Different Types Of Food Research Articles

Nutrition Culture in the Socio-Cultural Environment in which The Prophet Muhammad’s Lived: The Example of Carbohydrate-Heavy Foods

Nutrition is one of the most important elements in sustaining human life. Proper food consumption is shaped by the interaction of many factors such as geography, religion, habits, culture and economy. Foods contain many nutrients, including carbohydrates, proteins, fats, vitamins and minerals. Different types of food contain different amounts of these elements; some may be high in carbohydrates, while others may be high in protein or fat. This study deals with the definition and classification of nutrients and emphasizes the importance of a healthy diet. A balanced intake of nutrients is important for a healthy diet. The aim of the study is to determine the foods that the Prophet Muhammad (pbuh) consumed mainly carbohydrates. It is aimed to determine the nutritional culture of that period in terms of carbohydrate-based foods produced and consumed in the period and region where he lived. In this research, problem identification, data collection, data analysis and evaluation methods were applied. The carbohydrate amounts of foods were listed based on the sources on nutrition and it was investigated whether these foods were included in the Prophet’s diet. During the study, the main historical and hadith sources were identified specifically for these foods. The foods rich in carbohydrates in the Prophet’s daily diet are bread, dates, grapes, figs, honey and some vegetables. It is hoped that this study, which looks at the Prophet’s diet from a different perspective, will provide ideas for future research. The study can be seen as an example of how different disciplines such as siyar and general nutrition can work in harmony with each other.

Establishing Protocols for Glycaemic Index Clinical Trials in an Academic Setting in Sri Lanka

The University of Peradeniya in Sri Lanka has initiated a Healthy Human Clinical Trial Unit (CTU) dedicated to post-prandial glycaemic response (PPGR) analysis. The present study, involving 42 participants aged 22-25 years, assessed the glycaemic index (GI) of four rice varieties: Super Kernel, Rathu Suduru, Ceylon Purple, and Red Fragrant. The results identified GI values ranging from 40 to 61, categorizing these varieties into low and medium GI groups, with Super Kernel and Rathu Suduru representing the lowest (40 ± 5.5) and the highest (61 ± 5.5) GI values, respectively. Glycaemic load (GL) values ranged from 8 to 12, falling into low and medium categories. This pioneering initiative validates the effectiveness of CTU in precise GI and GL evaluation for food labelling, which are essential for informing consumers about how different types of food impact the sugar levels in the bloodstream. Also, it is a precedent for future clinical nutrition research, emphasizing the need for consistent and harmonized methodologies in academic and regulatory contexts to support broader public health goals by providing accurate nutritional information to consumers. The processes and standards are detailed in a comprehensive guidebook (ISBN 978-624-94637-0-7), supporting the continuation and expansion of further PPGR studies.

Combined effects of food quality and temperature on competitive interactions between small- and large-bodied cladoceran species

Competition is one of the main drivers of population dynamics of cladoceran species. According to the Size Efficiency Hypothesis, large-bodied cladocerans are superior competitors over small-bodied species because they are more effective filter-feeders and can consume a wider size spectrum of food particles. However, we hypothesized that food quality in terms of phosphorus (P) and/or polyunsaturated fatty acid (PUFA) content can alter competitive interactions, and these potential effects can be modified by temperature. Since large-bodied cladocerans are more vulnerable to poor food quality and are regarded as less adaptive to high temperatures, we hypothesized that large-bodied species would be superior competitors at low temperature and/or high food quality, while small-bodied cladocerans would be competitively superior at enhanced temperature and/or poor food quality. To verify this hypothesis, we conducted laboratory experiments with the small-bodied D. longispina and large-bodied D. magna fed with three different types of food: (1) P-poor and PUFA-rich green algae (low phosphorus or LP-treatment), (2) PUFA-poor-cyanobacteria treatment (CYANO) and (3) P-rich and PUFA-rich green algae (high phosphorus or HP-treatment) at 18°C and 24°C. We found that D. magna had a stronger suppressive competitive effect on D. longispina in all food quality and temperature treatments. Nevertheless, food quality and temperature modified competitive interactions between the small- and large-bodied Daphnia. In HP and CYANO, both Daphnia species were more strongly suppressed by competitor presence at high than low temperatures, whereas in LP mutual suppression was relatively weaker at higher temperatures. This phenomenon was attributed to higher requirement for P at enhanced temperature which created constraints for population growth thus decreasing competitive interactions at higher temperatures. Mutual competitive suppression in CYANO was weaker than in the HP treatment although cyanobacteria had the greatest negative impact on the abundance of both Daphnia species. In general our results show that the outcome of competition between large and small-bodied cladoceran species was not affected by food quality and/or temperature, yet, these factors markedly altered competitive interactions between species.

