Chapter- III

METHODOLOGY
In this chapter, the selection of subject, selection of variables inclusion
& exclusion of question & collection of data the statistical technique used to
analysis the data have been presented.

3.1 Research Design:

The research design is the plan for the study, providing the overall
framework for collecting data. A research design incorporates the most
important methodology decision that a researcher makes in concluding
research study. The research designs help the researcher in the selection of
subjects for observation, and determine the types of analysis to be used to
interpret- et the data. The selection of the research design depends upon the
purpose of the study and the condition under which the study is conducted.

3.2 Method
3.2.1 Selection of Subjects:
The researcher would select 80 students (north east region 40, West
region 40) from all the department of BVDU for the purpose of present study.

3.2.2 Selection of Variables:

Eating Behavior
Physical Activity Characteristics
BMI.

28

3.2.3 Inclusion & Exclusion Criteria:

Inclusion

The subject were included only from Bharati Vidyapeeth University Pune

Katraj.
The age of the subjects were ranging from 18-25yrs.
Both (male and female) student were included.
Only north East region and West region students in BVDU were included.

Exclusion

Others university student were exclusion.

Below 18 and above 25 years age student were exclusion.
Other region students in BVDU were excluded.

3.2.4 Sampling Design:

The research had selected the sample of 80 different region student (north
east region 40, West region 40) who had study in the current year in this
university from Pune city. Simple stratified random sampling procedure was
employed for the selection of the subjects.

3.2.5 Tools to be used:

S.
No
1.

2.
3.

Name of test

Unit of

measurement
Eating Behavior
Points
Physical Activity
Characteristics
Height
BMI
Weight

Tools

M.

Self Made
Questionnaire
Self Made
Questionnaire
Stadiometer

Kg

Weighing machine

Points

3.2.6 Method of Measurement of the Variable:

29

Eating Behavior and Physical Activity characteristics

Purpose: To measure eating behavior and physical activity characteristics
Equipment: Self-mate questionnaire.
Procedure: The researcher collected the data by going to the hostels and
house of the subjects and explained how to fill p the questionnaire.
Scoring: Eating behavior and physical activity characteristics were calculated
by counting the numbers of answer from the questionnaires fill up by the
subjects.
B.M.I. (Body Mass Index)
Purpose: To measure B.M.I. percentage
Equipment: Weighing machine and measurement tape
Procedure: The subjects were asked to remove shoe and stand in the
ground. Than the subject measure his height and write down the record book.
After completed the measurement of height the subject stand in the weight
machine and give the weight.
Scoring: B.M.I is calculate under the formula of weight (kg) / [height(m)]2

3.3 Statistical Design:

Primarily

data

was

processed

with

descriptive

independent t-test with the level of significance 0.05.

statistics

and