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Journal articles on the topic 'College of Food'

Author: Grafiati

Published: 4 June 2021

Last updated: 5 February 2022

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1

Wood, Lana Mariko. "Empty shelves: How your academic library can address food insecurity." College & Research Libraries News 81, no. 7 (July 8, 2020): 322. http://dx.doi.org/10.5860/crln.81.7.322.

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Researchers have only recently begun looking at food insecurity on college campuses. Food insecurity is characterized by the U.S. Department of Agriculture (USDA) as limited or uncertain access to nutritionally adequate and safe foods or the ability to acquire acceptable foods in socially acceptable ways due to limited financial resources. Harmony Reppond illustrates this point when writing, “food insecurity for college students can mean running out of food between paychecks, attending campus events in search of food, reducing food intake, purchasing minimally nutritious food that costs less, skipping meals, and deciding between paying for textbooks or food.” Food insecurity is often an invisible condition because of the stigma associated with hunger and poverty. However, the extent and severity of food insecurity on college campuses is alarming. The U.S. Government Accountability Office (GAO) conducted a literature review and found that college student food insecurity rates exceeded 30% in the majority of published studies. The Hope Center at Temple University conducts an annual survey on student basic needs, which originally covered food and housing insecurity, and has since been expanded to include transportation, childcare, stress, and mental health. Over the last five years this survey has been completed by more than 330,000 students attending 411 colleges and universities, and the Hope Center has found that on average over the last five years 39% of respondents reported being food insecure in the prior 30 days. The rise of student food insecurity is linked to a decrease in public funding for higher education, which in turn has caused a steep increase in tuition rates, combined with more low-income students entering college.

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Singer, A. M., G. Sanders, and M. McMorris. "College student food allergy awareness." Journal of Allergy and Clinical Immunology 111, no. 2 (February 2003): S352. http://dx.doi.org/10.1016/s0091-6749(03)81297-6.

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3

Knutson, Bonnie J. "College Students and Fast Food—." Cornell Hotel and Restaurant Administration Quarterly 41, no. 3 (June 2000): 68–74. http://dx.doi.org/10.1177/001088040004100318.

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4

Valen, Gary L. "Hendrix college local food project." New Directions for Higher Education 1992, no. 77 (1992): 77–87. http://dx.doi.org/10.1002/he.36919927710.

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Ellis, David. "Food Supplements and College Athletics." Strength and Conditioning Journal 21, no. 2 (April 1999): 5. http://dx.doi.org/10.1519/00126548-199904000-00003.

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Volpe, Stella Lucia. "Food Insecurity Among College Students." ACSMʼs Health & Fitness Journal 23, no. 5 (2019): 53–54. http://dx.doi.org/10.1249/fit.0000000000000500.

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Schwarz, Sara, Lauren Levandoski, and Sari Edelstein. "Food Selection Among College Women." Journal of Foodservice Business Research 17, no. 5 (October 20, 2014): 439–49. http://dx.doi.org/10.1080/15378020.2014.967562.

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Gerson, Amanda, Keiko Goto, Cindy Wolff, and Maria Giovanni. "Food, Health and Values." Californian Journal of Health Promotion 11, no. 2 (September 1, 2013): 53–60. http://dx.doi.org/10.32398/cjhp.v11i2.1531.

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Objective: This study examined the associations between overall diet quality and attitudes and behaviors regarding sustainable food practices among college students. Additionally, the roles of gender and race in attitudes and behaviors regarding sustainable food practices were examined. Methods: A cross-sectional survey was conducted with a total of 97 college students. Surveys were completed to assess the relationships between self-reported dietary intake and attitudes toward local and genetically modified foods, along with farmers’ market attendance. The roles of gender and race in attitudes and behaviors regarding sustainable food practices were also examined. Independent t-tests and chi square analyses were used for statistical analysis. Results: The overall diet quality mean score (ODQMS) was higher for students who attended farmers’ markets, for those who had positive attitudes toward local food, and for those who had negative attitudes toward genetically modified food. There was a significant difference between males and females in their farmers’ market attendance, attitudes toward genetically modified food, and ODQMS. Conclusions: Diet quality of college students was associated with attitudes toward local and genetically modified foods, farmers’ market attendance, and gender. Future research should focus on further understanding of relationships between consumer understanding of sustainable food practices and healthy food choices.

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Greenhawt, Matthew J., Andrew M. Singer, and Alan P. Baptist. "Food allergy and food allergy attitudes among college students." Journal of Allergy and Clinical Immunology 124, no. 2 (August 2009): 323–27. http://dx.doi.org/10.1016/j.jaci.2009.05.028.

