Cooking Facilities and Food Procurement Skills Reduce Food Insecurity Among College Students: A Pilot Study

Katharine Halfacre, Yunhee Chang, David H. Holben, Mary G. Roseman

2021Journal of Hunger & Environmental Nutrition10 citationsDOI

Abstract

Compared to the U.S. population, food insecurity may be more prevalent among university students. Using a cross-sectional survey of 338 undergraduate students, this study assessed how various food preparation abilities are associated with the risk of food insecurity. Food insecurity (FI) (41.4%) and very low food security (VLFS) (21.0%) were prevalent. Loan borrowing predicted VLFS (OR = 2.234). Controlling for financial strain indicators, food procurement skills reduced FI (OR = 0.466) among male students. Among female students, employment positively predicted FI (OR = 1.677) and VLFS (OR = 1.966), while cooking facilities access reduced FI (OR = 0.436) and VLFS (OR = 0.433).

Topics & Concepts

Food insecurityFood securityProcurementBusinessLoanEnvironmental healthPopulationMarketingFinanceMedicineGeographyAgricultureArchaeologyFood Security and Health in Diverse PopulationsCOVID-19 Pandemic ImpactsHomelessness and Social Issues