v

A STUDY ON CONSUMER PREFERENCE TOWARDS JUNK

FOODS WITH SPECIAL REFERENCE TO SCHOOL STUDENTS
IN NAMAKKAL

PROJECT REPORT

Submitted

by

SRIKUMAR P

Register No: 622022631037

In partial fulfillment for the award of the degree

Of

MASTER OF BUSINESS ADMINISTRATION

In

Submitted to

DEPARTMENT OF BUSINESS ADMINISTRATION

PAAVAI COLLEGE ENGINEERING

NAMAKKAL - 637018

JUNE 2024
 vi

BONAFIDE CERTIFICATE

Certified that this summer training report is the bonafide work of

SRIKUMAR P, Reg.No.622022631037, II MBA, Paavai College Of

Engineering, Pachal, Namakkal, who undergone the training work
under my supervision. Certified further that to the best of my knowledge
the work reported herein does not form part of any other report on the
basis of which a degree or award was conferred on an earlier occasion on
this or any other candidate.

FACULTY GUIDE HEAD OF THE DEPARTMENT

Submitted for the End semester Examinations held on _______________

INTERNAL EXAMINER EXTERNAL EXAMINER

 vii

ACKNOWLEDGEMENT

I Would like to express my gratitude to Shri.CA.N.V.Natrajan,

Chairman, B.Com, FCA, and Smt.N.MangaiarkarasiM.sc.,
Correspondent, Paavai College Of Engineering, Pachal, Namakkal
for giving me an opportunity and facility to complete this project.

I Feel immense pleasure in expressing my deep sense of gratitude

to Mr.K.K.Ramasamy, M.E., Ph.D., Director Administration, Paavai
Engineering College, Pachal, Namakkal for all the encouragement
received during the MBA course.

I Wish to place my deep sense of gratitude to Dr.C.Suresh Kumar, M.E.,

Ph.D., Principal, Paavai College Of Engineering, Pachal, Namakkal
for all the encouragement received during the MBA course.

I Would like to express my gratitude to Dr.C.Suresh Kumar, M.E.,

Ph.D., Principal, Paavai College Of Engineering, Pachal, Namakkal
and all the faculty members of MBA department.

I Owe my boundless thanks and gratitude towards my faculty guide

Ms.S.Megalatha., MBA., Paavai College Of Engineering, Pachal,
Namakkal for her guidance for preparation of this training report.

SRIKUMAR P
 viii

CONTENTS

Chapter No. Particulars Page No.

List of Tables ix

List of Figures x
1 INTRODUCTION
1.1 Introduction 1
1.2 Need of the study 7
1.3 Objectives of the Study 8
1.4 Scope of the Study 8
1.5 Hypothesis of the Study 8
1.6 Limitations of the Study 9
1.7 Chapterization of the Study 9
2 CONCEPTS AND REVIEW
2.1 Review of related literature 11
2.2 Namakkal profile 13
3 RESEARCH METHODOLOGY
3.1 Research Design 19
3.2 Survey Details 19
3.3 Sampling Details 19
3.4 Data collection Details 19
3.5 Tools of the Study 19
4 DATA ANALYSIS AND INTERPRETATION
4.1 Analysis of the data 22
5 RESULTS AND DISCUSSION
5.1 Findings of the Study 43
5.2 Suggestions 44
5.3 Conclusion 45
Appendices
References
 ix

LIST OF TABLES

TABLE
CONTENTS PAGE NO
NO
4.1 Gender of the respondents 23

4.2 Age of the respondents 24

4.3 Standard of the respondents 25

4.4 Weight of the respondents 26
4.5 Daily Pocket money 27
4.6 Money spent daily 28
4.7 Awareness about the junk food 29
4.8 available of junk foods 30
4.9 Preference of junk food 31
 x

4.10 factor which influence you to buy junk food 32

4.11 Occasion in which junk food is consumed 33
4.12 Favorite brand 34
4.13 Frequency of consumption 35
4.14 Factor that induce to eat junk food 36
4.15 Purpose to eat junk food 37
4.16 Relationship between age and favorite junk food 38
4.17 Relationship between weigh and consumption of junk food 39
Variation among weight of respondents and factor that induce
4.18 40
to eat junk food
Variation among weight of respondents and occasion in which
4.19 41
junk food is consumed
 1

LIST OF CHARTS

CHART NO CONTENTS PAGE NO

4.A Gender of the respondents 23

4.B Age of the respondents 24

4.C Standard of the respondents 25

4.D Weight of the respondents 26

4.E Daily Pocket money 27

4.F Money spent daily 28

4.G Awareness about the junk food 29

4.H available of junk foods 30

4.I Preference of junk food 31

4.J factor which influence you to buy junk food 32

4.K Occasion in which junk food is consumed 33

4.L Favorite brand 34

4.M Frequency of consumption 35

4.N Factor that induce to eat junk food 36

4.O Purpose to eat junk food 37

4.P Relationship between age and favorite junk food 38

4.Q Relationship between weigh and consumption of junk food 39

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CHAPTER-1
INTRODUCTION

1.1 Introduction of the Study

Junk food is an informal term applied to some foods that are perceived to have little or no
nutritional value to products with nutritional value, but also have ingredients considered
unhealthy when regularly eaten; or to those considered unhealthy to consume at all.

This junk food helped us to figure out the different consumer eating behavior and to
understand the over customer perception of eating in a restaurant as well as their demand for
restaurant.

Junk Foods such as hamburgers, pizzas can be considered either healthy or junk food
depending on their ingredients and preparation methods. the more highly processed items usually
fall under the junk food category.

