Cooking Facilities and Food Procurement Skills Reduce Food Insecurity Among College Students: A Pilot Study. Issue 5 (3rd September 2021)

• Record Type: Journal Article
• Authors: Halfacre, Katharine; Chang, Yunhee; Holben, David H.; Roseman, Mary G.
• Is Part Of: Journal of hunger & environmental nutrition. Volume 16:Issue 5(2021)
• Page Start: 650
• Page End: 663
• Publication Date: 2021-09-03
• Subjects: Food security -- college students -- food access; Nutrition -- Environmental aspects -- Periodicals; Hunger -- Environmental aspects -- Periodicals; Food supply -- Periodicals; 613.2
• DOI: 10.1080/19320248.2021.1949423
• Languages: English
• ISSNs: 1932-0248

Abstract

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).