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Koo, Nan-Sook, and Jun-Mi Kim. "college students' perception of food hygiene." Korean Journal of Human Ecology 18, no. 3 (June 30, 2009): 769–73. http://dx.doi.org/10.5934/kjhe.2009.18.3.769.

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Weingarten, Harvey P., and Dawn Elston. "Food cravings in a college population." Appetite 17, no. 3 (December 1991): 167–75. http://dx.doi.org/10.1016/0195-6663(91)90019-o.

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Innis, Jennifer A., Michelle Bishop, and Steve Boloudakis. "Food Insecurity and Community College Students." Community College Journal of Research and Practice 44, no. 9 (July 1, 2019): 694–99. http://dx.doi.org/10.1080/10668926.2019.1635541.

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Collier, Daniel A., Dan Fitzpatrick, Chelsea Brehm, and Eric Archer. "Coming to College Hungry." Journal of Postsecondary Student Success 1, no. 1 (August 31, 2021): 106–35. http://dx.doi.org/10.33009/fsop_jpss124641.

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This exploratory descriptive, single-university study (N=700) joined institutional, external, and survey data to examine first-year students’ food insecurity links to non-cognitive attributes and first-semester performance and persistence. Regressions indicate LGBTQ, multi-racial, international, transfer, and first-generation students exhibit increased food insecurity. Food insecurity linked with psychological distress, financial stress, amotivation, and intent to engage with peers but not to faculty, staff, and academic engagement. Food insecurity is also associated with lower first-semester GPA and credits earned. Findings strengthen limited evidence that food insecurity links to college students’ experience, suggesting groups of already-underserved students may need immediate support to ease food insecurity.

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Meyer, Nanna, Mary Ann Kluge, Sean Svette, Alyssa Shrader, Andrea Vanderwoude, and Bethany Frieler. "Food Next Door: From Food Literacy to Citizenship on a College Campus." International Journal of Environmental Research and Public Health 18, no. 2 (January 11, 2021): 534. http://dx.doi.org/10.3390/ijerph18020534.

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Industrial agriculture and food corporations have produced an abundance of food that is highly processed, nutritionally poor, and environmentally burdensome. As part of a healthy campus initiative, generated to address these and other food production and consumption dilemmas, a student-run “local and sustainable” food establishment called Food Next Door (FND) was created. This intrinsic case study evaluated food literacy in health science students, faculty, and staff first as a pilot to build the case for FND and further explicated customers’, volunteers’, and leads’ experiences with FND, identifying potential pathways from food literacy to citizenship. Ten returning customers, eight recurring nutrition student volunteers, and three graduate student leads participated in interviews that were analyzed for themes and subthemes. The findings show a progression in themes. Customers’ experiences highlight FND’s fresh, flavorful food, smiling and supportive staff, and personal transformation. Volunteers’ themes identified greater awareness of new foods and plant-based eating, acquiring new knowledge and skills in commercial kitchens, and deepening their connection to food, each other, and to where food comes from. Leads’ themes show opportunities to gain managerial skills, a deeper understanding of food and skills from being immersed in value-based food systems, and confidence in peer teaching. Experiencing and becoming part of the food value chain through FND built food literacy, shifted values, and transformed students into food citizens.

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Meyer, Nanna, Mary Ann Kluge, Sean Svette, Alyssa Shrader, Andrea Vanderwoude, and Bethany Frieler. "Food Next Door: From Food Literacy to Citizenship on a College Campus." International Journal of Environmental Research and Public Health 18, no. 2 (January 11, 2021): 534. http://dx.doi.org/10.3390/ijerph18020534.

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Industrial agriculture and food corporations have produced an abundance of food that is highly processed, nutritionally poor, and environmentally burdensome. As part of a healthy campus initiative, generated to address these and other food production and consumption dilemmas, a student-run “local and sustainable” food establishment called Food Next Door (FND) was created. This intrinsic case study evaluated food literacy in health science students, faculty, and staff first as a pilot to build the case for FND and further explicated customers’, volunteers’, and leads’ experiences with FND, identifying potential pathways from food literacy to citizenship. Ten returning customers, eight recurring nutrition student volunteers, and three graduate student leads participated in interviews that were analyzed for themes and subthemes. The findings show a progression in themes. Customers’ experiences highlight FND’s fresh, flavorful food, smiling and supportive staff, and personal transformation. Volunteers’ themes identified greater awareness of new foods and plant-based eating, acquiring new knowledge and skills in commercial kitchens, and deepening their connection to food, each other, and to where food comes from. Leads’ themes show opportunities to gain managerial skills, a deeper understanding of food and skills from being immersed in value-based food systems, and confidence in peer teaching. Experiencing and becoming part of the food value chain through FND built food literacy, shifted values, and transformed students into food citizens.