What is and is not junk food can also depend on the person’s class status, with wealthier
people tending to have a broader definition while lower-income consumers may see fewer foods
as junk food, especially certain ethnic foods.

Junk food are rich in calories, salt and fats. Excess consumption of junk foods would lead
rise to wide variety of health disorders. The aim of the present study was to know about junk
food habits of students, their ingredients, nutritive value and their impact on human health.
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Junk foods are typically ready-to-eat convenience foods containing high levels of saturated
fats, salt, or sugar, and little or no fruit, vegetables, or dietary fibre; and are considered to have
little or no health benefits. Junk food has been a part of the American society for years and now it
has become an addiction for many people.

Common junk foods include:

 Chips (Crisps)
 Candy gum,
 Most sweet desserts,
 Fried fast food
 Carbonated beverages (Sodas)
 Sugary Drinks
 Most pizzas
 Industrial Vegetable Oils
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THE 10 UNHEEALTHIEST JUNK FOOD ITEMS

 Soda
 Fried chicken
 Egg and sausage sandwich
 Bacon cheeseburger
 French fries
 Milk shake
 Deep fried cheese sticks
 Fish and Chips
 Pepperoni pizza
 Tuna melt

THE BEST AND WORST OF JUNK FOOD:

A change in lifestyle and the commercial possibilities in preparing and marketing food stuffs
have led to a boom in factory made and packaged food. These foods indicate nutrition patterns
different from those in fresh or homemade food. Since all of us consume biscuits, noodles, chips,
 5

bread and other readymade foods, it is importance to be aware of the highs and lows of such
food.

ADVANTAGE OF JUNK FOOD:

• It is readily available.
• Its production and sales creates and income for some people.
• It is a good option for something new foods.
• Junk food are easy to carry and can be eaten at the place of you choice.
• Junk food can easily satisfy our cravings.
• The taste of junk food is often good.
• They are served fast and saves time

DISADVANTAGE OF JUNK FOOD:

• Junk food can cause weight gain easily, may lead to obesity.
• Due to high amount of fat present in junk food, it leads to undesirable health issue.
• Often junk food contains high amount of sugar (Icecreams, Cakes, Dairy product etc).
• They are often high in sodium may lead to cardiovascular and kidney disease.
• Sometime junk food contain additives, preservatives and bad fat.
• There is an emphasis on taste rather than nutrition
• Convenient foods are manufactured commercially an on large scale, and consequently
are low in nutrition
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• Additives like preservatives, colorants and sweetness may be harmful.

5 HARMFUL EFFECTS OF JUNK FOOD

1. If can cause memory and learning problems

A study published in the American journal of Clinical Nutrition in 2011 showed that healthy
people who ate junk food for only 5 days performed poorly on cognitive tests that measured
attention, speed, and mood. If concluded that eating junk food for junk five days regularly can
deteriorate your memory. This probably stems from the fact that a poor or toxic diet can cause
certain chemical reactions that lead to

2. Increases the risk of dementia

This has been one of the scariest discoveries associated with the consumption of junk food.
You may know that insulin is produced in the pancreas and helps in the transportation of glucose
to fuel the body. Insulin is also produced in the brain where it helps in carrying signals between
nerve cells and forming memories. A study that too much fatty food and sweets can substantially
increase the insulin levels in our body.

Just like in the case of type 2 Diabetes, with higher levels of insulin, the brain stops
responding to this hormone and become resistant to it.
3. Lessens its ability to control appetite
Excess consumption of trans fats found in fried and processed foods can send mixed signals
to the brain which makes it difficult to process what you have eaten and how hungry are. This is
probably why you end up overeating.

Over consumption of junk food may displace these with trans fats which are harder to digest.
A 2011 study shows that trans may cause inflammation in hypothalamus, the part of brain that
containing neurons body weight
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4. It can cause chemical changes that can lead to depression

A lot of studies have shown that eating foods high in sugar and fat actually changes the
chemical activity of the brain making it more dependent on such foods. A study conducted at the
University of Montreal on mice showed that they suffered with withdrawal symptoms after their
regular junk food diet was discontinued. An imbalance of fatty acids is another reason why
people who consume more junk food are at a higher risk of depression.

5. It makes you impatient and can cause uncontrollable cravings

Eating a sugary cupcake or doughnut may temporarily spike your blood sugar levels making
you feel happy and satisfied but are left feeling all the more irritable.
Junk food is packed with refined carbohydrates which cause your blood sugar levels to
fluctuate rapidly. If your sugar levels dip to a very low level, it can cause anxiety, confusion and
fatigue. The addictive nature of junk food can make your brain crave them even when you are
not hungry.

1.2 Need of the study

It has several impact on society and the necessity for this study is:
1. It has many short terms impact like
• Reduced Energy
• Reduced Concentration

2. It also has many long term impacts like  Heart Disease

• High Cholesterol

3. The children’s are targeted so that the sale of this kind of increases and this is a serious
problem because from childhood children will be unhealthy.

1.3 Objectives of the Study

 The study the factors which influence to consume junk foods.
 To analyze the pattern of junk food consumption.
 To analyze the variation in opinion among students.
 To offer suggestions to reduce the consumption of junk foods
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1.4 Scope of the Study

. Junk food covers the whole of the world because these foods are found in every part of the
world and mostly liked by the people of school students group. But our study is limited to
specific part. The area of our study is Namakkal city in TAMILNADU. In comparisons to the
other part of the world even in Namakkal there are lovers of junk food.

