Research Article
Nutrition Literacy and Risk Perception of Food Additives and Processed Foods Among Students: A Cross-Sectional Study
Abraham J* and Godwin L
Department of Home Science, Morning Star College, Angamaly, Kerala, India
*Corresponding author:Jiby Abraham, Department of Home Science, Morning Star College, Angamaly, Kerala, India. E-mail Id: jibyabrahams20@gmail.com
Article Information:Submission: 27/10/2025; Accepted: 18/11/2025; Published: 20/11/2025
Copyright: © 2025 Abraham J, et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Introduction:The concept of “nutrition literacy” can be defined as a set of personal attributes and context-related traits that facilitate adherence to a nutritious diet, prepared in accordance with appropriate nutritional rules and guidelines. It is necessary for the promotion of healthy dietary habits, and
especially important for students who are faced with new levels of independence and options. Misinformation about food additives and processed foods prevails that may result in improper eating practices, or misplaced concerns about food safety.
Aim:The present investigation examined functional, interactive and critical aspects of nutrition literacy, as well as risk perception towards food additives and processed foods among undergraduates in Kerala, India.
Methodology:Between December 2023 and February 2024, a cross-sectional survey was conducted with 452 randomly selected undergraduates from four varied colleges. A validated piolet-tested tool assessed sociodemographic, nutrition literacy and risk perceptions, with reliability indexes (Alpha- Cronbach:0.84–0.83) indicating internal consistency. Descriptive statistics was used in analysing the data in SPSS v28.
Results:While a majority of students demonstrated an understanding of basic nutrition principles, there was only a limited understanding and confidence in the application of knowledge as indicated by the relatively high proportion of neutral responses. The majority (68.3%) made use of digital sources for information; however, the critical evaluation and interpersonal discussion of nutrition was less common. The findings of the study indicate that students possessed little nutrition awareness but lacked in-depth knowledge, critical thinking and evidence-based reasoning about food additives and processed foods.
Conclusion:Results emphasise the importance of addressing more specific and targeted educational interventions that promote functional, interactive and critical nutrition literacy, given the key role they play in promoting healthier, more science-based food choices.
Aim:The present investigation examined functional, interactive and critical aspects of nutrition literacy, as well as risk perception towards food additives and processed foods among undergraduates in Kerala, India.
Methodology:Between December 2023 and February 2024, a cross-sectional survey was conducted with 452 randomly selected undergraduates from four varied colleges. A validated piolet-tested tool assessed sociodemographic, nutrition literacy and risk perceptions, with reliability indexes (Alpha- Cronbach:0.84–0.83) indicating internal consistency. Descriptive statistics was used in analysing the data in SPSS v28.
Results:While a majority of students demonstrated an understanding of basic nutrition principles, there was only a limited understanding and confidence in the application of knowledge as indicated by the relatively high proportion of neutral responses. The majority (68.3%) made use of digital sources for information; however, the critical evaluation and interpersonal discussion of nutrition was less common. The findings of the study indicate that students possessed little nutrition awareness but lacked in-depth knowledge, critical thinking and evidence-based reasoning about food additives and processed foods.
Conclusion:Results emphasise the importance of addressing more specific and targeted educational interventions that promote functional, interactive and critical nutrition literacy, given the key role they play in promoting healthier, more science-based food choices.
Keywords:Nutrition Literacy; Risk Perception; Food Additives; Processed Foods