Association of personal characteristics and cooking skills with vegetable consumption frequency among university students

Exploring reasons for high levels of food insecurity and low fruit and vegetable consumption among university students post-COVID-19

High rates of food insecurity and low consumption of fruit and vegetables among university students have been observed prior to the COVID-19 pandemic and intensified during the pandemic. This study aimed to investigate food insecurity among university students and its associations with sociodemographic factors, fruit and vegetable consumption behaviours, and preferred campus programs to address these issues. A convenience sample of 237 Australian university students completed a cross-sectional online survey from October to December 2022. Food insecurity was assessed using the 10-item US Adult Food Security Module, applying the Canadian classification scheme. Sociodemographic variables, fruit and vegetable consumption behaviours, and perceptions of fruit and vegetable access and their affordability were included in the survey. Students were also asked to select the most suitable program(s) and provide reasons for their choice using open-ended questions. Approximately half of respondents (46.4%) were identified as food insecure. The proportion of students meeting the recommended intake of vegetables as specified in the Australian Dietary Guidelines was very low (5.1%) compared with fruit (46.2%). Low fruit consumption was significantly associated with food insecurity (OR = 1.81; 95%CI 1.03, 3.18, p = 0.038). Factors such as the perceived lower accessibility and higher price of fruit and vegetables were significantly associated with higher odds of food insecurity. In terms of potential programs, a free fruit and vegetable campaign was the most popular program, with affordability and physical access being the most frequently cited reasons. These findings suggest that food insecurity is associated with low fruit and vegetable consumption in university students. Therefore, transforming campus food environments and developing food policies at the university level must be considered to address food and nutrition security in university students.

Emotional Eating in College Students: Associations with Coping and Healthy Eating Motivators and Barriers

BACKGROUND

Emotional eating, or eating in response to stress and other negative affective states, bears negative consequences including excessive weight gain and heightened risk of binge eating disorder. Responding to stress with emotional eating is not universal, and it is important to elucidate under what circumstances and by what mechanisms stress is associated with emotional eating. This is particularly important to understand among college students, who are at risk of experiencing heightened stress and negative changes to dietary habits.

METHOD

The present study investigated the relationships among perceived stress, emotional eating, coping, and barriers to and motivators of healthy eating both concurrently and 1 year later in a sample of young adult college students (n = 232).

RESULTS

At baseline, emotional eating was significantly associated with perceived stress (r = 0.36, p < .001), barriers to (r = 0.31, p < .001) and motivators of (r =  - 0.14, p < .05) healthy eating, and avoidance coping (r = 0.37, p < .001), but not approach coping. Furthermore, avoidance coping mediated (indirect effect b = 0.36, 95% CI = 0.13, 0.61) and moderated (b =  - 0.07, p = 0.04) the relationship between perceived stress and emotional eating. Contrary to study hypotheses, baseline stress levels were not associated with emotional eating 1 year later.

CONCLUSION

College students who utilize avoidance coping strategies may be particularly susceptible to the effects of stress on emotional eating. Healthy eating interventions targeting college students might address stress coping strategies in addition to reduction of barriers to healthy eating.

Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements

This cross-sectional study examined the association between cooking frequency and nutrient and food group intake among female university students with different living arrangements in Japan. Nutrient and food group intakes were assessed using a validated, brief, self-administered diet history questionnaire. Cooking frequency was measured using a single question on a five-point scale. The questionnaire also asked about living arrangements. Of the 91 respondents, 75 females were analyzed. Regarding cooking frequency, cooking at least 1-2 days a week was classified as cooking, and the "cooking yet living with families" group was compared with the "not cooking and living with families" and "cooking and living alone" groups. Based on the intakes of the "cooking yet living with families" group, the "not cooking and living with families" group consumed more total fat (29.5% energy vs. 33.0% energy, p = 0.010) and fewer cereals (224.8 g/1000 kcal vs. 179.6 g/1000 kcal, p = 0.007), and the "cooking and living alone" group consumed more confectionaries (21.0 g/1000 kcal vs. 34.5 g/1000 kcal, p = 0.023). This study showed that female university students who cook at least once a week and live with their families may have better diet quality than those who do not cook and live with their families and those who cook and live alone.

University Students' Knowledge and Perceptions About Concepts, Recommendations, and Health Effects of Added Sugars

It is recommended to limit added sugars to below 10% of the daily energy intake, as excessive consumption has been associated with several chronic non-communicable diseases. This exploratory qualitative study used focus groups to investigate the knowledge and perception of Brazilian university students about added sugars concepts, consumption recommendations, and health effects. Focus groups were led by a moderator using a semi-structured discussion guide. The focus groups were recorded, transcribed verbatim, and subjected to thematic analysis. Five focus groups were conducted with a total of 32 participants (50% women, mean age 23 years). Participants could not distinguish added sugars from sugars naturally present in foods and were unaware of the health impacts associated with excessive added sugar consumption, except for the risk of diabetes. Although most participants reported limiting sugar consumption, they had no knowledge of official consumption recommendations. Given that current public policy agendas aim to reduce added sugar intake, there is a need to strengthen strategies for disseminating information on added sugar concepts, recommendations, health effects and how to identify them in the foods products.

Health-Promoting Behavior and Lifestyle Characteristics of Students as a Function of Sex and Academic Level

University students frequently engage in unhealthy behaviors. However, there is a lack of studies examining a wide range of their lifestyle characteristics by sex and academic level of study. This cross-sectional survey of students enrolled in BSc, MSc, or PhD programs at one university in Germany (N = 3389) assessed physical activity (PA), sedentary behavior (SB), nutrition, sleep quality, and alcohol, tobacco, and other drug (ATOD) use by sex and academic level and was conducted with EvaSys version 8.0. Chi-squared tests compared categorical variables by sex, and binary logistic regression analyses adjusted for sex with Bonferroni adjustments evaluated differences across academic level. Although 91% of students achieved the aerobic PA guidelines, only 30% achieved the muscle strengthening exercises (MSE) guidelines, and 44% had high SB. Likewise, <10% met the fruit and vegetable consumption (FVC) recommendations, >40% of students experienced impaired sleep, and >30% had hazardous alcohol consumption. Less than 20% of the sample achieved the guideline/recommendation of all three PA, MSE and SB. Some behaviors exhibited significant sex and academic level differences. The identified at-risk groups included males (lower FVC), females (eating more during stress), and BSc students (poorer nutrition/sleep quality, more ATOD use). Given the above findings, multipronged strategies are needed with an overarching focus highlighting the health−academic achievement links. Behavioral interventions and environmental policies are required to raise awareness and promote student health.