes, knowledge and behavior: a review of food safety issue., Trends in Food Science & Technology, 15(2), 56-66.
  7. Upadhyay Heena and Pathania Rajni (2013)., Consumer expenditure behavior in India: A case of rural and urban consumer., International journal of business and management invention, 2(2), 68-73.
  8. Sharif Labib, Obaidat Mohammad M. and Mohammad–Raed Al- Dalalah (2013)., Food hygiene knowledge, attitude and practices of the food handlers in the military hospitals., Food and Nutrition Science, 4(03), 245-251.
  9. Introduction to food and food processing, Training manual for food safety regulators (2010)., Foods Safety & Standards Authority of India., 1, 27.
  10. MOR Kiran and Sethia Savneet (2013)., Factor that influence household and individual food consumption: A review of research and related literature., Management Insight – The Journal of Incisive Analyser, 2(9), 14-17.