The actionability of household food waste reduction

While technically feasible, completely avoiding certain waste in real-life may be challenging. We construct the concept of actionability to classify six causes for household food waste based on the difficulty of action to address them. Using data from an online survey of 1746 consumers from China, we show that the actionability-adjusted food waste is 2.4 to 10.6 percentage points lower than the traditional measure, translating to up to 7.2 million tons or $26.5 billion in reduced waste in 2019. The main causes of food waste are similar in total food and four main specific categories of food. Our statistical models show that consumer demographic characteristics also interact with the levels of actionability among different types of food. Our findings can advance the measurement of and the creation of more realistic and effective policies to reduce household food waste.

Analysis of Food Truck Services in Bogota as A Gastronomic Trend

Objective: This article aims to analyze the potential of the gastronomic offer of food trucks in Bogota, specifically in the area of 93rd and 85th streets. Theoretical Framework: Food trucks have recently become a powerful consumer trend (Wiatrowski et al., 2023). In addition, they attract a variety of consumers due to the availability and convenience of food, driving a positive attitude towards food trucks (Davila-Pena et al., 2023). Method: A mixed approach was used, conducting 140 semi-structured surveys and interviews in the area. Results and Discussion: The results reveal that consumers choose food trucks for pleasure, without concerns about their cleanliness and hygiene. The research is relevant in the current context due to the significant growth of this trend in the city. That said, previous studies such as those by Wiatrowski et al (2023) have shown that food trucks have become a powerful consumer trend in various cities around the world. Research Implications: A relationship between places, social subjects, conventions and language is identified, as well as a connection with the culinary practice of food trucks. It is concluded that street food fulfills an important cultural, social and economic function. Originality/Value: Food trucks are recognized for their gastronomic offer, which distinguishes them from fixed establishments as they can move to different events and areas, capturing a different market. Food trucks in Bogotá reflect different types of food and gastronomic traditions, adapting to the tastes of local consumers and thus contributing to the culinary diversity of the city.

Probiotic Functions in Fermented Foods: Anti-Viral, Immunomodulatory, and Anti-Cancer Benefits.

Fermented foods can provide many benefits to our health. These foods are created by the action of microorganisms and help support our digestive health and immune system. Fermented foods include yogurt, kimchi, pickles, kefir, beer, wine, and more. Fermented foods contain probiotics, lactic acid bacteria (LAB), yeast, organic acids, ethanol, or antimicrobial compounds, which help balance the gut microbiome and improve digestive health. Fermented foods can also benefit your overall health by increasing the diversity of your gut microbiome and reducing inflammation. By routinely consuming fermented foods with these benefits, we can continue to improve our health. Probiotics from fermented foods are beneficial strains of bacteria that are safe for human health and constitute an important component of human health, even for children and the elderly. Probiotics can have a positive impact on your health, especially by helping to balance your gut microbiome and improve digestive health. Probiotics can also boost your immune system and reduce inflammation, which can benefit your overall health. Probiotics, which can be consumed in the diet or in supplement form, are found in many different types of foods and beverages. Research is continuing to investigate the health effects of probiotics and how they can be utilized. The potential mechanisms of probiotics include anti-cancer activity, preventing and treating immune system-related diseases, and slowing the development of Alzheimer's disease and Huntington's disease. This is due to the gut-brain axis of probiotics, which provides a range of health benefits beyond the digestive and gastrointestinal systems. Probiotics reduce tumor necrosis factor-α and interleukins through the nuclear factor-kappa B and mitogen-activated protein kinase pathways. They have been shown to protect against colon cancer and colitis by interfering with the adhesion of harmful bacteria in the gut. This article is based on clinical and review studies identified in the electronic databases PubMed, Web of Science, Embase, and Google Scholar, and a systematic review of clinical studies was performed.

Increased extinction probability and altered physiological characteristics in pirimicarb-tolerant Daphnia magna.

