A cooking intervention increased food literacy of students who frequently used the campus food pantry: A Pilot Program

Document Type

Article

Publication Date

1-1-2024

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.

Publication Source (Journal or Book title)

Journal of American College Health

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