Integrated Nutrition and Culinary Education in Response to Food Insecurity in a Public University

Matias, Susana L; Rodriguez-Jordan, Jazmin; McCoin, Mikelle

doi:10.3390/nu13072304

Cited by 17 publications

(15 citation statements)

References 34 publications

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“…The results from our study are unprecedented, as they demonstrate the association of food security to better diet quality, measured in wider context, considering food preparation and consumption. Furthermore, improving the quality of diets using culinary skills to promote cooking self-efficacy and food agency might be a way of reducing food insecurity and perceived stress in university students, as successfully addressed by Matias et al [38]. Thus, programs addressing cooking self-efficacy and food agency might be helpful to our studied population.…”

Section: Discussionmentioning

confidence: 80%

Food Insecurity and Associated Factors in Brazilian Undergraduates during the COVID-19 Pandemic

et al. 2022

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Undergraduates may face challenges to assure food security, related to economic and mental distress, especially during the COVID-19 pandemic. This study aimed to assess food insecurity and its associated factors in undergraduates during the COVID-19 pandemic. An online cross-sectional study was conducted from August 2020 to February 2021 with 4775 undergraduates from all Brazilian regions. The questionnaire contained socio-economic variables, the validated Brazilian food insecurity scale, and the ESQUADA scale to assess diet quality. The median age of the students was 22.0 years, and 48.0% reported income decreasing with the pandemic. Food insecurity was present in 38.6% of the students, 4.5% with severe food insecurity and 7.7% moderate. Logistic regressions showed students with brown and black skin color/race presented the highest OR for food insecurity; both income and weight increase or reduction during the pandemic was also associated with a higher OR for food insecurity, and better diet quality was associated with decreased OR for food insecurity. Our study showed a considerable presence of food insecurity in undergraduates. Policy for this population must be directed to the most vulnerable: those with brown and black skin color/race, who changed income during the pandemic, and those presented with difficulties maintaining weight and with poor diet quality.

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Section: Discussionmentioning

confidence: 80%

Food Insecurity and Associated Factors in Brazilian Undergraduates during the COVID-19 Pandemic

et al. 2022

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“…In addition, as FI has been related to lower food and financial literacy (16,97,98), interventions that aim to increase these skill sets are crucial. Matias and colleagues demonstrated a semester-long nutrition intervention can decrease FI by 22% (99). While this demonstrates the potential these interventions can have, it is important to note that student needs differ across campuses.…”

Section: Researchmentioning

confidence: 98%

A Decade of College Student Hunger: What We Know and Where We Need to Go

Hagedorn‐Hatfield

Hood

Hege

2022

Front. Public Health

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The first article on college food insecurity, published in 2009, sparked conversation on the dark secret many students face while seeking a college degree; they do not have secure access to food. Over 10 years later, numerous investigators around the globe have reported on the heightened prevalence of college food insecurity, the correlates that increase risk, and the detrimental outcomes associated with not having a secure source of food. In this manuscript, we describe the decade of research devoted to college food insecurity and provide direction for research, programs, and policies moving forward. Replicable and valid data collection methods must be utilized, campus-based program evaluation implemented and disseminated, and evidence-based policies supported to achieve realistic goals of warding off hunger and food insecurity on college campuses as well as improve the lives of individuals after post-secondary education. Collectively, stakeholders on college campuses as well as off-campus advocates can be the catalyst to creating a nutritionally secure environment and it is imperative that food insecurity be prevented on college campuses to ensure college students are able to achieve degree attainment.

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“…For example, improving FI students’ food knowledge and skills can help them make healthier food choices and reduce the risk posed by an unhealthy food environment. A study of 171 undergraduates at a large PHEI enrolled in a nutrition and culinary skills class found that the course significantly decreased FI and stress levels, and that decreased FI was associated with increased vegetable and especially fruit intake [ 67 ] (although the mechanism for this increase was not investigated). FI students themselves have stated their desire for help in learning to cook inexpensive nutritious food [ 68 ].…”

Section: How Do Campus Food Environments Affect Student Food Choice F...mentioning

confidence: 99%

What’s to Eat and Drink on Campus? Public and Planetary Health, Public Higher Education, and the Public Good

Cleveland

2022

Nutrients

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Public higher education institutions (PHEIs) have a unique and important role in responding to the public and planetary health crisis—they are centers of research on public and planetary health and of learning for young people, and have a public good mission. Yet, PHEI campus food environments are predominantly unhealthy and environmentally unsustainable, and associated with unhealthy food choices and unhealthy students. PHEIs are addressing high levels of student food insecurity (FI) that disproportionately affect the most vulnerable groups. Yet, because student FI is measured as individual access to adequate quantities of food, campus responses to FI often overlook unhealthy food environments. These environments result from neoliberal PHEI business policies that prioritize short-term revenue and encourage superfluous consumption, and unhealthy, environmentally harmful diets. PHEIs need to move beyond neoliberalism to honor their public good mission, including prioritizing health, the environment, and equity, in decisions about food on campus. My goal in this perspective is to encourage inclusive campus discussion about why this change is required to adequately respond to the crisis of student, public, and planetary health, and about how to begin.

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Integrated Nutrition and Culinary Education in Response to Food Insecurity in a Public University

Cited by 17 publications

References 34 publications

Food Insecurity and Associated Factors in Brazilian Undergraduates during the COVID-19 Pandemic

Food Insecurity and Associated Factors in Brazilian Undergraduates during the COVID-19 Pandemic

A Decade of College Student Hunger: What We Know and Where We Need to Go

What’s to Eat and Drink on Campus? Public and Planetary Health, Public Higher Education, and the Public Good

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