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Md Mansor, Mohamad Naqiuddin, Norhidayah Mohd Rashid, Hairunnisa Ma’amor, Nur Idayu Badrolhisam, and Nor Intan Shamimi Abdul Aziz. "Vending Machine Purchasing Experience Among Students in the University’s Residential College." Journal of International Business, Economics and Entrepreneurship 3, SI (December 15, 2018): 8. http://dx.doi.org/10.24191/jibe.v3isi.14419.

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University colleges provide cafeteria for student living on campus to purchase foods. These cafeteria open on daily basis, located in separate building and usually within a walking distance from college. A college cafeteria system often has a virtual monopoly on the students due to an isolated location and less competition for on-campus food. There is situation where students must wait for a long time to purchase pre-cooked or ordered foods. The situation will become worse when students are hungry at night and the cafeteria is already closed. In addition most of the cafeterias are closed during semester break since only few students stay at the college. Alternatively, purchasing foods via vending machines are adaptable and acceptable since it operates twenty-four hours seven days a week. Vending machine can provide variety of foods and drinks with affordable price range. This study aims to investigate the purchasing experience among university’s residential college students by using vending machine. The result will help vending machine operators develop and customize their own machines to better serve the customers’ needs.

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Grove, E., K. CaineBish, and N. CaineBish. "Childhood Food Exposure and Current Food Neophobia in College Students." Journal of the Academy of Nutrition and Dietetics 119, no. 10 (October 2019): A110. http://dx.doi.org/10.1016/j.jand.2019.08.037.

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Huamani Jimenez, M., D. Weintraub, K. Willson, and C. Cuite. "Food Pantries and Food Insecurity in College During COVID-19." Journal of the Academy of Nutrition and Dietetics 121, no. 9 (September 2021): A91. http://dx.doi.org/10.1016/j.jand.2021.06.243.

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19

Cowan, Robert. "ACDC Agency: Food and Politics with Community College Students at Vassar." Radical Teacher 107 (February 2, 2017): 45–51. http://dx.doi.org/10.5195/rt.2017.189.

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The food at the All-College Dining Commons (ACDC) at Vassar College stinks. Not that is literally smells foul; it just isn’t very good. The high-achieving community college students in the Exploring Transfer Program (ET) eat breakfast and dinner there for the five weeks that they are studying at Vassar. Ironically, the course I co-taught in ET for two summers, with the Chair of Environmental Studies, is entitled Feast or Famine: Food, Society, Environment. This course is a survey of issues concerning food systems, such as industrial farming, the role of agricultural lobbyists in Washington, overfishing, food sovereignty in developing countries, food stamps, food deserts, the USDA, FDA, WTO, IMF, etc. And yet, with all of the knowledge the students are gleaning from authors like Marion Nestle, Michael Pollan, Wendell Berry and myriad others, they have to eat the crappy food at ACDC. We have had students in this course from Argentina, Bosnia, Bourkina Faso, China, El Salvador, Ghana, Guyana, Haiti, Italy, Mexico, Pakistan, Poland, the Philippines, Sweden, Uzbekistan, and Vietnam. They come from community colleges mostly in the New York area, but also from as far away as Boston, Maine, Los Angeles, and Diné Community College, which is on a Navajo reservation in Northern Arizona. This program—over 30 years old and with over 1,000 alumni—is a sort of academic boot camp for community college students who hope to transfer to an elite liberal arts college, a Research 1 university, or an Ivy League school. It’s a full scholarship program during which they take two courses in five weeks, each team-taught by a community college professor and a Vassar professor. “AC/DC” seems an apt metaphor for the ET program; not for its pop-metal connotations but because of the fact that it demands that students that are accustomed to operating in one current suddenly adjust to quite another. The question that arises out of the experience of eating ACDC, though—of being low-income, immigrant, first-generation college students, studying at one of the whitest and most expensive schools in the country and yet being forced to eat poor food—is “how do they develop a sense of personal agency,” since that is what the transition through community college and onto a school like Vassar requires.

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Martin, Shadai. "The Nutrition Environment, Eating Behaviors and Body Image Among College Students." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 717. http://dx.doi.org/10.1093/cdn/nzaa051_014.

