Awareness and Consumption Patterns of Probiotic Foods Among School Children Aged 10–13 Years

Abstract

This study assessed awareness and consumption patterns of probiotic foods among school children aged 10–13 years and evaluated factors influencing intake and the impact of nutrition education. A cross-sectional study was conducted among 375 school girls from two schools in Chennai. Data were collected using a structured questionnaire, food frequency questionnaire, and 3-day dietary recall. Knowledge, attitude, and practice (KAP) scores were assessed and analyzed statistically. Most participants (56.3%) had poor knowledge of probiotics, while only 13.1% had good knowledge. Traditional probiotic foods such as curd and idli/dosa were commonly consumed, whereas commercial probiotic product consumption was low. Significant positive correlations were observed between knowledge, attitude, and practice scores. Attitude showed the strongest association with influencing factors. Knowledge regarding probiotics was inadequate despite regular consumption of traditional probiotic foods. Nutrition education and supportive environments may improve awareness and promote appropriate probiotic consumption among school children.

Introduction

This study examined the awareness, attitudes, and consumption patterns of probiotic foods among school girls aged 10–13 years in Chennai, with a focus on understanding factors influencing intake and evaluating the impact of a nutrition education program.

Background

Adolescence is a critical developmental stage characterized by rapid physical, psychological, and social growth. A healthy diet plays an important role in supporting immunity and gut health. Probiotics are beneficial live microorganisms found in fermented foods such as yogurt, kefir, buttermilk, kimchi, sauerkraut, and traditional Indian fermented foods. They help improve digestion, strengthen immunity, maintain gut microbial balance, and may contribute to mental health by reducing gut-related inflammation and dysbiosis.

Despite the availability of probiotic-rich traditional foods in India, awareness and consumption among children remain limited. Since adolescent girls are particularly vulnerable to digestive issues, nutritional deficiencies, and hormonal changes, understanding their probiotic consumption habits is important for promoting long-term health.

Literature Review Highlights

• Probiotics are defined as live microorganisms that provide health benefits when consumed in adequate amounts.
• India has a rich variety of probiotic foods, including:
  • South India: idli, dosa, koozhu, ambali, dahi.
  • North India: dhokla, bhatura, kadhi, kanji.
  • Northeast India: kinema, chhurpi, gundruk, tungrymbai.
• Probiotics improve health by:
  • Inhibiting harmful bacteria.
  • Strengthening the intestinal barrier.
  • Enhancing immune function.
• They are beneficial in managing gastrointestinal disorders, allergies, infections, anxiety, and depression.
• Schools play a crucial role in increasing awareness and encouraging healthy eating habits among children.

Methodology

• Research Design: Descriptive cross-sectional study.
• Participants: 375 school girls aged 10–13 years from two schools in Chennai.
• Data Collection Tools:
  • Structured questionnaire assessing knowledge, attitudes, practices, and influencing factors.
  • Food Frequency Questionnaire (FFQ).
  • Three-day dietary recall.
• Intervention: Nutrition education program covering probiotic concepts, sources, benefits, and dietary importance.
• Analysis: Frequency, percentages, means, standard deviations, and correlation analysis.

Key Findings

1. Participant Characteristics

• Majority were aged 12–13 years.
• Most belonged to lower-middle socioeconomic backgrounds.
• 73.1% were non-vegetarians.

2. Knowledge About Probiotics

• 56.3% had poor knowledge.
• 30.7% had moderate knowledge.
• Only 13.1% demonstrated good knowledge.

This indicates a substantial lack of awareness regarding probiotics and their health benefits.

3. Attitudes Toward Probiotic Foods

• 42.4% had a positive attitude.
• 41.6% had a neutral/moderately positive attitude.
• Only 16% showed a negative attitude.

Although knowledge was low, attitudes toward probiotic foods were generally favorable.

4. Consumption Patterns

Traditional probiotic foods were consumed much more frequently than commercial probiotic products.

Most commonly consumed foods:

• Idli/Dosa: 81.1% consumed daily.
• Curd: 45.3% consumed weekly.
• Buttermilk and fermented rice (koozh): consumed regularly by many participants.

Least consumed:

• Commercial probiotic products, with 55.5% never consuming them.

5. Influencing Factors

• 54.4% had moderate facilitators encouraging probiotic consumption.
• 25.9% had strong facilitators.
• 19.7% faced barriers such as:
  • Lack of awareness.
  • Limited availability.
  • Cost concerns.
  • Taste preferences.
  • Insufficient family support.

Correlation Analysis

Significant positive relationships were found among:

• Knowledge and attitude (r = 0.344).
• Knowledge and consumption practices (r = 0.334).
• Attitude and practice (r = 0.383).
• Attitude and influencing factors (r = 0.442, strongest correlation).

These results suggest that greater knowledge leads to more positive attitudes and healthier consumption behaviors.

Conclusion

The present study indicates that probiotic foods play an important role in maintaining gut health; however, awareness and understanding of these foods among school children are not fully adequate. Although commonly consumed foods such as curd and buttermilk are included in the daily diet, their consumption is not always based on proper knowledge of their benefits and appropriate intake. The findings show that while awareness of probiotic foods exists, gaps remain in their practical application, particularly in terms of correct usage and regular consumption. Factors such as availability, affordability, and existing dietary habits influence the inclusion of probiotic foods in the diet. In conclusion, the study highlights the need to improve knowledge and awareness regarding probiotic foods to ensure their effective utilization. Addressing these gaps can help promote better dietary practices and support overall health among school children.

References

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Copyright

Copyright © 2026 Joanna Sharon B, Dr. Nora Vigasini . 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.