Published Paper Details:

Traditional Mizo food is cooked in a simple manner, typically boiled, stewed, smoked, steamed, or fermented. However due to the influence and import of eatable good, many food habit have been modified. Mizos have adapted to and adopted practices in food preparation that were hitherto alien to them. In the study, the dietary pattern and diversity of food consumption in rural and urban women between 25 to 55 years of age was analyzed. The research was conducted within Aizawl District. The study observe a significance difference in the intake of non-vegetarian (F=77.57, P=0.000), nuts (F=165.18, P=0.000), oil (F=144.64, P=0.000), milk (F=43.10, P=0.000) and sugar (F=54.66, P=0.000) between rural and urban respondents at 1% level. The number of respondents who consume milk daily was more in urban areas (91%) than in rural areas (77%). Meat, egg and fish are consumed 2 to 4 times a week by the majority of urban respondents (62%) as well as half of the rural (50%) respondents.