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Abstract Objectives The aim of this study was to i) assess the food and nutrition environment of a Midwest state college campus ii) examine the association between the food and nutrition environment and its association between food choices and body image. Methods College students on a Southwest state college campus completed a food environment survey(NEMS-P), a demographic survey and a body image survey comprised of SATQ-3, SATQ-4 and additional questions regarding social media use and dormitory food rules (n = 188). To assess whether there was an association between students (freshmen, sophomore, juniors, seniors) having healthier foods available and less occurrences of trying control weight or shape, a binomial linear model was used to determine causal relationship between responses. Chi square test and Pearson correlation coefficient were used to determine whether there was an association between how college students feel about their weight or shape and concern regarding nutritional content of food available. Results There was a significant association between college students being both unhappy with their shape and weight and grocery shopping with weight control in mind (p < 0.05). There was a significant association (P < 0.01) between freshmen being unhappy with their weight and higher occurrences of eating at “healthier” restaurants. Students having more fruit, vegetables and whole grains available and less occurrences of trying to cut down on food to control weight or shape was statistically significant at 10%, but was not statistically significant at 5%, estimate value equal to 0.488 (P ≤ 0.0645). Conclusions Assessing the nutrition environment can provide valuable information that has the potential to positively shape policies and practices that create a nutrition environment that supports students in making healthy choices, identify weight management opportunities, and also potentially reduce barriers to healthy behaviors on the college campus. The campus nutrition environment can provide students the opportunity to learn about and practice healthy eating through available foods and beverages, nutrition education and messages about nutrition in the cafeteria/food service areas and throughout the college campus. Funding Sources N/A.

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Oselinsky, Katrina, Ashlie Johnson, Pamela Lundeberg, Abby Johnson Holm, Megan Mueller, and Dan J. Graham. "GMO Food Labels Do Not Affect College Student Food Selection, Despite Negative Attitudes towards GMOs." International Journal of Environmental Research and Public Health 18, no. 4 (February 11, 2021): 1761. http://dx.doi.org/10.3390/ijerph18041761.

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US Public Law 114–216 dictates that food producers in the United States of America will be required to label foods containing genetically modified organisms (GMOs) starting in 2022; however, there is little empirical evidence demonstrating how U.S. consumers would use food labels that indicate the presence or absence of GMOs. The aim of this two-phase study was to determine how attitudes towards GMOs relate to food choices and how labels indicating the presence or absence of GMOs differentially impact choices among college students—the age group which values transparent food labeling more than any other. Participants (n = 434) made yes/no choices for each of 64 foods. In both phases of the study, participants were randomly assigned to seeing GMO Free labels, contains GMOs labels, or no GMO labels. Across the two phases, 85% of participants reported believing that GMOs were at least somewhat dangerous to health (42% believed GMOs to be dangerous), yet in both studies, although eye-tracking data verified that participants attended to the GMO labels, these labels did not significantly affect food choices. Although college consumers may believe GMOs to be dangerous, their food choices do not reflect this belief.

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Bhavani, V., and N. Prabhavathy Devi. "Junk and Sink: A Comparative Study on Junk Food Intake among Students of India." Shanlax International Journal of Arts, Science and Humanities 7, no. 4 (April 1, 2020): 13–18. http://dx.doi.org/10.34293/sijash.v7i4.1335.

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Background: Adequate and balanced nourishment is vital for upholding health and quality of life. Maintaining the right eating habits of college students means a lot for the prevention of many diseases that could occur in the adult period. Thus the purpose of the study is to assess the junk food consumption of college students.Aim: To study the dietary habits concerning junk food consumption of college studentsResults: About 16% consume junk foods daily. Hungry was the main reason to consume junk foods; Ice cream was the most preferred food for most of the participants. Majority of the participant mentioned taste as the major factor influencing the food intake.Conclusion: Nutrition professionals should take up the role and spread awareness in the general public and give them better guidance. A well-balanced diet, periodic physical activity, sufficient sleep, with good life style habits help in sound mind and healthy body leading to a happy life.

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QIAN, Long, Feng LI, and Zhuang QIAN. "Factors affecting food waste in college canteens." 资源科学 41, no. 10 (2019): 1859–70. http://dx.doi.org/10.18402/resci.2019.10.09.

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Vineyard, Michelle L., and Anne Olson. "P27: Nutrition College for Food Bank Clients." Journal of Nutrition Education and Behavior 40, no. 4 (July 2008): S53—S54. http://dx.doi.org/10.1016/j.jneb.2008.03.087.

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Jones, Georgia, Brian Meckna, and Wanda Koszewski. "Assessing the Food Knowledge of College Students." Journal of Culinary Science & Technology 16, no. 1 (June 23, 2017): 66–75. http://dx.doi.org/10.1080/15428052.2017.1333938.

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Rice, K., V. Getty, J. Byers, and K. Thiagarajah. "College Students’ Food Waste Behavior and Attitudes." Journal of the Academy of Nutrition and Dietetics 120, no. 9 (September 2020): A47. http://dx.doi.org/10.1016/j.jand.2020.06.135.

