~ 809 ~ International Journal of Physiology, Nutrition and Physical Education 2018; 3(2): 809-814 ISSN: 2456-0057 IJPNPE 2018; 3(2): 809-814 © 2018 IJPNPE www.journalofsports.com Received: 10-05-2018 Accepted: 14-06-2018 Dr. Prabhjot Kaur Assistant Professor, Department of Foods & Nutrition, Guru Nanak Girls College, Kurukshetra University, Kurukshetra, Haryana, India Dr. Vinti Davar Professor, Department of Home Science, Kurukshetra University, Kurukshetra, Haryana, India Correspondence Dr. Prabhjot Kaur Assistant Professor, Department of Foods & Nutrition, Guru Nanak Girls College, Kurukshetra University, Kurukshetra, Haryana, India Nutritional quality analysis of Boondi Raita served at selected restaurants Dr. Prabhjot Kaur and Dr. Vinti Davar Abstract Introduction: Total food quality management has been a hard challenge for all the restaurateurs since long. Consistent quality is critical for hospitality operations. It is a hard reality that the food served at restaurants is generally high in calories, fats and carbohydrates thereby leading to malnutrition and other health related disorders like overweight, obesity, heart diseases etc. on prolonged regular consumption. This food however generally lacks in certain essential nutrients like proteins, vitamins and minerals thus causing greater imbalance. Objectives: The study was carried out with the following objectives:  To calculate the proximate composition of Boondi Raita served at selected restaurants  To evaluate the nutritional adequacy of Boondi Raita served thereto Methodology: The Boondi Raita samples were procured from private, public and fast food restaurants in a sterile ice box. Development of the standardized recipe and proximate composition analysis were performed to evaluate energy, carbohydrate, protein, fats, fibre, ash and moisture content. The proximate values were calculated in triplicate. The mean scores of the triplicates and standard deviation were calculated using SPSS 16.0 version. Results and Conclusion: Boondi Raita served at public restaurants (R2) was found to be deficient in all nutrients with reference to the standardized recipe. Boondi Raita of private restaurants (R1) was higher in carbohydrate (20 per cent) content but lower in energy (-7 per cent) and fat (-67 per cent) content whereas that served at fast food restaurants (R3) ranked higher in energy (18 per cent) and fat (52 per cent) content but lower in carbohydrates (-20 per cent) as compared to the standardized recipe. However, a high downfall in protein and fibre content has been observed at case of all the three types of restaurants. Keywords: Food quality, proximate composition, nutritional adequacy, restaurants Introduction Total food quality management has been a hard challenge for all the restaurateurs since long. Consistent quality is critical for hospitality operations (Jones and Dent, 1994; Crandall et al., 1996) [7, 3] , in particular, restaurant food service operations (Bosselman, 1995). This is because customers of restaurants are more concerned with the consistency of the quality of food offered. However, providing a consistent level of food quality is a major challenging task (Walker, 2008). It is a hard reality that the food served at restaurants is generally high in calories, fats and carbohydrates thereby leading to malnutrition and other health related disorders like overweight, obesity, heart diseases etc. on prolonged regular consumption. This food however generally lacks in certain essential nutrients like proteins, vitamins and minerals thus causing greater imbalance. Also routine customers are not very much aware of the nutritive value parameters which can help them make healthier choices. In addition to this, no nutritional information about the food being served is provided by the restaurants on their menu cards. Keeping all these factors in mind, the present research entitled “Nutritional Quality Analysis of Boondi Raita served at Selected Restaurants” has studied the primary aspects of overall quality of the food served at private, public and fast food restaurants. Review of Literature Known for menu items containing high amounts of fat, sugar, and salt, fast-food restaurants have contributed to increased risk of diet-related chronic diseases,