We evaluated the physiological characteristics of chemical-tolerant cladocerans. Over the course of 26 generations (F25), Daphnia magna was continuously exposed to pirimicarb (carbamate) solutions (0, 3.8, 7.5, and 15µg/L) in sub-lethal or lethal levels. The 48h EC50 values (29.2-29.9µg/L) for 7.5 and 15µg/L exposure groups were found to be nearly two times higher than that in the control (17.2µg/L). Subsequently, we investigated whether the extinction probability changed when the chemical-tolerant daphnids were fed two different types of food, Chlorella vulgaris and Synechococcus leopoliensis. Furthermore, we ascertained how chemical tolerance influences respiration and depuration rates. The 48h EC50 value was positively related to the extinction probability when the daphnids were fed S. leopoliensis. Because the measured lipid content of S. leopoliensis was three times lower than that of C. vulgaris, the tolerant daphnids struggled under nutrient-poor conditions. Respiration rates across all pirimicarb treatment groups were higher than those in the control group, suggesting that they may produce large amounts of energy through respiration to maintain the chemical tolerance. Since the pirimicarb depuration rate for 7.5µg/L exposure groups was higher than that in the control, the altered metabolic/excretion rate may be one factor for acquiring chemical tolerance. These altered physiological characteristics are crucial parameters for evaluating the mechanisms of chemical tolerance and associated fitness costs.

Type of food available during recovery from acute restraint stress affects plasma levels of total ghrelin but not plasma corticosterone in male rats: A pilot study

Exposure to a stressor can alter energy intake, potentially resulting in overall changes to body weight. However, our understanding of the relationship between stress and food intake remains incomplete. In these studies, we evaluated whether the type of food available for consumption after stress exposure may be an important determinant of plasma corticosterone (CORT) and ghrelin levels after restraint stress in male rats. Male rats were exposed to 1 h restraint stress or handling control, then given access to a test food to assess how access to different types of food impacted plasma CORT and ghrelin post-stressor. Our results indicated that the type of test food did not impact the plasma CORT response after restraint stress. In contrast, plasma ghrelin levels were differentially altered by the type of test food available in the experiment. These findings suggest the importance of considering the type of test food available in studies examining interactions between stress and feeding, and may also point to a crucial role of the timing of prior palatable food access in such experiments.

THE SNAKES IN CAPTIVITY

Reptiles can now adapt to different types of food and shelter because they have evolved to withstand the uncertain environment. It is crucial to recognize the similarities between the human world and the captivity-dwelling snakes because they now bear similarities to the human empire. The significance of creating a snake enclosure for the reptiles is also discussed in this piece. Additionally, some of the most important elements that must be taken into account when designing the enclosure are covered in this article.

The Effects of Food on the Uptake and Excretion of Nano-Plastics by Daphnia magna

The effects of nano-plastics (NPs) on aquatic organisms have drawn significant attention. Understanding the uptake and excretion of NPs by aquatic organisms can provide clearer insights into their behavior within organisms. And the effect of different food on the processes is unclear. Daphnia magna (D. magna) is considered as a model organism for assessing the ecological risks of NPs. This work observed the uptake and excretion of NPs by D. magna under different food supply conditions. The effects of three different types of foods (Chlorella sp., Euglena gracilis, and yeast powder) on the uptake and excretion of two concentrations of NPs (1 mg/L and 3 mg/L) by the D. magna were compared. A Time-Gated Imaging technique was used to quantify the NPs uptake mass by D. magna. The study results showed the inhibitory effect presented by food on the uptake of NPs by D. magna. The inhibitory ability of different foods varies, with similar levels observed in Chlorella sp. and E. gracilis, while the inhibitory effect of yeast powder was slightly weaker. The facilitating effect was presented by food on the excretion of NPs. The time constant of excretion of NPs by feeding yeast powder was about 4–5 min longer than that of two types of algae. These effects can be attributed to food occupying the intestine tract of D. magna and supplying energy. This work emphasizes the important role of food in evaluating the ecological effects of NPs and provides support for future research on the long-term risks of pollutants to aquatic organisms and environmental sustainability.