1.5 Hypotheses of the Study Hypotheses 1

H0: There is no relationship between age of the respondents and favorite junk food
H1: There is a relationship between age the respondents and favorite junk food

HYPOTHESIS 2
H0: There is no relationship between weight and consumption of junk food H1:
There is a relationship between weight and consumption of food

Hypotheses 3
Ho: There is no variation among weight of respondents and factor that induce to eat junk food
H1: There is variation among weight of respondents and factor that induce to eat junk food

Hypotheses 4
Ho: There is no variation among weight of respondents and occasion in which junk food is
consumed
H1: There is variation among weight of respondents and occasion in which junk food is
consumed

1.6 Limitations of the study

 The sample size is only 73.
 The period of study is limited.
 There is no comparative made.
 Under the study illiterate people excluded.
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1.7Chapterization

This study has been presented in five chapters.

CHAPTER - I
This chapter deals with Introduction of the study, about the study, Chapterization.
CHAPTER - II
This chapter deals with the Concept and review.
CHAPTER – III
This chapter deals with the Research Methodology.
CHAPTER – IV
This chapter provides the Data Analysis and Interpretation.
CHAPTER - V
This chapter gives a summary of Findings, Suggestions and Conclusion.
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CHAPTER-2
CONCEPTS AND REVIEW
2.1 Review ofRelated Literature
1. Kara et al.,(1997) examined how the perception of customers towards junk food
restaurants differed across two countries USA and Canada. The results of the study revealed
significant differences in perception between the frequent junk food buyer in USA and Canada
and also differences between consumer’s preference for junk food restaurants in relation to age
groups.

2. Akbay et al.,(2007) examined the relationship between consumers’ junk food

consumption frequency and their socio-economic/demographic characteristics and attitudes. The
results indicated that age, income, education, household size, presence of children and other
factors, such as consumer attitude towards the price of junk food, health concerns and child
preference, significantly influenced the frequency of junk food consumption.

3. Mattsson and Helmersson (2007) explored high school youths’ attitudes and perception
of junk food in Sweden. The study revealed that high-school students, in general, have a clear
opinion about the unwholesomeness of regular junk food consumption. These student were
aware of both the positive and negative characteristics of junk food.

4. Bryant and Dundes (2008) studied the perception of student from Spain and the United
states towards junk food. The researchers investigated the influence of culture and gender on
perception. American college males considered value to be a priority than other respondents.
Relatively few American college males cited nutritional status as important. Americans
considered convenience of junk food as more important than Spaniards. More Spanish students
objected to proliferation of junk food establishments in their own countries when compared to
Americans.
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5. Qin et al.,(2008) developed a model and the associated metrics that measure service
quality in junk food restaurants. The findings of the study revealed that the five dimensions
namely – tangibles, employee behaviours, reliability. responsiveness and empathy positively
influence the perception of service quality. Results also indicated that service quality and
customer satisfaction are two important antecedents of customer intention.

6. Food standards agency board responds to from regarding the broadcast of the
advertisement on Thursday 15 June 2006. The Board agrees that any restrictions must protect
children up to the age of 15 years old. The Board supports a pre-9pm watershed on
advertisements for products high in fat, salt or sugar, which would offer a practical means of
extending protection. The Board does not support any options that would restrict advertising of
all foods, including foods such as fruit and vegetables, which would conflict with the promotion
of healthy eating. ‘Children are targeted every day with messages that promote foods that are
high in fat, salt or sugar, and the
Hastings review clearly showed that this does have an influence on children’s food choices.

7. Moms eat junk , kinds get fat, given by Webmd. mothers who eat junk food during
pregnancy have obesity-prone children, rat studies suggest. This studies suggest that rats mice
who ever never tasted the junk food still have a desire 4 it because may be their mother have
eaten that. This is said that the junk food kids grow fatter than the normal kids. On the other
hand, Cook says, junk food is made to have tastes and textures that appeal to children. And it’s
heavily advertised, which also affects a child’s preferences. But it is unethical to feed pregnant
women with junk food.

8. Funk fod mom have junk food babies, posted by science dail (mar 24, 2011). The
research was done on rats. The pregnant rats were made to stay on junk food diet. When the mice
were born they were given a choice between the rat chow and junk food. They had preference for
junk food. This research will help the pregnant women to know what is good for their health and
the junk food side effects. And it is concluded that the mothers who eat excessive of junk food
have preference for junk food in the later life.
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9. Craving for junk food inherited, presented by the royal veterinary college researches,
research was done on pregnant rats, they were made to stay on the junk food diet during their
pregnancy. The rats were made to stay on diet till they give birth to their mice and till the
breastfeeding time. When the mice were born they were separated in group & realized that the
craving for junk food was more than the rat chow. They concluded that craving for junk food is
inherited. But was criticized that without proper evidence the pregnant women cannot be made
guilty for having junk food in their diet.

10. Exploring consumer Behavior in the context of junk food industry in Dhaka city,
word journal of social sciences, Vol.1, March 2011.
This research explores the overall consumer’s behavior toward towards junk food restaurants in
Dhaka city. More particularly finding reveal that they have found out the relationship of
customers’ attributes related perception, quality and value related perception and convenience
related perception with income, age and overall customer service for junk food restaurants.
Quality and value related perception is influenced by income. There is a relationship of attributes
related perception and quality and value related perception with overall customer service.
Moreover people are loyal to have their food in their favourite junk food restaurants in terms of
price and they are to interested to travel further for their favourite restaurants.

