Home-prepared meals among college students at-risk for food insecurity: A mixed-methods study

Lisa M Soederberg Miller; Jennifer Falbe; Gwen M Chodur; Sally K Chesnut

doi:10.1016/j.appet.2023.106632

Home-prepared meals among college students at-risk for food insecurity: A mixed-methods study

Appetite. 2023 Sep 1:188:106632. doi: 10.1016/j.appet.2023.106632. Epub 2023 Jun 10.

Authors

Lisa M Soederberg Miller¹, Jennifer Falbe², Gwen M Chodur³, Sally K Chesnut⁴

Affiliations

¹ Department of Human Ecology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA. Electronic address: lmsmiller@ucdavis.edu.
² Department of Human Ecology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA. Electronic address: jlfalbe@ucdavis.edu.
³ Nutrition Department, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA. Electronic address: gmchodur@ucdavis.edu.
⁴ Department of Microbiology, University of Helsinki, Yliopistonkatu 4, Helsinki, FI, 00014, USA. Electronic address: sally.chesnut@helsinki.fi.

PMID: 37307953
DOI: 10.1016/j.appet.2023.106632

Abstract

The ability to prepare meals at home is an important life skill with potential to improve dietary quality and reduce costs and thus may be particularly important for college students with food insecurity. However, heavy time demands, limited financial resources, and therefore other barriers such as lack of motivation to follow a healthy diet may constrain meal preparation skills. To gain greater insight into this issue, we conducted a mixed-methods study. The quantitative component assessed relationships among food security, motivation, and meal preparation skills. The qualitative component used focus groups to more closely consider college students' perceptions, values, and barriers surrounding preparing meals at home, including current practices, desired future practices, and the ways in which the campus could support their efforts. The survey (n = 226) assessed food security, meal preparation skills, and motivation (i.e., perceived ability and willingness) to consume a healthy diet. Ten focus groups (n = 60) discussed food choice, meal preparation practices, and ways in which the campus could help students develop meal preparation skills. Students with food insecurity had lower meal preparation skills and lower perceived ability to consume a healthy diet. However, a) willingness to consume a healthy diet and b) the impact of both willingness and perceived ability did not differ by food security status. Focus group data indicated that in-person and online cooking classes, information cards in the food pantry, and incentives (e.g., kitchen equipment and vouchers from local grocery stores) were popular ideas for improving home-meal preparation. A greater understanding of meal preparation skills and their interconnectedness to food choice and the campus environment may inform effective ways to support the ability and willingness of college students with food insecurity to prepare meals at home.

Keywords: College students; Cooking skills; Food insecurity; Lower food costs; Meal preparation.

MeSH terms

Cooking
Diet*
Food Insecurity
Food Preferences
Food Supply
Humans
Meals
Students*