Distributions and controlling processes of the carbonate system in the Eastern Indian Ocean during autumn and spring

The Eastern Indian Ocean (EIO) is an ideal region to explore the variability and controlling mechanisms of the seawater carbonate system and their potential influence on global climate change due to the distinctive environmental features, while studies in the EIO is far from sufficient. The spatiotemporal distributions of pH, dissolved inorganic carbon (DIC), alkalinity (Alk), and partial pressure of carbon dioxide (pCO2) were investigated in the EIO during autumn 2020 and spring 2021. The respective quantitative contributions of different controlling processes to DIC were further delineated. Significant seasonal variations were observed in the study area. Overall, the surface pH was lower and DIC, Alk, and pCO2 were higher during spring 2021 than during autumn 2020. The pH generally decreased from east to west during autumn 2020, whereas it decreased from north to south during spring 2021. The low values of DIC and Alk that were detected in the Bay of Bengal in these two seasons were mainly attributed to the influence of river inputs. Coastal upwelling during monsoon periods led to higher pCO2 and DIC values near Sumatra and Sri Lanka during spring 2021. The relationships of carbonate system parameters with different types of nutrients and different sized chlorophyll-a in the two seasons indicated the shifts of nutrients utilized by the phytoplankton, and phytoplankton species dominated the carbonate system variabilities. In vertical profiles, carbonate system parameters showed strong correlations with other physical and biogeochemical parameters, and these correlations were more robust during spring 2021 than during autumn 2020. The average sea–air flux of CO2 was 10.00 mmol m−2 d−1 during autumn 2020 and was 16.00 mmol m−2 d−1 during spring 2021, which revealed that the EIO served as a CO2 source during the study period. In addition, the separation of different controlling processes of DIC indicated stronger mixing processes, less CaCO3 precipitation, more intensive sea–air exchange, and weaker photosynthesis during spring 2021 than during autumn 2020.

Correlation between acoustic characteristics and sensory evaluation of puffed-grain food based on energy analysis.

Puffed-grain food is a crispy snack whose consumer satisfaction depends on snack crispness and crunchiness, which can be characterized by the sound and the acoustic signals of food breaking. This study aimed to evaluate whether acoustic characteristics can be used to predict the crispness of various puffed-grain food. Sensory evaluation was performed on puffed-grain products with varying hygroscopic durations and different types. The relation between sensory evaluation and acoustic characteristics of nine different types of food was examined. The Hilbert-Huang transform was used to perform energy segmentation of the acoustic signal of puffed-grain food and observe its energy migration process. The results showed that energy release was more concentrated in the low-frequency range for grain-puffed foods with different hygroscopic durations. No notable correlation was observed between the low-frequency interval and sensory crispness for the different types of puffed-grain foods. However, the acoustic features extracted from their inherent low-frequency intervals showed a significantly improved correlation with sensory crispness. Therefore, it provides a theoretical reference for applying acoustic characteristics to describe food texture.

Potential Effects of Live and Nutrient-Enhanced Food on Growth Performance and Biochemical Composition of Blue Acara (Andinoacara pulcher)

Fish food and feeding play an important role in understanding the rate of growth, development and reproduction in ornamental fish culture. The current study evaluated the impact of different types of food on the growth of Ornamental fish, Andinoacara pulcher. A comparative analysis of live, prepared, and commercial food was conducted in three feeding groups A, B and C, respectively. For live feed, Artemia larvae were cultured from Artemia seeds, and fed. The growth in terms of weight and body length was measured at 15-day intervals throughout the experimental period of 60 days. In addition, the protein, lipid, ash, and moisture composition of fish were estimated and analyzed. From the results, the fish fed with live artemia feed attained maximum growth when compared to other prepared feed and commercial feed. The specific growth rate (SGR) was found to be maximum in group A (1.46%), followed by group B (1.15%) and group C (0.71%). There is a well-defined relationship between the rate of growth and the type of food consumed. The protein, carbohydrate, and fat content of fish revealed a higher biochemical composition. In conclusion, the growth and biochemical study in the present investigation indicated that the live feed contains good constituents of vital nutrient substances that promote the growth and protein content of ornamental fish, Blue Acara.

Effect of complementary feeding using the baby-led weaning method on development in toddlers: a narrative review

Background: The baby-led weaning (BLW) approach can introduce complementary food to six-month-old infants. This method offers large pieces of solid foods such as vegetables, meat, and fruit. BLW can encourage children's development, especially motor skills such as chewing and speaking. This literature review aimed to determine the definition and technique of the BLW in giving complementary feeding and identify the effect of using the BLW method on toddler development. Methods: The type of research was a literature review based on the review process of research articles that discuss the effect of BLW on toddler development. The search for articles was done from the Google Scholar and PubMed databases. Results: The author found infants were introduced to complementary feeding late from standard weaning. Initially, the baby is offered finger food and allowed to eat alone. BLW significantly affects children's development, especially in helping to form independence, preventing picky eater behaviour, stimulating children's fine motor skills, and improving oral motor skills. Conclusion: The mother offered late complementary feeding with different types of food and techniques from the standard method. The BLW could significantly influence toddler development.