2.2 Namakkal Profile

Namakkal District is an administrative district in the state of Tamil, Nadu, India. T he district
was bifurcated from Salem District with Namakkal town as headquarters on 25 July1996 and
started to function independently from 1 January 1997. The district has seven taluks
(subdivisions): Tiruchengode, Namakkal, Rasipuram, Paramathi-Velur,
Sendamagalam,Komarapalayam, KolliHills and Mohanur.

Namakkal district was created by bifurcating the erstwhile salem district and created in 1997.
The Geographical area of the district is 34,29,671 hectares, Which is divided into 4 taluks,
namely Namakkal, Namakkal,Paramathi, Tirchengode and Rasipuram. Of these, Namakkal, the
district headquarters has the most extensive coverage of 1,76,775 sq. kms.
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Namakkal district is an administrative district in the state of tamilnadu, india. The district
Was bifurcated from salem district with namakkal town as headquarters on 25 july 1996 And
started to function independently from 1 january 1997. The district has seven taluks: As of 2011
census, namakkal district had a population of 1,726,601 with a sex-ratio of 986 females for every
1,000 males.namakkal district is geographically affiliated to kongu Nadu region.to the district is
famous for its large poultry industry,egg production and lorry body-building industry,for which it
is often reffedto as “egg city” and “transport city”

History:
After the struggle between the cheras ,cholas, and pandyas, the hoysalas rose to power and
the control until 1565AD.thenthe allalailayanayakkasvettuva king came to power. In 1623AD.
Two poligans of tirumalainayaknamely. ramachandranayaka ruled Tramchandranayaka.thesalem
area. The namakkal fort is reported to have been built by ramchandranayaka after about
1635AD.Valvilori was a chieftain and one of the seven
Patrons from sangam age who ruled over kolli hills around 200AD.

Agriculture:
The main occupation for most of the people in the district is agriculture, with a gross
Cropped area of around 0.3367 million Ha,out of which about 80,598 Ha are rainfied. The
cultivation generally depends on monsoon rains,wells, and tanks.major soil in this District is red
soil (77%). Nearly 90 percent of the cultivated area is under food crops. The principal cereal crop
of this district are paddy, cholam, cumbu,andragi,panivaragu Kuthiraiavil, samaivaragu and
thinai are some of the millets cultivated. Using tapioca As raw material about 350 factory units
are in the production of starch and sago in Namakkal district.

Geography:
Namakkal district covers an area if 3,368.21km2. the district is bounded by salem district on
the north; on the east by atturtaluk of salemdistrict,perambalur and tiruchirapally districts, by
karur district on the south and on the west by erode district. The average annual rainfall is
716.54mm. this district receives rainfall from mainly from north east monsoon. Namakkal
 14

district comes under the north western agro climatic zone of tamilnadu. Tiruchengodetaluk alone
is placed under western agro-climatic zone.the forest cover has an area of512.5km2, which is
15.4% of the tital area. Temperature ranges between maximum of 40’c and minimum of 18’c
The river kaveri flows south and southwest hugging the district’s borders with karur and erode.
The other rivers flowing though the district are aiyaru, karipottanaaru and thirumanimutharu.
Demographics:
According to 2011 census, namakkal district had a population of1, 726,601 with a sex-ratio
of 986 females for every 1,000 males, much above the national average of929.A total of 150,699
were under the age of six constituting78,754 males and 71,945 females. Scheduled castes and
scheduled tribes accounted for 20.% and 3.3% of the population respectively. The average
literacy of the district was 68.12%compared to the national average of 72.99%. the district had a
total of 475,511 households. There were a total of 898,245 workers, comprising 152,497
cultivators, 228,61 main agricultural labourers,35,156 in house hold industries 422,885 other
workers, 59,093 marginal workers,5,976 marginal cultivators,25,112 marginal agriculture
labours,3,641 marginal workers in household industries and 24,364 other marginal worker.

BASIC CHARACTERISTICS:

Particulars Namakkal Tamilnadu % Share in the

District state

Area (Sq.Kms.) 3,363 1,30,058 2.22

Population (Lakh 14.96 6,24,05,679 1.75
Persons)
Forest (Hecs.) 47,196 22,86,444 4.54
Coastal line ( Nil 1076 X
Kms.)
Literates 67.66% 73.47% X
% of Labour 41.12% 44.78% X
force
 15

Workforce 37.21% 49.56% x

dependent on
Agri.

AGRICULTURAL RESOURCES:
Crop Area (hect.) 2006- Normal Area of
2006 Principal Crops
Paddy 26.506 13..231
Jowar 1,11,588
Maize 1,11,588
Cholam 1,11,588
Pulses 24.346 20.234
Cotton 4.197
Suqarcane 13.280 11.124
Groundnut 47.135
Vegetables 37.600

TOP 10 INDUSTRIES – SUITABLE FOR THE DISTRICT

Name of the Suggested Total Suitable Blocks
product Capacity Investment
Poultry 250 MT. Rs.25 Lakh Namakkal&
based Rasipuram
products

Cold storages 200 MT Rs.1 Crore Rasipuram

&Namakkal
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Fruit 1200MT Rs.50 Lakh All the blocks in the

