Department of Dietetics and Human Nutrition, College of Agriculture, Food and Environment, University of Kentucky, Lexington, KY 40506, USA.
Department of Food Science and Nutrition, University of Maine, Orono, ME 04473, USA.
Int J Environ Res Public Health. 2022 Dec 6;19(23):16331. doi: 10.3390/ijerph192316331.
College students face unique challenges with leading healthful lifestyles. Using a community-based participatory research approach, college student research partners at two land-grant universities collected data and developed a tailored intervention to improve the well-being of college students. To inform the design of the program, college students were trained to conduct a needs assessment that included a campus-wide survey on the health behaviors of college students, environmental audits of health policies and food pantries on campus, and stakeholder interviews with campus health professionals. Outcomes of the needs assessment data highlighted university students ranked their health as "good" but nutrition health as "fair/poor." Low or very low food security was self-reported by 36.9% of participants and had an overall diet quality score of 47.6 ± 10.1 out of 100. Health professional interview data indicated campuses provide healthful resources to students, but students are not aware those resources exist. Utilizing the needs assessment data previously mentioned, the nominal group technique was then used for student research partners to collaboratively determine the best intervention approaches and develop a wellness program. Student partners identified (1) education, (2) sharing of campus resources, and (3) incentives as important areas of intervention. Using the data collected, the student research partners developed a program titled, The College Cooking Connection, to address health-related quality of life in college students. Using a community-based participatory research approach to program planning, educators and researchers have a greater likelihood of addressing the current needs of the population they are targeting and developing a successful intervention to meet those health concerns. This study aims to partner with young adult university students to understand the college environment and allow the target community to be involved with the development of intervention programs for their campus.
大学生在养成健康生活方式方面面临独特的挑战。通过采用基于社区的参与式研究方法，两所赠地大学的大学生研究合作伙伴收集数据并制定了一项量身定制的干预措施，以提高大学生的幸福感。为了为项目设计提供信息，大学生接受了培训，以进行需求评估，其中包括对大学生健康行为的全校范围调查、对校园健康政策和食品储藏室的环境审计，以及与校园健康专业人员的利益相关者访谈。需求评估数据的结果突出表明，大学生将自己的健康评为“良好”，但营养健康评为“一般/差”。36.9%的参与者自我报告存在低或极低的粮食不安全状况，他们的总体饮食质量评分为 47.6 ± 10.1（满分 100 分）。健康专业人员访谈数据表明，校园为学生提供了健康资源，但学生不知道这些资源的存在。利用前面提到的需求评估数据，名义小组技术随后被用于学生研究合作伙伴，以共同确定最佳干预方法并制定健康计划。学生合作伙伴确定了（1）教育、（2）分享校园资源和（3）激励作为干预的重要领域。学生研究合作伙伴利用收集的数据开发了一个名为“大学生烹饪连接”的项目，以解决大学生的健康相关生活质量问题。通过采用基于社区的参与式研究方法进行项目规划，教育者和研究人员更有可能满足他们所针对人群的当前需求，并制定成功的干预措施来满足这些健康问题。本研究旨在与年轻的成年大学生合作，了解大学校园环境，并让目标社区参与为他们的校园制定干预计划。
