Background The COVID-19 pandemic profoundly affected food systems including food security. Understanding how the COVID-19 pandemic impacted food security is important to provide support, and identify long-term impacts and needs. Objective The National Food Access and COVID research Team (NFACT) was formed to assess food security over different U.S. study sites throughout the pandemic, using common instruments and measurements. This study present results from 18 study sites across 15 states and nationally over the first year of the COVID-19 pandemic. Methods A validated survey instrument was developed and implemented in whole or part through an online survey of adults across the sites throughout the first year of the pandemic, representing 22 separate surveys. Sampling methods for each study site were convenience, representative, or high-risk targeted. Food security was measured using the USDA six-item module. Food security prevalence was analyzed using analysis of variance by sampling method to statistically significant differences. Results Respondents (n = 27,168) indicate higher prevalence of food insecurity (low or very low food security) since the COVID-19 pandemic, as compared to before the pandemic. In nearly all study sites, there is higher prevalence of food insecurity among Black, Indigenous, and People of Color (BIPOC), households with children, and those with job disruptions. The findings demonstrate lingering food insecurity, with high prevalence over time in sites with repeat cross-sectional surveys. There are no statistically significant differences between convenience and representative surveys, but statistically higher prevalence of food insecurity among high-risk compared to convenience surveys. Conclusions This comprehensive study demonstrates higher prevalence of food insecurity in the first year of the COVID-19 pandemic. These impacts were prevalent for certain demographic groups, and most pronounced for surveys targeting high-risk populations. Results especially document the continued high levels of food insecurity, as well as the variability in estimates due to survey implementation method. Summary Multi-site assessment demonstrates widespread food insecurity during COVID-19, especially on households with children, job loss, and Black, Indigenous, People of Color across multiple survey methods.

Background The novel coronavirus disease 2019 (COVID-19) pandemic disrupted food systems and economies across the United States. Public health measures, including stay-at-home orders, led to employment disruptions and food system shocks that increased barriers to food access. Objectives We aimed to examine food insecurity and food access challenges in New Mexico (NM) during the COVID-19 pandemic. Methods A cross-sectional study using a validated survey was conducted in NM in May and June 2020. Adults 18 y and older were recruited through convenience sampling via email, websites, and targeted social media ads from major universities, nongovernmental organizations, state agencies, and media outlets. Survey questions assessed food insecurity and food-related challenges and worry. Bivariate and multivariate logistic regression examined relations between food insecurity and demographic characteristics. z Tests were used to compare the proportions of individuals who responded affirmatively to food challenge and worry questions between food-secure and food-insecure respondents. Results A total of 1487 residents participated in the study. Thirty percent of respondents reported experiencing food insecurity and 16% experienced very low food security since the pandemic started. Food insecurity was associated with each of 7 characteristics examined in bivariate logistic regression analyses. Multivariate logistic regression results showed that Hispanic (adjusted OR: 1.70; 95% CI: 1.18, 2.44) and female (adjusted OR: 1.78; 95% CI: 1.09, 2.90) respondents were more likely to experience food insecurity than non-Hispanic white and male respondents. Larger household sizes were associated with higher odds of food insecurity except for those in the lowest and highest income categories. z Tests showed that a higher proportion of food-insecure respondents experienced food-related challenges and worry than food-secure respondents. Conclusions Disparities in food insecurity persisted during the COVID-19 pandemic and food-insecure individuals were more likely to report experiencing food-related challenges and worry. Researchers and policy makers in NM may consider continuing efforts to mitigate food access issues as the pandemic continues.

During the spring semester of 2020, COVID-19 disrupted teaching at universities across the United States ("Coronavirus Hits Campus," 2020). Transitioning courses online presented many difficulties for instructors (Gannon, 2020; McMurtrie, 2020b; Schmalz, 2020), and educators in family and consumer sciences (FCS)–and dietetics in particular–worked to engage students, administer exams, address confusion with content, and identify alternatives for supervised practice within a very short timeframe. This paper discusses the challenges faced and solutions discovered by undergraduate and graduate dietetics program faculty at New Mexico State University (NMSU) in transitioning face-to-face courses to online. It also discusses how changes in teaching practices during this time will affect the future of dietetics education. Both programs are accredited by The Accreditation Council for Education in Nutrition and Dietetics (ACEND), which requires programs (undergraduate, graduate, and dietetic internships) to meet specific learning competencies and supervised practice hours and provide documentation that requirements are met (Academy of Nutrition and Dietetics, 2020b). Although accreditation is not unique to dietetics programs, the specific requirements, varied practice sites, and range of possible solutions merit attention.

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Objectives The aim of this study was to determine whether there is an association between body image satisfaction/dissatisfaction among college students and meal consumption at restaurants. Methods Four surveys were used to collect all data: NEMS-P, SATAQ-3, SATAQ-4 and the EDE-A. NEMS-P was used to assess the food and nutrition environment, SATAQ-3 was used to assess societal influences on body image, SATAQ-4 was used to assess the internalization of appearance ideals and the EDE-A survey was used to measure eating disorder psychopathology. Participants had to be enrolled as a student during the 2019–2020 academic year on the college campus where this study occurred to participate. Pearson and Spearman correlation were used to assess association between restaurant meal consumption and body image. Chi-square test was used to analyze categorial variables (n = 185). Results There was a significant association between students who were unhappy with their weight consuming meals more frequently at fast-food restaurants compared to sit down restaurants (P < 0.001); there was also a significant association between students who were unhappy with their weight choosing to eat at a combination of restaurants (fast-food, food courts, cafeteria's etc.) more frequently than sit-down restaurants (P < 0.05). A significant association was also noted between students who were unhappy with their shape choosing to eat more frequently at fast-food restaurants compared to sit-down restaurants (P < 0.05). Conclusions A higher mix of fast-food and fast casual restaurants on the college campus may contribute to an obesogenic environment, while the availability of sit-down restaurants may contribute to a more healthful eating environment. Creating a supportive nutrition environment on college campuses by increasing the availability of healthy food choices and providing resources that can assist students with developing a healthy relationship with food and their bodies is important for overall health, well- being and academic success. Funding Sources N/A.