Empowering street food vendors on nutrition and healthy cooking practices in Urban Bengaluru: a mixed-methods evaluation of a community-based intervention
DOI:
https://doi.org/10.18203/2394-6040.ijcmph20261429Keywords:
Bengaluru, Community intervention, Healthy cooking, Non-communicable diseases, Nutrition education, Street food vendorsAbstract
Background: Street food vendors are central to India’s urban food environment, providing affordable meals to millions. However, limited nutrition awareness and unsafe cooking practices among vendors contribute to poor dietary quality and increased risk of non-communicable diseases (NCDs). This study assessed the effectiveness of a structured nutrition and healthy cooking training program among street food vendors in Bengaluru, India.
Methods: A structured training program focusing on oil reuse, salt reduction and alternatives, balanced nutrition and NCD prevention was delivered through interactive, local-language sessions using pictorial tools and practical demonstrations. A community-based, mixed-methods study was conducted among 500 vendors across seven urban locations in Bengaluru. A sequential explanatory design combined quantitative pre- and post-intervention surveys with qualitative focus group discussions (FGDs) and field observations to assess knowledge gain, retention and practice adoption.
Results: The awareness of recommended daily salt intake (≤5 g/day) increased by 37% and knowledge of recommended oil intake (3–4 teaspoons/day) improved by 40%, post-intervention, Awareness of health risks associated with repeated oil reuse increased by 16–17%. Knowledge of healthier ingredient choices improved, with a 32% increase in recognition of wheat flour as a healthier alternative to refined flour. Approximately 80–85% of participants retained core training messages related to oil use, salt reduction and healthy cooking practices.
Conclusions: The training effectively improved nutrition knowledge and awareness among street food vendors. However, sustained behavior change will require periodic refresher trainings, economic and structural support and visible recognition mechanisms to reinforce healthy practices.
References
Yates PL. Food and agriculture organization of the United Nations. J Farm Eco. 1946;28(1):54-70. DOI: https://doi.org/10.2307/1232585
Kulkarni SD, Kaur S, Ray A, Das JK. Measuring degree of serving organic food for restaurant supply chains in India. J Adv Man Res. 2026;16:1-20. DOI: https://doi.org/10.1108/JAMR-10-2024-0372
Ministry of Health and Family Welfare (India). National Family Health Survey (NFHS-5) 2019–21. Mumbai: IIPS. 2021.
Misra A, Khurana L. Obesity and the metabolic syndrome in developing countries. J Assoc Physicians India. 2008;56:163–70. DOI: https://doi.org/10.1210/jc.2008-1595
Rao P. Food safety knowledge and practices among street food vendors in South India. J Environ Health. 2016;78(9):24–30.
Biradar SS. Effect of health education on food hygiene practices among street food vendors. Int J Community Med Public Health. 2022;9:10315.
Reddy AA, Ricart S, Cadman T. Driving factors of food safety standards in India: learning from street-food vendors’ behaviour and attitude: Reddy AA et al. Food Security. 2020;12(6):1201-17. DOI: https://doi.org/10.1007/s12571-020-01048-5
Anand D. Effect of health education on food hygiene practices and personal hygiene practices of food vendors. Int J Med Res Health Sci. 2016;5(8):118–23.
Kumar S. Impact of training intervention on food safety practices among street vendors. Int J Res Med Sci. 2021;9(5):10315.
Azim Premji University. State of Working India Report. Bengaluru. 2023.
Swinnen J, Vos R. COVID‐19 and impacts on global food systems and household welfare: Introduction to a special issue. Agr Eco. 2021;52(3):365-74. DOI: https://doi.org/10.1111/agec.12623
Afshin A. Health effects of dietary risks in India. Lancet. 2019;393:1958–72. DOI: https://doi.org/10.1016/S0140-6736(19)30041-8
Michie S, van Stralen MM, West R. The behaviour change wheel: a new method for characterising interventions. Implement Sci. 2011;6:42. DOI: https://doi.org/10.1186/1748-5908-6-42
Kelly MP, Barker M. Why is changing health-related behaviour so difficult. Public Health. 2016;136:109–16. DOI: https://doi.org/10.1016/j.puhe.2016.03.030
Story M, Kaphingst KM, Robinson-O’Brien R, Glanz K. Creating healthy food environments. Annu Rev Public Health. 2008;29:253–72. DOI: https://doi.org/10.1146/annurev.publhealth.29.020907.090926
Basheikh MA. Effectiveness of nutrition and food safety education interventions among street food vendors: a cross-sectional study. BMC Public Health. 2023.
Swinburn B. The global obesity pandemic: shaped by global drivers and local environments. Lancet. 2011;378:804–14. DOI: https://doi.org/10.1016/S0140-6736(11)60813-1
Kamal A, Huda TM, Simi SM, Thomas ED. Determinants of street food hygiene practices and the effectiveness of interventions for vendors and consumers in low-and middle-income countries: protocol for a scoping review. JMIR Res Prot. 2026;15(1):68633. DOI: https://doi.org/10.2196/68633
Downloads
Published
How to Cite
Issue
Section
