Abstract:

This descriptive study aims to examine the relationship between consuming a variety of foods and
the happiness levels of Post Graduate Diploma in Management (PGDM) students. The study explores
how the inclusion of different types of foods in their diet affects the overall happiness and
satisfaction levels of students. By employing a comprehensive survey, this study investigates the
factors associated with food variety, such as nutritional value, taste preferences, cultural preferences,
and individual dietary habits. The results of this study will contribute to a deeper understanding of
the role of food diversity in enhancing the well-being and happiness of PGDM students.

Introduction:

The relationship between food and happiness has always been of interest to researchers, with
numerous studies highlighting the link between a balanced diet and enhanced psychological well-
being. However, little research has specifically focused on the impact of food variety on happiness
levels, particularly among PGDM students who often face high-stress levels and demanding
schedules.

Literature Review:

The relationship between variety of foods and happiness of the PGDM students is a complex and
multifaceted topic. Research suggests that there is indeed a connection between dietary habits and
mental well-being, including happiness levels among students. Here are some key points from the
existing literature:

Nutrient Intake and Mood: A diverse diet that includes a variety of nutrient-rich foods, such as fruits,
vegetables, whole grains, lean proteins, and healthy fats, is associated with better mood and
emotional well-being. Nutrients like omega-3 fatty acids, vitamins, and minerals play a role in brain
health and can impact mood regulation.

Gut-Brain Connection: Emerging research has highlighted the gut-brain axis, suggesting that the
composition of gut microbiota can influence mental health. A varied diet with a range of fibers and
prebiotics can positively impact gut health, potentially affecting mood and happiness levels.

Balanced Blood Sugar Levels: Consuming a variety of foods, especially those that release energy
slowly, can help maintain stable blood sugar levels. Fluctuations in blood sugar levels have been
linked to mood swings and irritability.

Impact of Specific Foods: Certain foods have been studied for their potential to enhance mood. For
example, dark chocolate, berries, fatty fish (rich in omega-3s), and foods rich in tryptophan (an
amino acid precursor to serotonin) might have a positive influence on happiness.

Diet Quality and Mental Health: Research has shown that overall diet quality, such as adherence to a
Mediterranean or plant-based diet, is associated with better mental health outcomes, including
reduced risk of depression and anxiety.

Social and Environmental Factors: The social aspect of consuming a variety of foods, such as sharing
meals with friends and trying new foods, can contribute to happiness. Additionally, the
environmental impact of food choices may influence a student's sense of well-being.
Effects of Unhealthy Diets: On the flip side, diets high in processed foods, sugary snacks, and
unhealthy fats have been associated with increased risk of mood disorders and poorer mental well-
being.

Eating Habits and Stress: The relationship between dietary choices and stress is bidirectional. Stress
can lead to unhealthy eating habits, and unhealthy diets can contribute to stress and decreased
happiness.

Objective:

The primary objective of this study is to explore the relationship between food variety and happiness
levels among PGDM students. By analyzing the frequency and diversity of food choices made by
students, we intend to determine whether a range of food options positively impacts their overall
happiness and satisfaction levels.

Hypothesis Formulation:

H0 (Null Hypothesis):

There is no significant difference in the opinions or preferences between parents and friends
regarding an internal battle among PGDM students, according to the survey among PGDM students.

H1 (Alternative Hypothesis):

There is a significant difference in the opinions or preferences between parents and friends regarding
an internal battle among PGDM students, according to the survey among PGDM students.

Hypothesis Testing:

To test the hypothesis, we took the “Chi- Square test” because there is no hypothesized distribution
of our data and it can be easily applied to discrete data.

Here are the steps to use chi square test

 First we have to do coding of each questions

 After coding we took the mean code of each question to find the observed value. Then as
per the topic we took the expected value as 4(battle)

Methodology:

A descriptive survey will be administered to a sample of PGDM students. The survey will consist of
two main sections: 1) demographics and 2) questions related to food preferences, variety, and
happiness levels. A convenience sampling technique will be employed, targeting a diverse group of
students. The collected data will be analyzed using statistical tools such as frequency distribution and
correlation analysis.

Results and Discussion:

The analysis of data will provide insights into the types of foods preferred by PGDM students and
whether an increased variety in their diet has any bearing on their happiness levels. Potential factors
that will be explored include familiarity with certain cuisines, willingness to try new foods, dietary
restrictions, and awareness of nutritional value. The discussion section will interpret the findings and
highlight their implications for student well-being, academic performance, and overall quality of life.

Conclusions:

This study will contribute to a better understanding of the role food variety plays in the happiness of
PGDM students. The results may provide valuable insights for educational institutions, health
professionals, and food service providers to develop strategies that promote food diversity and
ultimately enhance the overall happiness and satisfaction levels of PGDM students.