The Presence and Promotion of Foods and Beverages in the YouTube Channels of The World’s Most Influential Kid Ps: A Comparative Study Between the United States and Spain

This study aims to determine the different types of foods and beverages that predominate in the channels of kid youtubers in Spain and the United States, which serve as a model for children’s nutritional habits. The study looked at a sample of 18 YouTube channels and 553 videos from a universe of 1551 videos. Four main conclusions have been drawn: there are significant differences depending on the origin of the channels, with a greater presence of oils, fats and meat in Spanish channels, and of cereals, chocolates, sugar and fruit in channels from the United States; in 60% of the videos, brands are being promoted (without appropriate identification), with statistically significant differences according to the country of origin; the main communication objective is a promotional objective, with differences according to country, being more educational/promotional in the United States and more focused on entertainment/promotion in Spain; and in 16% of cases, the children showed excessive or compulsive consumption —the videos do not appear to promote, in general, healthy nutritional habits. This article has been funded by the SIC-SPAIN 2.0 Project “Safer Internet Centre Spain 2.0”, a project co-funded by the European Union (EU).

PROMOTING FOOD AND NUTRITION SECURITY THROUGH INFORMATION AND COMMUNICATION TECHNOLOGY (ICT) IN DELTA STATE

This paper titled “Promoting food and nutrition security through Information and Communication Technology (ICT) in Delta State. To direct the investigation, two research questions and two hypotheses were developed. Descriptive survey design was used in the study. The population of the study includes all the Home Economics lecturers in the three Colleges of Education in Delta State who were all accommodated as the sample size. The instrument for data collection was questionnaire entitled “Importance of Information and Communication Technology (ICT) in Promoting Food and Nutrition Security Questionnaire” (IICTPFNSQ). The instrument was validated by two experts in Home Economics- and one lecturer in Measurement and Evaluation all in Faculty of Education, Delta State University Abraka. The result of the study showed that Information and Communication Technology (ICT) has helped in distribution of information relating to sourcing of food to households in Delta State. It has helped in advertising the different types of food as well as its preparation in which many household does not have previous knowledge of. The hypotheses shows that there is a significant relationship between Information and Communication Technology (ICT) and food and nutrition security in Delta State. Based on these findings, the paper recommended among other things that there is need to invest more on Information and Communication Technology (ICT) so as to increase the information concerning sourcing of food as well as preparation of alternative food so as to reduce the incidence of food insecurity in Delta State.

Prevalence and Serotyping of Salmonella in Retail Food in Huzhou China

Salmonella is one of the most common foodborne pathogens. A total of 70–80% of bacterial food poisoning is caused by Salmonella in China. From 2015 to 2023, a total of 1945 samples in 6 food categories were collected in Huzhou for monitoring of Salmonella. Epidemiological analysis, serotyping, and antibiotic sensitivity testing were conducted on isolated Salmonella. Ninety Salmonella strains were detected from 1945 samples, and the total detection rate was 4.63%. Among all kinds of food, the detection rate of Salmonella in raw animal meat (8.93%) and raw poultry meat (8.54%) was the highest. Salmonella had also been detected in ready-to-eat foods (bulk cooked meat, Chinese cold dishes) and emerging food categories (seasoned raw meat and premade dishes). A total of 24 serotypes of Salmonella were detected, of which the dominant serotype was Salmonella Typhimurium. The serotypes of Salmonella detected in different types of food were different. The results showed that the isolates had strong resistance to ampicillin (AMP) and tetracycline (TET).