&Vegetable /P.a. District
Process
Dehydrated 100 MT Rs.50 Lakh Namakkal
Vegetable /P.a
Garlic Paste/ 200 MT Rs.46 Lakh Rasipuram
Products /P.a
Tomato 10 MT /P.a Rs.15 Lakh All the blocks in the
Products District
Tamarind 15 MT /P.a Rs.25 Lakh Paramathi
Starch &
Powder
Essential Oil 50 MT/P.a Rs.70 Lakh Rasipuram
&Namakkal
Neem based 200 MT. Rs.15 Lakh Rasipuram,
Products Namakkal&Tiruchengode
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CHAPTER-3
RESEARCH METHODOLOGY
Introduction
Research Methodology is a systematic way to solve a research problem. It includes various
steps that are generally adopted by a researcher in studying the problem along with the logic
behind them. The present study was conducted at Brooke fields Coimbatore.
3.1 Research Design
“A Research Design is the arrangement of conditions for collection and analysis of data in
a manner that aims to combine relevance to the research purpose with the economy in
procedure”. The research design adopted for the studies is descriptive design. The researcher has
to describe the present situation in order to know the behavior of the consumers. Hence
descriptive research study is used. Descriptive research can only report what has happened and
what is happening.
3.2 Survey Detail
The aggregate elementary units in the survey are referred to as the population. Here it
covers the school students in Namakkal
3.3 Sampling Details
The sample for this study was selected from few Schools in Namakkal. The samples were
selected based on the convenience of the researcher. The total number of sample is 73 Sampling
Unit
Sampling unit is School in, Namakkal.
3.4 Data collection Details
Primary Data
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Primary data was directly collected from the School students.

Secondary Data
Secondary data was collected from articles, websites for the analysis.
3.5 Tools of the Study
 Percentage Analysis
 Chi-Square Test
 ANOVA
Percentage Analysis
In case multiple-choice question the workers were categorized based on the nature and
percentage is calculated for each category. The percentage analysis is the analysis of ratio of a
current value either the result multiplied by 100.
Actual Respondents
Percentage analysis = ---------------------------------------- × 100
Total No. of Respondents
Chi – Square Test
The objective of chi-square test is to determine comparison of expected frequency (E) with
the observed frequency (O) to determine where the difference between the two is greater than
which might occur chance.
Condition for Use
 Two set data should be present i.e., observed and expected.
 Data based on sample size.
 Each observed and expected count should be 5 or greater than 5, otherwise Yates
correction to be done.
 The difference between rows and columns must represent categorical variable.

If computed value is greater than the tabulated value at a predetermined level of

significance and degree of freedom the hypothesis is rejected. On the other hand if the calculated
chi-square value is less than the tabulated value, the hypothesis is rejected is Chi – Square
analysis is a statistical measure used in the context on sampling analysis for comparing a
variance to a theoretical variance.
 19

Σ(Oi -Ei )2/E ANOVA

A statistical analysis tool that separates the total variability found within a data set into two
components: random and systematic factor. The random factors do not have any statistical
influence on the given data set, while the systematic factors do. The ANOVA test is used to
determine the impact independent variables have on the dependent variable in a regression
analysis. It is also the initial step in identifying factors that are influencing a given data set. After
the ANOVA test is performed, the analysis is able to perform further analysis on the systematic
factors that are statistically contributing to the data set’s variability.

All the above tools have been calculated using SPSS.

CHAPTER-4

DATA ANALYSIS AND INTERPRETATION

TABLE: 4.1 GENDER OF THE RESPONDENTS

Gender No of Respondents Percentage

Male 37 50.7%
Female 36 49.3%
Total 73 100.0%

INFERENCE:

The above table shows that.

 50.7% of the respondents are male.
 49.3% of the respondents are female.

About 50.7% of the respondents are male.

CHART: 4.A

GENDER OF THE RESPONDENTS

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49.3%

50.7%

TABLE: 4.2

AGE OF THE RESPONDENTS

Age No of Respondents Percentage

Below 10 21 28.8%
10-15 23 31.5%
Above 15 29 39.7%
Total 73 100%

INFERENCE:

The above table shows the age of the respondents.

 28.8% belongs to the age group of below 10 years
 31.5% of the respondents belong to the age group of 10-15 years
 39.7% of the respondents belong to the age group of Above 15 years

About 39.7% of the respondents belong to the age group of above 15years.
CHART: 4.B

AGE OF THE RESPONDENTS

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Percentage
45
39.7%
40
35 31.5%
28.8%
30
25
20
15
10
5
0
Below 10 15-Oct Above 15

TABLE 4.3

STANDARD OF THE RESPONDENTS

Standard No of Respondents Percentage

5-6 27 37.0%
7-8 16 21.9%
9-10 10 13.7%
11-12 20 27.4%
Total 73 100%

INFERENCE:

The above table shows the standard of the respondents 

37% of the respondents are 5-6.
 21.9% of the respondents are7-8.
 13.7% of the respondents are 9.10.
 27.4% of the respondents are 11-12.

About 37% of the respondents are 5-6 standard.

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CHART: 4.C
STANDARD OF THE RESPONDENTS

1-Nov 27.4%

1-Oct

1-Sep 13.7%

1-Aug

1-Jul 21.9%

1-Jun

1-May 37%

0 5 10 15 20 25 30 35 40

TABLE: 4.4

WEIGHT OF THE RESPONDENTS

Weight No of Respondents Percentage

Below 30 kg 14 19.2%
31-40 kg 32 43.8%
41-50 kg 15 20.5%
Above 50 kg 12 16.4%

Total 73 100%

INFERENCE:
The above table shows the weight of the respondents.
 19.2% of the respondents are below 30 kg.
 43.8% of the respondents are 31-40 kg.
 20.5% of the respondents are 41-50 kg.
 16.4% of the respondents are Above 50 kg.

About 43.8% of the respondents are 31-50kg.

