Abstract
Today people eat, an average, five meal away from home per week Among working women, these numbers areeven higher and spent approxRs. 1000-3000 per week. Restaurant food both inside and outside of restaurants has becomecommon place, both as a means of consuming quick and convenient meals and socializing. The potential for larger thendesirable portions, higher intake of sugars and fats and lower intake of fruits, vegetables and whole grains in restaurant mealsthat have been documented in numerous publications. Clearly, these factors can affect a person health make an unhealthyrestaurant eating a challenge. General strategies for healthy restaurant eating can also be not provided people need to know tolimit the amount of carbohydrate, protein and fat they consume, and how to practice portion control. This paper aims aneffort to analyse the status of knowledge, attitude and practices for nutrients in restaurant foods among working women. Thepaper was prepared among working women working in both Northern and North-Eastern Railways Divisional Railwaysmanagers offices Lucknow (UP). The 55 sample were selected for interview in face to face situation through a interviewschedule method. It was surprising to know that a cent per cent respondents show their knowledge for nutrients in restaurantfoods unhealthy and health hazardous. It was also a 38% respondent shown their negative attitude for restaurant food but theywere not practicing. In practice a cent percent subjects were taking restaurant food due to quick availability and socializing. As for concern of the knowledge for types of nutrients in restaurant food. They were not given any nutrients names excepttypes of fast and junk food, carbonated drinks, snacks, meals etc. They were clearly indicating that were health hazardous foods for any one.