Experimental comparison of a DC PV cooker and a parabolic dish solar cooker under variable solar radiation conditions

Solar cookersare not all-weather cooking devices and operate poorly during cloudy and low sunshine conditions. Their performance is evaluated usually during high solar radiation conditions. The objective of this study is to compare two solar cookers under variable non-ideal weather conditions. The comparison is carried out under variable solar radiation conditions to compare the all-weather performance of these two cookers. This is a major novelty compared to previous work reported where solar cookers are tested under high and ideal solar radiation conditions. Experiments to compare a PV DC battery-powered solar cooker and a parabolic dish solar cooker are presented in this paper. A total of six water heating tests are carried out to comprehensively compare these two types of solar cookers under different solar radiation conditions. Also, four food cooking tests are carried out with different types of food. The PV solar cooker shows almost constant input electrical power in the range of 160–180 W during the experimental tests whereas the input thermal power for the parabolic dish is highly variable depending on the solar radiation conditions (200–1200 W). The output water heating powers obtained using the PV cooker (66–100 W) are comparable to those obtained with parabolic dish solar cookers (78–142 W), regardless of the significantly lower input heating power. Water is boiled in all the heating tests with the PV cooker, whereas water is boiled for tests with low solar radiation variability for the parabolic dish solar cooker. Higher water heating efficiencies within a small range (0.38–0.57) are obtained for the PV cooker compared to the parabolic dish solar cooker (0.11–0.42). The water heating efficiency of the parabolic dish solar cooker is highly affected by ambient solar radiation and windspeed conditions. Food was well cooked with the PV cooker in all four food cooking tests, whereas food in only two tests with low solar radiation variability was well cooked for the parabolic dish solar cooker. The PV cooker proves to be an all-weather cooker from the experimental results obtained. Future work will extend the use of the PV system for other domestic applications such as lighting and refrigeration together with solar cooking for a multipurpose DC decentralized system for communities without grid connectivity.

Moving towards on-site detection of Shiga toxin-producing Escherichia coli in ready-to-eat leafy greens

Rapid identification of Shiga toxin-producing Escherichia coli, or STEC, is of utmost importance to assure the innocuousness of the foodstuffs. STEC have been implicated in outbreaks associated with different types of foods however, among them, ready-to-eat (RTE) vegetables are particularly problematic as they are consumed raw, and are rich in compounds that inhibit DNA-based detection methods such as qPCR. In the present study a novel method based on Loop-mediated isothermal amplification (LAMP) to overcome the limitations associated with current molecular methods for the detection of STEC in RTE vegetables targeting stx1 and stx2 genes. In this sense, LAMP demonstrated to be more robust against inhibitory substances in food. In this study, a comprehensive enrichment protocol was combined with four inexpensive DNA extraction protocols. The one based on silica purification enhanced the performance of the method, therefore it was selected for its implementation in the final method. Additionally, three different detection chemistries were compared, namely real-time fluorescence detection, and two end-point colorimetric strategies, one based on the addition of SYBR Green, and the other based on a commercial colorimetric master mix. After optimization, all three chemistries demonstrated suitable for the detection of STEC in spiked RTE salad samples, as it was possible to reach a LOD50 of 0.9, 1.4, and 7.0 CFU/25 g for the real-time, SYBR and CC LAMP assays respectively. All the performance parameters reached values higher than 90 %, when compared to a reference method based on multiplex qPCR. More specifically, the analytical sensitivity was 100, 90.0 and 100 % for real-time, SYBR and CC LAMP respectively, the specificity 100 % for all three assays, and accuracy 100, 96 and 100 %. Finally, a high degree of concordance was also obtained (1, 0.92 and 1 respectively). Considering the current technological advances, the method reported, using any of the three detection strategies, demonstrated suitable for their implementation in decentralized settings, with low equipment resources.

Undergraduates’ Satisfaction of Online Food and Beverage Services Amidst Financial Distress in Nnewi Urban, Anambra State, Nigeria

This study determined undergraduates’ satisfaction of online food and beverage services amidst financial distress in Nnewi urban, Anambra State, Nigeria. Descriptive survey research design was used by the study. Population consisted of 3,509 students. Sample size was 35. Questionnaire was the instrument used for data collection. Data was analyzed using mean and standard deviation. Findings revealed that different types of food and beverage products were purchased online. The problems undergraduates face in online food and beverage services included delayed delivery, use of artificial food colouring and fear of food contamination. Strategies for enhancing students’ satisfaction of online purchases included timely delivery of products ordered and appropriate delivery mechanism. Findings also showed that the ways online food and beverage purchases can influence undergraduate’s finances included high cost of online food products, additional cost for delivery among others. Among recommendations made was that online food vendors should ensure that food products delivered are same with products ordered by customers in order to enhance customer satisfaction.