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CHART: 4.D

WEIGHT OF THE RESPONDENTS

50
43.8%
45
40
35
30
25
19.2% 20.5%
20 16.4%
15
10
5
0
Below 30 kg 31-40 kg 41-50 kg Above 50 kg

TABLE: 4.5

DAILY POCKET MONEY

Pocket money No of Respondent Percentage

Below Rs 10 21 28.8%
Rs 15 to Rs 20 29 39.7%
Rs 21 to Rs 30 15 20.5%
Rs 31 to Rs 40 8 11.%
Total 73 100.0%

INFERENCE:

The above table shows the daily pocket money.

 28.8% of the respondents are getting below Rs 10.
 39.7% of the respondents are having Rs 15 to Rs 20.
 20.5% of the respondents are having Rs 21 to Rs 30.
 11% of the respondents are having Rs 31 to Rs 40.

About 39.7% respondents are having Rs 15 to Rs 20 as pocket money.

 24

CHART: 4.E

DAILY POCKET MONEY

39.7%
40
35
28.8%
30
25 20.5%
20
15 11%
10
5
0
Below Rs 10 Rs 15 to Rs 20 Rs 21 to Rs 30 Rs 31 to Rs 40

TABLE: 4.6

MONEY SPENT DAILY

Pocket Money No of respondents Percentage

Below Rs 10 25 34.2%
Rs15 to Rs20 28 38.4%
Rs21 to Rs30 15 20.5%
Rs31 to Rs40 5 6.8%
Total 73 100.0%

INFERENCE:
The above table shows the money spent daily by the respondents.
 34.2% of the respondents spend below Rs 10.
 38.4% of the respondents spend Rs 15 to Rs 20.
 20.5% of the respondents spend Rs 21 to Rs 30.
 6.8% of the respondents spend Rs 31 to Rs 40.

About 39.7% respondents are having Rs 15 to Rs 20 as pocket money.

 25

CHART: 4.F

MONEY SPENT DAILY

38.4%
40
34.2%
35
30
25 20.5%
20
15
10 6.8%

5
0
Below Rs 10 Rs15 to Rs20 Rs21 to Rs30 Rs31 to Rs40

TABLE: 4.7 AWARENESS ABOUT JUNK FOOD

Awareness from No of Respondents Percentage

Friends 43 58.9%
Neighbor 10 13.7%
Relatives 11 15.1%
Others 9 12.3%
Total 73 100%

INFERENCE:
The above table indicates the aware about the junk food.
 58.9% of the respondents came to know through friends
 13.7% of the respondents through neighbor
 15.1% of the respondents through relatives
 12.3% of the respondents through other
About 58.9% of the respondents came to know about junk food through friends.
CHART: 4.G
 26

AWARENESS ABOUT JUNK FOOD

58.9%
60

50

40

30

20 13.7% 15.1%
12.3%

10

0
Friends Neighbor Relatives Others

TABLE: 4.8 AVAILABILITY OF JUNK FOODS

Availability of No of respondent Percentage

junk food

Yes 56 76.7%
No 17 23.3%
Total 73 100%

INFERENCE:
The above table indicates the junk foods.
 76.7% of the respondents say yes.
 23.3% of the respondents say no.

About 76.7% of the respondents accept that junk foods are available in the location.
CHART: 4.H AVAILABILITY OF JUNK FOODS
 27

23.3%
76.7%

TABLE: 4.9
PREFERENCE OF JUNK FOOD

Junk food No of Respondents Percentage

Chips 12 16.4%
Ice cream 24 32.9%
Cool drinks 11 15.1%
Biscuit, Cookies
13 17.8%
& Cake
Chocolate & Candies 13 17.8%
Total 73 100%
INFERENCE:
The above table indicates the preference of junk food.
 16.4% of the respondents preferChips
 32.9% of the respondents prefer Ice cream
 15.1% of the respondents prefer Cool drinks
 17.8% of the respondents prefer Biscuit, cookies &Cake
 17.8% of the respondents prefer Chocolate & Candies About 32.9% of the
respondents prefer Ice cream.
CHART: 4.I PREFERENCE OF JUNK FOOD
 28

32.9%
35
30
25
17.8% 17.8%
20 16.4% 15.1%
15
10
5
0
Chips Ice cream Cool drinks Biscuit, Chocolate &
Cookies & Candies
Cake

TABLE: 4.10 FACTOR WHICH INFLUENCE

YOU TO BUY JUNK FOOD

junk food No of Respondents Percentage

Price 8 11.0%
Taste 28 38.4%
Quality 17 23.3%
Availability 20 27.4%
Total 73 100.0%

INFERENCE:
The above table indicates factor influence you to buy junk food.
 11% of the respondents price
 38.4% of the respondents taste
 23.3% of the respondents quality
 27.4% of the respondents availability
About 38.4% of the respondents opine that taste influence them to buy junk food.

CHART: 4.J FACTOR WHICH INFLUENCE YOU

TO BUY JUNK FOOD
 29

45

40 38.4%

35

30 27.4%
25 23.3%

20

15
11%
10

0
Price Taste Quality Availability

TABLE: 4.11

OCCASION IN WHICH JUNK FOOD IS CONSUMED

Aware from No of Respondents Percentage

Hungry 18 24.7%
Break time 23 31.5%
Evening snacks 19 26.0%
When they are idle 13 17.8%
Total 73 100.%

INFERENCE:
The above table indicates at occasion in which junk food is consumed.
 24.7% of the respondents consume when they are during hungry.
 31.5% of the respondents during break time.
 26% of the respondents as snacks.
 17.8% of the respondents when they are idle.
About 31.5% of the respondents consume junk food during break time.
 30