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Fetter, A., and M. Gilboy. "Addressing Food Insecurity on College Campuses: The Food Pantry and Beyond." Journal of the Academy of Nutrition and Dietetics 118, no. 10 (October 2018): A160. http://dx.doi.org/10.1016/j.jand.2018.08.126.

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Furusaki, Kazuyo, Katsumi Higashikawa, Kazumi Kikuchi, Aiko Yamamoto, Atsuko Yamaguchi, Seiko Mizuno, and Kazuko Hirai. "Food Life Styles among College Students in Sapporo-Comparison by College Major and Importance of Food Intake Education-." Journal for the Integrated Study of Dietary Habits 14, no. 4 (2004): 274–81. http://dx.doi.org/10.2740/jisdh.14.274.

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Gamba, Ryan J., Michael T. Schmeltz, Nancy Ortiz, Alina Engelman, Juleen Lam, Adianez Ampil, Maria M. Pritchard, et al. "‘Spending all this time stressing and worrying and calculating’: marginal food security and student life at a Diverse Urban University." Public Health Nutrition 24, no. 10 (March 26, 2021): 2788–97. http://dx.doi.org/10.1017/s1368980021001300.

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AbstractObjective:Food security status is a continuum ranging from high to very low food security. While marginal food security falls next to high food security on the spectrum, new quantitative research indicates marginal food security status is associated with negative health outcomes and poor academic performance among college students. Qualitative research focusing on college students experiencing marginal food security has not been conducted. The current study aims to qualitatively explore experiences of college students with marginal food security and to identify themes to better understand and provide context regarding how marginal food security impacts students.Design:Students were recruited for semi-structured interviews with questions designed to study the challenges associated with students’ food situations. All interviews were recorded and transcribed with themes identified via an inductive approach.Setting:A large public university on the US west coast.Participants:Thirty college students.Results:Key themes that emerged: purchasing cheap unhealthy foods, insufficient time to prepare and eat meals on a regular basis, stress and anxiety around the inability to eat healthy food and future health issues, self-perception of health when eating poorly along with physical symptoms and low academic motivation by not fully participating in their courses due to few healthy food options or missing meals.Conclusion:Marginal food security can potentially diminish students’ health and their capacity to learn and succeed in their coursework. The results emphasise that students experiencing marginal food security should not be grouped with students experiencing high food security.

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Abu, Brenda, and Wilna Oldewage-Theron. "Food insecurity among college students in West Texas." British Food Journal 121, no. 3 (March 4, 2019): 738–54. http://dx.doi.org/10.1108/bfj-12-2018-0804.

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Purpose Food insecurity is an evolving nutrition issue affecting both developed and underdeveloped college campuses. The purpose of this paper is to assess food insecurity and related coping strategies among Texas Tech University students. Design/methodology/approach This was a cross-sectional online survey in Lubbock, Texas, among college students (n=173). The outcome measures, socio-demographic factors, household food insecurity access) and dietary diversity were assessed using validated tools. Statistical analyses were performed using SPSS software. Socio-demographic differences in food security status were examined using χ2, and means testing. Risks of student food insecurity were assessed using odds ratios (ORs). Findings Respondents were mostly female (70 percent), non-Hispanic white (58 percent) and young adults’ (median age: 22.0 (20.0, 27.0)), with a median monthly income of $1,000 (0.0, 1,500) and spent about a fifth of their income on food. More students were food insecure (59.5 percent) compared to those who experienced food security (40.5 percent) (p<0.001). Some of the severe food insecure students (16.7 percent) reported going to bed without food (6.9 percent) in the prior 30 days. Students with monthly food budgets of ⩽ $200 were 3.2 times more likely to be food insecure (OR=3.231: CI: 1.353–7.714; p=0.010) compared to those with higher food budgets. A students’ choice of priority monthly expenses was significantly associated with food security status; however, further risk assessment of dichotomous “prioritized food” and “prioritized other expenses” was not statistically significant. Originality/value Student’s food budget of $200 was the strongest determinant of food insecurity. Individual training on money management and meal planning are recommended. University policies should recognize and develop academic support policies addressing competing expenses with food.

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Moore, Carolyn, Kathleen Davis, and Wanyi Wang. "Low Food Security Present on Texas College Campuses Despite High Nutrition Literacy." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 246. http://dx.doi.org/10.1093/cdn/nzaa043_097.

