Impact of dietary habits nutritional knowledge and type of cookware on body composition in urban married women from Mumbai city

This cross-sectional study aims to assess how dietary habits, nutrition knowledge, and cookware choices affect the body composition of married women aged 20–50 years in urban Mumbai. With lifestyle modernization and a shift away from traditional cooking, urban women face rising risks of obesity and sarcopenia. The study will examine variations across age groups (20–35 vs. 35–50) and explore the links between nutrition practices and health outcomes.

A total of 200 participants will be recruited using purposive sampling. Data will be collected using structured questionnaires, 24-hour dietary recall, food frequency questionnaires, and anthropometric and body composition measurements via bioelectrical impedance analysis (BIA). Statistical analysis will be done using SPSS software.

The findings will provide insights for public health strategies by identifying harmful or beneficial practices in diet and cooking, and comparing nutrition knowledge between age groups. It also aims to promote safer cookware usage.