CHART: 4.K
OCCASION IN WHICH JUNK FOOD IS
CONSUMED

35 31.5%

30 26%
24.7%
25
17.8%
20

15

10

0
Hungry Break time Evening snacks When you are
idle

TABLE: 4.12

FAVOURITE BRAND

Favorite junk food No of Respondents Percentage

KFC 33 45.2%
MC Donald's 17 23.3%
Hardees 6 8.2%
Other 17 23.3%
Total 73 100%

INFERENCE:
The above table indicates the favourite breand of respondents.
 45.2% of the respondents prefer KFC.
 23.3% of the respondents prefer MC Donald’s.
 8.2% of the respondents prefer Hardees.
 23.3% of the respondents prefer Other.
About 45.2% of the respondents prefer KFC brand.
 31

CHART: 4.L

FAVOURITE BRAND

50
45.2%
45
40
35
30
25 23.3% 23.3%

20
15
10 8.2%

5
0
KFC MC Donald's Hardees Other

TABLE: 4.13

FREQUENCY OF CONSUMPTION

You Ear junk food No of Respondents Percentage

Everyday 37 50.7%
Once a week 21 28.8%
Once a month 8 11.0%
Not very often 7 9.6%
Total 73 100%

INFERENCE:
The above table indicates frequency of consumption.
 50.7% of the respondents eat everyday
 28.8% of the respondents eat once a week
 11% of the respondents eat once a month
 9.6% of the respondents eat not very often
 32

About 50.7% of the respondents eat junk food everyday

CHART: 4.M

FREQUENCY OF CONSUMPTION

60
50.7%
50

40

28.8%
30

20
11% 9.6%
10

0
Everyday Once a week Once a month Not very often

TABLE: 4.14

FACTOR THAT INDUCE TO EAT JUNK FOOD

Eat you junk food No of Respondent Percentage

Flavor 21 28.8%
Taste 28 38.4%
Package 8 11.0%
Color 16 21.9%
Total 73 100%

INFERENCE:
The above table indicates factor that induce to eat junk food.
 28.8% of the respondents opine flavor
 38.4% of the respondents opine taste
 11% of the respondents opine package
 21.9% of the respondents opine color
 33

About 38.4% of the respondents opine that taste influence them to eat junk food.
CHART: 4.N
FACTOR THAT INDUCE TO EAT JUNK FOOD

38.4%
40
35
28.8%
30
25 21.9%

20
15 11%
10
5
0
Flavor Taste Package Color

TABLE: 4.15
PURPOSE TO EAT JUNK FOOD

Purpose to eat junk No of Respondents Percentage

food
Just for fun 21 28.8%
Habit 29 39.7%
Taste 23 31.5%
Total 73 100%

INFERENCE:
The above table indicates the purpose to eat junk food.
 28.8% of the respondents opine just for fun
 39.7% of the respondents opine habit
 31.5% of the respondents opine taste

About 39.7% of the respondents opine that they eat junk food as a habit.
 34

CHART: 4.O

PURPOSE TO EAT JUNK FOOD

39.7%
40
35 31.5%
28.8%
30
25
20
15
10
5
0
Just for fun Habit Taste

TABLE: 4.16 CHI SQUARE

Relationship between age and favorite junk food

HYPOTHESIS
H0: There is no relationship between age of the respondents and favorite junk food H1:
There is a relationship between age the respondents and favorite junk food

Chi-Square Tests
Asymp. Sig.
Value Df (2-sided)
Pearson Chi-Square 8.974a 6 .175

Likelihood Ratio 10.180 6 .117

Linear-by-Linear
 35

Association .934 1 .334

N of Valid Cases 73

a. 5 cells (41.7%) have expected count less than 5. The minimum

expected count is 1.73.

INFERENCE:
Since calculated value is greater than the tabulated value (.175>0.05), we, accept the null
hypothesis (H0), and reject alternate hypothesis (H1).

There is no relationship between age of the respondents and favorite junk food.

TABLE: 4.17 CHI SQUARE

Relationship between weight and consumption of junk food

HYPOTHESIS
H0: There is no relationship between weight and consumption of junk food H1:
There is a relationship between weight and consumption of food

Chi-Square Tests
Asymp. Sig.
Value Df (2-sided)
Pearson Chi-Square 13.714a 12 .319
Likelihood Ratio 14.314 12 .281
 36

Linear-by-Linear
Association
5.035 1 .025

N of Valid Cases 73
a. 15 cells (75.0%) have expected count less than 5. The minimum
expected count is .19.

INFERENCE:
Since calculated value is greater than the tabulated value (.319>0.05), we, accept the null
hypothesis (H0), and reject alternate hypothesis (H1).

There is no relationship between weight and consumption junk food

TABLE:4.18

ANOVA

Variation among weight of respondents and factor that induce to

eat junk food

AIM:
To find out the difference between weight of respondents and factor that induce
to eat junk food

Ho: There is no variation among weight of respondents and factor that induce to
eat junk food
H1: There is variation among weight of respondents and factor that induce to
eat junk food
.

ANOVA
 37

Sum of
Squares Df Mean Square F Sig.
Between
8.994 3 2.998 2.053 .114
Groups
Within
Groups 100.759
69 1.460

Total 109.753 72

INFERENCE:
The p-value (0.114) is greater than the level of significance 0.05. Hence we accept null
hypothesis & reject alternate hypothesis.
There is no variation among weight of respondents and factor that induce to eat junk food
TABLE: 4.19

ANOVA

Variation among weight of respondents and occasion in which junk food is consumed

AIM:
To find out the difference between weight of respondents and occasion in which junk food is
consumed

Ho: There is no variation among weight of respondents and occasion in which junk food is
consumed
H1: There is variation among weight of respondents and occasion in which junk food is
consumed

ANOVA
Sum of
Squares Df Mean Square F Sig.
 38

Between
8.060 3 2.687 1.823 .151
Groups
Within Groups 101.693 69 1.474
Total 109.753 72

INFERENCE:
The p-value (0.151) is greater than the level of significance 0.05. Hence we accept null
hypothesis & reject alternate hypothesis.