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Abstract Objectives The relationship between student food security and nutrition literacy on college campuses has not been explored previously. Objectives of this study were to assess the relationship between student food security and nutrition literacy, and to explore associations of food security and nutrition literacy with demographic characteristics of college students. Methods An online survey tool in Psych Data was used to assess food security and nutrition literacy of students (n = 672) on the three Texas Woman's University (TWU) campuses. The USDA Six-Item Short Form assessed food security and nutrition literacy questions were derived from a large valid and reliable assessment instrument. Cross tabulations using Pearson's chi-square or Fisher's exact test were used to explore the relationship among demographics, food security levels, and nutrition literacy. All analyses were conducted using IBM SPSS Statistics v25, with significance set as P < 0.05. Results Students (n = 672) from all three campuses participated in the survey and 88.4% were females. The total prevalence of food insecurity (low and very low food security) was high across all campuses: Denton (47.3%), Dallas (36.1%), and Houston (45.9%). Significant differences in the degree of food security existed when the three campuses were compared (P = 0.001). The highest percentage of very low food security existed among black (30%) and freshman (32.7%) students. The overall likelihood of adequate nutrition literacy among students was high (90.0%) with white students (95.7%) being more likely to have adequate nutrition literacy compared to other races/ethnicities (P < 0.001). A greater proportion of students with adequate nutrition literacy were food secure (58%) than students with very low food security (18%). Graduate students had the highest nutrition literacy (95.7%) and campus residents had the lowest nutrition literacy (83.9%). Conclusions Food insecurity undermines educational success of students. Targeted measures to address the crisis of food security on college campuses must also address disparities by race and student class. Universities and colleges must consider creative, sustainable solutions to help improve student food security. Funding Sources Internally funded by Texas Woman's University.

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Jiang, Yuhe, Junbo Wang, Shaowei Wu, Nan Li, Yiming Wang, Jiarui Liu, Xinran Xu, et al. "Association between Take-Out Food Consumption and Obesity among Chinese University Students: A Cross-Sectional Study." International Journal of Environmental Research and Public Health 16, no. 6 (March 25, 2019): 1071. http://dx.doi.org/10.3390/ijerph16061071.

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：Background: The frequency of take-out food consumption has increased rapidly among Chinese college students, which has contributed to high obesity prevalence. However, the relationships between take-out food consumption, body mass index (BMI), and other individual factors influencing eating behavior among college students are still unclear. This study explored the association of take-out food consumption with gender, BMI, physical activity, preference for high-fat and high-sugar (HFHS) food, major category, and degree level among Chinese college students. Methods: Cross-sectional data were collected from 1220 college students in Beijing, China, regarding information about take-out food consumption, physical activity, and preference for HFHS food using a self-reported questionnaire. The logistic linear regression model was used to analyze the association between take-out food consumption and personal and lifestyle characteristics. Results: Out of 1220 college students, 11.6% of college students were overweight or obese. Among the personal and lifestyle characteristics, high frequency of take-out food consumption was significantly associated with a non-medical major, high preference for HFHS food, degree level, and higher BMI, but not physical activity. Conclusion: Among Chinese college students, consumption of take-out food may be affected by major category, preference for HFHS food, degree level, and BMI. This could provide guidance on restrictions of high take-out food consumption, which contributes to high obesity prevalence and high risk for metabolic diseases.

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Simon, Ashley, Keiko Goto, Ashley Simon, Jenny Breed, and Stephanie Bianco. "Factors Associated with Food Insecurity and Food Assistance Program Participation among University Students." Californian Journal of Health Promotion 16, no. 1 (June 1, 2018): 73–78. http://dx.doi.org/10.32398/cjhp.v16i1.2126.

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Background and Significance: Food insecurity is an emerging issue among college students. It impacts the lives of many university students due to financial reasons. There is limited information about factors that affect food insecurity in that population. This cross-sectional study aimed to examine factors associated with food insecurity and food assistance program participation among college students. Methods: Food security status was determined using the short form of the USDA’s Food Security Survey Module. Results: Out of 116 students, 50 students (43.1%) were food insecure. Food insecurity was inversely associated with self-reported cumulative grade point averages. Only 24% of food insecure students participated in food assistance programs. Students who were involved in campus activities were significantly more likely to participate in food assistance programs. University-level policies and programs that help students combat food insecurity need to be considered. Conclusion: The inverse association between food insecurity and academic success indicates the importance of addressing food insecurity issues to foster their academic and professional success among university students. More research on strategies for promoting food assistance programs to college students is warranted. © 2018 Californian Journal of Health Promotion. All rights reserved.

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Pennell, Michael. "(Dis)comfort food: connecting food, social media, and first-year college undergraduates." Food, Culture & Society 21, no. 2 (February 23, 2018): 255–70. http://dx.doi.org/10.1080/15528014.2018.1429074.

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King, V., S. Arce, C. Hamady, and D. Blachowski-Dreyer. "Evaluating Students' Knowledge of Food Waste and Food Insecurity on College Campuses." Journal of the Academy of Nutrition and Dietetics 118, no. 9 (September 2018): A93. http://dx.doi.org/10.1016/j.jand.2018.06.126.

