Table 2. Patterns of common food and its consumption by students.

Type of meals	Sources	Common items	Availability (time)	Reason for food choices
Breakfast	Dining halls, canteens	Khichuri (made from rice and lentil), egg (omelet, curry), Alu Bhorta (mashed potato)	8.00 am–11.00 am	Comparatively low cost
	On-campus food courts, mobile vendors,	Khichuri (made from rice and lentil), banana, Pakora, Singara, Somosa, Alor chop (snacks made with potatoes, vegetables, boiled eggs, traditional spices, and tamarind sauce), Noodles, Vegetable roll, Burger, Sandwich, Fruit juice (based on seasonal fruits), Coke, mineral water, tea	8.00 am–10.30 pm	Available in early morning, long duration for food availability
	Campus tong (small shop)	Khichuri (made from rice and lentil), egg (omelet, curry), mixed vegetables, Poratta (flatbread made from flour), fish, chicken, tea	8.00 am–7.00 pm	Comparatively better quality, availability of tea, reasonable price, gossiping and smoking space
Lunch/dinner	Dining halls, Canteens	Rice, lentil, vegetable, fish/chicken, beef (very rare)	12.30 am–3.00 pm	Good seating arrangement, different options, low price
Daylong	On-campus food courts, mobile vendors	Chotpoti, fuska, (made from potato, spice, and tamarind) jahlmori (puffed rice with spice), papor, pickle, nuts, labor shorbot (a drink made with sugar cane, lemon leaf, and ice), ice-cream, pitha (traditional pancake), boiled egg	10.00 am–8.00 pm	Diverse items, low price, daylong availability, time saving