There is no variation among weight of respondents and occasion in which junk food is consumed
 39

RESULTS AND DISCUSSION

CHAPTER-V

RESULTS AND DISCUSSION

5.1 FINDINGS

 About 50.7% of the respondents are male.

 About 39.7% of the respondents belong to the age group of above 15years.
 About 37% of the respondents are 5-6 standard.
 About 43.8% of the respondents are 31-50kg.
 About 39.7% respondents are having Rs 15 to Rs 20 as pocket money.
 About 39.7% respondents are having Rs 15 to Rs 20 as pocket money.
 About 58.9% of the respondents came to know about junk food through friends.
 About 76.7% of the respondents accept that junk foods are available in the location.
 About 32.9% of the respondents prefer Ice cream.
 About 38.4% of the respondents opine that taste influence them to buy junk food.
 About 31.5% of the respondents consume junk food during break time.
 About 45.2% of the respondents prefer KFC brand.
 About 50.7% of the respondents eat junk food everyday
 About 38.4% of the respondents opine that taste influence them to eat junk food.
 About 39.7% of the respondents opine that they eat junk food as a habit.

CHI SQUARE
 40

 There is no relationship between age of the respondents and favorite junk food.
 There is no relationship between weight and consumption of junk food

ANOVA

 There is no variation among weight of respondents and factor that induce to eat junk food
 There is no variation among weight of respondents and occasion in which junk food is
consumed

5.2 SUGGESTION

“Health is wealth” so in this study the researcher given some suggestion

In the junk food most of the respondents are said, have some obesity problems and depression. so
the respondents have to avoid the consumption of junk food. Now a days many youngsters
consume of the junk food as they feel it to be tasty. The health consciousness has been reduced
among the respondents. To regain the health they have to espouse with consumption of natural
food.
In addition to the junk food health friendly food products can be added in the menu

5.3 CONCLUSION
Junk food now a days it’s easy and tasty available food in the market. So all category of
students are very much interested to have their junk food very quickly. So they preferring junk
food meals. They are not distillate on their own health. So many health related problems occurs
 41

due to their food consumption. People are very much fond on have more spicy foods and snacks.
This create many health problems like obesity, depression and stomach upset. To overcome this
the respondent has to plan their intakes of food items as organic and reduce their junk food
consumption. Even the parents has to necessary step to stop their children in eating the outside
food.
 42

APPENDICES
A STUDY ON CONSUMER PREFERENCE
TOWARD JUNK FOODS WITH SPECIAL
REFERENCE TO SCHOOL STUDENTS IN NAMAKKAL

1. Name (Optional)
2. Gender
a. Male b. Female
3. Age
a. Below 10 b. 10- 15 c. Above 15
4. Standard
a. 5-6 b. 7-8 c. 9-10 d. 11-12
5. Weight
a. Below 30 Kg b.31-40Kg c. 41-50Kg d.Above50
6. Daily Pocket money
a. Below Rs 10 b.Rs15 to Rs20 c. Rs21 to Rs 30 d. Rs 31 to Rs 40
7. Amount Spend for buying snacks daily
a. Below Rs 10 b.Rs15 to Rs20 c. Rs21 to Rs 30 d. Rs 31 to Rs 40
8. How you aware about the junk food
a. Friends b. Neighbor c. Relatives d. Others 9. Is the green
junk foods is available in your location
a. Yes b. No
10. Which junk food you prefer more

Chips
Ice cream
Cool drinks
Biscuit, Cookies & Cake
Chocolate & Candies
 43

11. Tick the factor which influence you to buy junk food

Price
Taste
Quality
Availability

12. At what occasion you will consume junk food

a. Hungry b. Break time
c. Evening snacks d. When you are idle 13.
Which one is your favorite junk foods Place
a. KFC b. MC Donald’s
c. Hardees d. Other
14. Are you consume junk food as breakfast, lunch?
a. Yes b. No
15. How often do you ear junk food
a. Everyday b. Once a week
c. Once a month d. Not very often 16.
What time would you normally buy junk foods
a. Before 12 noon b. Between 12-3 pm
c. Between 3-6 pm d. Between 6-9 pm
17. What induce you to eat junk food
a. Flavor b. Taste
c. Package d. Color
18. Do you take junk food as an alternative to breakfast?
a. Yes b. No C. Some times
19. Why do you consumer for junk food
a. Just for fun b. Habit C. Taste
20. Do you enjoy junk food?
a. Yes b. No
 44

21. How offer do you junk food

a. Daily b. Week
c. Fortnightly d. Once in month
22. Suggestions if any
………………………………………………………………............................................................
..........................................................................................................................................

REFERENCES
 45

BOOKS:
Goyal, A. and Singh, N.P. (2007), Consumer perception about junk food in India: An exploratory
study. British Food Journal 109(2):1882-195.
Bender, A.E. and Bender, D.A. (1995), A Dictionary of food and nutrition, Oxford University
press, Oxford.
Ashakiran and Deepthi, R. (2012), junk food and their impact on health. JKIMSU, 1(2): 7-15

WEBSITES:

www.foodandnutririonresearch.net
www.diet-blog.com www.hsph.harvard.edu