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El Zein, A., M. Vilaro, K. Shelnutt, and A. Mathews. "Perceived Social Stigma, Food Insecurity, and Food Assistance Use among College Students." Journal of the Academy of Nutrition and Dietetics 121, no. 10 (October 2021): A154. http://dx.doi.org/10.1016/j.jand.2021.08.091.

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Juul, Filippa, Niyati Parekh, Euridice Martinez-Steele, Carlos Augusto Monteiro, and Virginia Chang. "Current Intake of Ultra-Processed Foods in the U.S. Adult Population According to Education-Level and Income." Current Developments in Nutrition 5, Supplement_2 (June 2021): 418. http://dx.doi.org/10.1093/cdn/nzab038_030.

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Abstract Objectives Ultra-processed food have been associated with multiple chronic diseases, yet recent data regarding its consumption in the U.S. and potential differences in intake across population groups is lacking. We determined the intake of ultra-processed food across diverse socioeconomic strata in the U.S. adult population. Methods We performed cross-sectional analysis of dietary intake among adults (>20y, N = 9759) in the National Health and Nutrition Examination Survey (NHANES) 2015–2018. Data on dietary intake was collected by 24h dietary recall. Foods were classified as ultra-processed/non ultra-processed according to the NOVA classification. We determined intake of ultra-processed food (%kcal) in the overall sample, and stratified by education (<high school, high school degree, some college, college graduate of above) and family poverty income ratio, (<130%, 130–349% and ≥ 350% of the federal poverty threshold). Multivariable linear regression was used to assess if education and income were independent predictors of ultra-processed food intake, controlling for age, sex and race/ethnicity. Results Ultra-processed foods provided 54% of energy among U.S. adults in 2015–2018. Compared to adults without a high school degree (52%kcal), high school graduates and adults with some college education consumed significantly more ultra-processed foods (57% kcal, P = 0.022 and 57.0% kcal, P = 0.009, resp.), while college graduates consumed significantly less ultra-processed foods (49% kcal, P < 0.001). Adults with a family income of 130–349% of the federal poverty threshold consumed significantly more ultra-processed foods than adults with the lowest family income (56 vs. 54% kcal, P = 0.009). However, intake did not differ significantly between adults with low and high income (52% kcal, P = 0.817). Conclusions This study uniquely describes ultra-processed food consumption across socioeconomic groups in the U.S. population and may inform policies and intervention to reduce intakes of ultra-processed foods and prevent chronic disease outcomes. Although consumption differed across education- and income levels, ultra-processed food intake is high in all socioeconomic strata. Our results highlight the need for public health efforts to reduce ultra-processed food consumption in the U.S. Funding Sources None.

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McLaughlin, Alix, Shelby Wilson, and Catherine Peterson. "Assessment of Food Allergy Management in College Students." Journal of Allergy and Clinical Immunology 141, no. 2 (February 2018): AB156. http://dx.doi.org/10.1016/j.jaci.2017.12.498.

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Cassell, J. A. "Fifty years of food habits of college women." Journal of the American Dietetic Association 101, no. 9 (September 2001): A—45. http://dx.doi.org/10.1016/s0002-8223(01)80136-x.

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Shami, Yousra, and Fahima Fatima. "Trend of Fast Food Consumption Among College Girls." International Journal of Scientific & Engineering Research 8, no. 2 (February 25, 2017): 598–606. http://dx.doi.org/10.14299/ijser.2017.02.004.

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Yan, Libo, and Chien-Chih Su. "College students’ perceptions of food fraud in Macau." International Journal of Tourism Sciences 19, no. 2 (April 3, 2019): 98–111. http://dx.doi.org/10.1080/15980634.2019.1621523.

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Smart, L. Ryan, and Carole A. Bisogni. "Personal food systems of male college hockey players." Appetite 37, no. 1 (August 2001): 57–70. http://dx.doi.org/10.1006/appe.2001.0408.

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Wood, J. Luke, and Frank Harris. "Experiences With “Acute” Food Insecurity Among College Students." Educational Researcher 47, no. 2 (January 11, 2018): 142–45. http://dx.doi.org/10.3102/0013189x17752928.

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Phillips, Erica, Anne McDaniel, and Alicia Croft. "Food Insecurity and Academic Disruption Among College Students." Journal of Student Affairs Research and Practice 55, no. 4 (June 20, 2018): 353–72. http://dx.doi.org/10.1080/19496591.2018.1470003.

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Hurst, Angela. "Emerging Trends in College and University Food Service." Journal of College & University Foodservice 3, no. 3 (September 19, 1997): 17–32. http://dx.doi.org/10.1300/j278v03n03_03.

