Carr IJ, Cater MW, Tuuri G. A cooking intervention increased food literacy of students who frequently used the campus food pantry: A Pilot Program.
JOURNAL OF AMERICAN COLLEGE HEALTH : J OF ACH 2024:1-4. [PMID:
38743870 DOI:
10.1080/07448481.2024.2346339]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Accepted: 04/14/2024] [Indexed: 05/16/2024]
Abstract
OBJECTIVES
Students who obtain food from a campus food pantry may benefit from participating in a nutrition/cooking intervention.
PARTICIPANTS AND METHODS
Twenty-seven students 18-30 years of age attending a university in the southeastern US participated in the IRB approved study. One 2-hour class was offered each week for four weeks in the on-campus cooking laboratory. Subjects indicated how often they cooked a dinner meal at home and completed the Eating and Food Literacy Behaviors Questionnaire (EFLBQ) before and after participating in the program.
RESULTS
The total EFLBQ, Factor 1 (Health and Nutrition) and Factor 3 (Food Preparation) scores, and the frequency of cooking a dinner meal at home were all higher post-program (all p < 0.05).
CONCLUSIONS
This pilot study suggests that an on-campus cooking program can increase the food literacy and frequency of cooking meals by university students who obtained items from the campus food pantry.
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