Nutrition plays a vital role in the physical growth, cognitive development, immunity, and academic performance of school- and hostel-going youngsters, typically aged between 10 and 25 years. However, due to time constraints, lack of access to fresh food, and limited budgets, students often rely on convenient, ready-to-use (RTU) foods. These products must be nutritionally adequate, affordable, safe, appealing, and easy to consume. “Validation” in this context refers to the scientific and practical assessment of these food products to ensure they meet nutritional, economic, sensory, and safety standards for regular consumption by young individuals.