Junk foods have gained rapid popularity as they are easily available, ready to eat or served ready to eat as fast foods. Additives used in junk food make them more appealing and palatable which in-turn encourages consumption. Junk foods are known to cause adverse health effects like obesity, hyperglycemia, hypertension, dyslipidemia etc., yet it is widely consumed especially among the adolescents. A study was undertaken with the objective to assess the knowledge level regarding junk food consumption among school children in Dharwad district. Schools selected were Narendra School in rural area and Krishinagar school in urban area. Random sampling technique was employed for selection of the samples. A total of 120 students (60 each school) studying in class 7th, 8th, 9th and 10th were selected. Each subject was asked to fill the questionnaire. Subjects belonged to age group of 13 – 16 years. Family occupation among most of the subjects was agriculture and the family income was less than Rs. 1 lakh per annum. Breakfast was consumed at home and lunch was provided at school under mid-day meal scheme. Food outlets available nearby were petty shops, canteen, bakery, grocery stores and hotels. Majority of subjects 36 (60.00%) from Narendra and 46 (76.67%) Krishinagar were knowing about junk foods but knowledge regarding various ingredients, preservatives and chemicals used in preparation of junk foods and their adverse health effects was limited. Junk food consumption among most of the subjects was on monthly basis that is 21 (35.00%) from Narendra and 17 (28.33%) from Krishinagar. Commonly consumed junk food were deep fried items like chips, namkeens, sweets and other items like toffees, candies and coloured ice candies. Hence there is a need create awareness and impart knowledge regarding junk food and its effect on health among school children. KEY WORDS: Junk foods, fast foods, preservatives, chemicals, health.

Anemia is the most common nutrient deficiency caused due to deficiency of iron, commonly found in adolescent girls and women. A study on knowledge level regarding anemia among adolescent girls in Dharwad, Karnataka through assessment of the knowledge, attitude and practice among the reproductive age group' was undertaken. A questionnaire was prepared, consisting general information, knowledge level, practices followed and frequency of consumption of foods rich in iron. The government school in the village of Narendra, near Dharwad District of Karnataka State was selected for the study. The adolescent girls (N=60) studying in high school were selected for the survey. Nutritional knowledge regarding anemia was imparted to the participants. Pre and post knowledge test were compared to study impact of nutrition education. Adolescent girls belonged to age group of 14 to 16 years. Family occupation was agriculture 33 (55%) and non-agriculture 27 (45%). Significant increase was observed in knowledge level of adolescent girls from 26.50 (44.80%) in pre-test to 53.00 (87.86%) post-test with t – value of 8.68. No significant difference was observed in practices followed. Green leafy vegetables, other vegetables, milk and milk products were consumed on daily basis. Fruits, germinated grains and fermented foods were consumed on weekly basis. Majority of them that is nearly 70 % of adolescent girls were vegetarians and did not consume meat. Egg was consumed on a weekly or monthly basis. Among nuts, groundnut was commonly consumed. There was no much difference observed in frequency of food consumption between pre-test and post-test. KEY WORDS: Anemia. Iron, deficiency, adolescent