Boone Hannah E, Gutschall Melissa D, Farris Alisha R, Fasczewski Kimberly S, Holbert Donald, McArthur Laura H
Department of Nutrition and Health Care Management, Appalachian State University, Boone NC.
Department of Health and Exercise Science, Appalachian State University, Boone NC.
J Appalach Health. 2021 Oct 25;3(4):89-108. doi: 10.13023/jah.0304.08. eCollection 2021.
Food insecurity means lacking access to adequate, nutritious, and safe food. Collegiate food insecurity rates at ten Appalachian campuses range from 22.4% to 51.8% and have been associated with unfavorable health and academic outcomes.
This study compared cooking, dietary, and food safety characteristics of food secure (FS) and food insecure (FI) sophomores at a university in Appalachia in the context of the USDA definition of food security.
Data were collected using an online questionnaire. Descriptive and inferential procedures compared FS and FI sophomores (p < 0.05).
Participants (n = 226) were 65.0% females, 76.1% whites, and 46% FI. About 40% of on-campus and 50% of off-campus residents were FI, and 70% of FI students reported needing help accessing food. Cooking was undertaken "less often" by 61.5% of FS and 55.8% of FI sophomores. Mean cooking self-efficacy scores for FS and FI students were 44.9, vs 43.4, (p > 0.05) out of 52 points. Grains were consumed most often by 40% of FS and FI students and vegetables were consumed least often by 70% of both groups. Mean food safety test scores for FS and FI students were 6.2 1.60 vs 6.6 1.52 (p > 0.05) out of 11 points. Requested educational activities included making a budget and planning balanced meals.
The high rate of food insecurity reflects an ongoing need among sophomores for campus and community food assistance and for educational activities that teach purchasing and preparation of affordable, healthy and safe foods.
粮食不安全意味着无法获得充足、营养且安全的食物。阿巴拉契亚地区十所大学校园里的大学生粮食不安全率在22.4%至51.8%之间，并且与不良的健康和学业结果相关。
本研究依据美国农业部对粮食安全的定义，比较了阿巴拉契亚一所大学中粮食安全（FS）和粮食不安全（FI）的大二学生在烹饪、饮食及食品安全方面的特征。
通过在线问卷收集数据。采用描述性和推断性方法对FS和FI大二学生进行比较（p<0.05）。
参与者（n = 226）中65.0%为女性，76.1%为白人，46%为FI。约40%的校内居民和50%的校外居民为FI，70%的FI学生表示在获取食物方面需要帮助。61.5%的FS大二学生和55.8%的FI大二学生“较少”进行烹饪。FS和FI学生的烹饪自我效能平均得分在满分52分中分别为44.9分和43.4分（p>0.05）。40%的FS和FI学生最常食用谷物，两组中70%的学生最不常食用蔬菜。FS和FI学生的食品安全测试平均得分在满分11分中分别为6.2±1.60分和6.6±1.52分（p>0.05）。所需求的教育活动包括制定预算和规划均衡膳食。
粮食不安全的高发生率反映出大二学生持续需要校园和社区的食物援助，以及开展有关购买和制作经济实惠、健康安全食品的教育活动。
