O28 Utilization of a Teaching Kitchen Within a Nutrition Course to Reduce Food Insecurity Among College Students

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

doi:10.1016/j.jneb.2020.04.040

Cited by 3 publications

(3 citation statements)

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“…Validating these types of educational activities to determine their effectiveness for reducing campus food insecurity is needed. In this regard, positive outcomes, including a 22% decrease in food insecurity, were reported by Matias et al 31 from a one semester college course that provided instruction about budgeting, meal preparation, basic nutrition, and food safety using a teaching kitchen.…”

Section: Discussionmentioning

confidence: 96%

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Comparisons of Cooking, Dietary, and Food Safety Characteristics of Food Secure and Food Insecure Sophomores at a University in Appalachia

Boone,

Gutschall,

Farris

et al. 2021

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Introduction Food insecurity means lacking access to adequate, nutritious, and safe food. Collegiate food insecurity rates at ten Appalachian campuses range from 22.4% to 51.8% and have been associated with unfavorable health and academic outcomes. Purpose This study compared cooking, dietary, and food safety characteristics of food secure (FS) and food insecure (FI) sophomores at a university in Appalachia in the context of the USDA definition of food security. Methods Data were collected using an online questionnaire. Descriptive and inferential procedures compared FS and FI sophomores (p < 0.05). Results Participants (n = 226) were 65.0% females, 76.1% whites, and 46% FI. About 40% of on-campus and 50% of off-campus residents were FI, and 70% of FI students reported needing help accessing food. Cooking was undertaken “less often” by 61.5% of FS and 55.8% of FI sophomores. Mean cooking self-efficacy scores for FS and FI students were 44.9, vs 43.4, (p > 0.05) out of 52 points. Grains were consumed most often by 40% of FS and FI students and vegetables were consumed least often by 70% of both groups. Mean food safety test scores for FS and FI students were 6.2 1.60 vs 6.6 1.52 (p > 0.05) out of 11 points. Requested educational activities included making a budget and planning balanced meals. Implications The high rate of food insecurity reflects an ongoing need among sophomores for campus and community food assistance and for educational activities that teach purchasing and preparation of affordable, healthy and safe foods.

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Section: Discussionmentioning

confidence: 96%

“…These educational activities were compiled from studies that asked students to identify types of learning opportunities that they thought might improve their food access. 9 , 11 , 12 , 30 , 31 Responses were tallied and reported in descending order.…”

Section: Methodsmentioning

confidence: 99%

Comparisons of Cooking, Dietary, and Food Safety Characteristics of Food Secure and Food Insecure Sophomores at a University in Appalachia

Boone,

Gutschall,

Farris

et al. 2021

View full text Add to dashboard Cite

show abstract

“…[50][51][52] There is some mixed research to suggest that a college course using a teaching kitchen to teach basic nutrition concepts and cooking skills enhances food security considerably. 53,54 However, in a study by Moore and colleagues, 55 low food security was still prevalent among college students, despite high nutrition literacy. There is a need for further evaluation to determine the effect of a nutrition and food literacy program on different subgroups.…”

Section: A Mixed Bag Of Solutions With Varying Effectivenessmentioning

confidence: 99%