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Webb, Jennifer B., Abigail S. Hardin, Suzanne J. Schoenefeld, Mallory F. Fiery, and Ying-Yi Chou. "Acclimating to the High-Octane College Food Environment." SAGE Open 3, no. 4 (October 22, 2013): 215824401350743. http://dx.doi.org/10.1177/2158244013507435.

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Totheroh, B. A., and C. P. Ries. "College students: Compliance with current food group recommendations." Journal of the American Dietetic Association 93, no. 9 (September 1993): A63. http://dx.doi.org/10.1016/0002-8223(93)91204-4.

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Lindsley, K., and C. King. "Food Insecurity of Campus-Residing Alaskan College Students." Journal of the Academy of Nutrition and Dietetics 114, no. 9 (September 2014): A94. http://dx.doi.org/10.1016/j.jand.2014.06.319.

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Kirchoff, Christie, Karina Abadia, Cristina Palacios, and Marianna Sanchez. "College Students’ Perception of the Effectiveness of Vending Machine Interventions to Improve Snack Quality." Current Developments in Nutrition 5, Supplement_2 (June 2021): 558. http://dx.doi.org/10.1093/cdn/nzab043_010.

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Abstract Objectives The college food environment plays an integral role in student dietary intake during a critical transitional time. Snacking in the US is frequent and even more so among college students, with 98% consuming snacks daily, and about four times per day. Snacking affects overall diet quality by contributing 22% of the total energy, 36% of the total sugar, and 19% of the total fat and saturated fat consumed daily. Vending machines (VM) at colleges are of increased importance because they are used frequently and contain calorie-dense, nutrient-poor, and highly-processed foods. Many schools have attempted to improve the quality of snack foods offered in VMs with a top-down approach that often fails and might decrease VM revenue. This study aims to uncover college students' purchasing habits and preferences for improving snack options. Methods A cross-sectional survey was administered in the Spring of 2019 to a sample of 194 college students examining snacking practices and preferences at a large Hispanic serving university in South Florida. Statistical analysis using SPSS 26 included descriptive statistics and bivariate analysis in determining frequency, percentages, and relationships between VM use and factors influencing snack choice and perception of intervention effectiveness. Results Respondents' ages ranged between 18–40 years old (M = 20.9, SD = 3.10), 91% reported purchasing snack foods from vending machines. Participants who used VM (occasionally or frequently) ranked lowering the price of healthy products (score 3.45 and 3.60, respectively) as the intervention that would be most helpful in choosing a healthy snack. However, participants who rarely or never use VM chose labels indicating which items were healthy (score 3.40) as the most helpful intervention. Significant differences exist between VM users and Non-VM users related to intervention preference. Conclusions Incorporating student perspectives to tailor VM interventions to impact a broader range of VM users and non-users will improve the effectiveness. Without students' perspective, many factors that influence students' snack food choices and how they utilize VMs will be missed. By eliciting student consumers' feedback, Universities can improve food environments to include healthier options without sacrificing revenue. Funding Sources None.

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Vilaro, Melissa J., Wenjun Zhou, Sarah E. Colby, Carol Byrd-Bredbenner, Kristin Riggsbee, Melissa D. Olfert, Tracey E. Barnett, and Anne E. Mathews. "Development and Preliminary Testing of the Food Choice Priorities Survey (FCPS): Assessing the Importance of Multiple Factors on College Students’ Food Choices." Evaluation & the Health Professions 40, no. 4 (November 2, 2017): 425–49. http://dx.doi.org/10.1177/0163278717735872.

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Understanding factors that influence food choice may help improve diet quality. Factors that commonly affect adults’ food choices have been described, but measures that identify and assess food choice factors specific to college students are lacking. This study developed and tested the Food Choice Priorities Survey (FCPS) among college students. Thirty-seven undergraduates participated in two focus groups ( n = 19; 11 in the male-only group, 8 in the female-only group) and interviews ( n = 18) regarding typical influences on food choice. Qualitative data informed the development of survey items with a 5-point Likert-type scale (1 = not important, 5 = extremely important). An expert panel rated FCPS items for clarity, relevance, representativeness, and coverage using a content validity form. To establish test–retest reliability, 109 first-year college students completed the 14-item FCPS at two time points, 0–48 days apart ( M = 13.99, SD = 7.44). Using Cohen’s weighted κ for responses within 20 days, 11 items demonstrated moderate agreement and 3 items had substantial agreement. Factor analysis revealed a three-factor structure (9 items). The FCPS is designed for college students and provides a way to determine the factors of greatest importance regarding food choices among this population. From a public health perspective, practical applications include using the FCPS to tailor health communications and behavior change interventions to factors most salient for food choices of college students.

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